Do tips make for better service?
The evidence is mixed—and the practice varies widely across the world
DAVID FRANK started working for tips when he was 11 years old, delighting restaurant diners in New York with his magic tricks. As a teenager he would make an average of $60-70 in an evening—not bad, but he wanted more. So he started reading research on tipping, and found a study showing that servers who left a sweet at the end of the meal could up their pay. He tried handing punters a playing card at the end of his act, hoping that the memento would persuade them to part with more cash. It worked.
This article appeared in the International section of the print edition under the headline “The point of tipping”
International January 15th 2022
From the January 15th 2022 edition
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