Month: April 2015

On Tipping

“Tipping is often seen as a crude and imperfect system of financial reward but, at its best, it humanises rather than commodifies the experience of eating. Consider Michael Lynn’s findings that large parties leave smaller tips, as a proportion of the total bill; regular patrons tend to tip more; and people usually tip the opposite sex more generously than those of their own. Together, these suggest that the more personal the encounter between customer and server, the more significant the tip becomes. The bill covers the purely financial exchange but the tip, as a purely voluntary gesture, is a sign that the evening has been more than just a commercial transaction.” -Julian Baginni, “To Tip or Not to Tip”

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