We’re being asked to tip more – and in more places – than ever before in America. And surveys show we’re annoyed and confused by “tipflation” and “tipcreep.” What are the rules in this new tipping culture? How much is expected when you’re ordering food at the counter and that screen pops up asking for a tip? What’s that money for? And is it okay not to tip in those cases? In this episode of Top of Mind, we’ll explain why tipping culture is changing in America and what it suggests about us, as a society. Because it’s not just about the money. It’s about how we value the people doing really personal things for us; people who are often strangers of a different social status. We’ll hear from both sides of the counter – a confused customer and a food service worker who’s spent her entire career working for tips. We’ll meet the owner of a pizza restaurant in Brooklyn who tried to eliminate tips and failed. And the researcher known as “America’s tipping expert” will explain the perfect storm that led to this tipping point and what to do next time you’re asked to tip. Podcast Guests: Matt Johnson, Top of Mind listener from Texas Jaime Wilson, behind-the-counter worker, food blogger and self-employed baker Mike Fadem, owner and founder of Ops and Leo, pizzerias in Brooklyn, New York and drummer for The Jealous Girlfriends Michael Lynn, professor of consumer behavior and services marketing at the Cornell University School of Hotel Administration

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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