Description
Book SynopsisGratuity is based on interviews with 425 people in more than 50 occupational categories. The respondents from across the U.S. reflect the diversity of the population but have one thing in common: they earn tips. A tip is a price set almost entirely by a customer, less connected to demand than to social code. In the U.S., tipping remains one of our most controversial, confusing, and highly variable norms. In their own words, respondents present their perspectives regarding their compensation as well as what they like and dislike about work. Understanding what people think about tipping and how tipped employees experience their work provides an understanding of tipping norms that has never been addressed. The evidence in this study indicates that tips do not appear to increase in accordance with inequality, and tips do not alleviate the discomfort of inequality from the perspective of the tipped employee when they are given to demonstrate status over another. Tips may in some cases serv
Trade ReviewThis book is a comprehensive, thoroughly researched, and engaging account of tipping in the United States. 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. -- Laura Katz Olson, LeHigh University
Gratuity is an important contribution to our understanding of the dynamics of tipping in a wide array of occupations. 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. -- Ronald Weitzer, George Washington University
Who do we tip and why do we tip? 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 450 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. -- Eleanor LaPointe, Rutgers University
Table of ContentsChapter 1 Preface by Richard Seltzer Chapter 2 Introduction Chapter 3 Theory Chapter 4 Methodology Part 5 Section I: Restaurants Chapter 6 Chapter 1: Restaurant Chains Chapter 7 Chapter 2: Family Eateries Chapter 8 Chapter 3: Upscale Dining Chapter 9 Chapter 4: Bussers and Runners Chapter 10 Chapter 5: Bartenders, Cocktail Servers, and Bar-Backs Chapter 11 Chapter 6: Multi-Function Staff Chapter 12 Chapter 7: Specialty Jobs Chapter 13 Chapter 8: Tip Jars Part 14 Section II: Services Chapter 15 Chapter 9: Household Services Chapter 16 Chapter 10: Deliveries Chapter 17 Chapter 11: Loading and Carting Chapter 18 Chapter 12: Cars Chapter 19 Chapter 13: Animals Chapter 20 Chapter 14: Cosmetology Chapter 21 Chapter 15: Teachers Chapter 22 Chapter 16: Blue Collar Workers Chapter 23 Chapter 17: Officiants Chapter 24 Chapter 18: Medical Care Chapter 25 Chapter 19: Miscellaneous Part 26 Section III: Entertainment Chapter 27 Chapter 20: Family Entertainment Chapter 28 Chapter 21: Adult Entertainment Chapter 29 Chapter 22: Musicians Chapter 30 Chapter 23: Sports Chapter 31 Chapter 24: Ushers and Vendors Chapter 32 Conclusion Chapter 33 References
