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What’s life like for a career waiter at the top of their game? The Food Chain looks at the business of serving and pleasing the ever-fickle customer.

What’s life like for a career waiter at the top of their game? The Food Chain looks at the business of serving and pleasing the ever-fickle customer. The food service industry is facing a cycle of disruption, with business practices changing as rapidly as the customers at lunch hour. We'll look at the current topic du jour - the controversy of tipping and how a movement to democratize the service industry may leave some minimum wage earners struggling to keep up. Manuela Saragosa contemplates the financial realities of life as a waiter – and how tipping your server may actually make them poorer in the long run. Also, we talk to a chef who decided to eliminate tipping when she realised the people serving the food were making more than those cooking it. And would you pay for a reservation? This week, the tables are literally being turned.

Presented by Manuela Saragosa. Produced by Kent DePinto and Emily Thomas.

(Photo: A waitress in Nantes, western France. Credit: AFP/ Getty Images/ Frank Perry.)

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27 minutes

Last on

Mon 4 Apr 2016 00:32GMT

Broadcasts

  • Sat 2 Apr 2016 07:32GMT
  • Sat 2 Apr 2016 21:32GMT
  • Mon 4 Apr 2016 00:32GMT

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