This chapter explores the changing landscape of tipping in the U.S., examining how customary gratuities have surged from 10% in the 1950s to an average of 20% today. It discusses the cultural and economic implications of 'tipflation', the reliance of restaurant workers on tips, and potential shifts in the industry amid proposals to modify tax laws related to gratuities.
Skilled immigrants bring more than just their expertise to job markets. But governments miss opportunities to attract them—or make them feel entirely unwelcome. In America it seems like the standard tip fraction just keeps going up and up (11:36). Where will it end? And as part of our “schools briefs” primer on AI, we answer your questions, starting with facial recognition (18:28).
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