英文标题：
《The tipping point: a mathematical model for the profit-driven
abandonment of restaurant tipping》
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作者：
Sara M. Clifton, Eileen Herbers, Jack Chen, Daniel M. Abrams
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最新提交年份：
2017
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英文摘要：
The custom of voluntarily tipping for services rendered has gone in and out of fashion in America since its introduction in the 19th century. Restaurant owners that ban tipping in their establishments often claim that social justice drives their decisions, but we show that rational profit-maximization may also justify the decisions. Here, we propose a conceptual model of restaurant competition for staff and customers, and we show that there exists a critical conventional tip rate at which restaurant owners should eliminate tipping to maximize profit. Because the conventional tip rate has been increasing steadily for the last several decades, our model suggests that restaurant owners may abandon tipping en masse when that critical tip rate is reached.
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中文摘要：
自19世纪引入以来，自愿为所提供的服务付小费的习俗在美国时而流行，时而过时。禁止在餐馆里给小费的餐馆老板经常声称，社会公正驱动着他们的决定，但我们表明，理性的利润最大化也可以证明这些决定是合理的。在这里，我们提出了一个餐厅员工和客户竞争的概念模型，并证明了存在一个临界的传统小费率，餐厅所有者应在该比率下消除小费以实现利润最大化。由于传统小费率在过去几十年中一直在稳步增长，我们的模型表明，当达到临界小费率时，餐馆老板可能会集体放弃小费。
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分类信息：

一级分类：Quantitative Finance 数量金融学
二级分类：Economics 经济学
分类描述：q-fin.EC is an alias for econ.GN. Economics, including micro and macro economics, international economics, theory of the firm, labor economics, and other economic topics outside finance
q-fin.ec是econ.gn的别名。经济学，包括微观和宏观经济学、国际经济学、企业理论、劳动经济学和其他金融以外的经济专题
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