In the irreverent spirit of A.J. Jacobs and Michael Moore, Keep the Change by Steve Dublanica is a pavement-pounding exploration of tipping, a huge but neglected part of the American economy—the hilarious and eye-opening follow-up to his smash-hit New York Times bestseller Waiter Rant. Subtitled “A Clueless Tipper’s Quest to Become the Guru of the Gratuity,” Keep the Change follows the popular blogger known as “the Waiter” from restaurant to casino to strip club and beyond as he explores what to tip and how tipping truly plays out in practice in a series of candid, funny, and sometimes uproariously cringe-inducing adventures.
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Review
“Funny and fascinating. . . . After reading this book, you’ll be sure to generously tip your hotel housekeepers and parking valets.” (Wall Street Journal )
“A hilarious, irreverent etiquette guide.” (Forbes )
“Half travelogue, half manifesto, the book recounts his misadventures in tipping as he travels across America talking with a cross-section of the 3 percent of the workforce that relies on tips.” (Mother Jones )
“Full of amusing tales of big tippers and tightwads told by waiters, shoeshine men, bathroom attendants, strippers and more.” (Newsday )
“A hilariously uncensored etiquette diatribe.” (Kirkus Reviews )
“Even seasoned service veterans might be surprised by the discoveries revealed in the book.” (Boston Herald )
“Giving a little extra just got easier with a master’s guide to gratuities. New York is the capital of tipping and no one understands that better than Steve Dublanica. The 42-year-old waiter-turned-author shares his expertise in Keep the Change.” (Daily News )
“Funny and illuminating, it’s recommended to anyone seeking enlightenment about gratuities.” (Library Journal )
“I’m not sure what the proper etiquette is for tipping authors, but we should all give a nice bonus to Steve Dublanica for writing such a funny and surprising book on this oft-overlooked part of everyday life.” (A.J. Jacobs )
PRAISE FOR WAITER RANT: “…amusing and informative…along with the stories, some of which are hilarious, Dublanica provides useful advice for the customer...Waiter Rant is as delightful as it is irreverent.” (Washington Post Book World )
“Waiter Rant has all the fixings for fun....What Anthony Bourdain’s tell-all about life in the kitchen did for Hollandaise sauce, Waiter Rant will do for side salads.” (Los Angeles Times )
“…funny and touching.” (Chicago Tribune )
“The main attraction here is [Dublanica’s] acerbic, biting and often hilarious accounts of life behind the scenes at the front of the house.” (Wall Street Journal )
The other shoe finally drops. The front-of-the-house version of Kitchen Confidential; a painfully funny, excruciatingly true-life account of the waiter’s life. As useful as it is entertaining. You will never look at your waiter the same way again–and will never tip less than 20%. (Anthony Bourdain )
“Anyone that has ever eaten in a restaurant is going to want to grab [this book].” (Matt Lauer, Today )
“Writing a best-seller is a big deal, and the Waiter deserves a 20% tip for serving up such a fun summer read.” (Forbes.com )
“The Waiter dishes candidly on the outrageous behavior of staffers and customers at the undisclosed upscale restaurant where he works...[Waiter Rant] leaves no doubt that servers deserve not only 15 percent but an occasional pound of flesh, too. In his debut memoir, the Waiter extracts it with panache.” (American Way )
“For enlightenment on how to handle such situations, I reached out to The Waiter. You know, the New York City-based guy who created the wildly entertaining Waiter Rant blog, which is now a cannot-put-it-down book.” (Seattle Post-Intelligencer )
“…here is my unabashed recommendation: If you eat out with any regularity, read this book!” (Chicago Sun-Times )
“Lucky for the reader, The Waiter has kept his eyes open and is willing to gossip about what he has seen from the other side of the menu.” (Tampa Tribune )
“Fortunately, The Waiter (who has since outed himself as a chap called Steve Dublanica) does more in this book than get even; he provides thoughtful insights into how the restaurant business works.” (Bloomberg News )
“[Waiter Rant] offers an irreverent, insightful look inside the industry (complete with blurb from Anthony Bourdain).” (Boston Globe )
I really enjoyed WAITER RANT. The book is engaging and funny, a story told from my polar opposite perspective. I will now do my best to act better as a Chef -- and I dare say, I’ll never be rude to a waiter again, as long as I live. (John DeLucie, Chef, The Waverly Inn )
“In the casual, confessional tone of a seasoned blogger, The Waiter tells of corruption, intrigue, drug abuse, heated romance and of course tips, weaving it all into a humorously detailed memoir. . . . A heartfelt, irreverent look at the underbelly of fine dining.” (Kirkus Reviews )
