Tipping - McGraw-Hill Introduction to Business

Customers Question Ethics of Self-Checkout Tipping

May 31, 2023

The Covid-19 pandemic ushered in a new era of zero-contact transactions, with self-checkout terminals becoming ubiquitous in American grocery stores, big box retailers, sports stadiums, and many other businesses. While these stations can be convenient for customers and cost-effective for companies, there’s one feature that some people are not too happy about: prompts to leave a tip. “They’re cutting labor costs by doing self-checkout. So what’s the point of asking for a tip? And where is it going?” said Ishita Continue reading →

Marketing, Operations Management, Product Development, Ethics, Product Distribution, Compensation, Tipping, Self-checkout

Chapter 1: Taking Risks and Making Profits, Chapter 4: Ethics and Social Responsibility, Chapter 9: Production and Operations Management, Chapter 10: Motivation, Chapter 11: Human Resource Management, Chapter 13: Marketing, Chapter 14: Product and Price, Chapter 15: Distribution

Hotel Housekeepers Frequently Miss Out on Tips

November 2, 2017

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For those who enjoy a full-service experience when they travel, staying at a hotel can turn into an expensive enterprise. Paying for gratuity alone can become costly if someone takes advantage of amenities like room service or bellhops. But while guests are quick to tip waiters and baggage carriers without a second thought, this same courtesy does not often extend to housekeeping staff. According to the American Hotel and Lodging Association, fewer than a third of guests leave gratuity for Continue reading →

Tipping, Hotels, Marriott, Motivation, Ethics, Compensation

Chapter 1: Taking Risks and Making Profits, Chapter 4: Ethics and Social Responsibility, Chapter 10: Motivation, Chapter 11: Human Resource Management

Joe’s Crab Shack Scraps No-Tip Experiment

May 18, 2016

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For more than a century tipping has been the preferred method for American restaurants to pay their servers. The idea is that customers will tip more if they receive good service, thus giving employees incentive to do well. However, the system doesn’t always work out that way. Besides getting outright stiffed by diners, on slow nights servers can earn as little as $2.13 an hour, the legal minimum that tipped employees can be paid. Given these less than ideal outcomes, Continue reading →