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The Psychology of Restaurant Tipping
Articles and Chapters
  • Michael Lynn, Cornell University
  • Bibb Latané, Ohio State University
Publication Date
1-1-1984
Abstract

Since its origins in 18th-century English pubs, tipping has become a custom involving numerous professions and billions of dollars. Knowledge of the psychological factors underlying tipping would benefit service workers, service managers, and customers alike. Two studies were conducted to provide such knowledge about restaurant tipping. The percent tipped in these studies was related to group size, the customer's gender, the method of payment (cash or credit), and in some cases, the size of the bill. Tipping was not related to service quality, waitperson's efforts, waitperson's gender, restaurant's atmosphere, or restaurant's food.

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Required Publisher Statement
© Wiley. Final version published as: Lynn, M., & Latané, B. (1984). The psychology of restaurant tipping. Journal of Applied Social Psychology, 14(6), 549-561. Reprinted with permission. All rights reserved.

Citation Information

Lynn, M., & Latané, B. (1984). The psychology of restaurant tipping [Electronic version]. Retrieved [insert date], from Cornell University, School of Hospitality Administration site: http://scholarship.sha.cornell.edu/articles/45