“A hilarious, irreverent etiquette guide.” (Forbes )
“Half travelogue, half manifesto, the book recounts his misadventures in tipping as he travels across America talking with a cross-section of the 3 percent of the workforce that relies on tips.” (Mother Jones )
“Full of amusing tales of big tippers and tightwads told by waiters, shoeshine men, bathroom attendants, strippers and more.” (Newsday )
“A hilariously uncensored etiquette diatribe.” (Kirkus Reviews )
“Even seasoned service veterans might be surprised by the discoveries revealed in the book.” (Boston Herald )
“Giving a little extra just got easier with a master’s guide to gratuities. New York is the capital of tipping and no one understands that better than Steve Dublanica. The 42-year-old waiter-turned-author shares his expertise in Keep the Change.” (Daily News )
“Funny and illuminating, it’s recommended to anyone seeking enlightenment about gratuities.” (Library Journal )
“I’m not sure what the proper etiquette is for tipping authors, but we should all give a nice bonus to Steve Dublanica for writing such a funny and surprising book on this oft-overlooked part of everyday life.” (A.J. Jacobs )
PRAISE FOR WAITER RANT: “…amusing and informative…along with the stories, some of which are hilarious, Dublanica provides useful advice for the customer...Waiter Rant is as delightful as it is irreverent.” (Washington Post Book World )
“Waiter Rant has all the fixings for fun....What Anthony Bourdain’s tell-all about life in the kitchen did for Hollandaise sauce, Waiter Rant will do for side salads.” (Los Angeles Times )
“…funny and touching.” (Chicago Tribune )
“The main attraction here is [Dublanica’s] acerbic, biting and often hilarious accounts of life behind the scenes at the front of the house.” (Wall Street Journal )
The other shoe finally drops. The front-of-the-house version of Kitchen Confidential; a painfully funny, excruciatingly true-life account of the waiter’s life. As useful as it is entertaining. You will never look at your waiter the same way again–and will never tip less than 20%. (Anthony Bourdain )
“Anyone that has ever eaten in a restaurant is going to want to grab [this book].” (Matt Lauer, Today )
“Writing a best-seller is a big deal, and the Waiter deserves a 20% tip for serving up such a fun summer read.” (Forbes.com )
“The Waiter dishes candidly on the outrageous behavior of staffers and customers at the undisclosed upscale restaurant where he works...[Waiter Rant] leaves no doubt that servers deserve not only 15 percent but an occasional pound of flesh, too. In his debut memoir, the Waiter extracts it with panache.” (American Way )
“For enlightenment on how to handle such situations, I reached out to The Waiter. You know, the New York City-based guy who created the wildly entertaining Waiter Rant blog, which is now a cannot-put-it-down book.” (Seattle Post-Intelligencer )
“…here is my unabashed recommendation: If you eat out with any regularity, read this book!” (Chicago Sun-Times )
“Lucky for the reader, The Waiter has kept his eyes open and is willing to gossip about what he has seen from the other side of the menu.” (Tampa Tribune )
“Fortunately, The Waiter (who has since outed himself as a chap called Steve Dublanica) does more in this book than get even; he provides thoughtful insights into how the restaurant business works.” (Bloomberg News )
“[Waiter Rant] offers an irreverent, insightful look inside the industry (complete with blurb from Anthony Bourdain).” (Boston Globe )
I really enjoyed WAITER RANT. The book is engaging and funny, a story told from my polar opposite perspective. I will now do my best to act better as a Chef -- and I dare say, I’ll never be rude to a waiter again, as long as I live. (John DeLucie, Chef, The Waverly Inn )
“In the casual, confessional tone of a seasoned blogger, The Waiter tells of corruption, intrigue, drug abuse, heated romance and of course tips, weaving it all into a humorously detailed memoir. . . . A heartfelt, irreverent look at the underbelly of fine dining.” (Kirkus Reviews )
From the Back Cover
Tipping is huge in America. Almost everyone leaves at least one tip every day, more than five million American workers depend on them, and we spend $66 billion in tips each year. Omnipresent yet poorly understood, tipping has worked its way into almost every nook and cranny of daily life. In Keep the Change, bestselling author Steve Dublanica dives into this unexplored world, traveling the country to meet strippers and shoeshine men, bartenders and bellhops, in a hilarious and eye-opening effort to answer those perennial questions: Should we tip? and How much?
