Question 1

Low tips or failing to be tipped at all is interpreted by waitresses as&#10;A) a consequence of the customer's being too cheap, too poor, or too ignorant to tip properly.&#10;B) a personal failure on their part.&#10;C) the fault of the restaurant for not making customers comfortable and happy enough to tip.&#10;D) the result of a bad economy and hard times for working families.

Accepted Answer

Low tips or failing to be tipped at all is usually seen by waitresses as a reflection of the customer's stinginess, lack of knowledge about tipping, or inability to afford the bill, rather than an indicator of their own performance. It is a common perception in the industry that a tip represents feedback on the entire dining experience, including service, quality, and ambiance, and that customers who are satisfied with their experience will leave a generous tip regardless of the economic conditions. Therefore, the waitress may interpret low or nonexistent tips as a sign that the customer was not pleased with the overall experience, even if the service itself was flawless.

Question 2

The relationship among waitresses could best be described as&#10;A) competitive.&#10;B) cooperative.&#10;C) hostile.&#10;D) sisterly.

Accepted Answer

A

Question 3

Paules's argument attributes waitresses' success in getting larger tips to&#10;A) treating the customers with courtesy and friendliness.&#10;B) flirting with customers and appearing to be very familiar with complete strangers.&#10;C) serving as many customers as possible in a given shift.&#10;D) providing an image of someone who really needs the tip and will spend the

Accepted Answer

Paules's argument specifically states that waitresses who "make eye contact, crouch down to table level, and engage the customer in conversation" tend to receive larger tips. This suggests that treating customers with courtesy and friendliness is the key factor in their success.

Question 4

Waitresses, according to Greta Foff Paules, often&#10;A) present an image of themselves as being needy and happy with a tip of any size.&#10;B) incorrectly record a diner's order, making it smaller than it actually should be, in order to win the diner's favor and increase their own tips.&#10;C) see the customer as something to be &#34;processed&#34; in order to get the largest possible tips.&#10;D) keep tips intended for other waitresses.

Accepted Answer

The article states that waitresses often see customers as a means to an end and focus on getting the largest tip possible. The other options are not supported by the article.

Question 5

According to Paules, most waitresses see themselves as&#10;A) a woman in need who is grateful to receive a tip of almost any size, since people don't have to tip at all.&#10;B) a person who is only working in a restaurant until something better comes along.&#10;C) a &#34;mother&#34; who is serving her &#34;family&#34; in the most important instance of social interaction.&#10;D) someone with pride who is doing a hard job.

Accepted Answer

According to Paules, many waitresses see themselves as having pride in doing a difficult job.

Question 6

Paules describes how&#10;A) managers often sexually harass waitresses, assuming that the waitress will not protest for fear of losing her job.&#10;B) the culture of food and eating in American society is perfectly expressed in the waitress/customer relationship.&#10;C) waitresses use various strategies to &#34;make&#34; rather than just &#34;get&#34; a tip.&#10;D) males serving tables in a restaurant receive substantially smaller tips from men and females serving tables receive smaller tips from women.

Accepted Answer

Paules discusses how waitresses use strategies such as smiling, flattery, and physical contact to increase the likelihood of receiving a larger tip from customers. This concept of "making" a tip rather than just "getting" a tip is a key aspect of the waitress profession. The other options (A, B, D) are mentioned in the article but are not the primary focus or main argument.

Deck 29: Greta Foff Paules, Getting and Making a Tip From Dishing It Out: Power and Resistance Among Waitresses in a New Jersey Restaurant