When we go out to eat or drink at a sports bar, we usually find that a majority of the servers and bartenders are females. Why is this, one might ask. The most obvious reason is that they draw in more male customers to drink beer and eat food. If a male patron were to walk into a sports bar, he would stay longer and spend more money because he would tend to be checking out a server that he considered attractive. Servers usually know this so they tend to expose themselves more and dress accordingly to attract more guys and hopefully to receive larger tips. One bartender interviewed for this project, who works at Buffalo Wild Wings, would climb on ladders behind the bar, to draw attention to herself. She hoped that her actions would result in the customers giving her a larger tip than they would otherswise. Based upon the tips received, this strategy worked. Seeing this interested the writer to look into the topic of how servers use their physical appearance for a better tip. With further research, this was proved true for almost every restaurant investigated. Waitresses go above and beyond from simply applying makeup to changing their hair color, and changing the way they would serve an average customer to fit their needs. The customers also play a role in the tip given, which can usually be determined by the gender, race, age, and connections to the waitress. If customers would tip based on the service provided, then the female waitresses wouldn’t have to flirt or make the guest feel like that need to tip better.
Background Review of Literature
Many of the sources address the way the waitresses change their physical appearances and the outcomes. However, some also discuss the emotional side of the server or the pr...
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Works Cited
Gatta, M. (2009). Restaurants servers, tipping, and resistance. Qualitative Research in Accounting & Management, 6(1-2), 70-82.
Guéguen, N. (2012). Hair color and wages: Waitresses with blond hair have more fun. The Journal of Socio-Economics, 41(4), 370-372.
Guéguen, N. (2009). Menstrual cycle phases and female receptivity to a courtship solicitation:
An evaluation in a nightclub. Evolution and human behavior, 30(5), 351-355. doi: 10.1016/j.evolhumbehav.2009.03.004
Jacob, C., Guéguen, N., Boulbry, G., & Ardiccioni, R. (2009). Waitresses' facial cosmetics and tipping: A field experiment. International Journal of Hospitality Management, 29(1), 188-190. doi: 10.1016/j.ijhm.2009.04.003
McCall, M., & Lynn, A. (2009). Restaurant servers' perceptions of customer tipping intentions. International Journal of Hospitality Management, 29(1), 188-190.
People are consumed with their own reality that they didn’t even acknowledge me sitting at a table watching them. Each person seemed to have their own stories different from everyone else’s. For the most part, the employees seemed to have similar interests in wanted to produce the best customer service. The customers had the same goal of wanting to try a new popular restaurant they might have been unfamiliar with. Overall, the general consensus was that a majority of people wanted to get on with their day with as little human interaction as
For more than five years, Eliza White has gained diverse experience in customer service across a range of fields. She is currently balancing her studies with working as a waitress at Scoozi, a local Italian restaurant. Eliza understands and executes the duties necessary for a family-owned restaurant, excelling at communication with her co-workers and accommodation of patrons’ needs, recognizing customer experience is the top priority.
In the novel Setting the Table, by Danny Meyer, a story of man who joins the restaurant business is told. The events included show the movement between finding the correct job and the transformation of the industry with an initially negative perception. We see the effects of personal issues and Danny’s own ideologies and how they impact restaurants and their view on hospitality. This would be a change that would alter business methodologies and provide further success in his workplace. Overall, Danny Meyer uses Setting the Table to demonstrate the art of hospitality and the requirements needed to become successful within the restaurant industry.
At RCR, 13 people tipped, as opposed to 4 people at Starbucks. Keep in mind that 59 people came into RCR and 54 came into Starbucks. Therefore, this difference in tipping cannot be attributed to the number of patrons. Likewise, the prices of the drinks were comparable at both coffee shops. While two hours at each place is not enough to get a truly representative count of the number of people that actually tip, my observations show that RCR customers were more likely to tip. This behavior could stem from the belief that one should support small business more than large corporations, like Starbucks (Thompson & Arsel, 2004). Knowing that Starbucks’ is an extremely profitable company, customers may be less inclined to tip. However, they may feel like their tips have a larger impact when they go to a small independent
Tips are generally a small amount of money given to a person as gratitude for a service that has been provided. There are many times throughout our everyday lives in which we are put in a position to leave a gratuity. Whether it be dining at a restaurant, getting your hair cut at the salon, or having a few drinks with friends at a bar. In each case there was a service provided to you, now you have a decision to make, how much of a tip is considered acceptable and should you tip everyone that provides a service to you? There are many guidelines for consumers to follow. With modern technology there are convenient tip calculators available as features on most new cellular phones. When deciding on the tip amount the service is one of the major determining factors along with whether or not you plan on visiting the establishment again , and how the tip will play a role in your further dealings with said business. Michael Lewis explores a few interesting reasons why tipping is getting out of hand in a recent essay. I strongly agree with many points and examples he provides.
