Michael Lynn, Ph.D., ist Assistenzprofesosor für Marketing an der Cornell University School of Hotel Administration. Er hat sich auf das Thema "Trinkgelder" spezialisiert. Siehe dazu meine früheren Beiträge
Er gibt auch Tipps für Gastronomen bzw. Restaurantmanager, wie man für mehr Trinkgelder dieser ethnischen Gruppierung sorgen kann:
"Restaurant managers can inform and remind their customers about the 15- to 20-percent tipping norm by putting appropriate information on menus, table tents, and checks. Recently, many restaurants have started doing this by adding 'suggested tips' to checks and credit-card slips. Although one research study found that providing tipping guidelines had little effect on average tip size, two executives at one restaurant chain have told me that they found this practice helpful. They observed an increase in tipping at their restaurants with largely black clienteles when the managers included tipping guidelines and information about server compensation with the bills given to all customers. At minimum, this is an easy and inexpensive solution that restaurant managers should try."