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.     

Actions Can Speak as Loud as Words: Measuring Behavior in Psychological Science

It has been argued that there is a growing trend in personality and social psychological science concerning the preference of self‐report measures over the use of direct observations of behavior for the outcome variables of interest. Augmenting the use of self‐reports with measures of behavior helps achieve methodological pluralism that allows researchers to triangulate on the phenomenon of interest and have increased confidence in understanding the phenomenon. To facilitate this process, we discuss a sample of social psychological and personality studies published during APA’s ‘Decade of Behavior’ that use straightforward and innovative ways of measuring behavioral outcome variables. Specifically, we identify three different strategies for incorporating behavior in a study: behavioral traces, behavioral observations, and behavioral choice. In each case, we show how measures of behavior complement self‐report measures. By making a conscientious effort to include more behavior measures in our research, we can broaden the appeal of psychological science by enhancing our understanding of the causes and antecedents of human behavior.     

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.     

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.     

Research Artifacts and the Social Psychology of Psychological Experiments

In psychological research with human subjects, experimenters need to anticipate potential artifacts that may be attributable to the social context of such research. Called research artifacts in this review, they are essentially uncontrolled, systematic errors (or biases) that threaten the degree of validity of statements made about whether changes in one variable result in changes in another variable. This discussion focuses on a proposed Markov‐like model emphasizing three mediating variables that operate in a theoretical chain of events. One variable refers to the likelihood of the subject's receptivity to task‐orienting cues (called demand characteristics), or incidental hints about the experimenter's expectations. A second variable refers to the likelihood of the subject's motivation (or willingness) to comply with those cues or hints. A third variable refers to the likelihood of the subject's capability of responding in accordance with the cues or hints. These three variables are discussed along with strategies that researchers can use to break the chain of events.     

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%.