Abstract
Tipping is a common activity between a service provider and the customer. It is very customary in the food services industry, and there is equal evidence of its practice in a number of other sectors. Determining how and why tipping takes place has been a research agenda for some time. This paper discusses the major views on this subject and demonstrates their contribution to the general debate on tipping. The works evaluated in this paper are those found to be central to the debate, specifically due to their nature of applicability, validity and comprehensive handling of the concept validity. The paper will discuss ...
