GDL

An Economic Approach to Tips and Service Quality: Results of a Survey

ISSN: 0362-3319.
Journal from gdlhub / 2017-08-14 12:04:24
Oleh : 013~ B. B~DvARSSON and WILLIAM A. GIBSON, St. Cloud State University (iOOOO2@tigger.stcloud.msus.edu)
Dibuat : 2012-06-19, dengan 1 file

Keyword : An Economic Approach to Tips and Service Quality: Results of a Survey
Subjek : An Economic Approach to Tips and Service Quality: Results of a Survey
Sumber pengambilan dokumen : Internet

A simple survey was administered to economics students at St. Cloud State University.


The survey is given in the appendix. After the deletion of three unusable


responses, 126 observations were obtained. There were 98 responses from those identifying


themselves as regular restaurant patrons and 28 non-regular diners. The term


regular applies to those who indicated they dined in sit-down and be served restaurants


more than twice a month.


In the St. Cloud survey, four people were “punitive” tippers. They would tip one


cent or five cents rather than simply leave no tip at all as a way to signal their dissatisfaction


with poor service. While this represents a very small proportion of the survey,


it is nonetheless interesting that these people would make the effort to clearly signal


dissatisfaction.


A summary of qualitative survey results appears below in Table 1. In addition, all


respondents indicated sensitivity to service quality in the amount they would tip, if


they tip.

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