Effect of Beliefs About Future Weather Conditions on Restaurant Tipping

Research has shown that favorable weather is associated with increased tipping and that beliefs that weather is favorable can produce higher tips. In the current study, the possibility that beliefs about future weather conditions would affect tipping was experimentally examined. A server in a midscale restaurant wrote on the back of customers' checks either nothing, that the weather would be good the next day, or that the weather would not be so good the next day. Compared to writing nothing ( M = 18.73%) or giving an unfavorable forecast ( M = 18.18%), giving a favorable forecast ( M = 22.21%) resulted in significantly higher tip percentages. The power of beliefs, irrespective of their veridicality, regarding the state of atmospheric conditions in affecting human response is discussed.     

The Psychology of Restaurant Tipping1

Since its origins in 18th-century English pubs, tipping has become a custom involving numerous professions and billions of dollars. Knowledge of the psychological factors underlying tipping would benefit service workers, service managers, and customers alike. Two studies were conducted to provide such knowledge about restaurant tipping. The percent tipped in these studies was related to group size, the customer's gender, the method of payment (cash or credit), and in some cases, the size of the bill. Tipping was not related to service quality, waitperson's efforts, waitperson's gender, restaurant's atmosphere, or restaurant's food.     

Restaurant Tipping: Free‐Riding,Social Acceptance,and Gender Differences1

The practice of paying gratuities for services is a worldwide custom. Tipping is found only in some professions, which suggests that it serves to increase the efficiency of specific kinds of exchanges. The literature accepts the view that monitoring of employees by customers appears to be the logical rationale for the practice of tipping. This can be seen in that gratuities are paid at the discretion of consumers after they receive the services for which they are paying. However, it does not explain why, given the voluntary aspect of tipping, rational people would not free‐ride on the tipping of others. We found that both men and women free‐ride in their tipping behavior. Yet, we also found that men are more influenced by social acceptance or approval in their tipping behavior than are women.     

Effect of Server Posture on Restaurant Tipping1

The effect of server posture (standing vs. squatting) on the size of tip left by restaurant customers was examined in two naturalistic experiments. In these studies, squatting down next to the tables increased servers’ tips from those tables. Both the practical implications of this effect and its similarity to other nonverbal effects on tipping are discussed.     

Effect of Server Introduction on Restaurant Tipping1

The effect of a server introducing herself by name on restaurant tipping was investigated. Forty-two, 2-person dining parties were randomly assigned to either a name or a no name introduction condition. The use of a buffet brunch reduced contact between server and diners and held bill size constant. Results indicated that having the server introduce herself by name resulted in a significantly higher tipping rate (23.4%) than when the server did not introduce herself by name (15.0%), p < .001. Tipping rate also was affected by method of payment, with diners who charged the meal having a higher rate (22.6%) than those paying cash (15.9%), p < .001. The findings suggest the importance of initial server-diner interactions. Possible alternative explanations and suggestions for future research are provided.     

The Effect of Patriotic Messages on Restaurant Tipping1

This study compared the effectiveness of 2 types of patriotic messages with a warmth/ ingratiation message and a control condition on restaurant tipping. Two female food servers waited on 100 parties eating dinner. When diners were finished with their meals, servers left them 1 of 4 messages on their checks: “Have a Nice Day,”“God Bless America,”“United We Stand,” or no message. Results indicated that parties who received the “United We Stand” message left significantly higher tips than did those receiving no message or the “Have a Nice Day” message. No other significant differences were found. These results and their implications are discussed.     

The Social Norm of Tipping: A Review1

Tipping in U.S. restaurants alone amounts to $27 billion annually. Tipping is also common in other occupations and countries, making tipping a significant economic activity. The literature on tipping is spread over various disciplines: mainly psychology, economics, hospitality, and tourism. This survey article integrates the research conducted on tipping to allow an overview of the literature. In addition to summarizing and synthesizing the research on tipping, the article includes original ideas and suggests topics for future research.     

