[From the Editor] A 2004 study reported in the Cornell Hotel & Restaurant quarterly publication offers an interesting investigation of how tipping practices vary by race. What’s noteworthy about this article is that it takes the analysis deeper to consider how expectations on both sides of the table perpetuate the undertipping in certain situations. Specifically, the article (“Dining while Black”) looks at the evidence showing that black customers tend to tip less than white customers, and then examines how prejudices among waitstaff play into this tendency. The article also recommends ways that restaurants can address this very delicate — and critical — challenge.
You can read the full article here: Dining While Black: Tipping as Social Artifact