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The concept of gratuity is the subject of this second book from the unmasked author of Waiter Rant and, like his first, has its own lad-lit charms and contrivances. Opening with a broad and light cultural history of tipping, the book then delves briefly into the tip's primary restaurant industry role before moving on to its impact in lesser known and often neglected businesses by examining their gratuity-related transactions. There's enough raw, self-deprecating autobiography to keep the anthropological enterprise comic; in addition, the author steps in the shoes of those in various industries and discloses the hidden codes of parking valets, Starbucks "tip jars," and the beauty industry. Dublanica breaks down a dizzying variety of service-related exchanges along with the inner worlds of casino dealers and sex-trade workers (in fact, there's an awful lot about Vegas) and even provides a couple of tip-helpful appendixes. (Nov.) (c)
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For four years Dublanica authored the blog Waiter Rant, chronicling the frustrations of an anonymous waiter working in an upscale New York restaurant. In 2008 he went public with his best-selling book, Waiter Rant, unmasking annoying foodies, bad tippers, and the bad behavior of restaurant staff. Gratuities were one of the hottest, most-talked-about subjects of that book, so Dublanica ran with it. A short history of the custom reveals that tipping was a particularly European practice that we took to new heights in the U.S. Dublanica shines light on those awkward tipping situations that we all face at one time or another: tip the parking valet when he takes your car, delivers it, or both? How much and in what fashion do you tip your hotel maid? And what about “tip creep,” those ubiquitous tip jars that are springing up in every coffee shop and fast-food restaurant these days? Dublanica offers tips on how to tip hairstylists, car-wash attendants, auto mechanics, deliverymen, and more, including the joint where tipping rules: the strip club. Valuable information is interspersed with amusing anecdotes and interviews. --David SiegfriedSee all Editorial Reviews
The book contains information about any tradesman or professional you might ever consider tipping, including perhaps, a few that you had never considered tipping. Read morePublished 7 days ago by M. P. Henley
Having many friends throughout the years that worked in the food services industry. Steve is right on.... It's hard work, but then again.... Read morePublished 4 months ago by James Liaw
Follow up to the wonderful , Waiter's Rant.
He feels too sorry for the underpaid, and overtips, but compellingly gets his money worth with good stories and... Read more
Author had some interesting stories to tell. I thought it would be more technical so it was fun to read some of his experiences in getting information for other occupations. Read morePublished 4 months ago by Grandma Christmas
I enjoyed reading this gem written by Steve but I expected to see Steve venture into professions not known for tipping or further exploring tipping. Read morePublished 11 months ago by Diego Rodriguez
I found this very interesting and have used the things I have learned in this book to my advantage.Published 11 months ago by Michael Merican