Is Tipping a Thing of the Past?

In the second part of the Goldstein on Gelt podcast, Doug interviews Michael Lynn, a professor of food and beverage management at Cornell University. Professor Lynn’s work on tipping has been covered by The New York Times, The Wall Street Journal, and other influential publications. Why do people still tip today? Wouldn’t a service charge be more efficient? Listen to the answers on this week’s episode of the Goldstein on Gelt Show.