The psychology of tipping : scientific insights for services customers, workers, and managers /
Consumers around the world often give voluntary sums of money (called tips) to service providers after those workers have served them.There are no good measures of how much is tipped worldwide, but total tips in the US food and beverage industry alone are estimated to exceed 45 billion a year.
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| Format: | eBook |
| Language: | English |
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Cham :
Springer,
2026.
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Table of Contents:
- Ch 1: More than Small Change: Who Cares about Tipping? Why? What Should They Know?
- Ch 2: Beyond Gratitude & Gratuity: Why do, or dont, people tip?
- Ch 3: Big-Tippers & Stiffers: Who gives the best, and worst, tips?
- Ch 4: A Time for Tipping: When do people tip more... or less?
- Ch 5: A Place for Tips: How and why does tipping vary across geographic areas?
- Ch 6: Perk of the Job: Why do we tip some service occupations and not others?
- Ch 7: Unequal Pay: Who gets the best tips and who gets the worst?
- Ch 8: Mega Tips: How can service workers get larger tips?
- Ch: 9: Winners & Losers: Who does tipping benefit and who does it harm? How?
- Ch 10: Cornucopia of Controversy: What controversies arise from tipping? What should people know about them?
- Ch 11: Past a Prologue: How did tipping get where it is? How might it change going forward?.