Tipping has become a fraught topic in recent years – both with staff and guests. Restaurants are continuing to find their footing with tipping and are testing approaches that feel as fair as possible to everyone, but that’s not an easy task. In a recent column for Restaurant Business, Jonathan Deutsch advises operators to approach tipping changes in three key ways: First, be thoughtful. Review past data to anticipate how a new tipping model would affect each position in the business. Also be inclusive. Involve all employees in the conversation and make them aware of when the changes will be taking place – it will help you gain their cooperation with your final decision. Finally, be prepared to stick with your decision for a while. Making adjustments more than once a year is likely to feel jarring for your staff.