Tipping and its alternatives: Business considerations and directions for research

Journal of Services Marketing

Volumn 22, Issue 4, 2008, Pages 328-336

  Lynn, Michael ^a   Withiam, Glenn ^a  

^a 335 Statler Hall   (United States)

Author keywords

Employee attitudes; Incentives (psychology); Money; Recruitment

Indexed keywords

EID: 46949108151     PISSN: 08876045     EISSN: None     Source Type: Journal    
DOI: 10.1108/08876040810881722     Document Type: Article

References (50)

1. Ayres, I., Vars, F. and Zakariya, N. (2003), "To insure racial prejudice: Racial disparities in taxicab tipping", Yale Law Journal, Vol. 114, May, pp. 1613-74.
2. Bandura, A. (1997), Self-efficacy: The Exercise of Control, W.H. Freeman, New York, NY.
3. Ben-Zion, U. and Karni, E. (1977), "Tip payments and the quality of service", in Ashenfelter, O.C. and Oates, W.E. (Eds), Essays in Labor Market Analysis, John Wiley & Sons, New York, NY, pp. 37-44.
4. Brauer, J. (1997), "Tipping your waiter: A useful formula for employee compensation", The Augusta Regional Business Journal, September, available at: www.aug.edu/~sbajmb/abc017.htm.
5. Bureau of Labor Statistics (2006), "Food and beverage serving and related workers", Occupational Outlook Handbook, Bureau of Labor Statistics, Washington, DC, available at: www.bls.gov/oco/ocos162.htm.
6. Caudill, D. (2004), "Restaurant servers' viewpoints toward consumers' tipping behavior: An empirical analysis", unpublished manuscript, Bluefield State College, Bluefield, WV.
7. Club Managers Association of America (1996), Report on the 1996 Operations and Financial Data Survey, Club Managers Association of America, Washington, DC.
8. Cole, W. (1989), "Leaving tips", Time, February 27, p. 54.
9. Crespi, L.P. (1947), "The implications of tipping in America", Public Opinion Quarterly, Vol. 11, Fall, pp. 424-35.
10. Davis, S., Schrader, B., Richarson, T., Kring, J. and Kiefer, J. (1998), "Restaurant servers influence tipping behavior", Psychological Reports, Vol. 83, pp. 223-6.
11. Enghagen, L. and Gilardi, A. (2002), "Putting things in perspective: McDonald's and the $29 million cup of coffee", Cornell Hotel and Restaurant Administration Quarterly, Vol. 43 No. 3, pp. 53-60.
12. Engle, J. (2004), "Is a mandatory gratuity still a tip?", The Ithaca Journal, September 11, p. 11A.
13. Evans, M. and Dinesh, D. (1999), "The thorny question of automatic service charges", Cornell Hotel and Restaurant Administration Quarterly, Vol. 40 No. 4, pp. 78-83.
14. Foster, G.M. (1972), "The anatomy of evil: A study of symbolic behavior", Current Anthropology, Vol. 13, pp. 165-86.
15. Griggs v. Duke Power Company (1971), 401 US 424, Washington, DC.
16. Hanks, R., Cross, R. and Noland, P. (1992), "Discounting in the hotel industry: A new approach", Cornell Hotel and Restaurant Administration Quarterly, Vol. 33 No. 1, pp. 15-23.
17. Harris, M. (1995), "Waiters, customers and service: Some tips about tipping", Journal of Applied Social Psychology, Vol. 25 No. 8, pp. 725-44.
18. Internal Revenue Service (1990), Tip Income Study, 1530 (8-90), Catalog No. 12482K, Department of the Treasury, Washington, DC.
19. Jacob, N. and Page, A. (1980), "Production, information costs and economic organization: The buyer monitoring case", American Economic Review, Vol. 70, June, pp. 476-8.
20. Koku, P.S. (2005), "Is there a difference in tipping in restaurant versus non-restaurant service encounters, and do ethnicity and gender matter?", Journal of Services Marketing, Vol. 19 No. 7, pp. 445-52.
21. Lynn, M. (1994), "Neuroticism and the prevalence of tipping: A cross-country study", Personality and Individual Differences, Vol. 17 No. 1, pp. 137-8.
22. Lynn, M. (1997), "Tipping customs and status seeking: A cross-country study", International Journal of Hospitality Management, Vol. 16 No. 2, pp. 221-4.
