To tip or not to tip? That is the question on today’s episode of How to Behave! Brian Keyser, Hannah Howard, and Jennifer Peterman are joined via the phone lines by Professor Michael Lynn of Cornell University and Jay Porter of The Linkery to talk about tipping culture in the United States. Why does the restaurant industry have a tipping standard, while other service industries do not? Find out some interesting facts concerning race, gender, weight, and age when it comes to gratuities. What is the biggest factor in determining the size of a tip? The Linkery is a restaurant in San Diego that has gotten rid of the tipping standard in its business model; how does the change affect service? Tune into this show to learn “how to behave” when tipping! This program has been sponsored by Fairway Market. Thanks to Jon Lundbom & Big Five Chord for today’s music!

“Servers who engage in behaviors that establish rapport… those behaviors can increase a tip by 20%.” [9:45] — Professor Michael Lynn on How to Behave

“The name of the game is to cover as many guests as you can in one night.” [29:50] — Jay Porter on How to Behave