Determinants of Gratuity Size in the Czech Republic: Evidence from Four Inexpensive Restaurants in Brno

The paper presents the results of the first study exploring what factors influence tipping in restaurants in the Czech Republic. It shows that the tipping norm evolved here into a form that has some features similar to the tipping norms known in the USA, Canada, and Israel, but there are also striki...

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Main Authors:	Kvasnička Michal, Szalaiová Monika
Format:	Article
Language:	English
Published:	Sciendo 2015-06-01
Series:	Review of Economic Perspectives
Subjects:	restaurant tipping the Czech Republic
Online Access:	http://www.degruyter.com/view/j/revecp.2015.15.issue-2/revecp-2015-0013/revecp-2015-0013.xml?format=INT

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spelling	doaj-art-dc215f4e05b642d1b2ae48e9f32554cf2018-09-02T11:27:11ZengSciendoReview of Economic Perspectives 1804-16632015-06-0115212113510.1515/revecp-2015-0013revecp-2015-0013Determinants of Gratuity Size in the Czech Republic: Evidence from Four Inexpensive Restaurants in BrnoKvasnička Michal0Szalaiová Monika1The paper has been created as a part of specific research no. MUNI/A/1203/2014 at the MasarykMasaryk University, Faculty of Economics and Administration, Lipová 41a, 602 00 Brno, the Czech RepublicThe paper presents the results of the first study exploring what factors influence tipping in restaurants in the Czech Republic. It shows that the tipping norm evolved here into a form that has some features similar to the tipping norms known in the USA, Canada, and Israel, but there are also striking differences. As in the three countries, the gratuity increases with the bill size but the gratuity as percentage of the bill is much lower here. The bill size explains here a lower part of the gratuity variability too. Also, the service quality results in customers being more generous with their tips, and though the increase in gratuity seems to be small, it rises with a group size. Strikingly, the regular patrons tip significantly less in the Czech Republic and they stiff more often. This supports the hypothesis that the relationship between the customer frequency and the gratuity size is an artifact of a missing variable, and the regular patrons tip differently because they belong to a different social group than occasional customers. Also, the customers paying by card stiff more often here and the interaction between the amount on the bill and use of payment card is statistically insignificant. The group size lowers the percentage gratuity, which supports the diffusion of the responsibility hypothesis. There are differences between genders: Male customers leave bigger tips than female customers, and female waitresses earn more than their male colleagues. The time spent at the table, consumption of alcoholic beverage, and smoking do not change the gratuity size but it may be affected by the weather conditions. The customers tip less and stiff more often when they order a lunch special. They round the total expenditures, not the gratuities, which creates the magnitude effect.http://www.degruyter.com/view/j/revecp.2015.15.issue-2/revecp-2015-0013/revecp-2015-0013.xml?format=INTrestaurant tippingthe Czech Republic
institution	Open Data Bank
collection	Open Access Journals
building	Directory of Open Access Journals
language	English
format	Article
author	Kvasnička Michal Szalaiová Monika
spellingShingle	Kvasnička Michal Szalaiová Monika Determinants of Gratuity Size in the Czech Republic: Evidence from Four Inexpensive Restaurants in Brno Review of Economic Perspectives restaurant tipping the Czech Republic
author_facet	Kvasnička Michal Szalaiová Monika
author_sort	Kvasnička Michal
title	Determinants of Gratuity Size in the Czech Republic: Evidence from Four Inexpensive Restaurants in Brno
title_short	Determinants of Gratuity Size in the Czech Republic: Evidence from Four Inexpensive Restaurants in Brno
title_full	Determinants of Gratuity Size in the Czech Republic: Evidence from Four Inexpensive Restaurants in Brno
title_fullStr	Determinants of Gratuity Size in the Czech Republic: Evidence from Four Inexpensive Restaurants in Brno
title_full_unstemmed	Determinants of Gratuity Size in the Czech Republic: Evidence from Four Inexpensive Restaurants in Brno
title_sort	determinants of gratuity size in the czech republic: evidence from four inexpensive restaurants in brno
publisher	Sciendo
series	Review of Economic Perspectives
issn	1804-1663
publishDate	2015-06-01
description	The paper presents the results of the first study exploring what factors influence tipping in restaurants in the Czech Republic. It shows that the tipping norm evolved here into a form that has some features similar to the tipping norms known in the USA, Canada, and Israel, but there are also striking differences. As in the three countries, the gratuity increases with the bill size but the gratuity as percentage of the bill is much lower here. The bill size explains here a lower part of the gratuity variability too. Also, the service quality results in customers being more generous with their tips, and though the increase in gratuity seems to be small, it rises with a group size. Strikingly, the regular patrons tip significantly less in the Czech Republic and they stiff more often. This supports the hypothesis that the relationship between the customer frequency and the gratuity size is an artifact of a missing variable, and the regular patrons tip differently because they belong to a different social group than occasional customers. Also, the customers paying by card stiff more often here and the interaction between the amount on the bill and use of payment card is statistically insignificant. The group size lowers the percentage gratuity, which supports the diffusion of the responsibility hypothesis. There are differences between genders: Male customers leave bigger tips than female customers, and female waitresses earn more than their male colleagues. The time spent at the table, consumption of alcoholic beverage, and smoking do not change the gratuity size but it may be affected by the weather conditions. The customers tip less and stiff more often when they order a lunch special. They round the total expenditures, not the gratuities, which creates the magnitude effect.
topic	restaurant tipping the Czech Republic
url	http://www.degruyter.com/view/j/revecp.2015.15.issue-2/revecp-2015-0013/revecp-2015-0013.xml?format=INT
_version_	1612646261500936192

Determinants of Gratuity Size in the Czech Republic: Evidence from Four Inexpensive Restaurants in Brno

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