Black–white differences in beliefs about the U.S. restaurant tipping norm: Moderated by socio-economic status?

A re-analysis of two national telephone surveys found that black–white differences in awareness that it is customary to tip a percentage of the bill declined as socio-economic status increased. However, black–white differences in awareness that is customary to tip 15–20 percent in restaurants was unrelated to socio-economic status. The practical as well as theoretical implications of these findings are discussed along with directions for future research.     

What's in a tip? The creation and refinement of a restaurant-tipping motivations scale: A consumer perspective

According to Segrave (1998), since the late 1800s, the study of tipping has provoked debate in a range of abstract dimensions such as economics, sociology, and psychology. To date, the research on the topic has been largely qualitative in nature, while addressing motivating themes (service, social norm, and future service considerations) in isolation from one another. Following a thorough examination of the literature, there is a definite lack of research on the development and testing of a more holistic quantitative scale aimed at identifying the motivational Gestalt driving actual consumer tipping behavior. Therein lies the major theoretical contribution of this study, namely the development and testing of a Tipping Motivations Scale, which over two separate analyses, supports a number of drivers of consumer tipping motivation.In this study, exploratory and confirmatory factor analyses were conducted to test the empirical dimensions of consumer tipping motivations. The results obtained indicate a reasonable fit between the data and the proposed model across both analyses. This was repeated on two separate occasions and the results largely remained consistent. The findings point to the key role of service in driving the consumer's decision to tip. Other important factors included social conformity, the issue of future visitation, and server actions. Further research is needed to explore whether these dimensions remain constant among other sample groups and across different tipped professions.     

Putting the learning curve in context

In implementation of change, people learn new ways of doing things, develop new skills, and adopt new organizational routines. This paper applies learning curve theory to implementation by developing a system dynamics model that includes two extensions to classic learning curve theory. First, the model includes a required output level for the individual. Second, the model includes a budget constraint on time that forces a choice between an old and a new way to achieve the output. Doing work the new way builds experience, increasing productivity and thus favoring continued use of the new skill, but model analysis demonstrates that this reinforcing process works to favor the new skill only at relatively high levels of productivity. Otherwise, the same process is a vicious cycle, driving out the new skill. The model exhibits a mode of behavior in which learning begins and then stalls and another mode in which the new skill becomes the preferred one. The paper identifies the tipping point between these two modes and characterizes the transition problem: Learning by doing is a dynamic process, a transition from use of an old way to a new way that requires accumulating experience beyond a threshold.     

网红直播打赏收入影响因素的实证研究

网红经济是一种新型经济模式,打赏也成为消费者支配财富的一种新型方式。探索打赏背后的影响因素和经济规律不仅对网红娱乐平台的可持续发展至关重要,且可为相关监管规定的落实和完善提供有益参考,有助于引导“网红经济”持续健康发展。当前学术界尚缺乏探索网红主播打赏收入影响因素的研究,本文获取了5家网红经纪机构中41位游戏类网红主播每场直播的收入与直播时长数据,研究发现:首先,网红主播的直播收入和观众打赏强度均与直播时长显著正相关,这意味着网红主播对观众的更多娱乐陪伴使其获得了更多的打赏收入;其次,头部打赏者对网红主播的打赏使非头部打赏者的打赏强度更大,这表明观众对网红主播的打赏存在“羊群效应”。     

To gift or not to gift: How providing a memento affects a restaurant magician’s tips

Tipping is an important source of income for many service workers, who would benefit from a better understanding of things they can do increase their customers’ tips. Among the many studies providing such knowledge are two studies reported by Strohmetz et al. (2002), who found that restaurant servers can increase their tips by leaving their customers with free candy at the completion of the dining experience. The current study tests how the “candy gift” effect generalizes for table magicians who leave their customers with a souvenir playing card. Data suggest that a table magician receives more frequent and larger tips when he gives the customer one of the cards from his deck as a memento. This finding suggests that gift effects on tipping are reliable and generalize beyond gifts of candy from waiters and waitresses. Apparently, workers in different areas of the service industry can use a variety of different gifts to create a need for their customers to reciprocate with larger tips.     

The Effect of Alcohol Consumption and Patronage Frequency on Restaurant Tipping

ABSTRACT

The National Restaurant Association projected $376 billion in sales and 11 million employees for the restaurant industry in the year 2000. For the servers and bartenders in the industry, tipping is an important part of their income. Results of this study suggest there are several variables that affect the tip amount by party including the amount of the total bill, customer tipping potential, alcohol consumption, the presence of children in the dining party, patronage frequency, and the age of the patron paying the bill. Patron frequency and the amount of the total bill have a strong influence on tipping, as does the customer's tipping potential as judged by the server. A server can expect larger tips from patrons with no children as opposed to those with children. Also, tips are larger when the patron paying the bill has consumed alcohol. The gender and ethnicity of the patron were found to be nonsignificant, as were seating preference and method of payment.     

Effects of songs with prosocial lyrics on tipping behavior in a restaurant

Recent research has shown that exposure to songs with prosocial lyrics was associated with prosocial behavior and accessibility of prosocial thoughts. However theses studies were performed in a laboratory setting where participants were instructed to listening songs alone in a room. So the effect of prosocial songs in a natural setting, with several people in a room and with various ambient noises still remained in question. An experiment was carried out in a restaurant in order to test if listening or not, prosocial songs by patrons, was associated with variation in their tipping behavior. Results showed that prosocial songs were associated with a significant increase in tipping behavior.     

The effects of tipping policies on customer satisfaction: A test from the cruise industry

Many in the media have called for the abolition of the practice of tipping and at least some resorts, private clubs, hotels, and restaurants have replaced tipping with automatic service charges or service inclusive pricing. Particularly notable in this regard is the cruise industry, where several of the largest brands have switched to an automatic service charge system. Given the popularity of tipping and its perceived role as an incentive/reward for service, such moves to replace tipping with service charges seem likely to have negative effects on customer satisfaction. We test this expectation by examining the effects of Carnival Cruise Line's tipping policy change in the early 2000s on its customers’ evaluations of their cruise experience. After controlling for the effect of ship and review date, we found that Carnival Cruise Line's guests rated their cruise more positively when they sailed under a voluntary-tipping policy than when automatic service charges were added to their onboard bills. However, this effect was small and need not deter firms from replacing voluntary tipping with service charges. Discussion of this finding focuses on ways services marketers might be able to mitigate this modest negative effect of service charges.     

The Effects of Race,Education, and Income on Tipping Behavior

ABSTRACT

The purpose of this study is to find out if African Americans do tip less frequently than Whites and if income and education influence the relationship. Respondents were asked about the frequency of tipping and the reasons for tipping. The results suggest that race was a significant factor in the frequency of tipping servers, bartenders, luggage handlers, taxi drivers, and parking attendants. However, income and education tend to nullify these results. Overall the results suggest that while race may be a factor in some service transactions, much of the race effect be nullified by education and income.     

Restaurant servers’ perceptions of customer tipping intentions

Customer reactions to service encounters have been studied with surprisingly little emphasis on how servers’ perceive customers. If tips are an incentive to reward service then beliefs about consumers’ tipping habits may impact service delivery. An extensive survey of restaurant servers revealed that regular patrons and males were thought to be the best tippers; teenagers the worst. Females perceived males, African-Americans and foreign customers to be better tippers than did males; self reported tip income for males was greater than for females. Server ethnicity was not a factor. Systematic monitoring of these server perceptions may ensure more homogeneous service delivery.