Why Tip By Paul Wachter Analysis

The restaurant server is one of the most popular jobs in the country and according to the National Restaurant Association, currently, 1 in 12 Americans work in the restaurant industry and about 50 percent of all adults have worked in the industry at some point during their lives. The industry is clearly very large with over 13 billion workers, but overall, workers in the industry do not get paid very well. According to the U.S. Department of Labor (DOL), the average annual salary for a

When I first walk into the restaurant, Im alway immeditaly greeted by a smiling hostess. Typically on a week day, the wait time is normally very short and youre almosy guaranteed a seat right after arriving. However on a weekend the wait time can be a bit longer, such as fifteen to twenty minutrs, but outdoor seating is provided so you dont have to stand and wait. When you are finally seated, a friendly waiter is always ready to happily serve you with a smile. The employees are always on top of giving out refills for drinks and they provide customers with all you can eat peanuts and encourage you to just toss the shells on the floor when youre done. When receiveing your meal, the waiters always make sure that everything looks good before leaving you to dig in. I have never recieved unacceptabke service even when the restaurant is at its

How big is the world? Some might ponder and the answer is, not as big as it seems. The world isn’t a scary, huge and untouchable place, as it is perceived to be. In reality, the universe is just a blank canvas filled with unique and mesmerizing people. That shapes our world into what it has become. The world would never be what it is without the people living on it. In the Tipping Point, Malcolm Gladwell explains the theory of the world and how it seems to be and control everything. Although, it’s the people in the world that make a difference. However people don’t believe they can change and make a difference in the world, but they can. Everyone has the power to change the world and shape their lives and others. Therefore it's up to them to decide if it will be for good or evil. In The Tipping point, Malcolm Gladwell uses the motif of how little things can make a big difference, for example, hush puppies. This motif signifies how the slightest movement in just the right place can change the world completely. We all have the power, but it can just take one to change the world.

I mean, why would people want to that? How the hell did the practice of giving people free money for no reason whatsoever (aka: tipping), become so popular? I mean what’s wrong with us? And the thing that makes less sense, is that in most parts of the world, we pretty much only do it at restaurants! What makes restaurants so special?!

As a recent employee in the restaurant industry, first as a hostess and later as a waitress, I have had the opportunity to experience the system of tipping not just from a customer’s point of view.

Many parts of our daily life revolve around social sciences and are caused by much more research and in-depth thought than we may originally realize. Innumerable products, ideas, epidemics, and modern thought processes are the product of tipping points. For any idea to gain enough ground to become popular to a large audience, it has to have a very specific environment and the idea must be spread at very certain times in history. There is a very precarious balance to making anything have the ability to be prominent or sought after. Nature, political revolutions, and credibility and popularity are all events and phenomena that have tipping points and relate to The Tipping Point by Malcolm Gladwell.

“Tips are accepted not expected” not always the case. In certain restaurants management will automatically generate a 18% gratuity when there are larger parties being served. In a recent article on the 1010 wins.com website ( “tip dispute leads to arrests at soprano’s“ )the reporter tells of a story where people actually got arrested because they refused to pay the mandatory 18% tip. At some point consumers should have the right to draw the line when it comes to tipping. Michael Lewis says “ our natural and admirable reluctance to enter into the spirit of the thing causes the thing to lose whatever value it had in the first place”(23). Tip amounts should not be mandated by the size of the party. A gratuity should remain based upon the quality of the service that was provided.

Finally the reason is should be raised is because of the amount of work a waiter has to do every time they work. Knowing from personal experience it can be a hassle waiting on people with bring their drinks and making sure that they are satisfied with what they order, and yes that is what waiters are supposed to do but it is a hassle when you have to deal with people who are rude and impatient.

People often feel that a servers tip will depend on the level of service they receive as a

In this chapter of Tipping Point by Malcolm Gladwell, he talks about rumors, sneakers and the power of translation. Throughout the chapter he kept with the theme of change and the way that things can change over time. The concept of change and shoes throughout this chapter is evident. Gladwell writes, “They expanded their focus to include not just skateboarding but also surfing, snowboarding, mountain biking, and bicycle racing, sponsoring riders in all of those sports and making Arwalk synonymous with active, alternative lifestyle”( Gladwell 194). Many people ask why do they have to produce so much more to compliment everyone in every sport or just for everyday wear? Gladwell explains how companies expanded their mind to appeal to everyone's

The customer typically decides how much tipped workers will receive since customer take on the role of the manager while the tipped worker is the employee. The amount of the tip is contingent upon the quality of

I chose to research this subculture because I was so curious about it. I have some friends that wait tables, but I hadn’t really thought about how being a waitress involves so many things aside from serving food. Waitressing is more about handling all different types of people, and learning to multitask successfully than just serving food. When I go out to eat, I usually only notice if the waitress or waiter is nice to me and my party. I make sure that all of the food and drinks come out the way we ordered them, and I also pay attention to how the food tastes. When I started my research and observation for this ethnography, I started to pay more attention the server when I was eating at restaurants. I started to notice how many tables the server waited on, I noticed how many times he or she had to take food back to the kitchen because someone thought it was wrong or not cooked right, and I also noticed how unhappy he or she was when they left a certain table. I have also

Jared Huffman, a third term U.S. Congressman, announced that he is not going to be attending the inauguration of Donald Trump as the nation’s 45th president. Huffman announced over social media that he is not willing to celebrate the beginning of what he claimed a “dark and dangerous chapter” of American politics. The documentary will be about this specific politician because this is currently happening in America and it’s important to research and discover today’s politics. It’s also important because this act could possibly have a great impact on the inauguration.

They expect me to be patient, clear with orders, not demanding, and aware of what is going on. I must know what food they just told me was done and where to take it, but first I need to pay attention to hear when my name is called. There is usually more tension between the kitchen and waiters than there is with any other workers. The roles are so different. The kitchen staff usually looks at servers as just wanting to get a good tip, and that we do not care the extremities the kitchen has to go to for us. It is important that servers respect the kitchen staff; they are in charge of the food we will be serving. “Servers, as mediators, need their food when their customers demand it: sometimes this is before the food is ready; at other times after. If servers demand food too early, cooks are stressed; but if they don’t pick up the food on time, the food is poor and the cook seems incompetent.” (Fine 105). This is the most true on Friday and Saturday nights. Everything seems to be more chaotic on these nights, since most people decide to go out. This is good because it brings in more business for the restaurant, but then there are always more unhappy customers on these nights as well. Overall, positive interaction with the kitchen staff can make amazing things happen.

Dining out at local restaurants is just irresistible for most of us. Well it's the easiest way to fill an empty stomach and get relief from the trouble of cooking and cleaning dishes. Moreover nothing is better than an outing with a good meal and conversation shared with loved ones. Unfortunately; eating out can be a strain to a monthly budget leaving you with a little lighter purse. But now without any hurdles in next meal out; one can still save heavy bucks on a restaurant bill. Without giving up idea of quality food; one can enjoy at restaurants and slash down those bills at the same time. For that you need to catch up with some money saving tips and ideas to save money at eateries without starving your wallet: