Guest: Michael Lynn, Daniel Patterson
Are you a good tipper? Do you automatically tip a certain percent at a restaurant or does it all depend on the service? It turns out that most people leave a gratuity whether the service is good or terrible. Recently though a number of high-end restaurants are doing away with tipping and incorporating a service fee into the meal. We’ll look at the pros and cons of tipping from the waitstaff and the customer perspectives. Marty talks with MICHAEL LYNN, a professor of consumer behavior and marketing at the Cornell University School of Hotel Administration and DANIEL PATTERSON, San Francisco chef and restaurateur.