no-tipsCat Frink // The Torch

Lane is no longer allowing customers to tip food workers.

Mathew Kline, Dean of Culinary and Hospitality Services, said, “ In the past, tip cups were out, but I asked them to be removed this year. Being that Lane is a publicly funded institution, financial integrity is a priority.”

Many food court workers and college employees -who did not want to be named- had concerns regarding tips. They questioned if tips would be distributed fairly, or what the tip would be used for. Workers said in the past tips left by customers would only be split between the cashiers.  Dishwashers, and line cooks were not included.  Cahiers did this because they believed only they had interacted directly with the customer.

In the past, tips given to a food worker would be deposited into the Foundation account.  The funds were then used within the department at the manager’s discretion, Kline said.

B&D’s Country Kitchen was in violation of the new policy on Oct. 13, 14 and 15.  The cashier said she had put the tip cup out because there was not one already on the counter.  When asked if she knew of the new policy, she said she did not know of it.

Many people did not want to be quoted directly with their names, even an off site construction worker was reluctant.  The construction worker ‘William’ said, “The tip jar is overdo, I don’t feel obligated to leave a tip.  The amount I tip is based on the quality of the food. But I will tip.”

Lane employee, Janilet G.,  said, “I will not tip when I am ordering food to pick up. When I am out with a group,  and my friends are tipping, then I tip good.”

Upstairs a employee at Blenders, Taya Ream said “Everyone should be allowed to have a tip cup, or nobody should.  I don’t care about a tip cup, but if there is, it should be for the food pantry fund.”

Shelby Inskeep, a Titan Store employee added something positive. “Giving a tip, no matter what,  is a ‘win-win’.  I feel good, and the worker likes it, I tip everyone!” She said tipping is something that everyone should do.

Mathew Kline summed up the tip issue saying,  “In my opinion tips are a sign that one guest is showing appreciation for a service provided by an employee.  It is my goal to build a team that prides itself on its capacity to serve the students, staff and faculty regardless of tipping.”