Individual and group level antecedents and consequence of emotional labor of restaurant employees

The purposes of this study is two-fold: it examines antecedents and consequence of choosing an emotional labor strategy from the basis of the conservation of resource theory and it sub-divides preceding factors of emotional labor into an individual level (emotional intelligence EI] and psychological contract) and a restaurant level (service under pressure). The research supported all the hypotheses proposed. Employees with high EI tend to select deep acting (DA), which is a driver of higher service performance. Service under pressure is a significant driver of employee surface acting (SA), which leads to poor service performance. In addition, DA enhances service performance, while SA impedes the effective delivery of services.