The Effect of Service on Gratuity
Sponsored by Missouri Western State University Sponsored by a grant from the National Science Foundation DUE-97-51113
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The proper APA Style reference for this manuscript is:
CHARLES, R. -. (2002). The Effect of Service on Gratuity. National Undergraduate Research Clearinghouse, 5. Available online at http://www.webclearinghouse.net/volume/. Retrieved May 23, 2017 .

The Effect of Service on Gratuity
ROSELANDE -. CHARLES
-NONE- DEPARTMENT OF

Sponsored by: MUKUL BHALLA (bhalla@loyno.edu)
ABSTRACT
AbstractThe present research was conducted in order to determine whether a superior level of service would result in larger gratuities in a restaurant setting. 100 participants (76 dining tables in total) at a local family restaurant were randomly selected and placed in one of two conditions: pleasant or superior. To successfully obtain larger tips, the server smiled, touched, gave eye contact, and offered personable conversation while in superior service. While in pleasant service, the server was prompt and correct, but offered no personal attributes. Overall findings allowed significantly larger gratuities at tables studied in the superior condition.


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Submitted 2/16/2002 11:47:28 AM
Last Edited 2/16/2002 12:10:15 PM
Converted to New Site 03/09/2009

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