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

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A tip is a price set almost entirelyby a customer, less connected to demand than to social code. In the U.

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In their own words, respondents present their perspectives regarding their compensation as wellas what they like and dislike about work. Understanding what people think about tipping and how t. Contents Acknowledgments; Introduction; Preface; Part 1; 1; 2; 3; 4; 5; 6; 7; 8; 9; 10; 11; 12; 13; 14; 15; 16; 17; 18; 19; Part 3; 20; 21; 22; 23; Notes Description based upon print version of record.

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Beutifully written and clearly organized, Seltzer and Ochs give us highly interesting stories of the practice from the diverse perspectives of those who receive tips and the distinct contexts in which they work. In occupations ranging from restaurant servers in chains and upscale dining facilities to household services and parking attendants, the workers share their attitudes toward their jobs, management, and customers, reflecting on the role of gratuities in their work life.

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Not only does tipping shape workers' experiences in different ways, but it also reveals a great deal about the role of norms and management practices in economic transactions. A unique and insightful book. What does it mean to work for tips? From food servers to housekeepers, animal tenders, musicians, ushers, repair people, and more, the authors use the perspective of over interviews with tipped employees to explore what might be considered a growing trend: the giving and receiving of tips.

Both controversial and emotional, tipping rituals defy rational economic models of behavior.

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That is what makes tipping such an interesting cultural phenomenon and Seltzer and Ochs's book a worthwhile read. Table of Contents. From food servers to housekeepers, animal tenders, musicians, ushers, repair people, and more, the authors use the perspective of over interviews with tipped employees to explore what might be considered a growing trend: the giving and receiving of tips.

Both controversial and emotional, tipping rituals defy rational economic models of behavior. That is what makes tipping such an interesting cultural phenomenon and Seltzer and Ochs's book a worthwhile read. Beutifully written and clearly organized, Seltzer and Ochs give us highly interesting stories of the practice from the diverse perspectives of those who receive tips and the distinct contexts in which they work.

In occupations ranging from restaurant servers in chains and upscale dining facilities to household services and parking attendants, the workers share their attitudes toward their jobs, management, and customers, reflecting on the role of gratuities in their work life. Not only does tipping shape workers' experiences in different ways, but it also reveals a great deal about the role of norms and management practices in economic transactions. A unique and insightful book.

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