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| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Lanham, Md.
Lexington Books/Rowman & Littlefield
2010
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| Subjects: | |
| Links: | http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=336434 |
| Item Description: | Print version record |
| Physical Description: | 1 online resource (xxxii, 277 pages) |
| ISBN: | 9780739144244 0739144243 0739144227 9780739144220 0739144235 9780739144237 1282581945 9781282581944 |
Staff View
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| 100 | 1 | |a Seltzer, Richard A. |d 1951- |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Gratuity |b a contextual understanding of tipping norms from the perspective of tipped employees |c Richard Seltzer, Holona LeAnne Ochs |
| 264 | 1 | |a Lanham, Md. |b Lexington Books/Rowman & Littlefield |c 2010 | |
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| 505 | 8 | |a Gratuity is based on interviews with 425 people in more than 50 occupational categories. The respondents from across the U.S. reflect the diversity of the population but have one thing in common: they earn tips. A tip is a price set almost entirelyby a customer, less connected to demand than to social code. In the U.S., tipping remains one of our most controversial, confusing, and highly variable norms. In their own words, respondents present their perspectives regarding their compensation as wellas what they like and dislike about work. Understanding what people think about tipping and how t | |
| 650 | 7 | |a BUSINESS & ECONOMICS / Labor |2 bisacsh | |
| 650 | 7 | |a POLITICAL SCIENCE / Labor & Industrial Relations |2 bisacsh | |
| 650 | 7 | |a Tipping |2 fast | |
| 650 | 4 | |a Tipping | |
| 700 | 1 | |a Ochs, Holona LeAnne |e Sonstige |4 oth | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe |a Seltzer, Richard, Ph. D. |t Gratuity |d Lanham, Md. : Lexington Books/Rowman & Littlefield, 2010 |z 9780739144237 |
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| author_facet | Seltzer, Richard A. 1951- |
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| contents | Gratuity is based on interviews with 425 people in more than 50 occupational categories. The respondents from across the U.S. reflect the diversity of the population but have one thing in common: they earn tips. A tip is a price set almost entirelyby a customer, less connected to demand than to social code. In the U.S., tipping remains one of our most controversial, confusing, and highly variable norms. In their own words, respondents present their perspectives regarding their compensation as wellas what they like and dislike about work. Understanding what people think about tipping and how t |
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| dewey-full | 331.2/166 |
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| dewey-ones | 331 - Labor economics |
| dewey-raw | 331.2/166 |
| dewey-search | 331.2/166 |
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| dewey-tens | 330 - Economics |
| discipline | Wirtschaftswissenschaften |
| format | Electronic eBook |
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| id | DE-604.BV045356075 |
| illustrated | Not Illustrated |
| indexdate | 2024-12-20T18:24:58Z |
| institution | BVB |
| isbn | 9780739144244 0739144243 0739144227 9780739144220 0739144235 9780739144237 1282581945 9781282581944 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030742667 |
| oclc_num | 665841500 |
| open_access_boolean | |
| physical | 1 online resource (xxxii, 277 pages) |
| psigel | ZDB-4-EBU ZDB-4-EBU FLA_PDA_EBU |
| publishDate | 2010 |
| publishDateSearch | 2010 |
| publishDateSort | 2010 |
| publisher | Lexington Books/Rowman & Littlefield |
| record_format | marc |
| spelling | Seltzer, Richard A. 1951- Verfasser aut Gratuity a contextual understanding of tipping norms from the perspective of tipped employees Richard Seltzer, Holona LeAnne Ochs Lanham, Md. Lexington Books/Rowman & Littlefield 2010 1 online resource (xxxii, 277 pages) txt rdacontent c rdamedia cr rdacarrier Print version record Gratuity is based on interviews with 425 people in more than 50 occupational categories. The respondents from across the U.S. reflect the diversity of the population but have one thing in common: they earn tips. A tip is a price set almost entirelyby a customer, less connected to demand than to social code. In the U.S., tipping remains one of our most controversial, confusing, and highly variable norms. In their own words, respondents present their perspectives regarding their compensation as wellas what they like and dislike about work. Understanding what people think about tipping and how t BUSINESS & ECONOMICS / Labor bisacsh POLITICAL SCIENCE / Labor & Industrial Relations bisacsh Tipping fast Tipping Ochs, Holona LeAnne Sonstige oth Erscheint auch als Druck-Ausgabe Seltzer, Richard, Ph. D. Gratuity Lanham, Md. : Lexington Books/Rowman & Littlefield, 2010 9780739144237 |
| spellingShingle | Seltzer, Richard A. 1951- Gratuity a contextual understanding of tipping norms from the perspective of tipped employees Gratuity is based on interviews with 425 people in more than 50 occupational categories. The respondents from across the U.S. reflect the diversity of the population but have one thing in common: they earn tips. A tip is a price set almost entirelyby a customer, less connected to demand than to social code. In the U.S., tipping remains one of our most controversial, confusing, and highly variable norms. In their own words, respondents present their perspectives regarding their compensation as wellas what they like and dislike about work. Understanding what people think about tipping and how t BUSINESS & ECONOMICS / Labor bisacsh POLITICAL SCIENCE / Labor & Industrial Relations bisacsh Tipping fast Tipping |
| title | Gratuity a contextual understanding of tipping norms from the perspective of tipped employees |
| title_auth | Gratuity a contextual understanding of tipping norms from the perspective of tipped employees |
| title_exact_search | Gratuity a contextual understanding of tipping norms from the perspective of tipped employees |
| title_full | Gratuity a contextual understanding of tipping norms from the perspective of tipped employees Richard Seltzer, Holona LeAnne Ochs |
| title_fullStr | Gratuity a contextual understanding of tipping norms from the perspective of tipped employees Richard Seltzer, Holona LeAnne Ochs |
| title_full_unstemmed | Gratuity a contextual understanding of tipping norms from the perspective of tipped employees Richard Seltzer, Holona LeAnne Ochs |
| title_short | Gratuity |
| title_sort | gratuity a contextual understanding of tipping norms from the perspective of tipped employees |
| title_sub | a contextual understanding of tipping norms from the perspective of tipped employees |
| topic | BUSINESS & ECONOMICS / Labor bisacsh POLITICAL SCIENCE / Labor & Industrial Relations bisacsh Tipping fast Tipping |
| topic_facet | BUSINESS & ECONOMICS / Labor POLITICAL SCIENCE / Labor & Industrial Relations Tipping |
| work_keys_str_mv | AT seltzerricharda gratuityacontextualunderstandingoftippingnormsfromtheperspectiveoftippedemployees AT ochsholonaleanne gratuityacontextualunderstandingoftippingnormsfromtheperspectiveoftippedemployees |