Original version

BBC World Service

BBC World Service Radio

World Service Radio

The Food Chain

Factual: Food & Drink

Examining what it takes to put food on your plate

The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

BBC World Service West and Central Africa Schedule

BBC World Service West and Central Africa

BBC World Service Europe and the Middle East

BBC World Service Online

BBC World Service Australasia

BBC World Service schedule for American satellite radio and the Caribbean

BBC World Service Americas and the Caribbean

BBC World Service South Asia

BBC World Service East Asia

BBC World Service East and Southern Africa Schedule

BBC World Service East and Southern Africa

BBC World Service News Internet

The Food Chain: The tipping point

Magazines & Reviews

The tipping point

BBC World Service - The Food Chain, The tipping point

Two restaurant owners trying to change two very different dining cultures

In some corners of the world tipping a waiter or waitress would be considered an insult. In other countries, the exact opposite is true. So why did these dramatically different cultures of gratuity evolve, and how difficult is it to change them? 

We speak to two restaurant owners on opposite sides of the world struggling to reverse tipping norms – one restaurateur in New York explains why he eventually had to abandon a ban on gratuity, and another in Shanghai describes how difficult it is to convince Chinese customers that they should pay extra.

But is there any relationship between tips and service quality anyway? One academic who’s spent his life studying the custom has found it to be almost non-existent. So why do customers continue to tip? Apparently, it’s all down to guilt.

(Picture: A waitress refusing a tip. Credit: Getty Images/BBC)

Accessibility links

Programme Index

The Food Chain

The tipping point

Genres

Formats

Brand

BBC World Service

About BBC World Service