Study guide/discussion questions for "Getting and Making a Tip." Be prepared to discuss the following questions next week (or on the discussion board for this week for the online class).

According to Greta Foff Paule, how do waitresses often see the customer?

What do waitresses do to maximize the size of the tips they receive?

In Greta Foff Paules’ discussion of waitressing, to what does she attribute their success in getting tips?

What is the relationship among waitresses?

How do waitresses interpret low tips or the failure to be tipped?

According to Greta Foff Paules, how do most waitresses seem themselves?

Many of you have probably worked as a waiter or waitress. What has been your experience?