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Working for tips in restaurants: problematic aspects of the achievement principle Tavares, Tony

Abstract

In capitalist economies, wages are rationalized by the achievement principle. Managers do the assessing. In restaurants, tips are the main reward of a server's performance. Customers do the assessing. In both cases, there are problematic assumptions that there can be just and ascriptive-free criteria for assessing performance or "capable" authorities for those assessments. Tipping makes those assumptions even more problematic because of the transfer of the assessing authority to the customer.

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