Tipping behavior of diners in three upscale Chinese restaurants in Hong Kong

Asia Pacific Journal of Tourism Research

Volumn 12, Issue 3, 2007, Pages 169-180

  Chung, Manson K H ^a   Heung, Vincent C S ^a  

^a HONG KONG POLYTECHNIC UNIVERSITY   (Hong Kong)

Author keywords

Chinese foodservice industry; Hong Kong; Restaurant tipping

Indexed keywords

BEHAVIOR; FOOD QUALITY; MODEL TEST;

ASIA; CHINA; EURASIA; FAR EAST; HONG KONG;

EID: 34547495908     PISSN: 10941665     EISSN: 17416507     Source Type: Journal    
DOI: 10.1080/10941660701416739     Document Type: Article

References (47)

1. Adams, J. S. (1965) Inequity in social exchange. Advances in Experimental Social Psychology, 2, pp. 267-299. Academic Press, New York
2. Andreoni, J. and Vesterlund, L. (2001) Which is the fair sex? Gender differences in altruism. Quarterly Journal of Economics, 116:1, pp. 293-312.
3. Asher, H. B. (1976) Causal Modeling, Sage Publications, Beverly Hills, CA
4. Becker, C. and Murrmann, S. K. (1999) The effect of cultural orientation on the service timing preferences of customers in casual dining operations: An exploratory study. International Journal of Hospitality Management, 18:1, pp. 59-65.
5. Bodvarsson, O. B. and Gibson, W. A. (1994) Gratuities and customer appraisal of service: Evidence from Minnesota restaurants. Journal of Socio-Economics, 23:3, pp. 287-302.
6. Bodvarsson, O. B. and Gibson, W. A. (1997) Economics and restaurant gratuities: Determining tip rates. American Journal of Economics & Sociology, 56:2, pp. 187-203.
7. Bodvarsson, O. B. and Gibson, W. A. (1999) An economic approach to tips and service quality: Results of a survey. Social Science Journal, 36:1, pp. 137-146.
8. Casey, B. (2001) Tipping in New Zealand restaurants. Cornell Hotel and Restaurant Administration Quarterly, 42:1, pp. 21-25.
9. Cialdini, R. B. (1993) Influence: Science and Practice, HarperCollins College, New York
10. Dahmer, S. J. and Kahl, K. W. (2002) Restaurant: Service Basics, John Wiley & Sons, New York
11. Dewald, B. W. A. (2001) Tipping by foreign tourists. Pacific Tourism Review, 5:1, pp. 43-50.
12. Evans, P. (2000) Facing charges. Hong Kong Magazine, 1, p. 337.
13. Fitzsimmons, J. A. and Maurer, G. B. (1991) A walk-through audit to improve restaurant performance. Cornell Hotel and Restaurant Administration Quarterly, 31:4, pp. 95-100.
14. George, R. T. (2001) Dining Chinese: A consumer subgroup comparison. Journal of Restaurant and Foodservice Marketing, 4:2, pp. 67-86.
15. Hong Kong Tatler (2001) Hong Kong's Best Restaurants 2002, Illustrated Magazine Publishing Company, Hong Kong
16. Ineson, E. M. and Martin, A. J. (1999) Factors influencing the tipping propensity of restaurant customers. Journal of Retailing and Consumer Services, 6:1, pp. 27-37.
17. Karen, R. (1962) Some factors affecting tipping. Sociology and Social Research, 47:1, pp. 68-74.
18. Kotler, P., Bowen, J. and Makens, J. (1999) Marketing for Hospitality and Tourism, Prentice-Hall, Upper Saddle River, NJ
19. Lewis, R. C., Chambers, R. E. and Chacko, H. E. (1995) Marketing Leadership in Hospitality: Foundations and Practices, Van Nostrand Reinhold, New York
20. Lynn, M. (1994) Neuroticism and the prevalence of tipping: A cross-country study. Personality and Individual Differences, 17:1, pp. 137-138.
21. Lynn, M. (1996) Seven ways to increase servers' tips. Cornell Hotel and Restaurant Administration Quarterly, 37:3, pp. 24-29.
22. Lynn, M. (1997) Tipping customs and status seeking: A cross-country study. International Journal of Hospitality Management, 16:2, pp. 221-224.
23. Lynn, M. (2000) National personality and tipping customs. Personality and Individual Differences, 28:2, pp. 395-404.
