The Effect of Service on Gratuity
|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 April 25, 2019
ROSELANDE -. CHARLES
-NONE- DEPARTMENT OF
Sponsored by: MUKUL BHALLA (email@example.com)
|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.|
Submitted 2/16/2002 11:47:28 AM
Last Edited 2/16/2002 12:10:15 PM
Converted to New Site 03/09/2009
|Rated by 1 users. ||Average Rating:||Users who logon can rate manuscripts and write reviews.|
© 2019 National Undergraduate Research Clearinghouse. All rights reserved.
The National Undergraduate Research Clearinghouse is not responsible for the content posted on this site. If you discover material that violates
copyright law, please notify the administrator.
This site receives money through the Google AdSense program when users are directed to useful commercial sites. We do not encourage or condone clicking
on the displayed ads unless you have a legitimate interest in the advertisement.