Tempat usaha yang tidak ‘melototi’‘melototi’ konsumernya dalam memberi tip bisa konsumernya mengembangkan reputasi yang lebih baik dan basis pelanggan yang lebih loyal
- Associate Professor of Marketing, University of Richmond
Research confirms what many coffee shop patrons intuitively know.
Tipping seems to be more coercive and less tied to service quality these days.
Les pourboires envahissent toutes les sphères du commerce de détail, même les plus incongrus. Et les consommateurs sont mal à l'aise de donner un pourboire avant d'avoir reçu le service.
How do you feel when your barista asks you for a tip before she makes your cappuccino?
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