Några empiriska regelbundenheter om människors benägenhet att ge dricks på restauranger beskrivs i
the New Yorker (artikeln bygger på forskning av
Michael Lynn).
Det verkar inte vara ett sätt att belöna kvalitet:
On average, exceptional service raised tips by about 1.5 per cent,which, Lynn argues, is too small for waiters to notice. And countrieswhere there’s no tipping—like Australia and Japan—don’t have worseservice than the United States
Snarare verkar högre dricks orsakas av tendenser till personlig relation:
Squatting by the table instead of standing, writing “Thank you” on theback of checks, and touching customers on their shoulders allmeasurably improved tips. And waitresses at an upscale restaurant whosimply put flowers in their hair boosted their tips by seventeen percent.
Men hur ska man förklara den stora effekten av att stoppa blommor i håret?
Article originally appeared on (http://andreasbergh.se/).
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