{"id":39719,"date":"2017-08-10T04:00:06","date_gmt":"2017-08-10T08:00:06","guid":{"rendered":"http:\/\/quotulatiousness.ca\/blog\/?p=39719"},"modified":"2017-08-09T09:05:04","modified_gmt":"2017-08-09T13:05:04","slug":"words-numbers-has-tipping-gone-out-of-control","status":"publish","type":"post","link":"https:\/\/quotulatiousness.ca\/blog\/2017\/08\/10\/words-numbers-has-tipping-gone-out-of-control\/","title":{"rendered":"Words &#038; Numbers: Has Tipping Gone Out of Control?"},"content":{"rendered":"<p align=\"center\"><iframe loading=\"lazy\" width=\"853\" height=\"480\" src=\"https:\/\/www.youtube.com\/embed\/-TxRH2VTWnQ\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<blockquote><p><strong>Published on 9 Aug 2017<\/strong><\/p>\n<p>In 1922, famed etiquette writer Emily Post advised her readers that 10% is the standard for tipping your waiter. Since then, \u201cgratuity creep\u201d has been so steady that tip jars are now ubiquitous and 25-30% is considered the rule in New York City. Uber once resisted this trend, but recently added a tipping feature to its app.<\/p>\n<p>What is the economic rationale behind tipping? Does the usefulness of tipping diminish the more that a certain rate becomes an expectation? At a certain point, would it be better to do without the fuss involved and simply include that portion of a service-provider\u2019s compensation in the wages paid by the employer?<\/p>\n<p>Our valiant hosts, Antony Davies and James Harrigan explore these questions and more!<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Published on 9 Aug 2017 In 1922, famed etiquette writer Emily Post advised her readers that 10% is the standard for tipping your waiter. Since then, \u201cgratuity creep\u201d has been so steady that tip jars are now ubiquitous and 25-30% is considered the rule in New York City. Uber once resisted this trend, but recently [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":35193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[831,25,74],"tags":[1026,139],"class_list":["post-39719","post","type-post","status-publish","format-standard","hentry","category-business","category-economics","category-food","tag-microeconomics","tag-psychology"],"jetpack_featured_media_url":"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2016\/06\/favicon.png","jetpack_shortlink":"https:\/\/wp.me\/p2hpV6-akD","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/39719","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/comments?post=39719"}],"version-history":[{"count":1,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/39719\/revisions"}],"predecessor-version":[{"id":39720,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/39719\/revisions\/39720"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media\/35193"}],"wp:attachment":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media?parent=39719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/categories?post=39719"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/tags?post=39719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}