The impact of tipping recommendations on tip levels

Cornell Hotel and Restaurant Administration Quarterly

Volumn 42, Issue 3, 2001, Pages 71-73

  Rind, Bruce ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 3242807386     PISSN: 00108804     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0010-8804(01)81026-0     Document Type: Article

References (5)

1. U.S. Department of Labor, Occupational Outlook Handbook, 1998-1999 Edition (Washington, DC: U.S. Government Printing Office, Bulletin 2500, 1998), pp. 314-317.
2. See also: M. Lynn, "Seven Ways to Increase Servers' Tips," Cornell Hotel and Restaurant Administration Quarterly, Vol. 37, No. 3 (June 1996), pp. 24-29.
3. A. Hesser, "At Tip Time, Restaurants Do the Math," The New York Times, April 7, 1999, p. F1.
4. A. Hesser, "At Tip Time, Restaurants Do the Math," The New York Times, 1999, p. F1. Ibid.
5. As proposed by: S.S. Brehm and J.M. Brehm, Psychological Reactance: A Theory of Freedom and Control (New York: Academic Press, 1981).