Restaurant tipping in Europe: a comparative assessment

Gößling, Stefan; Fernandez, Sébastien; Martín-Ríos, Carlos; Pasamar, Susana; Fointiat, Valérie; Isaac, Rami K.; Lunde, Merete

doi:10.1080/13683500.2020.1749244

Cited by 23 publications

(16 citation statements)

References 33 publications

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“…In Germany, the typical situation is for the bill to be paid directly to the server in charge of the table. The customer typically increases the amount by 5% to 10% (Gössling et al, 2020) and announces the total amount she is going to pay when handing over payment. Participants in the experiment were guests of 403 dinner parties at a Greek restaurant in a large city in northern Germany.…”

Section: Experiments 1 Methodsmentioning

confidence: 99%

“…Servers in German restaurants receive tips in the amount of up to €2.2 billion a year (Federal Census Bureau, 2018; Gössling et al, 2020). Since most of these servers only earn low wages, those tips are a substantial source of their income (Payscale, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Aggregating empirical evidence gathered in the past decades, it becomes clear that more rational criteria such as food quality, service quality, service quantity, or expectation of future service actually affect tips very little (but see Lynn & Sturman, 2010). Instead, tipping behavior seems to be largely determined by social norms (e.g., Azar, 2007; Conlin et al, 2003; Gössling et al, 2020; Seiter et al, 2011; also see Lynn & McCall, 2009, 2016; or Banks et al, 2018, for comprehensive reviews of antecedents of tipping behavior). As suggested by Futrell (2015), tipping based on social norms can be further differentiated by norms based on obligation, and norms based on gratitude.…”

Section: Introductionmentioning

confidence: 99%

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In Focus: Effects of an Opportune Gift on Tipping

Hilkenmeier

Hoffmann

2021

Journal of Hospitality & Tourism Research

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The present study analyzes the effect on tipping when a gift is offered by servers, and shows that customers generously reciprocate that gift by significantly increasing gratuity. Making the norm of reciprocity focal by offering the identical gift at an opportunity to directly reciprocate, that is, concurrently with bringing the bill, even doubles this effect, indicating that service personnel can substantially—and effortlessly—raise their tips just by leveraging this reciprocity norm.

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Section: Experiments 1 Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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In Focus: Effects of an Opportune Gift on Tipping

Hilkenmeier

Hoffmann

2021

Journal of Hospitality & Tourism Research

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“…Tipping also depends on systemic variables, i.e. the policies regulating (or not regulating) and affecting service gratuities, which are lacking in Kenya (Gössling et al , 2020).…”

Section: Food Service Qualitymentioning

confidence: 99%

Restaurant tipping behavior and its inspiration on food service empathy: a focus on two- and three-star hotels in Kenya

Were

Miricho

Maranga

2021

IHR

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PurposeThe purpose of this study was to investigate restaurant clientele tipping behavior and its inspiration on foodservice empathy within two- and three-star hotels in Kisumu County, Kenya. This was with the objective of analyzing the tipping effect on restaurant food service quality with an emphasis on Parasuraman, Zeithmal and Barry's empathy as a key dimension of quality in accordance to the SERVQUAL model.Design/methodology/approachFor the purpose of this study, food service empathy was investigated in relation to the influence of tipping on restaurant food service quality. Further, a census of all the two and three star-rated hotels within Kisumu County was carried out. The study applied descriptive research design in the investigation on the tipping behavior and its inspiration on foodservice empathy. Moreover, simple random sampling was employed in the selection of clients since it yielded a sample that is representative of the population. Additionally, the study employed the use of questionnaires for collection of data, which were coded, analyzed and presented in frequencies, tables and graphs.FindingsThe study findings reveal that there is a significant relationship between rewards upon perception of service and food service empathy but failed to find a significant relation between incentives for improved future service as well as the social norms and foodservice empathy. However, in general, the study established a significant relationship between tipping and foodservice empathy in the sampled hotels in Kenya. Thus, in summary, at 95% confidence level, the study concluded that there is a significant relationship between tipping and foodservice empathy.Research limitations/implicationsThis study was restricted on two and three-star hotels within Kisumu County in Kenya with a sample size of 384 respondents, which would otherwise limit the degree to which the findings were applied. Consequently, the study sought to collect data from restaurant clients although the access and, therefore, direct interaction were denied by some of the hotels. Further, this study employed a survey approach in the collection of data from restaurant clients in two and three-star hotels. Accordingly, there was minimal local and regional research literature available on the study topic.Practical implicationsTipping in the context of the broad global service industry, including hospitality's restaurant food service, is as old as Roman times. However, tipping is practiced differently across the world with some countries practicing while other countries not practicing the act of tipping. For that reason, tipping is not regulated in some of the countries including Kenya and therefore the lack of policy. Nonetheless, tipping is perceived to be the genesis of food service failures as a result of discriminatory restaurant food service in addition to increasing costs of eating out. This study therefore sought to investigate restaurant tipping behavior and its inspiration on foodservice empathy. The study results might be applied in policy formulation in order to curb the negative effect of tipping on food service empathy.Originality/valueMinimal studies have been instituted and published in the area of tipping and service quality relationship with an emphasis on each of Parasuraman, Zeithmal and Berry's dimensions of quality. This research survey, therefore, sought to collect data from restaurant clients in two and three-star hotels within Kisumu County in Kenya and therefore investigated restaurant clientele tipping behavior and its inspiration on food service empathy.

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“…Tipping has attracted the attention of economists (Azar, 2005(Azar, , 2020, psy-chologists (Furnham, 2014;Guéguen, 2002), and particularly those in the hospitality and tourism business (Aydin & Acun, 2019;Gössling et al, 2020;Harris, 1995;Karabas & Joireman, 2020;Harris, 1995;Lynn, 2008Lynn, , 2018Lynn, , 2021Whaley et al, 2014Whaley et al, , 2019aWhaley et al, , 2019b. It is related to growing multidisciplinary literature on the psychology of money (Furnham, 1984(Furnham, , 1996(Furnham, , 2014Furnham & Grover, 2020, 2021Furnham & Murphy, 2019;Furnham & Horne, 2021;Furnham et al, 2012Furnham et al, , 2014aFurnham et al, , 2014b.…”

Section: Introductionmentioning

confidence: 99%

Attitudes to Tipping

Furnham¹

2021

PSYCH

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There is a small, but growing, literature across various disciplines on tipping. In this study, 260 people completed four new, short questionnaires about tipping. The first part looked at personal attitudes to, and behaviours concerning, tipping, and showed that people believe they tip much like others but that the whole process can cause embarrassment. In the second part, they rated eleven statements about tipping, while in the next two parts they reported their frequency of tipping seven groups of workers (e.g., hairdressers, taxidrivers) and how much they gave. As predicted, they said they tipped most frequently to waiters and least to hotel doormen. They claimed to tip around 15% -20% of the bill. Education and age, both linked to income, were most related to tipping beliefs and behaviours. Implications and limitations are discussed.

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Restaurant tipping in Europe: a comparative assessment

Cited by 23 publications

References 33 publications

In Focus: Effects of an Opportune Gift on Tipping

In Focus: Effects of an Opportune Gift on Tipping

Restaurant tipping behavior and its inspiration on food service empathy: a focus on two- and three-star hotels in Kenya

Attitudes to Tipping

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