> So if, as Rose suggests, American restaurant staff work for speed of
> throughput plus happy customers at least partly because of the
> prospect of > the amount they will take home in tips, what is it that
causes most
> NZ waiting staff to behave in broadly the same way?
>
Phil, it's all very simple.
It's good for the owner's profits, and if you don't do it, *he'll fire
you.*
How's that for motivation?
Rachel Heckert
This archive was generated by hypermail 2b29 : Mon Oct 01 2001 - 01:02:13 PDT