The group decided to focus their project on tipping systems based on experiences with difficulties tipping in New York City restaurants. They conducted primary research through surveys of 50 individuals and interviews of 10 people on their tipping experiences and preferences. The research found most had issues with double-tipping or confrontation over tips. Most respondents preferred a standard tipping method and were satisfied with tips being automatically included in prices. However, existing dining technologies did not provide solutions for simplifying tipping systems.

2. As a group focusing on ‘inter-personal’ interactions with money, our initial
focus was to tackle issues regarding ‘security’ and the ‘convenience’ of handling money,
between people. Based off our personal experiences, as all of our group members
are not from New York, we decided that the city’s ‘tipping’ system seemed to be a big
hassle that we’ve all encountered - especially when new to the city.
As a result of the discussion and brainstorm session, we came up with many
more issues regarding the notion of tipping, but most problems mostly came from
restaurant tipping. We’ve all had experiences of double-tipping, when the tip was
already included initially on the bill. Other than that, we also experienced several
‘embarassing’ moments when waiters would come out of the restaurant to chase for a
tip. Many find it difficult to split tips and checks at restaurants when dining with a large
group, and when orders are complicated - e.g. Person A wanted to pay for Person B’s
drink, and Person C and D shared a meal..... Because of all these identified problems,
we decided to focus our project on ‘tipping’ systems and come up with a design
solution. For our research, we also decided to narrow the scope to students, preferably
around 18 - 26, and a mixture of both local New Yorkers and international individuals.
Besides, we would also look at the issue from the perspective of the waiters and
restaurant management, and see if they experience the same frustration with the
current paying system.

3. Our first data collection was primary research conducted through a survey -
hosted on surveymonkey. Here we contacted a sample population of 50 individuals,
with a large range of international / local New Yorkers. Some were also visiting
students from other countries, so it was interesting to see how they related to the
unfamiliar experiences of tipping in New York, and their thoughts on it. Below are
some of the results that we tabulated.
NYC Participants! Was tipping difficult when you first came to NY?!
28%! 28%!
72%! 72%!
Student! Visiting! Yes! No!
How much do you usually tip at restaurants?! Have you ever experienced confrontation over a tip?!
13%! 15%!
32%!
68%!
73%!
below 15%! 15-20%! 20% +!
Yes! No!

4. Would you prefer a standard method for tipping!
19%!
51%!
30%!
Yes! No! Don’t Know!
How do you feel about taxis with automated tip
prompts?! How would you feel if tip was automatically included in
price of bill!
16%!
26%! 25%!
56%!
28%!
49%!
Easier! More Limiting! Other! Satisfied! Dissatisfied! Circumstantial!

5. Besides conducting surveys, we also interviewed 10 individuals, and recorded
the process via photographs and a video (posted on Youtube). The results were very
interesting, with many personal stories of embarrassing or frustrating moments of
dining experiences. Most of the results correlated well with our survey results, so it
confirmed the validity of our project and the need for a design solution.

6. Many existing innovative dining experiences and use of technology is available
on the market currently, but all of the examples that we found for our secondary
research doesn’t seem to embody the solution of implementing a tipping or even
simplified paying system. The examples we found include: London’s Inamo Restaurant,
NYC’s Adour Wine Bar, paying with digital fingerprints, electronic tablets, as well as
many ‘tipping’ calculators or apps that seem to be ill designed.