Sweetening the Till: The Use of Candy to Increase Restaurant Tipping1

A common practice among servers in restaurants is to give their dining parties an unexpected gift in the form of candy when delivering the check. Two experiments were conducted to evaluate the impact of this gesture on the tip percentages received by servers. Experiment 1 found that customers who received a small piece of chocolate along with the check tipped more than did customers who received no candy. Experiment 2 found that tips varied with the amount of the candy given to the customers as well as with the manner in which it was offered. It is argued that reciprocity is a stronger explanation for these findings than either impression management or the good mood effect.     

Effect of Beliefs About Weather Conditions on Tipping

Research has shown that greater degrees of sunshine experienced directly are associated with greater amounts of compliance and tipping. This paper describes two studies that investigated beliefs about sunshine and tipping. The studies were conducted at a casino hotel in Atlantic City; a male server who delivered food and drinks to guests' rooms acted as the confederate. In Study 1, the server reported to guests the actual sky conditions: sunny, partly sunny, cloudy, or rainy. Tip percentages increased linearly from the worst to the best conditions. Study 2 used an experimental design. The server informed guests that the weather was either warm and sunny, cold and sunny, warm and rainy, or cold and rainy. Guests were gullible because their rooms shielded them from the actual conditions. Belief in sunny skies produced greater tip percentages. The temperature belief manipulation had no effect. This research extended previous research by showing that beliefs about weather, in addition to actual weather, can affect behavior.     

Effect on Restaurant Tipping of a Helpful Message Written on the Back of Customers' Checks

Research has shown that servers can increase their tip percentages by writing "Thank you" or by drawing a happy face on the backs of customers' checks. In the current study, a third approach of this type was tested. An experiment was conducted in which a female server either did or did not write a helpful message about an upcoming dinner special on the backs of checks before delivering them to customers. It was predicted that adding the helpful message would increase tip percentages because of reciprocity, in which customers would tend to respond to the server's "tip" with an increased tip of their own. Results were consistent with this prediction: Mean tip percentages increased from about 17% to 20%.     

Effect on Restaurant Tipping of Presenting Customers With an Interesting Task and of Reciprocity

Research has shown that servers can increase their tip percentages by positively influencing customers' mood and using the compliance technique of reciprocity. These factors were examined in the current study. An experiment was conducted in which a female server either did or did not present customers with a novel, interesting task that has been shown in previous research to stimulate interest and enhance mood. Additionally, sometimes she allowed customers to keep the task, in an attempt to elicit reciprocity. It was predicted that both of these manipulations would increase tip percentages. Presenting customers with the interesting task did increase tips, from about 18.5% to 22%, although the reciprocity manipulation had no effect.     

Knowledge About Hand Shaping and Knowledge About Objects

Our two experiments investigated associations between cognitive representations of objects and hand-shape categories. Hand configurations were partitioned according to prehensility and the size of the contacting surface, resulting in the classes: pinch, poke, palm, and clench. Experiment 1 elicited object names in response to configuration-name cues, provided ratings of the relevance of each configuration to a set of objects, and probed for the functions determining such relevance. Cueing with a configuration class elicited an associated object category with substantial intersubject agreement, and vice versa. Both the object categories and the functions associated with the four hand-configuration classes differed substantially, although the same object could be associated to some extent with multiple configurations, given variations in function. Experiment 2 elicited the names of hand-configuration classes in response to unfamiliar forms, which varied systematically in depth and the size of the projecting picture-plane surface. The modal response, response time, and degree of intersubject agreement were directly related to these variables. These structural variables, however, did not adequately predict shaping responses to real objects, as ascertained from Experiment 1. The results have implications for cognitive representation of motor categories and hand shaping in response to objects.     

Ethnic Differences in Tipping: Evidence, Explanations, and Implications

Anecdotal evidence suggests that many waiters and waitresses deliver poor service to ethnic minorities because they believe that ethnic minorities are poor tippers. How managers should deal with this problem depends in part on whether or not ethnic minorities really do tip less than Whites and (if they do) on when and why this occurs. This paper reports on 2 studies that address these issues. The results indicate that Asians tip less than do Whites in comparisons across (but not within) restaurants and that Blacks tip less than do Whites in comparisons both across and within restaurants. Various explanations for these ethnic differences are tested, and the managerial implications of the results are discussed.     