Inside This Book
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Customer Reviews
Most helpful customer reviews
Format:Paperback
This book and general topic had great potential. Many of the points the author makes are very valid, providing an opportunity to consider tipping culture in various service based settings.
However, the book missed the mark - there are way to many over generalizations, which are simply put superficial, baseless and blatantly offensive / discriminatory. Dublanica's tongue and cheek approach is admittedly humorous at times, but sadly the books goes into territory of plain and simple ignorance on multiple occasions.
The book had great potential - Dublanica is a witty and engaging writer. However, this was simply offensive too many times.
However, the book missed the mark - there are way to many over generalizations, which are simply put superficial, baseless and blatantly offensive / discriminatory. Dublanica's tongue and cheek approach is admittedly humorous at times, but sadly the books goes into territory of plain and simple ignorance on multiple occasions.
The book had great potential - Dublanica is a witty and engaging writer. However, this was simply offensive too many times.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
3.8 out of 5 stars
35 reviews
18 of 20 people found the following review helpful
3.0 out of 5 stars
Insightful, but not critical
Sep 4 2011
By Damian Forsythe
- Published on Amazon.com
Format:Hardcover
"Keep the Change" offers many interesting, perhaps unique looks behind the scenes in various service industries, especially as they relate to tipping, and for this, it's a good read. However, what's lacking is a critical examination of the subject and the tenets of Dublanica's thesis that, well, you should tip all these various people exactly what they want, which you should know even if they don't tell you, and, if you don't, well, it's likely you have poor relationships in general and certainly don't understand how they work. It's quite a proposition.
Dublanica covers several, though certainly not all, service industries, including valets, bartenders, strippers, masseurs, cabbies, hotel workers, and, of course, waiters. In addition to interviews, he occasionally moonlights at these jobs, or at least observes them in their environment. Not only does this allow him to write off lap dances as research, it gives the book its meat, the many human interest stories. You'll learn about girls who serve fetishists in a sex dungeon in LA, and all the truly strange stuff in that world. You'll hear about the cab driver in Vegas and the two, totally broke kids who force him to let them off a few blocks from their destination, because otherwise their $10 won't cover both the fare and the tip. (He offers to take them anyway, but they insist). You'll learn about bathroom attendants, and why at least one of them does what she does. And, of course, you hear the Vegas stripper tales. These are what's best about the book: they let you see employees as people and understand their economic situation. Not only do you learn what role tips play in that (as well as how much they think they should get), but you're keyed in to a lot of the scams these guys run (like kickbacks from cabbies to doormen for juicy fares), as well as the myriad ways employers take a cut of the tips. It's a good education and ready entertainment.
