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Gratuity : a contextual understanding of tipping norms from the perspective of tipped employees /
Gratuity is based on interviews with 425 people in more than 50 occupational categories. The respondents from across the U.S. reflect the diversity of the population but have one thing in common: they earn tips. A tip is a price set almost entirelyby a customer, less connected to demand than to soci...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Lanham, Md. :
Lexington Books/Rowman & Littlefield,
©2010.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Seltzer, Richard A., |d 1951- |1 https://id.oclc.org/worldcat/entity/E39PCjyrhW3VCd4Bt8HC76kqwC | |
| 245 | 1 | 0 | |a Gratuity : |b a contextual understanding of tipping norms from the perspective of tipped employees / |c Richard Seltzer, Holona LeAnne Ochs. |
| 260 | |a Lanham, Md. : |b Lexington Books/Rowman & Littlefield, |c ©2010. | ||
| 300 | |a 1 online resource (xxxii, 277 pages) | ||
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| 347 | |a data file | ||
| 504 | |a Includes bibliographical references (pages 269-273) and index. | ||
| 588 | 0 | |a Print version record and CIP data provided by publisher; resource not viewed. | |
| 505 | 0 | |a Contents; Preface; Acknowledgments; Introduction; Part 1. RESTAURANTS; Chapter 01. Restaurant Chains1; Chapter 02. Family Eateries; Chapter 03. Upscale Dining; Chapter 04. Bussers and Runners; Chapter 05. Bartenders, Cocktail Servers, and Bar-Backs; Chapter 06. Multi-Function Staff; Chapter 07. Specialty Jobs; Chapter 08. Tip Jars; Part 2. SERVICES; Chapter 09. Household Services; Chapter 10. Deliveries; Chapter 11. Loading and Carting; Chapter 12. Cars; Chapter 13. Animals; Chapter 14. Cosmetology; Chapter 15. Teachers; Chapter 16. Blue Collar Workers; Chapter 17. Officiants. | |
| 505 | 8 | |a Chapter 18. Medical CareChapter 19. Miscellaneous; Part 3. ENTERTAINMENT; Chapter 20. Family Entertainment; Chapter 21. Adult Entertainment; Chapter 22. Musicians; Chapter 23. Sports; Chapter 24. Ushers and Sports Vendors; Conclusions; References; Index; About the Authors. | |
| 520 | |a Gratuity is based on interviews with 425 people in more than 50 occupational categories. The respondents from across the U.S. reflect the diversity of the population but have one thing in common: they earn tips. A tip is a price set almost entirelyby a customer, less connected to demand than to social code. In the U.S., tipping remains one of our most controversial, confusing, and highly variable norms. In their own words, respondents present their perspectives regarding their compensation as wellas what they like and dislike about work. Understanding what people think about tipping and how t. | ||
| 546 | |a English. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Tipping. | |
| 650 | 0 | |a Tipping |x Social aspects. | |
| 650 | 6 | |a Pourboires. | |
| 650 | 6 | |a Pourboires |x Aspect social. | |
| 650 | 7 | |a BUSINESS & ECONOMICS |x Labor. |2 bisacsh | |
| 650 | 7 | |a POLITICAL SCIENCE |x Labor & Industrial Relations. |2 bisacsh | |
| 650 | 7 | |a Tipping |x Social aspects |2 fast | |
| 650 | 7 | |a Tipping |2 fast | |
| 700 | 1 | |a Ochs, Holona LeAnne. | |
| 776 | 0 | 8 | |i Print version: |t Gratuity. |d Lanham, Md. : Lexington Books/Rowman & Littlefield, ©2010 |z 9780739144220 |w (DLC) 2010009365 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=616224 |z Texto completo |
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