Black‐White Differences in Tipping of Various Service Providers1

Data from a national telephone survey revealed 4 general patterns in the tipping behaviors of Blacks and Whites. First, Blacks appear more likely than Whites to stiff commonly encountered service providers, but not less commonly encountered ones. Second, Blacks appear more likely than Whites to leave flat tip amounts to service providers who are commonly tipped a percentage of the bill, but not to service providers who are more rarely tipped a percentage of the bill. Third, Black percentage tippers leave a smaller average percentage of the bill than do White percentage tippers across many service contexts. Finally, Black flat tippers leave larger average dollar tips than do White flat tippers across many service contexts. The theoretical and practical implications of these findings are discussed briefly.     

Effect of Server's “Thank You” and Personalization on Restaurant Tipping1

Servers in restaurants frequently use the tactic of writing “thank you” on the backs of checks before delivering them to dining parties. Servers also frequently personalize their interaction with dining parties by signing their first name below the gratitude message. The effectiveness of these tactics in increasing tips was examined. In a field experiment conducted in an upscale restaurant in a large Northeastern city, a server wrote on the backs of the checks either nothing, “thank you,” or “thank you” plus her first name. The addition of “thank you” increased tip percentages, although personalization by adding her first name had no effect. It was concluded that the commonly employed low-cost tactic of expressing gratitude to customers by writing “thank you” on the check can produce a worthwhile return.     

Waiters,Customers, and Service: Some Tips About Tipping1

In order to investigate factors that influence the size of tips given in restaurants, 107 waiters (Study 1) and 137 customers (Study 2) were asked various questions about tipping. The findings confirmed a number of hypotheses. Respondents said that they themselves tip more than most people. Waiters indicated that they were more generous tippers and were more accurate in their estimate of 15% of the bill than customers. Tip size was reportedly increased by friendly service, good suggestions, excellent food, prompt delivery of the main course and check, a self-introduction by the waiter, and receiving separate checks. The tip was decreased by waiting a long time for a beverage and being seated in a bad location. Waiters identified more variables than did customers as being significantly associated with tip size, and they felt that excellent food, being in an expensive restaurant, and being seated in a bad location had greater effects on tipping than did customers. When asked about characteristics of waiters who receive large or small tips, most waiters and customers mentioned the waiter's attitude and quality of service. There was much less consensus on the characteristics of high and low tippers. Gender was not significantly related to any responses. In general, although waiters and customers share many beliefs about tipping, waiters may be more aware than customers of the relevant characteristics of the situation and of the individuals involved.     

Effect on Restaurant Tipping of Male and Female Servers Drawing a Happy, Smiling Face on the Backs of Customers' Checks

Research has shown that a server's smiling can increase restaurant tips and that a server's writing "thank you" on the backs of checks can also increase tips. In the current study, these two approaches were combined. An experiment was conducted in which a male or female server drew a happy, smiling face on the backs of checks before delivering them to customers, or simply delivered checks with nothing drawn on the back. It was predicted that this tactic would increase tips for the female server because of an increased perception of friendliness, but would not increase tips for the male server because such behavior would be perceived as gender-inappropriate. Results were consistent with predictions.     

Gender Differences in Family Communication About Organ Donation

In this study we investigated gender differences in willingness to donate organs and conversations with family members about organ donation. Results from a snowball sample of 353 men and 488 women (average age = 41–50) indicated that men are less willing to donate and less likely to have conversations about organ donation. When such conversations do occur, men are less likely to include within them topics of conversation that are associated with more positive responses from family members. Women are more likely to include a mention of their desire to donate organs, discussion of the need for organs, and an explanation of why they would/would not like to donate their organs. They are also more likely to mention moral/altruistic/religious reasons for donation or to tell/use a narrative in the discussion. Men, however, more commonly discussed whether signing a donation card would affect medical care. Women report higher agreed compliance from family members. Directions are provided for future research and campaign development by taking these differences into consideration.