Tipping used to be simple: good service meant leaving something extra. These days, tips seem like mandatory surcharges, and customers are fed up. In this episode, Aaron and Melissa unpack the growing cultural frustration around “tipflation” and why it’s becoming an increasing pressure point for all involved. We debate who really bears the cost in today’s hospitality economy and look at this from all sides. Joining us is expert restaurant consultant Mark Moeller, founder of the consulting firm The Recipe of Success, who brings over four decades of experience in restaurant operations and turnaround.Together with Mark, we examine rising labor costs, the psychology of paying, fee transparency, and how to make practices around tipping more sustainable and digestible.Practical TakeawaysFor Consumers:● Consider tipping after service is complete● Speak with management before leaving damaging reviews● Recognize tipping is tied to systemic wage structuresFor Operators:● Prioritize price and fee transparency● Use POS data to fairly allocate tip pools● Invest in training to justify value perception● Avoid arbitrary surcharges that erode trustThe “Fix” (At Least for Now)The group proposes:● Transparent pricing models● Reduced reliance on hidden fees● Introduce enticing customer rewards that reinforce tipping behavior● Continual experimentation with patience and grace on all sides● Industry-wide creativity and collaborationThere is no overnight solution. But thoughtful policy adjustments, communication, and empathy between operators, staff, and customers may reduce friction.Guest SpotlightMark MoellerFounder, The Recipe of Success National restaurant consulting firm specializing in operations, training, and financial analysisWebsite: recipeofsuccess.comEnjoyed the Episode?Instead of tipping the hosts, leave a five-star review on your favorite podcast platform. And if you're listening from a restaurant or coffee shop, consider showing appreciation to the team serving you.Subscribe for more deep dives where we fix big business problems with fresh perspectives.Mark Moellerhttps://www.linkedin.com/in/therecipeofsuccess/Mark's website: https://recipeofsuccess.com• Website – www.wefixeditpod.com• Follow us on:Instagram – https://www.instagram.com/wefixeditpodLinkedIn – https://www.linkedin.com/company/wefixeditpodYouTube – https://www.youtube.com/@WeFixedItPodIf you liked this episode, don’t forget to subscribe, leave a review, and share it with your friends!Keep listening to find out how we fix companies and put them back better than we found them.DisclaimerA quick disclaimer. We are going into this somewhat cold and nothing we say should be construed as legal advice, financial advice or anything that would get us in trouble. These are our views and opinions. We're here to ask the kinds of questions everyone's thinking, have an engaging conversation and maybe come to some conclusions that we feel are worth exploring.By the end, if we fixed it, you're welcome. All trademarks, IP and brand elements discussed are property of their respective owners.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Tipflation Trap – Who Eats the Cost?

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Armchair quarterbacking isn’t just for sports anymore. We’re taking the same approach to companies: what would you do in their shoes? Each episode, our lively panel will debate a new issue ripped from the headlines involving a different well-known company. Between our instincts, experiences, and unsolicited opinions, we may just come up with gold. At the end, we’ll critique ourselves and see how we did. If we fixed it, you’re welcome! Season 3 launched January 20, 2026. Subscribe to the podcast so you don't miss a single episode!

We Fixed It, You're Welcome

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