Sweetening the Till: The Use of Candy to Increase Restaurant Tipping1

Journal of Applied Social Psychology - Tập 32 Số 2 - Trang 300-309 - 2002
David B. Strohmetz1, Bruce Rind2, Reed Fisher3, Michael Lynn4
1MONMOUTH UNIVERSITY
2Temple University
3Johnson State College
4(Cornell University

Tóm tắt

A common practice among servers in restaurants is to give their dining parties an unexpected gift in the form of candy when delivering the check. Two experiments were conducted to evaluate the impact of this gesture on the tip percentages received by servers. Experiment 1 found that customers who received a small piece of chocolate along with the check tipped more than did customers who received no candy. Experiment 2 found that tips varied with the amount of the candy given to the customers as well as with the manner in which it was offered. It is argued that reciprocity is a stronger explanation for these findings than either impression management or the good mood effect.

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Thông tin xuất bản

Journal of Applied Social Psychology

Tập 32 Số 2

300-309

Thông tin tác giả