What Motivates Restaurant Customers to Tip: Evidence from the Czech Republic

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14560%2F18%3A00102343" target="_blank" >RIV/00216224:14560/18:00102343 - isvavai.cz</a>

Výsledek na webu

<a href="https://acta.mendelu.cz/66/1/0273/" target="_blank" >https://acta.mendelu.cz/66/1/0273/</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.11118/actaun201866010273" target="_blank" >10.11118/actaun201866010273</a>

Jazyk výsledku

angličtina

Název v původním jazyce

What Motivates Restaurant Customers to Tip: Evidence from the Czech Republic

Popis výsledku v původním jazyce

Although the literature on tipping is enormous, it is still unclear what motivates people to tip. In particular, it is unresolved how tips depend on service quality, patronage frequency, and group sizes, why people tip more for better service if they do, and why they tip at all when they can avoid it. This study aims to fill this gap. It uses survey data to explore what motivates Czech restaurant customers to tip. Reasons for tipping, factors constituting service quality, and reasons for tipping more for better service are explored by descriptive statistics. The impact of service quality, group size, and patronage frequency on tips is assessed by random effects estimator and simple policy capturing. The results show that Czech customers tip mostly because of gratitude, to follow the social norm, and to avoid feeling guilty when not tipping. Most Czechs do not tip to supplement waiters’ wages. Their tips are strongly influenced by service quality, which includes the whole experience of a dinner in a restaurant and not only the waiter’s performance. They reward a good service because it is fair, out of gratitude, and to motivate the waiters to provide good service in the future, but not because it is prescribed by social norms. On the other hand, there is little evidence that their tips depend on patronage frequency or group size.

Název v anglickém jazyce

What Motivates Restaurant Customers to Tip: Evidence from the Czech Republic

Popis výsledku anglicky

Although the literature on tipping is enormous, it is still unclear what motivates people to tip. In particular, it is unresolved how tips depend on service quality, patronage frequency, and group sizes, why people tip more for better service if they do, and why they tip at all when they can avoid it. This study aims to fill this gap. It uses survey data to explore what motivates Czech restaurant customers to tip. Reasons for tipping, factors constituting service quality, and reasons for tipping more for better service are explored by descriptive statistics. The impact of service quality, group size, and patronage frequency on tips is assessed by random effects estimator and simple policy capturing. The results show that Czech customers tip mostly because of gratitude, to follow the social norm, and to avoid feeling guilty when not tipping. Most Czechs do not tip to supplement waiters’ wages. Their tips are strongly influenced by service quality, which includes the whole experience of a dinner in a restaurant and not only the waiter’s performance. They reward a good service because it is fair, out of gratitude, and to motivate the waiters to provide good service in the future, but not because it is prescribed by social norms. On the other hand, there is little evidence that their tips depend on patronage frequency or group size.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

50202 - Applied Economics, Econometrics

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

—

Svazek periodika

66

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

10

Strana od-do

0273-0282

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85043692511