Abstract

Occasionally people enjoy, or engage in dinning out at restaurants. People go out to celebrate birthdays, holidays, promotions, and many other special events. However, along with celebration follows showing the server appreciation by tipping. People have their own reasons for tipping big or leaving the server a penny. Some guests tip 5 percent and some tip 50 percent. Most people tip at the end of the meal as compared to the beginning. Some would say that might keep the server on their toes. Many people tip on the speed of the food, if the server kept their beverages full, or how nice and personable they were. The quality of the service and the atmosphere could account for a large portion of the inconsistency in the tips a server receives. Adding gratuity decreases the quality of service provided by the server.

What if the tables were turned, and the server already knew the tip was ―in the bag‖. Before a family of 3 sat down the server is aware that ―the more I ring up on the bill the bigger the tip I will get because gratuity is added.‖ The server might not be concerned with earning their money or the quality of service. It seems that the whole history of serving is based on earning wages. The server might be less friendly and unconcerned with the individuals who come in alone or the people who just stop in for coffee. Many guest oppose added gratuity because the guest wants control and the ability to regulate service (Martin, 1997). Gratuity leaves the guest more vulnerable to unsatisfactory service and an unpleasant visit to the restaurant. Adding gratuity decreases the quality of service provided by the server.

Gratuity benefits everyone but the costumer. Restaurants often support applying gratuity to each check because it helps regulate revenue, guarantees the employee‘s wages, and helps at tax time (Martin, 1997). Adding gratuity makes it easier for the company to keep track of the money flow in the business and with the Federal Government. However, adding gratuity decreases the quality of service provided by the server.

Recommended Citation

Paul, Allison (2003) "Research Proposal: Effects of Tipping Styles on the Quality of Service," Undergraduate Psychology Research Methods Journal: Vol. 1: Iss. 2, Article 18.
Available at: https://digitalcommons.lindenwood.edu/psych_journals/vol1/iss2/18