The book runs into trouble when Dublanica generalizes to make larger points. It's not that they're all invalid (though some certainly have their problems), it's that he never makes much critical evaluation of them, by which I mean weighing arguments for and against. For example, what's the justification for these tip amounts? Why should we just give workers whatever they say? Furthermore, how on earth can a service worker be justifiably annoyed at people who tip poorly, or not at all, when the expectations are rarely advertised, even though that's how everything else in our economy works? A good or service is usually offered at a set price, and people make up their minds whether or not to engage in the deal based what's right there in black and white--except tipping. Who wouldn't expect patrons to sometimes be annoyed or cheap when somebody wants to add something extra on at the end of a transaction, sometimes unexpectedly, and when they might not even know how much? Or when they receive the consequences of their ignorance in the form of suddenly bad service (or sometimes much worse)?
A couple of specific examples come to mind. When a porter relates how a lady insisted he not touch her bags, ostensibly to avoid having to tip, she's called cheap, but two breaths later, we learn how this guy has put bags in the wrong cabs out of revenge. Still, Dublanica doesn't question whether the lady may have had a similar experience before, or whether, frankly, she might be able bodied enough to do it herself and save some of her own green, which she may even have made as tips. Don't people have the right to choose how they spend? Then we get the $13 miracle example, where a lady is berating the car wash guys for missing a few spots. OK, it sounds like she was unduly agitated, but shouldn't she expect a good job be done for the stated price? That's different from whether she tips or treats these guys well. Maybe $13 is a lot to her, or maybe she's just mean. Either way, Dublanica should poke at that more than he does. There is the card dealer who calls his job a profession and the tip a recognition thereof. He clearly implies he deserves it whether he's done well or not. Uh, no. Doctors, lawyers, and engineers are professionals. This guy doesn't even have to shuffle. It's not to say his humanity or his job are unworthy, but there's little examination here of what he does that specifically deserves a tip, or how a patron would tell if he's done it well or poorly. In this or any case, simply being paid poorly by your boss isn't necessarily a reason. There's also the example of hotel housekeepers. If hotel rooms cost more than $100 a night, shouldn't a well kept room be part of the deal? Many people expect that it is. If many housekeepers make precious little and sometimes get their tips stolen by management (again, why should people tip if that might happen?), is the answer just that all patrons tip, or is it maybe that, say, the workers unionize to get a slice of that $100+ that should easily cover a decent wage for them? Obviously, there will be no agreement any time soon on when, where, how, why, and whom we should tip, but explorations of these topics would have made this work more enlightening and useful. As it is, the book is very one-sided.
Lastly, Dublanica concludes by telling us that tipping is all about relationships. If you tip well, you can empathize with people and, probably, you have much deeper, more meaningful relationships too. He cites his cigar shop buddies, who are all egalitarian, tip well, and purportedly have many friends and play well with others. He also gives the major example of his mechanic, whom he tipped regularly, who rewarded him by fixing his car immediately when he needed it. (There are plenty of other examples throughout the book of such rewards). Supposedly, he had built this relationship that really paid off at a crucial time. This thesis is pretty striking, though. Another way of looking at this is that you're buying your relationship--which, as a purely economic relationship, may be a worthwhile transaction, but Dublanica wants to say more, that tipping is a sign of interpersonal empathy, a necessity for any relationship. Not necessarily. Tipping a lot may be from empathy sometimes (even the general empathy that people work for money), but not always. And, does tipping less show the opposite? There can be empathy without agreement. Tipping Dublanica's way more likely is just an indication of knowing how to get things from people, of economic street savvy. More importantly, the values behind the quid-pro-quo at the heart of tipping transfer poorly to non-economic relationships. Some would argue that the best, most meaningful relationships involve no money at their core; that the best people will help you without any consideration of reward, monetary or otherwise. Many will say the paragons of virtue are those who help complete strangers for free, maybe without being asked. As it is, his thesis sounds shallow and, unfortunately, colors the book as another advertisement of that stereotypical American attitude: that the value of people is simply their utility. The foreigners (like those cheap Canadians and Europeans, maybe) who might nod at this would miss out on the large swaths of our population who strive to value people intrinsically, regardless of what they could give in return. Ignored would be those who believe that you should do your job well, do things right the first time, and state the price for a service upfront, all simply because that's the right thing to do, instead of relying on implied expectations and capricious rewards and punishments for those who do and don't comply. Likewise, many Americans think the solution to inadequate earnings is self-betterment, or efforts to change the corrupt practices of employers. Of course, life isn't so simple; working people often have few options, but "Keep the Change" doesn't explore these issues at all. While Dublanica frequently shows how employers stiff their workers and expect them to rely on tips (which they often pilfer), he implies that the solution is for people to get with the program and tip right (i.e., how he says) anyway, not that anyone should work to change things. This implication enables the corrupt employers. What does it say about our relationships that we avoid the more fundamental problems of corruption and lack of transparency and instead insist that everyone get with the (screwed up) program?
