Determinants of Gratuity Size in the Czech Republic:Evidence from Four Inexpensive Restaurants in Brno

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14560%2F15%3A00083389" target="_blank" >RIV/00216224:14560/15:00083389 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1515/revecp-2015-0013" target="_blank" >http://dx.doi.org/10.1515/revecp-2015-0013</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1515/revecp-2015-0013" target="_blank" >10.1515/revecp-2015-0013</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Determinants of Gratuity Size in the Czech Republic:Evidence from Four Inexpensive Restaurants in Brno

Popis výsledku v původním jazyce

The paper presents the results of the first study exploring what factors influence tipping in restaurants in the Czech Republic. It shows that the tipping norm evolved here into a form that has some features similar to the tipping norms known in the USA,Canada, and Israel, but there are also striking differences. As in the three countries, the gratuity increases with the bill size but the gratuity as percentage of the bill is much lower here. The bill size explains here a lower part of the gratuity variability too. Also, the service quality results in customers being more generous with their tips, and though the increase in gratuity seems to be small, it rises with a group size. Strikingly, the regular patrons tip significantly less in the Czech Republic and they stiff more often.

Název v anglickém jazyce

Determinants of Gratuity Size in the Czech Republic:Evidence from Four Inexpensive Restaurants in Brno

Popis výsledku anglicky

The paper presents the results of the first study exploring what factors influence tipping in restaurants in the Czech Republic. It shows that the tipping norm evolved here into a form that has some features similar to the tipping norms known in the USA,Canada, and Israel, but there are also striking differences. As in the three countries, the gratuity increases with the bill size but the gratuity as percentage of the bill is much lower here. The bill size explains here a lower part of the gratuity variability too. Also, the service quality results in customers being more generous with their tips, and though the increase in gratuity seems to be small, it rises with a group size. Strikingly, the regular patrons tip significantly less in the Czech Republic and they stiff more often.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

AH - Ekonomie

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Review of Economic Perspectives - Národohospodářský obzor

ISSN

1213-2446

e-ISSN

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Svazek periodika

15

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

15

Strana od-do

3-17

Kód UT WoS článku

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EID výsledku v databázi Scopus

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