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Download e-book for iPad: Gratuity: A Contextual Understanding of Tipping Norms from by Richard Seltzer, Holona LeAnne Ochs

By Richard Seltzer, Holona LeAnne Ochs

ISBN-10: 0739144227

ISBN-13: 9780739144220

ISBN-10: 0739144235

ISBN-13: 9780739144237

ISBN-10: 0739144243

ISBN-13: 9780739144244

Gratuity presents a point of view on nonstandard repayment that demonstrates the method in which tipping norms have an effect on the reports of employees. figuring out this under-researched point of view finds very much concerning the function of norms in monetary transactions in addition to the administration practices that form the paintings surroundings and increase organizational functionality.

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Extra info for Gratuity: A Contextual Understanding of Tipping Norms from the Perspective of Tipped Employees

Example text

This is done on the honor system. The bartender is given $5 per shift for nights only. The bartender collects the tips for the busser as well. Although the hostess is not the owner, we do not tip her. Women are much worse tippers—especially older women. Businessmen tip the most. There is no competition among the servers. We are assigned sections. When I go to restaurants, I always tip 20% or more. If the service is good, you should give a good tip even if the meal is bad. Being in the industry, I know when the server deserves a good tip.

These procedures are complicated. However, in 2002 the Supreme Court ruled that the IRS has the authority to assess taxes based upon aggregate estimates of tip income. United States v. Fior d’Italica. 1 Restaurant Chains Chain restaurants include fast food and casual dining establishments that are generally franchised and in which servers wait on customers. I. Friday’s, IHOP, Cheesecake Factory, and so on. The stories told by wait staff at restaurant chains revealed several themes. Interestingly, restaurant workers often make broad generalizations about customers that are used to explain the tips.

The average tip was 12%. Many regulars tipped only 10%. One customer said, ”Why should I tip you? 13 an hour. I never raised the issue of a tip with a customer. I liked the tip system. It was fair. Everyone worked hard. $$$ Edgar has worked for the last five or six months at a family restaurant in Bethesda, Maryland. This is what Edgar had to say. I like working there as the coworkers are really nice, and I like the atmosphere. 38 an hour. If all goes well—the food is on time, and I don’t make any mistakes—I get 20% tips.

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Gratuity: A Contextual Understanding of Tipping Norms from the Perspective of Tipped Employees by Richard Seltzer, Holona LeAnne Ochs

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