24. Lynn, M. (2001) Restaurant tipping and service quality: A tenuous relationship. Cornell Hotel and Restaurant Administration Quarterly, 42:1, pp. 14-20.
25. Lynn, M. and Grassman, A. (1990) Restaurant tipping: An examination of three "rational" explanations. Journal of Economic Psychology, 11:2, pp. 169-181.
26. Lynn, M. and Graves, J. (1996) Tipping: An incentive/reward for service?. Hospitality Research Journal, 20:1, pp. 1-14.
27. Lynn, M. and Gregor, R. (2001) Tipping and service: The case of hotel bellmen. International Journal of Hospitality Management, 20:3, pp. 299-303.
28. Lynn, M. and Lynn, A. (1992) Frequency of patronage and compliance with the fifteen percent tipping norm, unpublished manuscript.University of Houston
29. Lynn, M. and McCall, M. (2000) Gratitude and gratuity: A meta-analysis of research on the service-tipping relationship. Journal of Socio-Economics, 29:2, pp. 203-214.
30. Lynn, M. and Simons, T. (2000) Predictors of male and female servers' average tip earnings. Journal of Applied Social Psychology, 30:2, pp. 241-252.
31. Lynn, M., Zinkhan, G. M. and Harris, J. (1993) Consumer tipping: A cross-country study. Journal of Consumer Research, 20:3, pp. 478-488.
32. Mok, C. and Hansen, S. (1999) A study of factors affecting tip size in restaurants. Journal of Restaurant and Foodservice Marketing, 3:34, pp. 49-64.
33. Oh, H. (2000) Diners' perceptions of quality, value, and satisfaction: A practical viewpoint. Cornell Hotel and Restaurant Administration Quarterly, 41:3, pp. 58-66.
34. Pallant, J. (2001) SPSS Survival Manual: A Step by Step Guide to Data Analysis using SPSS for Windows (Version 10), Open University Press, Buckingham
35. Romm, D. (1989) "Restauration" theater: Giving direction to service. Cornell Hotel and Restaurant Administration Quarterly, 29:4, pp. 30-39.
36. Sabath, A. M. (1999) International Business Etiquette: Asia & the Pacific Rim: What you Need to Know to Conduct Business Abroad with Charm and Savvy, Career Press, Franklin Lakes, NJ
37. Saxton, T. (1997) The effects of partner and relationship characteristics on alliance outcomes. Academy of Management Journal, 40:2, pp. 443-461.
38. Schwartz, S. H. (1992) Universals in the content and structure of values: Theoretical advances and empirical tests in 20 countries. Advances in Experimental Social Psychology, 25, pp. 1-65. Academic Press, Orlando, FL
39. Snyder, M. L. (1976) The inverse relationship between restaurant party size and tip percentage: Diffusion of responsibility or equity?. Personality and Social Psychology Bulletin, 2:3, p. 308.
40. Speer, T. L. (1997) The give and take of tipping. American Demographics, 19:2, pp. 51-54.
41. Star, N. (1988) The International Guide to Tipping, Berkley Books, New York
42. Strohmetz, D. B., Rind, B., Fisher, R. and Lynn, M. (2002) Sweetening the till: The use of candy to increase restaurant tipping. Journal of Applied Social Psychology, 32:2, pp. 300-309.
43. The Culinary Institute of America (2001) Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners, John Wiley & Sons, New York
44. Walster, E., Berscheid, E. and Walster, G. W. (1973) New directions in equity research. Journal of Personality and Social Psychology, 25:2, pp. 151-176.
45. Wilkins, S. (1993) Stop ordering me around. Newsweek, 121:1, p. 10.
46. Worsley, A., Wahlqvist, M. L., Dalais, F. S. and Savige, G. S. (2002) Characteristics of soy bread users and their beliefs about soy products. Asia Pacific Journal of Clinical Nutrition, 11:1, pp. 51-55.
47. Yau, O. H. M. and Lee, E. (1996) Restaurant industry in Hong Kong: A conceptual model. Journal of Restaurant and Foodservice Marketing, 1:34, pp. 85-106.