This research note analyzes tipping percentages from academic studies of restaurant tipping and finds that tipping rates have increased over the past half century. This finding provides some evidence that tipping benefits tippers beyond helping them avoid social disapproval (Azar, 2004) and that tipping is used by consumers to compete for positional (zero-sum) benefits such as exceptional service and high status (Lynn, 2015). Since rising tipping rates increase the costs to consumers of dining out as well as pay-disparities between front-of-house and back-of-house staff, this is a trend the restaurant industry may want to try to end.

中文翻译：

---

随着时间的推移，美国餐厅的小贴士发生了怎样的变化？


本研究报告分析了餐厅小费学术研究中的小费百分比，发现小费率在过去半个世纪中有所增加。这一发现提供了一些证据，表明小费不仅能帮助小费者避免社会反对（Azar，2004 年），而且消费者利用小费来争夺地位（零和）利益，例如卓越的服务和高地位（Lynn，2015 年）。由于不断上涨的小费率增加了消费者外出就餐的成本以及前台和后台员工之间的薪酬差距，因此餐饮业可能希望尝试结束这种趋势。