Aug 9, 2017
In 1922, famed etiquette writer Emily Post advised her readers
that 10% is the standard for tipping your waiter. Since then,
“gratuity creep” has been so steady that tip jars are now
ubiquitous and 25-30% is considered the rule in New York City. Uber
once resisted this trend, but recently added a tipping feature to
What is the economic rationale behind tipping? Does the usefulness of tipping diminish the more that a certain rate becomes an expectation? At a certain point, would it be better to do without the fuss involved and simply include that portion of a service-provider’s compensation in the wages paid by the employer?
Our valiant hosts, Antony Davies and James Harrigan explore these questions and more!