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Dishing Up Morality: How Chefs Account for Gratuity

Author

Listed:
  • Edward N. Gamble

    (University of Vermont)

  • Omar Shehryar

    (Montana State University)

  • Janet Gamble

    (University of Vermont)

  • Michelle Hall

    (University of Vermont)

Abstract

This study delves into the intricate world of tipping, examining how restaurant chefs and chef-owners account for and morally justify this practice. While previous research has paved the way for understanding several of the nuances of tipping in the dining experience, little attention has been given to chefs’ perspectives on its moral dimensions. In today’s evolving restaurant dining landscape, tipping practices have become increasingly contentious. Therefore, it is imperative to grasp the ethical intricacies of tipping experiences, as they hold significant implications for social and economic interactions. This study focuses on interviews with culinary artisans—the masterminds behind the dining experience, including executive chefs, chef-owners, sous chefs, chefs de cuisine, private chefs, and pop-up chefs. Through these conversations, we explore the moral justifications for tipping, unintended consequences that arise, and the advent of tip coercion. Our findings shed light on the moral reasoning and ethical dynamics behind tipping practices. These findings offer a foundation for shaping theoretical frameworks, informing practical solutions, and guiding policy decisions in this complex realm.

Suggested Citation

  • Edward N. Gamble & Omar Shehryar & Janet Gamble & Michelle Hall, 2025. "Dishing Up Morality: How Chefs Account for Gratuity," Journal of Business Ethics, Springer, vol. 196(3), pages 539-553, January.
    • Handle: RePEc:kap:jbuset:v:196:y:2025:i:3:d:10.1007_s10551-024-05720-0
    DOI: 10.1007/s10551-024-05720-0
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