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Restaurant tips and service quality: a commentary of Bodvarsson, Luksetich and McDermott (2003)

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  • Michael Lynn

Abstract

Bodvarsson et al. (2003) argue that a non-recursive relationship between service and tipping has led researchers to underestimate the strength of the causal impact of service on tipping. In this paper, their arguments, analyses, and conclusions are criticized. Then, their data is re-analysed to draw more appropriate conclusions as to what the data say concerning the effects of service on tipping.

Suggested Citation

  • Michael Lynn, 2004. "Restaurant tips and service quality: a commentary of Bodvarsson, Luksetich and McDermott (2003)," Applied Economics Letters, Taylor & Francis Journals, vol. 11(15), pages 975-978.
    • Handle: RePEc:taf:apeclt:v:11:y:2004:i:15:p:975-978
    DOI: 10.1080/1350485042000291376
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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.
    2. Orn Bodvarsson & William Luksetich & Sherry McDermott, 2003. "Why do diners tip: rule-of-thumb or valuation of service?," Applied Economics, Taylor & Francis Journals, vol. 35(15), pages 1659-1665.
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    Cited by:

    1. Paula Mulinari, 2019. "Weapons of the poor: Tipping and resistance in precarious times," Economic and Industrial Democracy, Department of Economic History, Uppsala University, Sweden, vol. 40(2), pages 434-451, May.

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