So, in conclusion, do read this book if you want some good human interest stories and a look inside many service jobs, especially for how workers want to be (and actually are) tipped. Look elsewhere for a balanced discussion of the practice.
P.S. For full disclosure, I've worked in front-line service jobs, for very low pay, though not for tips. Many people close to me have worked such jobs, too, often for tips. I've seen more than one side of tipping.
Dublanica covers several, though certainly not all, service industries, including valets, bartenders, strippers, masseurs, cabbies, hotel workers, and, of course, waiters. In addition to interviews, he occasionally moonlights at these jobs, or at least observes them in their environment. Not only does this allow him to write off lap dances as research, it gives the book its meat, the many human interest stories. You'll learn about girls who serve fetishists in a sex dungeon in LA, and all the truly strange stuff in that world. You'll hear about the cab driver in Vegas and the two, totally broke kids who force him to let them off a few blocks from their destination, because otherwise their $10 won't cover both the fare and the tip. (He offers to take them anyway, but they insist). You'll learn about bathroom attendants, and why at least one of them does what she does. And, of course, you hear the Vegas stripper tales. These are what's best about the book: they let you see employees as people and understand their economic situation. Not only do you learn what role tips play in that (as well as how much they think they should get), but you're keyed in to a lot of the scams these guys run (like kickbacks from cabbies to doormen for juicy fares), as well as the myriad ways employers take a cut of the tips. It's a good education and ready entertainment.
The book runs into trouble when Dublanica generalizes to make larger points. It's not that they're all invalid (though some certainly have their problems), it's that he never makes much critical evaluation of them, by which I mean weighing arguments for and against. For example, what's the justification for these tip amounts? Why should we just give workers whatever they say? Furthermore, how on earth can a service worker be justifiably annoyed at people who tip poorly, or not at all, when the expectations are rarely advertised, even though that's how everything else in our economy works? A good or service is usually offered at a set price, and people make up their minds whether or not to engage in the deal based what's right there in black and white--except tipping. Who wouldn't expect patrons to sometimes be annoyed or cheap when somebody wants to add something extra on at the end of a transaction, sometimes unexpectedly, and when they might not even know how much? Or when they receive the consequences of their ignorance in the form of suddenly bad service (or sometimes much worse)?
