Race Differences in Tipping: Questions and Answers for the Restaurant Industry
Loading...
No Access Until
Permanent Link(s)
Collections
Other Titles
Authors
Abstract
A widespread perception in the restaurant industry is that Black patrons tip less than do White customers. As a result, many waiters and waitresses dislike waiting on tables of Black parties, resist being assigned to serve Blacks, deliver inferior service to those black customers whom they must wait on, and refuse to work in restaurants with a large Black clientele. In turn, these attitudes and behavior reduce Blacks' patronage of table-service restaurants, contribute to discrimination lawsuits against restaurants, increase costs and reduce profits of restaurants with large Black clienteles, and deter restaurant chains from opening units in predominately Black communities. This report draws on the available research to pose and answer questions about race differences in tipping and about what servers, restaurant managers, industry organizations, and restaurant chains could do about those differences.
Journal / Series
Volume & Issue
Description
Sponsorship
Date Issued
2006-01-01
Publisher
Keywords
restaurants; tipping norms; racial differences; gratuities
Location
Effective Date
Expiration Date
Sector
Employer
Union
Union Local
NAICS
Number of Workers
Committee Chair
Committee Co-Chair
Committee Member
Degree Discipline
Degree Name
Degree Level
Related Version
Related DOI
Related To
Related Part
Based on Related Item
Has Other Format(s)
Part of Related Item
Related To
Related Publication(s)
Link(s) to Related Publication(s)
References
Link(s) to Reference(s)
Previously Published As
Government Document
ISBN
ISMN
ISSN
Other Identifiers
Rights
Required Publisher Statement: © Cornell University. This report may not be reproduced or distributed without the express permission of the publisher
Rights URI
Types
article