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

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

by Richard Seltzer, Holona LeAnne Ochs

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Product Details

ISBN-13: 9780739144237
Publisher: Lexington Books
Publication date: 06/02/2010
Pages: 277
Product dimensions: 6.00(w) x 9.00(h) x 0.80(d)

About the Author

Richard Seltzer is professor of political science at Howard University. Holona LeAnne Ochs is assistant professor of political science at Lehigh University.

Table of Contents

Chapter 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

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