单项选择题

In America alone, tipping is now a 16-billion-a-year industry--all the more surprising since it is a behavioral oddity. Consumers acting rationally ought not to pay more than they have to for a given service. Tips, which are voluntary, above and beyond a service’s contracted cost, and delivered afterwards, should not exist. So why do they The conventional wisdom is that tips both reward the efforts of good service and reduce uncomfortable feelings of inequality. The better the service, the bigger the tip.
A paper analyzing data from 2,547 groups dining at 20 different restaurants shows that the correlation between larger tips and better service was very weak: only a tiny part of the variability in the size of the tip had anything to do with the quality of service. Customers who rated a meal as "excellent" still tipped anywhere between 8% and 37% of the meal price. Tipping is better explained by culture than by economics. In America, the custom has become institutionalized: it is regarded as part of the accepted cost of a service. In a New York restaurant, failing to tip at least 15% could well mean abuse from the waiter.
In Europe, tipping is less common; in many restaurants, discretionary tipping is being replaced by a standard service charge. In many Asian countries, tipping has never really caught on at all. How to account for these national differences Look no further than psychology. According to Michael Lynn, the Cornell Paper’s co-author, countries in which people are more extrovert, sociable or neurotic tend to tip more. Tipping relieves anxiety about being served by strangers. And, says Mr. Lynn, "in America, where people are outgoing and expressive, tipping is about social approval. If you tip badly, people think less of you. Tipping well is a chance to show off." Icelanders, by contrast, do not usually tip--a measure of their introversion and lack of neuroses, no doubt.
While such explanations may be crude, the hard truth seems to be that tipping does not work. It does not benefit the customer. Nor, in the case of restaurants, does it actually inspirit the waiter, or help the restaurant manager to monitor and assess his staff. The cry of stingy tippers that service people should "just be paid a decent wage" may actually make economic sense.
According to Michael Lynn，______．