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Do people with food service experience tip better?

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  • Parrett, Matt

Abstract

To the extent servers can establish an interpersonal connection with the customer, they can earn higher tips. One source of interpersonal connection between the server and the customer is interpersonal similarity, in the form of food service experience. Research by social scientists, combined with casual empiricism, suggests that customers with food service experience tip better than customers without food service experience. Using survey data collected outside of five Richmond, Virginia restaurants, we test this. Our findings, which are robust across a variety of empirical specifications, indicate that the former tip between 4 and 5% more than the latter.

Suggested Citation

  • Parrett, Matt, 2011. "Do people with food service experience tip better?," Journal of Behavioral and Experimental Economics (formerly The Journal of Socio-Economics), Elsevier, vol. 40(5), pages 464-471.
    • Handle: RePEc:eee:soceco:v:40:y:2011:i:5:p:464-471
    DOI: 10.1016/j.socec.2010.09.006
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    References listed on IDEAS

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    1. Conlin, Michael & Lynn, Michael & O'Donoghue, Ted, 2003. "The norm of restaurant tipping," Journal of Economic Behavior & Organization, Elsevier, vol. 52(3), pages 297-321, November.
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    3. Azar, Ofer H., 2007. "Why pay extra? Tipping and the importance of social norms and feelings in economic theory," Journal of Behavioral and Experimental Economics (formerly The Journal of Socio-Economics), Elsevier, vol. 36(2), pages 250-265, April.
    4. Hornik, Jacob, 1992. "Tactile Stimulation and Consumer Response," Journal of Consumer Research, Journal of Consumer Research Inc., vol. 19(3), pages 449-458, December.
    5. Ofer H. Azar, 2003. "The Social Norm of Tipping: A Review," Others 0309006, University Library of Munich, Germany.
    6. Matt Parrett, 2006. "An Analysis of the Determinants of Tipping Behavior: A Laboratory Experiment and Evidence from Restaurant Tipping," Southern Economic Journal, John Wiley & Sons, vol. 73(2), pages 489-514, October.
    7. Yan Chen & Sherry Xin Li, 2009. "Group Identity and Social Preferences," American Economic Review, American Economic Association, vol. 99(1), pages 431-457, March.
    8. Lynn, Michael & McCall, Michael, 2000. "Gratitude and gratuity: a meta-analysis of research on the service-tipping relationship," Journal of Behavioral and Experimental Economics (formerly The Journal of Socio-Economics), Elsevier, vol. 29(2), pages 203-214.
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    Cited by:

    1. Elif Aydin, Asli & Acun, Yüksel, 2019. "An investigation of tipping behavior as a major component in service economy: The case of taxi tipping," Journal of Behavioral and Experimental Economics (formerly The Journal of Socio-Economics), Elsevier, vol. 78(C), pages 114-120.
    2. Lynn, Michael, 2015. "Service gratuities and tipping: A motivational framework," Journal of Economic Psychology, Elsevier, vol. 46(C), pages 74-88.

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    More about this item

    Keywords

    Tip; Food service experience; Interpersonal connection; Interpersonal similarity;
    All these keywords.

    JEL classification:

    • L83 - Industrial Organization - - Industry Studies: Services - - - Sports; Gambling; Restaurants; Recreation; Tourism
    • Z13 - Other Special Topics - - Cultural Economics - - - Economic Sociology; Economic Anthropology; Language; Social and Economic Stratification

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