Welcome to the Mis En Place podcast. Hosted by chef, restaurateur and Chefs Table Society president Robert Belcham, the podcast covers a variety of topics related to the complicated lives of the people who cook your food.
Chef/host Robert Belcham returns to the idea that can help the industry come out smarter and stronger on the other side of the pandemic – a no-tipping or ‘hospitality-included’ business model. His expert guests are Carl Heinrich (Richmond Station, Toronto) and Dr. Sylvain Charlebois (Dalhousie University, Halifax).
Mise-en-Place is produced by the Chefs’ Table Society of British Columbia, with the generous support of RATIONAL Canada and media partner SCOUT Magazine.
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We’ve been reading and talking about the horrors of tipping for quite a while now. In this episode, Carl Heinrich does about the best job of explaining the tradeoffs that I’ve heard, including how the economics differ between the Canadian and USA hospitality industries and how the pandemic has taught hospitality staff the risks of earning undocumented income. It’s a super complicated issue, but it’s the snarling rabid dog outside the front door that stands between us and the bus stop – we are going to have to open that door eventually and find out who we are. Recommended.