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The recent remarkable heat‐wave has focussed attention on the importance of “the cold chain” in the distribution of fresh foods, and changes in food buying habits mean that the question of temperature controlled storage and distribution is becoming increasingly important to the retailer. In this feature we look at some of the trends which were evident in the recent Temperature Controlled Storage and Distribution Show at Wembley, and talk to a few of the principal companies in the business.

The purpose of this paper is to present a next step in Greta Foff Paules' groundbreaking analysis of control‐resistance in service work by exploring the work practices of restaurant servers in regard to ways they resist and reshape the tipping system that structures their work life. Specifically, the author explores how workers will attempt to manipulate the system to elicit higher tips from customers and when servers forgo an economic tip, so that they can exercise dignity and self‐respect. Central to this analysis is to highlight the space in between Paules' notions of “getting” and “making” a tip. In this space, servers can exercise resistance and still acknowledge the humanness of the customer.

The research methodology is participant observation and interviews.

Restaurant servers see their ability to manipulate the tipping system as routes to exercising agency and resistance in work interactions. Moreover, servers see their ability to earn tips (and even forgo tips) by both capitalizing on the organizational structures and capitalizing on the customers' human nature.

The research focuses on servers broadly, and not on distinctions within groups of servers (i.e. sex differences, age differences or restaurant types).

This paper furthers the understanding of the tipping practice, which is historically viewed in terms of status inequality and control. In contrast, the author highlight how workers in practice, are able to use the tipping system to resist customer and manager demands, assert their creativity, agency, and self‐dignity, and still treat the customer as a social being.