Lin, I. Y., & Namasivayam, K. (2011). Understanding restaurant tipping systems: A human resources perspective. International Journal of Contemporary Hospitality Management, 23(7), 923-940. doi:http://dx.doi.org.ezproxy2.apus.edu/10.1108/09596111111167533
The process of consumption in the restaurant culture possess many layers of depth. In order for an individual to have a meal at a restaurant, numerous instances of “invisible labor” and “emotional labor” are undergone to provide a pristine experience for the customers (Food and Society). Invisible labor, as described by Guptil et al., is the preparation that goes into creating a meal that is neither compensated nor properly acknowledged, Guptil et al. then go onto describe emotional labor as the propensity for individuals working within a restaurant to maintain cordiality regardless of a customer’s emotional state at the time of dining. The experience of eating at a restaurant propagates the consumption culture within society because it allows individuals to enjoy well prepared food without the hassle of dealing with different forms of
Typically, Americans do not have a second thought when it comes to giving a tip at the end of each meal. They simply calculate how much percentage to give their waiter (whether it be 10 to 15 percent) or they simply lie down a couple of wadded up dollar bills. However, some complain that tipping should not feel like an obligation at every meal, especially if the service is poor. Others argue, why should they be responsible for paying the waitstaff humanly? The reason behind why we tip today is because waitstaff do not get paid efficiently since they go on tips alone for income. And with that in mind, we have a debate on whether the customer should be responsible for paying the waitstaff a proportional profit or if the employer should ban tipping
Those who are against looks-based hiring believe that it is morally unjust to hire based on physical appearances, as it detracts from the favourable notion in society that people should be hired based on their competency, or brains over beauty. Conversely, the reason why looks-based hiring is viewed as being ethical, is that if it provides a significant enough economic gain for the company, then the practice of looks-based hiring is ethical. The benefits of beauty appear to be significant in many societies divergent from North America. Those with a “standardized beauty” make more money over the course of a lifetime than average or “non-attractive” people. A&F admitted to selling based on a “social status”- they are targeting the “cool kids”, and if an attractive employee is working for the company, then that will draw youth into buy their clothing. This case study sides in favour of looks-based hiring being principled, and argues that although looks-based hiring is a form of discrimination, there are many other forms of discrimination within the workplace during the hiring processes, from judging mental capacity to selecting one candidate over
One of the primary reasons to abolish tipping is because tipping has weak correlation with the quality of service provided. According to Archibugi, “personal sympathy, charm, flirtation, and attitude” can play significant role in determining the amount of the tip disbursed (61). Recent research indicates that average tip of waitresses in their 30’s with “large breast, blond hair, and slender bodies” is higher compared to other waitresses who lack these traits (Lynn 743). Thus, this leads to fact that tipping can sometime be unjust. Attractive service provider may receive high tip compared to unattractive service provider even if the latter one had catered with better service quality.
What aspects of restaurant work are especially challenging to wait staff, and how does Barcelona’s approach to management help employees overcome the downsides of the job? The aspects of restaurant work that is especially challenging to wait staff would be poor management and customer satisfaction. In this profession of being a wait staff in many instances it is very difficult to please everyone one that you serve. The approach that Barcelona’s management took in helping their employees overcome the downsides of their job they gave them the green light in allowing them to do what was right in making the customers experience a happy one. In giving them this freedom, it made the wait staff feel like they were a part of the organization when it came to decision
The pay gap affects women from all backgrounds, at all ages, and of all levels of educational achievement, although earnings and the gap vary depending on a woman’s individual situation. Among full-time workers, Hispanic and Latina, African American, American Indian, and Native Hawaiian and other native women had lower median annual earnings compared with non-Hispanic white and Asian American women. Earnings for both female and male full-time workers tend to increase with age, with a plateau after 45 and a drop after age 65. The gender pay gap also grows with age, and differences among older workers are considerably larger than gaps among younger workers. Women typically earn about 90 percent of what men are paid
Biddle, Jeff E & Hamermesh, David S. (1998). Beauty, Productivity, and Discrimination: Lawyers' Look and Lucre. Journal of Labor Economics, 16(30). 172.
Despite government regulations to promote equality within the workplace, women’s salaries continue to lag behind males in similar career with similar experiences. According to research performed by Blau & Kahn (2007) “women salaries averaged about 60% of men’s until the 1970s and rose to nearly 80% by the 1990s” (as cited in Bendick, Jr. & Nunes, 2012, p.244). Today, women on average earn approximately $.81 for every dollar that men earn in the United States (Guy and Fenley P.41 2014).
When entering a restaurant, I usually expect to leave full, satisfied, and wanting to come back again. I believe that many people expect the same thing. The way people react to service can be very different from person to person. Depending on the way the customers are feeling, or the way that the server is feeling can be a big factor for the way service comes across. Service is an important part of everyone’s lives because majority of the jobs that people preform are service related. Poor service is an unfortunate part of life that everyone comes across. The way that I react to the poor service I receive is important and can change in the blink of an eye. Whether I react in an outspoken way, by getting loud and voicing my opinion. Or if I react in a quiet or apologetic way, it can affect my server, and the people around me, and myself.