The Truth About Tipping: What Cornell's Leading Researcher Discovered After 40 Years. Have you ever stopped to wonder why you actually tip? The answer might surprise you more than you'd expect. Joining this week's podcast, Cornell Professor Mike Lynn has spent over 40 years and published more than 80 research papers studying the psychology of tipping, and his findings challenge nearly everything most people assume about gratuities.

Some of what he found is genuinely counterintuitive. Service quality, for example, accounts for only about 5% of tip amounts. The number one reason people tip is not what they typically say it is. The racial tipping gap shrinks significantly with one straightforward factor. Smiling can have a dramatic effect on tip size. And yes, things like physical attractiveness and even stock market performance show up in the data too.

Professor Lynn walks us through the hidden psychology behind tipping, and explains why no-tipping restaurants have repeatedly struggled to survive.

#Tipping #Psychology

About our Guest

Website: https://www.tippingresearch.com/

Dr. Michael Lynn is a professor at Cornell University's School of Hotel Administration and one of the world's foremost experts on tipping behavior. A former waiter and bartender himself, he has spent his career researching why people tip and has published over 80 peer-reviewed papers on the subject. His book "The Psychology of Tipping," brings together decades of his research in one place.

The book is available on Amazon https://a.co/d/04MFsQiO

What surprised you most about tipping psychology? Do you think the U.S. should move away from tipping like many other countries have? Leave your thoughts in the comments below.

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Cocktail ice is not just frozen water. It is one of the most overlooked ingredients in your drink. In this episode of The Modern Waiter Podcast, we break down why ice is actually the first ingredient, not the last, and how it can completely change the taste, presentation, and perceived value of a cocktail.

Why do we have different shapes of ice? Clear ice versus cloudy ice, to large cubes, spheres, crushed ice, and specialty shapes, we explain how different types of ice impact dilution, temperature, and the overall drinking experience.

#cocktails #bartenderlife #restaurantindustry

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Servers see everything… especially when a new hire walks in and makes the same mistakes over and over again. In this episode of The Modern Waiter Podcast, we break down the 10 biggest mistakes new restaurant employees make and why they instantly lose respect from the team.

Lying about experience and not studying the menu are two of the biggest red flags. If you're new to serving, bartending, or working in restaurants, this episode will help you avoid costly mistakes and level up FAST.

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