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Full-Text Articles in Business
What Am I Tipping You For? Customer Response To Tipping Requests At Limited-Service Restaurants, Ismail Karabas, Marissa Orlowski, Sarah Lefebvre
What Am I Tipping You For? Customer Response To Tipping Requests At Limited-Service Restaurants, Ismail Karabas, Marissa Orlowski, Sarah Lefebvre
Faculty & Staff Research and Creative Activity
Tipping within the foodservice industry has traditionally been reserved for full-service restaurants. However, there is a growing trend of tip requests at limited-service restaurants, where tipping occurs prior to consuming the product. This research aims to examine the effect of a point-of-sale tip request at limited-service restaurants on return intentions via customer irritation. It also aims to analyze the moderating effects of check amount and perceived deservingness.
The Case For Tipping And Unrestricted Tip-Pooling: Promoting Intrafirm Cooperation, Samuel Estreicher, Jonathan R. Nash
The Case For Tipping And Unrestricted Tip-Pooling: Promoting Intrafirm Cooperation, Samuel Estreicher, Jonathan R. Nash
Faculty Articles
This Article proceeds as follows. Part I presents doctrinal background. It discusses the laws governing tip-pooling, with an emphasis on relevant federal and state laws. Part II analyzes, from a law-and-economics perspective, how tip-pooling arrangements—both voluntary and mandatory—might arise, and what form they might take. Part III shows how governing law limits the ability of restaurateurs to put tip-pooling arrangements in place, and shapes the incentives of employees. It also analyzes the response of restaurants like the Union Square Hospitality Group that have barred all tipping. Part IV suggests revisions to existing law that would free up management’s freedom to …
Do Tourists Tip More Than Consumer? Evidence Of Taxi Rides In New York City, Amir B. Neto, Adam Nowak, Amanda Ross
Do Tourists Tip More Than Consumer? Evidence Of Taxi Rides In New York City, Amir B. Neto, Adam Nowak, Amanda Ross
Economics Faculty Working Papers Series
We revisit the mechanisms that drive tipping behavior by comparing tourists and locals in New York City. It is unlikely a tourist will tip as a way of enforcing repeated interactions since they are not from the area, while a local may tip as an enforcement mechanism. However, if people tip because of social norms, we should see both tourists and locals tipping similar amounts. We compare locals and tourists who are theatergoers to control for education and income, as these factors are likely to affect tipping behavior. Using data from the New York City and Limousine Commission on yellow …
Not On The Menu, Kathryn Casteel, Zameena Mejia
Not On The Menu, Kathryn Casteel, Zameena Mejia
Capstones
The element of “unwelcomeness” and the burden of proof on the plaintiff to prove sexual conduct in the workplace is one of the flaws of Title VII that make it difficult to protect victims of sexual harassment. This is particularly true in restaurants where a sexual environment is often thought of as “part of the job.” Formal complaint systems, if available, in restaurants are often flawed, even though they can pose as an affirmative defense for the defendant if they are available and a victim does not file a complaint. In the cases examined, all involved an accused supervisor or …
The Influence Of National Culture On Tipping Behavior, Zina Abraham
The Influence Of National Culture On Tipping Behavior, Zina Abraham
UNLV Theses, Dissertations, Professional Papers, and Capstones
The purpose of this professional paper is to explore the various factors that contribute to cultural differences in tipping behavior. This meta-analysis of the current research can be applied to understand the tipping habits of international tourists in Las Vegas, a relatively unexplored topic.
Restaurant Service Employees Organizational Commitment: Shared Gratuity Versus Independent Gratuity Environments, Susan J. Roe
Restaurant Service Employees Organizational Commitment: Shared Gratuity Versus Independent Gratuity Environments, Susan J. Roe
UNLV Theses, Dissertations, Professional Papers, and Capstones
This study examined the organizational commitment levels between 207 restaurant service employees from 11 restaurants working in different types of gratuity distribution environments, those sharing (or pooling) gratuities and those retaining their own gratuities. Identifying differences in organizational commitment levels between employees can assist managers in selecting which gratuity distribution environment, shared or individual, to utilize in their restaurant operations. No statistically significant differences were found in organizational commitment or organizational justice levels between restaurant employees in the differing gratuity environments. Differences in organizational commitment were found among employee types. Restaurant service staff preference for type of gratuity distribution system …
Rewarding Non-Productivity In The Hospitality Industry, Robert A. Meyer, John J. Schroeder
Rewarding Non-Productivity In The Hospitality Industry, Robert A. Meyer, John J. Schroeder
Hospitality Review
The industry has not clearly focused on many important problems, such as rewarding service workers based on productivity. Instead, many industry leaders have focused on "straw men issues," issues that are more rhetoric than substance. The authors examine some of these so-called is- sues in detail: governmental wage policies, immigration laws, the quality of the work force, service worker training, and gratuity management, to provide a fresh look at worker productivity beyond the rhetoric and myths that prevail