A couple of specific examples come to mind. When a porter relates how a lady insisted he not touch her bags, ostensibly to avoid having to tip, she's called cheap, but two breaths later, we learn how this guy has put bags in the wrong cabs out of revenge. Still, Dublanica doesn't question whether the lady may have had a similar experience before, or whether, frankly, she might be able bodied enough to do it herself and save some of her own green, which she may even have made as tips. Don't people have the right to choose how they spend? Then we get the $13 miracle example, where a lady is berating the car wash guys for missing a few spots. OK, it sounds like she was unduly agitated, but shouldn't she expect a good job be done for the stated price? That's different from whether she tips or treats these guys well. Maybe $13 is a lot to her, or maybe she's just mean. Either way, Dublanica should poke at that more than he does. There is the card dealer who calls his job a profession and the tip a recognition thereof. He clearly implies he deserves it whether he's done well or not. Uh, no. Doctors, lawyers, and engineers are professionals. This guy doesn't even have to shuffle. It's not to say his humanity or his job are unworthy, but there's little examination here of what he does that specifically deserves a tip, or how a patron would tell if he's done it well or poorly. In this or any case, simply being paid poorly by your boss isn't necessarily a reason. There's also the example of hotel housekeepers. If hotel rooms cost more than $100 a night, shouldn't a well kept room be part of the deal? Many people expect that it is. If many housekeepers make precious little and sometimes get their tips stolen by management (again, why should people tip if that might happen?), is the answer just that all patrons tip, or is it maybe that, say, the workers unionize to get a slice of that $100+ that should easily cover a decent wage for them? Obviously, there will be no agreement any time soon on when, where, how, why, and whom we should tip, but explorations of these topics would have made this work more enlightening and useful. As it is, the book is very one-sided.
Lastly, Dublanica concludes by telling us that tipping is all about relationships. If you tip well, you can empathize with people and, probably, you have much deeper, more meaningful relationships too. He cites his cigar shop buddies, who are all egalitarian, tip well, and purportedly have many friends and play well with others. He also gives the major example of his mechanic, whom he tipped regularly, who rewarded him by fixing his car immediately when he needed it. (There are plenty of other examples throughout the book of such rewards). Supposedly, he had built this relationship that really paid off at a crucial time. This thesis is pretty striking, though. Another way of looking at this is that you're buying your relationship--which, as a purely economic relationship, may be a worthwhile transaction, but Dublanica wants to say more, that tipping is a sign of interpersonal empathy, a necessity for any relationship. Not necessarily. Tipping a lot may be from empathy sometimes (even the general empathy that people work for money), but not always. And, does tipping less show the opposite? There can be empathy without agreement. Tipping Dublanica's way more likely is just an indication of knowing how to get things from people, of economic street savvy. More importantly, the values behind the quid-pro-quo at the heart of tipping transfer poorly to non-economic relationships. Some would argue that the best, most meaningful relationships involve no money at their core; that the best people will help you without any consideration of reward, monetary or otherwise. Many will say the paragons of virtue are those who help complete strangers for free, maybe without being asked. As it is, his thesis sounds shallow and, unfortunately, colors the book as another advertisement of that stereotypical American attitude: that the value of people is simply their utility. The foreigners (like those cheap Canadians and Europeans, maybe) who might nod at this would miss out on the large swaths of our population who strive to value people intrinsically, regardless of what they could give in return. Ignored would be those who believe that you should do your job well, do things right the first time, and state the price for a service upfront, all simply because that's the right thing to do, instead of relying on implied expectations and capricious rewards and punishments for those who do and don't comply. Likewise, many Americans think the solution to inadequate earnings is self-betterment, or efforts to change the corrupt practices of employers. Of course, life isn't so simple; working people often have few options, but "Keep the Change" doesn't explore these issues at all. While Dublanica frequently shows how employers stiff their workers and expect them to rely on tips (which they often pilfer), he implies that the solution is for people to get with the program and tip right (i.e., how he says) anyway, not that anyone should work to change things. This implication enables the corrupt employers. What does it say about our relationships that we avoid the more fundamental problems of corruption and lack of transparency and instead insist that everyone get with the (screwed up) program?
So, in conclusion, do read this book if you want some good human interest stories and a look inside many service jobs, especially for how workers want to be (and actually are) tipped. Look elsewhere for a balanced discussion of the practice.
P.S. For full disclosure, I've worked in front-line service jobs, for very low pay, though not for tips. Many people close to me have worked such jobs, too, often for tips. I've seen more than one side of tipping.
