While tipping exists in many countries, the United States offers the clearest example of what happens when gratuity becomes the wage — not the reward. In the United States, tipping is often framed as a moral gesture. Be kind.Reward good service. Help someone out. But for millions of food servers, tips aren’t a bonus. They are the primary income mechanism . Which raises an uncomfortable question: is tipping really about kindness — or is it how the service economy actually func

Every January, millions of people make the same quiet decision: for 31 days, they stop drinking alcohol. On the surface, Dry January  looks like a personal health challenge. A reset after excess. A short-term pause. But looked at through a business lens, it does something far more interesting: it briefly disrupts a deeply embedded consumption system — and reveals how much of modern social and economic life is built around drinking as the default. January Has Always Been Fragi

White towels feel like a design choice. Clean. Neutral. Safe. But in hotels, whiteness isn’t aesthetic. It’s operational. And behind that operational decision sits a system that shapes labour, cost, risk — and increasingly, how sustainability shows up in everyday hospitality. White Is a Risk Decision, Not a Style One Hotels don’t choose white towels because they look better. They choose them because white towels can be: aggressively washed heavily bleached mixed across rooms

Most people who list a property on a short-term rental platform don’t think of themselves as hospitality operators. They think they’re renting out a space. Making use of an asset. Earning some additional income. But the moment a guest books, something shifts. Whether the host realises it or not, they’ve entered the hospitality business — with all the expectations that come with it. The Category Error at the Heart of Hosting Hosts often see themselves as property owners. Guest