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Chhavi Sachdev runs Sonologue and is India's second most experienced podcaster, having started putting out podcasts on her own and for clients like the Blue Frog in 2008... long before Serial, leading her mother to tell other people "I don't know what she does. Something to do with radio on the Web."
Over the last 10 years, she has developed and launched several podcasts that are successfully running, as well as produced the LSDcast - India's definitive podcast about love, sex, and dating, and Tall Tales Takeaway -- bite size true stories, told live.
She also conducts workshops on DIY podcasting, audio editing, and consults for organizations that need a little handholding in the audio format.
To pay the bills, Chhavi is a freelance multimedia journalist and producer covering science, health, development, sustainability, and women's issues extensively. She has co-hosted episodes for BBC's World Hacks and CrowdScience and she's a frequent presenter on PRI's The World, BBC's Health Check and several Deutsche Welle programs.
She listens to podcasts while exercising, doing chores, and also when she's felled by migraines.
Tipping Culture And Why It Persists
I find tipping rather confusing. In restaurants, 15% is a good standard, for taxis, I just round up to the closest 10, but in hair salons, I get really foxed, especially when the stylist is super senior or the owner of the establishment. Argh. Why do we have to tip at all?
Turns out other people have not only questioned it, but also find it rather distressing. So, NPR's The Indicator went to find out the underpinnings to the system by talking to professor of consumer behaviour and marketing, Michael Lynn, who has studied the tipping culture of America.
As cohost Stacey Vanek Smith asks: "Tipping seems to be designed to reward good service. So the better the service, you know, the higher the tip. But is that what happens in real life?"
Tune in to listen to what professor Lynn found actually influences tipping behaviour (spoiler alert: a lot of prejudice!) and the legality of it. Unsurprisingly, it's totally circular. We learn that, "Once you get started on tipping, competitive forces make it almost impossible to go back."
