Gratuity :: a contextual understanding of tipping norms from the perspective of tipped employees /
Gratuity 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 entirelyby a customer, less connected to demand than to soci...
Gespeichert in:
| 1. Verfasser: | |
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| Weitere Verfasser: | |
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Lanham, Md. :
Lexington Books/Rowman & Littlefield,
©2010.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | Gratuity 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 entirelyby 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 wellas what they like and dislike about work. Understanding what people think about tipping and how t. |
| Beschreibung: | 1 online resource (xxxii, 277 pages) |
| Bibliographie: | Includes bibliographical references (pages 269-273) and index. |
| ISBN: | 9780739144244 0739144243 1282581945 9781282581944 9786612581946 6612581948 |
Internformat
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| 245 | 1 | 0 | |a Gratuity : |b a contextual understanding of tipping norms from the perspective of tipped employees / |c Richard Seltzer, Holona LeAnne Ochs. |
| 260 | |a Lanham, Md. : |b Lexington Books/Rowman & Littlefield, |c ©2010. | ||
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| 504 | |a Includes bibliographical references (pages 269-273) and index. | ||
| 588 | 0 | |a Print version record and CIP data provided by publisher; resource not viewed. | |
| 505 | 0 | |a Contents; Preface; Acknowledgments; Introduction; Part 1. RESTAURANTS; Chapter 01. Restaurant Chains1; Chapter 02. Family Eateries; Chapter 03. Upscale Dining; Chapter 04. Bussers and Runners; Chapter 05. Bartenders, Cocktail Servers, and Bar-Backs; Chapter 06. Multi-Function Staff; Chapter 07. Specialty Jobs; Chapter 08. Tip Jars; Part 2. SERVICES; Chapter 09. Household Services; Chapter 10. Deliveries; Chapter 11. Loading and Carting; Chapter 12. Cars; Chapter 13. Animals; Chapter 14. Cosmetology; Chapter 15. Teachers; Chapter 16. Blue Collar Workers; Chapter 17. Officiants. | |
| 505 | 8 | |a Chapter 18. Medical CareChapter 19. Miscellaneous; Part 3. ENTERTAINMENT; Chapter 20. Family Entertainment; Chapter 21. Adult Entertainment; Chapter 22. Musicians; Chapter 23. Sports; Chapter 24. Ushers and Sports Vendors; Conclusions; References; Index; About the Authors. | |
| 520 | |a Gratuity 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 entirelyby 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 wellas what they like and dislike about work. Understanding what people think about tipping and how t. | ||
| 546 | |a English. | ||
| 650 | 0 | |a Tipping. |0 http://id.loc.gov/authorities/subjects/sh85135553 | |
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| 700 | 1 | |a Ochs, Holona LeAnne. | |
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| author | Seltzer, Richard A., 1951- |
| author2 | Ochs, Holona LeAnne |
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| contents | Contents; Preface; Acknowledgments; Introduction; Part 1. RESTAURANTS; Chapter 01. Restaurant Chains1; Chapter 02. Family Eateries; Chapter 03. Upscale Dining; Chapter 04. Bussers and Runners; Chapter 05. Bartenders, Cocktail Servers, and Bar-Backs; Chapter 06. Multi-Function Staff; Chapter 07. Specialty Jobs; Chapter 08. Tip Jars; Part 2. SERVICES; Chapter 09. Household Services; Chapter 10. Deliveries; Chapter 11. Loading and Carting; Chapter 12. Cars; Chapter 13. Animals; Chapter 14. Cosmetology; Chapter 15. Teachers; Chapter 16. Blue Collar Workers; Chapter 17. Officiants. Chapter 18. Medical CareChapter 19. Miscellaneous; Part 3. ENTERTAINMENT; Chapter 20. Family Entertainment; Chapter 21. Adult Entertainment; Chapter 22. Musicians; Chapter 23. Sports; Chapter 24. Ushers and Sports Vendors; Conclusions; References; Index; About the Authors. |
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| dewey-ones | 331 - Labor economics |
| dewey-raw | 331.2/166 |
| dewey-search | 331.2/166 |
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| publisher | Lexington Books/Rowman & Littlefield, |
| record_format | marc |
