Factors And Effects Of Tipping In The Service Industry

A tip is defined by the National Archives and Records Administration as "a sum presented by a customer as a gift or gratuity in recognition of some service performed for him" (187). Such gifts may vary depending on several factors including but not limited to the specific service industry under consideration. Since time immemorial, a wide range of reasons have been offered in support of tipping. To begin with, there are those who are convinced that tips are meant to be an incentive. Indeed, as Lewis points out, most of us do grasp the notion that tipping people does indeed motivate them to serve us better. In Lewis' opinion, an individual is more likely to offer premium service i.e. in terms of prompt service if he or she believes a reward will be offered. Such kind of behavior is rather obvious and expected. However, offering tips in my opinion could over time make the recipients or beneficiaries of the said tips come to believe that they are entitled to the same. We must not facilitate the creation of such an entitlement

When you go to the grocery store for food, if the cashier is nice to you, you never leave a tip do you? Exactly! The system goes like this, grocery store: no tip. Restaurant:

As a recent employee in the restaurant industry, first as a hostess and later as a waitress, I have had the opportunity to experience the system of tipping not just from a customer’s point of view.

“Tips are accepted not expected” not always the case. In certain restaurants management will automatically generate a 18% gratuity when there are larger parties being served. In a recent article on the 1010 wins.com website ( “tip dispute leads to arrests at soprano’s“ )the reporter tells of a story where people actually got arrested because they refused to pay the mandatory 18% tip. At some point consumers should have the right to draw the line when it comes to tipping. Michael Lewis says “ our natural and admirable reluctance to enter into the spirit of the thing causes the thing to lose whatever value it had in the first place”(23). Tip amounts should not be mandated by the size of the party. A gratuity should remain based upon the quality of the service that was provided.

People often feel that a servers tip will depend on the level of service they receive as a

The waitress at your favorite restaurant hastens through the kitchen all the way to your table to serve you your food.This is their daily routine. Some may be teenagers trying to get some pocket money, while others may be full time adults trying to make a living.Waiters typically make less than minimum wage. Keeping this in mind, waiters and waitresses solely rely on tips due to their extremely low wages. Tips make up pretty much their whole income. The tipping concept came about in the sixteenth century in Europe for promptitude. Tipping would essentially provide better service for customers. From the seventeen hundreds to this day, tipping has been ingrained into our societal norm.Tipping is so common that if one does not tip they are

When most people, tip they do so to reflect how the server took care of their needs.However, it has been researched that tip size does not always reflect the service.Most

In the essay “Tipping is an Abomination,” Brian Palmer believes tipping should be abolished in restaurants and different workforce. Palmer defines tipping as giving an amount for a worker who did a good service to a customer. Tipping started in the nineteen centuries in Europe where tipping was accepted in restaurants for labour costs. Palmer indicates tipping as a bad custom such as tipping doesn’t show demanding work, having different tip sizes, stereotyping ethnic groups, tipping doesn’t pay for a living wage, and sharing tips with co-workers. Tipping illustrates a bad custom because workers don’t receive the same amount as their co-workers and receive racism from customers. When giving out tips workers and customers in a restaurant should

Although this claim may be true, Lewis put little support for the claim with only talking about how tipping can change how a worker performs. Lewis also makes it seem like a person is obligated to tip as if it was part of the customers end of the purchase.

It is a privilege to be able to share with those who provided you with service. The mere are of tipping displays a level of appreciation for that which another has provided for you. Even if the service was not up to the standard, tipping the waitress/waiter operates as a form of forgiveness in that process. There must be some empathy extended to others when they have missed the mark, just the same as God has extended toward us when we miss the mark. Leaving a good tip speaks volumes for the tipper but also helps with recapturing relational capital that may have been lost by previous Christians.

Why the practice of tipping has emerged as a major method of compensating the wait staff;

Mani, N. K., & Srivalli, P. (2014). A study on factors influencing Service Quality in Restaurants'. Annamalai International Journal Of Business Studies & Research, 6(1), 1-9.

Customer service is very important element in hospitality industry. A good restaurant or a good hotel always have an excellent service first. Hotels and restaurants put added value in their products and service make guest love it. Some hotels give guest drink when they arrived or prepare small birthday gifts to their loyalty guests. But sometimes hotels spend lots of money to added value of customers’ experience but customers still don’t like their service. So, what’s happening? Hotels gave service and improved service are not customers needed or most needed. That’s the gap between you and your customer. “You know your hotel inside out, but do you ever see it through your guests' eyes? In many cases, there is a disconnect between what hoteliers think

The paper presents an analysis of the different factors influencing the restaurant industry and how these factors increase or decrease the demand for such services. The hypothesis that will be examined is that the performance of restaurants is mostly based on the type of food chosen by customers when they decide to go out for dinner, lunch, breakfast, or simply for a snack. What type of food refers mainly the nationality or concept of the food, (traditional American, Italian, Indian, Latin, or from any other type of culture). This factor is important because when customers go out to for dinner; they decide what to eat before deciding where to eat. That is why this factor is considerably important according to the hypothesis.

Unpleasant waiting experience might accompany with customers go through the whole service process, which could lower the overall evaluation of service quality easily. Not only the queuing experience, a number of studies also investigated that queuing time in a service organization significantly influences consumer satisfaction. In general, increasing in waiting time is associated with decreasing in customer satisfaction (Katz, M.Larson & C.Larson, 1991). The graph (Dube, Renaghan & Miller, 1994) below shows the effect of waiting time on customer satisfaction in restaurant industry, and suggests that most consumers do not satisfied if the waiting time is longer than 8 minutes. In addition, another study (Jones & Dent, 1994) examined that 70% of respondents considered waiting time as a major