As the UK prepares for major tipping reforms, hospitality operators are facing both risk and opportunity. In this session, Kirk Grogan, COO of TipHaus and US hospitality leader, shares lessons from the American tipping landscape: what worked, what backfired, and how UK businesses can get ahead. From legal compliance to staff retention, learn how to turn tips into a strategic advantage through transparency, automation, and culture alignment. Whether you run a single restaurant, hotel, or a larger restaurant group, this session will equip you to navigate change and thrive in the evolving world of gratuities.