The Science Behind Gratuities
Like many, Wm. Michael Lynn helped pay his way through college by waiting tables and bartending. Little did he know at the time that the experience would lead to his career-long passion for studying the tipping process that’s lasted for more than 40 years.
Worth a read for technology-focused operators. Published by Modern Restaurant Management — context above is the source's own framing.
Like many, Wm. Michael Lynn helped pay his way through college by waiting tables and bartending. Little did he know at the time that the experience would lead to his career-long passion for studying the tipping process that’s lasted for more than 40 years.
This article lives at Modern Restaurant Management. We linked it because we found it valuable for F&B operators.
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Curated industry coverage by the Restronomics editorial team. Each article is selected from approved F&B publications and includes a Restronomics editor take.
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