The Psychology of Tipping

Beschreibung

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. Thus, tips represent more than small change and their salience and importance have grown in recent years with the advent of digital tipping, which has expanded both the number and types of services asking for tips and the size of tips they are asking for. Academic psychologists and other scholars have studied this topic for 50 years, but that information is locked away in academic journals and writing that is not easily accessible to the general public. This book brings that work together, along with new previously unpublished analyses, in readable prose that shares what we have learned about the topic – including why people tip, who are the best and worst tippers, why we tip some occupations and not others, why tipping norms vary across countries, and what factors influence the size of tips consumers leave. The insights revealed will benefit consumers struggling to navigate the complex and evolving expectations placed on them, tipped workers seeking to increase their incomes, managers of tipped workers interested in improving employee morale and customer satisfaction, and academics interested in further advancing our understanding of this fascinating behavior.

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. Thus, tips represent more than small change and their salience and importance have grown in recent years with the advent of digital tipping, which has expanded both the number and types of services asking for tips and the size of tips they are asking for. Academic psychologists and other scholars have studied this topic for 50 years, but that information is locked away in academic journals and writing that is not easily accessible to the general public. This book brings that work together, along with new previously unpublished analyses, in readable prose that shares what we have learned about the topic – including why people tip, who are the best and worst tippers, why we tip some occupations and not others, why tipping norms vary across countries, and what factors influence the size of tips consumers leave. The insights revealed will benefit consumers struggling to navigate the complex and evolving expectations placed on them, tipped workers seeking to increase their incomes, managers of tipped workers interested in improving employee morale and customer satisfaction, and academics interested in further advancing our understanding of this fascinating behavior.

Autor*in

Michael Lynn

Themen in »The Psychology of Tipping«

Tip Credit Digital Tipping Service Gratuities Tip recommendations Tip Percentages Service Charges Tip-fatigue Tip-flation Customer Intentions

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“Michael Lynn is a social psychologist at Cornell, and one of the worlds' pre-eminent scholars on tipping.  We interviewed him several years ago for a Freakonomics episode called ‘Should Tipping Be Banned?’ We needed to find someone who could answer all our tipping questions. Now he answers all your questions about this fascinating behavior in his new book, The Psychology of Tipping.” (Stephen J. Dubner, journalist and co-author of “Freakonomics: A Rogue Economist Explores the Hidden Side of Everything”)

“The leading researcher of tipping over the last few decades has been Prof. Michael Lynn, and I was very glad to see that after publishing numerous articles about tipping, he has now also written a book on this fascinating phenomenon. As we all experience tipping in our daily lives, and tipping has many interesting facets that the book discusses, I am sure many people will enjoy reading the book.” (Ofer H. Azar, Professor, President, International Association for Research in Economic Psychology (IAREP), Chairperson, Department of Business Administration, Ben-Gurion University of the Negev)

“Drawing on psychology, economics, and social research, Michael Lynn offers powerful insights for anyone interested in learning more about the emotionally-charged topic of tipping. This is a fascinating look at the hidden science of tipping, and why it matters for anyone who gives, receives, or leads in the hospitality and service industries.” (Danny Meyer, restaurateur and author of “Setting the Table: The Transforming Power of Hospitality in Business”)  

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