This book is a comprehensive, thoroughly researched, and engaging account of tipping in the United States. Beutifully written and clearly organized, Seltzer and Ochs give us highly interesting stories of the practice from the diverse perspectives of those who receive tips and the distinct contexts in which they work. In occupations ranging from restaurant servers in chains and upscale dining facilities to household services and parking attendants, the workers share their attitudes toward their jobs, management, and customers, reflecting on the role of gratuities in their work life.

Laura Katz Olson, LeHigh University

Gratuity is an important contribution to our understanding of the dynamics of tipping in a wide array of occupations. Not only does tipping shape workers' experiences in different ways, but it also reveals a great deal about the role of norms and management practices in economic transactions. A unique and insightful book.

Ronald Weitzer, George Washington University

Who do we tip and why do we tip? What does it mean to work for tips? From food servers to housekeepers, animal tenders, musicians, ushers, repair people, and more, the authors use the perspective of over 450 interviews with tipped employees to explore what might be considered a growing trend: the giving and receiving of tips. Both controversial and emotional, tipping rituals defy rational economic models of behavior. That is what makes tipping such an interesting cultural phenomenon and Seltzer and Ochs's book a worthwhile read.

Eleanor LaPointe, Rutgers University