20 of 23 people found the following review helpful
3.0 out of 5 stars
Fair
Nov 14 2010
By Tina
- Published on Amazon.com
Format:Hardcover
I fell in love with this author's first book and thought it was hilarious. It is always truly amazing to me to see just how "the real" work actually operates and I love getting all these "hush" "hush" inside secrets about trades that I know nothing about - such as the waitress/waiter profession.
In Keep the Change, the author tackles a similar subject, but with a wider view - instead of it being about (mostly) his own experiences, he broadens his horizons to include the world of tipping in general with some interesting anecdotes that are quite engrossing.
In fact, that is what I truly enjoy reading when I find myself with this type of book and, unfortunately, at times, the author manages to make his book sound more like some kind of dissertation paper on the subject matter - instead of relying on a good old formula that worked so well in the first book.
Where the first book made me feel like a voyeur, privy to some great stories, this second one makes me feel as though I am reading a research paper. This is not to say that there aren't some great tidbits, but overall, I have to admit to being a bit disappointed with this one.
In Keep the Change, the author tackles a similar subject, but with a wider view - instead of it being about (mostly) his own experiences, he broadens his horizons to include the world of tipping in general with some interesting anecdotes that are quite engrossing.
In fact, that is what I truly enjoy reading when I find myself with this type of book and, unfortunately, at times, the author manages to make his book sound more like some kind of dissertation paper on the subject matter - instead of relying on a good old formula that worked so well in the first book.
Where the first book made me feel like a voyeur, privy to some great stories, this second one makes me feel as though I am reading a research paper. This is not to say that there aren't some great tidbits, but overall, I have to admit to being a bit disappointed with this one.
8 of 9 people found the following review helpful
3.0 out of 5 stars
A letdown from Waiter Rant
April 27 2011
By C. VanDoren
- Published on Amazon.com
Format:Kindle Edition|Amazon Verified Purchase
His first book was really enjoyable, an inside look at a professional waiter.
This book is an entertaining look at the tipping across many professions. Some of the information was useful on people that I didn't think much about tipping, and some background on how some professions get paid coming and going. The author still has an entertaining writing style, and some humorous stories. The HUGE difference it is isn't his knowledge, it is asking others what they should be tipped. What do you think a bartender / masseuse / doorman is going to say when asked about tipping??? "Yes, I think you should tip people in my profession every time and you should tip them a LOT."
This is not rocket science. There is very little challenging the opinion that you should tip your Blackjack dealer, housekeeper, doorman x amount. I think some of the guidelines are crap. I don't need to tip 5 times as much on a $100 bottle of wine as a $20 bottle. I don't tip my masseuse except at Christmas (a double payment then). She is the owner and my "tip" is being a regular customer. I don't feel the need to tip my housekeeper in my hotel unless I am staying with the family for a few days. If I followed all the advice on everyone I should tip, I would have empty pockets at every turn when I am on vacation. I would prefer a more critical "pro and con" look at each category of tipping.
This book is an entertaining look at the tipping across many professions. Some of the information was useful on people that I didn't think much about tipping, and some background on how some professions get paid coming and going. The author still has an entertaining writing style, and some humorous stories. The HUGE difference it is isn't his knowledge, it is asking others what they should be tipped. What do you think a bartender / masseuse / doorman is going to say when asked about tipping??? "Yes, I think you should tip people in my profession every time and you should tip them a LOT."
This is not rocket science. There is very little challenging the opinion that you should tip your Blackjack dealer, housekeeper, doorman x amount. I think some of the guidelines are crap. I don't need to tip 5 times as much on a $100 bottle of wine as a $20 bottle. I don't tip my masseuse except at Christmas (a double payment then). She is the owner and my "tip" is being a regular customer. I don't feel the need to tip my housekeeper in my hotel unless I am staying with the family for a few days. If I followed all the advice on everyone I should tip, I would have empty pockets at every turn when I am on vacation. I would prefer a more critical "pro and con" look at each category of tipping.
›
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3.8 out of 5 stars
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