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The impacts of different types of cuisines and restaurants on gratuities

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  • ChihChien Chen

    (University of Nevada)

  • YangSu Chen

    (University of Nevada)

Abstract

ABSTRACT This study adopts social stigma theory and examines whether biases toward different types of foods and restaurants exist and, consequently, whether such biases influence gratuities. A 2 × 3 experiment was conducted in order to compare the relative impacts on tip size among samples from scenarios featuring different types of cuisines and different types of restaurants while controlling for food quality and service quality. With a focus on tipping behaviors and the restaurant industry, this study confirms that diners do have stereotypes in regard to cuisine that represents different cultures. Gender and income also played moderating roles in our findings.

Suggested Citation

  • ChihChien Chen & YangSu Chen, 2017. "The impacts of different types of cuisines and restaurants on gratuities," Journal of Revenue and Pricing Management, Palgrave Macmillan, vol. 16(2), pages 154-173, April.
    • Handle: RePEc:pal:jorapm:v:16:y:2017:i:2:d:10.1057_s41272-017-0082-4
    DOI: 10.1057/s41272-017-0082-4
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    References listed on IDEAS

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    Cited by:

    1. Sylvain Charlebois & Poppy Riddle & Janet Music, 2023. "The Future of Tipping in Hospitality: An Exploratory Study on Consumer Attitude in Canada," International Journal of Business and Management, Canadian Center of Science and Education, vol. 17(4), pages 1-53, February.

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