| spelling | Seltzer, Richard A., 1951- https://id.oclc.org/worldcat/entity/E39PCjyrhW3VCd4Bt8HC76kqwC http://id.loc.gov/authorities/names/nr88001729 Gratuity : a contextual understanding of tipping norms from the perspective of tipped employees / Richard Seltzer, Holona LeAnne Ochs. Lanham, Md. : Lexington Books/Rowman & Littlefield, ©2010. 1 online resource (xxxii, 277 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier data file Includes bibliographical references (pages 269-273) and index. Print version record and CIP data provided by publisher; resource not viewed. Contents; Preface; Acknowledgments; Introduction; Part 1. RESTAURANTS; Chapter 01. Restaurant Chains1; Chapter 02. Family Eateries; Chapter 03. Upscale Dining; Chapter 04. Bussers and Runners; Chapter 05. Bartenders, Cocktail Servers, and Bar-Backs; Chapter 06. Multi-Function Staff; Chapter 07. Specialty Jobs; Chapter 08. Tip Jars; Part 2. SERVICES; Chapter 09. Household Services; Chapter 10. Deliveries; Chapter 11. Loading and Carting; Chapter 12. Cars; Chapter 13. Animals; Chapter 14. Cosmetology; Chapter 15. Teachers; Chapter 16. Blue Collar Workers; Chapter 17. Officiants. Chapter 18. Medical CareChapter 19. Miscellaneous; Part 3. ENTERTAINMENT; Chapter 20. Family Entertainment; Chapter 21. Adult Entertainment; Chapter 22. Musicians; Chapter 23. Sports; Chapter 24. Ushers and Sports Vendors; Conclusions; References; Index; About the Authors. Gratuity 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 entirelyby 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 wellas what they like and dislike about work. Understanding what people think about tipping and how t. English. Tipping. http://id.loc.gov/authorities/subjects/sh85135553 Tipping Social aspects. Pourboires. Pourboires Aspect social. BUSINESS & ECONOMICS Labor. bisacsh POLITICAL SCIENCE Labor & Industrial Relations. bisacsh Tipping Social aspects fast Tipping fast Ochs, Holona LeAnne. Print version: Gratuity. Lanham, Md. : Lexington Books/Rowman & Littlefield, ©2010 9780739144220 (DLC) 2010009365 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=336434 Volltext CBO01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=336434 Volltext |
| spellingShingle | Seltzer, Richard A., 1951- Gratuity : a contextual understanding of tipping norms from the perspective of tipped employees / Contents; Preface; Acknowledgments; Introduction; Part 1. RESTAURANTS; Chapter 01. Restaurant Chains1; Chapter 02. Family Eateries; Chapter 03. Upscale Dining; Chapter 04. Bussers and Runners; Chapter 05. Bartenders, Cocktail Servers, and Bar-Backs; Chapter 06. Multi-Function Staff; Chapter 07. Specialty Jobs; Chapter 08. Tip Jars; Part 2. SERVICES; Chapter 09. Household Services; Chapter 10. Deliveries; Chapter 11. Loading and Carting; Chapter 12. Cars; Chapter 13. Animals; Chapter 14. Cosmetology; Chapter 15. Teachers; Chapter 16. Blue Collar Workers; Chapter 17. Officiants. Chapter 18. Medical CareChapter 19. Miscellaneous; Part 3. ENTERTAINMENT; Chapter 20. Family Entertainment; Chapter 21. Adult Entertainment; Chapter 22. Musicians; Chapter 23. Sports; Chapter 24. Ushers and Sports Vendors; Conclusions; References; Index; About the Authors. Tipping. http://id.loc.gov/authorities/subjects/sh85135553 Tipping Social aspects. Pourboires. Pourboires Aspect social. BUSINESS & ECONOMICS Labor. bisacsh POLITICAL SCIENCE Labor & Industrial Relations. bisacsh Tipping Social aspects fast Tipping fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85135553 |
| title | Gratuity : a contextual understanding of tipping norms from the perspective of tipped employees / |
| title_auth | Gratuity : a contextual understanding of tipping norms from the perspective of tipped employees / |
| title_exact_search | Gratuity : a contextual understanding of tipping norms from the perspective of tipped employees / |
| title_full | Gratuity : a contextual understanding of tipping norms from the perspective of tipped employees / Richard Seltzer, Holona LeAnne Ochs. |
| title_fullStr | Gratuity : a contextual understanding of tipping norms from the perspective of tipped employees / Richard Seltzer, Holona LeAnne Ochs. |
| title_full_unstemmed | Gratuity : a contextual understanding of tipping norms from the perspective of tipped employees / Richard Seltzer, Holona LeAnne Ochs. |
| title_short | Gratuity : |
| title_sort | gratuity a contextual understanding of tipping norms from the perspective of tipped employees |
| title_sub | a contextual understanding of tipping norms from the perspective of tipped employees / |
| topic | Tipping. http://id.loc.gov/authorities/subjects/sh85135553 Tipping Social aspects. Pourboires. Pourboires Aspect social. BUSINESS & ECONOMICS Labor. bisacsh POLITICAL SCIENCE Labor & Industrial Relations. bisacsh Tipping Social aspects fast Tipping fast |
| topic_facet | Tipping. Tipping Social aspects. Pourboires. Pourboires Aspect social. BUSINESS & ECONOMICS Labor. POLITICAL SCIENCE Labor & Industrial Relations. Tipping Social aspects Tipping |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=336434 |
| work_keys_str_mv | AT seltzerricharda gratuityacontextualunderstandingoftippingnormsfromtheperspectiveoftippedemployees AT ochsholonaleanne gratuityacontextualunderstandingoftippingnormsfromtheperspectiveoftippedemployees |