Do tipping motivations predict loyalty to the server in a restaurant?. Issue 2 (2nd December 2019)

• Record Type: Journal Article
• Authors: Whaley, Jeremy; Lee, Jinha; Kim, Youn-Kyung
• Is Part Of: International hospitality review. Volume 33:Issue 2(2019)
• Page Start: 91
• Page End: 105
• Publication Date: 2019-12-02
• Subjects: Decision tree -- Tipping -- Loyalty -- Food quality -- Social norm -- Server quality; Hospitality industry -- Periodicals; 647
• DOI: 10.1108/IHR-01-2019-0001
• Languages: English
• ISSNs: 2516-8142

Abstract

Abstract : Purpose: The purpose of this paper is to investigate whether guests' tipping motivations (i.e. server quality, social norm and food quality) and demographic characteristics (i.e. gender, age and income) influence loyalty to the server in a restaurant. Design/methodology/approach: Based on a national online survey consumer panel comprised of 468 participants, the authors utilized decision tree using R statistical software. Predictor variables were tipping motivations and demographic characteristics (age, gender and income). Target variable was loyalty to the server. Findings: The findings suggest that social norm, food quality and income influence customers' loyalty toward the same server on future visits. Social norm turned out to be the strongest predictor. If consumers did not have high social norm on tipping, their loyalty toward a particular server was affected by the combination of determinants such as server quality, social norm, income and food quality. Research limitations/implications: Future research can identify or develop scales of tipping motivations with stronger reliabilities in the context of restaurants. Future research can also explore other demographic differences (e.g. ethnicity and sexual orientation) in tipping motivations and server loyalty. Practical implications: Servers are indeed the primary contact point and they are in the most influential position with consumers. Overall, results of this study provide an interesting insight in that restaurant guests' experience can be ruined by bad quality of food or can be mitigated by server quality. Thus, this research highlights a step-by-step process as to the actions that a server may perform and manage in order to enhance server loyalty. Originality/value: Loyalty has been examined in the context of products, brands or service providers. This study focuses on loyalty toward a specific server, because the consideration of server–guest relationship provides both a compelling and timely area of study in that restaurants continue to look for unique ways to drive server–guest rapport and customer loyalty.