23. Lynn, M. (2004a), "Cornell University tipping study", unpublished data from an internet survey, Cornell University, Ithaca, NY.
24. Lynn, M. (2004b), "Servers' perceptions of who are good and poor tippers", unpublished manuscript, Cornell University, Ithaca, NY.
25. Lynn, M. and Graves, J. (1996), "Tipping: An incentive/reward for service?", Hospitality Research Journal, Vol. 20 No. 1, pp. 1-13.
26. Lynn, M. and McCall, M. (2000), "Beyond gratitude and gratuity: A meta-analytic review of the predictors of restaurant tipping", unpublished manuscript, Cornell University, Ithaca, NY, available at: www.people.cornell.edu/pages/wml3/working papers.
27. Lynn, M. and Thomas-Haysbert, C. (2003), "Ethnic differences in tipping: Evidence, explanations and implications", Journal of Applied Social Psychology, Vol. 33 No. 8, pp. 1747-72.
28. McCrohan, K. and Pearl, R. (1983), "Tipping practices of American households: Consumer based estimates for 1979", paper presented at the 1983 Program and Abstracts: Joint Statistical Meetings, August 15-18, Toronto.
29. McMurrain, R., Srivastava, R. and Holmes, T. (2002), "The impact of self-efficacy on expectancy, effort and adaptive selling in a personal selling context", American Marketing Association Conference Proceedings, Vol. 13, Summer, pp. 399-406.
30. Mills, J. and Mason, R. (2004), "Points to consider on tip-reporting agreements", The CPA Journal, July, p. 42, available at: www.nysscpa.org/printversion/cpaj/2004/704/p42.htm.
31. Mills, S. and Riehle, H. (1987), "Tips vs service charges", Restaurants USA, October, pp. 20-2.
32. Mooreman, C. (1990), "The effects of stimulus and consumer characteristics on the utilization of nutritional information", Journal of Consumer Research, Vol. 17 No. 3, pp. 362-74.
33. Morwitz, V.G., Greenleaf, E.A. and Johnson, E.J. (1998), "Divide and prosper: Consumers' reactions to partitioned prices", Journal of Marketing Research, Vol. 35 No. 4, pp. 453-63.
34. Myers, D.G. (1994), Exploring Social Psychology, McGraw-Hill, New York, NY.
35. Ortega, B. (1998), "Restaurants: No tips, please - just pay the service fee", Wall Street Journal, September 4, p. B1.
36. Parise, M. (1987), "Optional tipping has seen its day", Nations' Restaurant News, March 9, p. F50.
37. Paul, P. (2001), "The tricky topic of tipping", American Demographics, May, pp. 10-11.
38. Paules, G.F. (1991), Dishing It out: Power and Resistance among Waitresses in a New Jersey Restaurant, Temple University Press, Philadelphia, PA.
39. Plous, S. (1993), The Psychology of Judgment and Decision Making, McGraw-Hill, New York, NY.
40. Richards, R. and Rosato, D. (1995), "Hotel bans gratuities after tip from guest", USA Today, October 3, p. B9.
41. Schotter, A. (2000), Microeconomics: A Modern Approach, 3rd ed., Addison-Wesley, New York, NY.
42. Schwartz, Z. (1997), "The economics of tipping: Tips, profits and the market's demand-supply equilibrium", Tourism Economics, Vol. 3 No. 3, pp. 265-79.
43. Seagrave, K. (1998), Tipping: An American History of Gratuities, McFarland & Company, Jefferson, NC.
44. Shamir, B. (1984), "Between gratitude and gratuity: An analysis of tipping", Annals of Tourism Research, Vol. 11, pp. 59-78.
45. Shaw, S. (2005), "Tipped off", The New York Times, August 10, p. A1.
46. Simon, H. (1957), Models of Man, John Wiley & Sons, New York, NY.
47. Star, N. (1988), The International Guide to Tipping, Berkley Books, New York, NY.
48. Strohmetz, D., Rind, B., Fisher, R. and Lynn, M. (2002), "Sweetening the til: The use of candy to increase restaurant tipping", Journal of Applied Social Psychology, Vol. 32 No. 2, pp. 300-9.
49. Thaler, R. (1985), "Mental accounting and consumer choice", Marketing Science, Vol. 4 No. 3, pp. 199-214.
50. Twomey, D.P. (1998), Labor and Employment Law, 10th ed., West, Eagan, MN.