Restaurant Tips and Service Quality: A Weak Relationship or Just Weak Measurement?
MetadataShow full item record
Restaurant patrons were asked to rate their service using either a semantic differential scale or an unbounded write-in scale. The service indices derived from semantic differential and unbounded write-in scales had different distributions, but did not differ in their relationship to tip percentages. The non-significant service by scale-type interaction suggests that the weak service-tipping relationship in the existing literature is not due to response biases associated with semantic differential scales.
tipping; service quality; measurement; research
Required Publisher Statement: © Elsevier. Final version published as: Lynn, M. (2003). Restaurant tips and service quality: A weak relationship or just weak measurement? International Journal of Hospitality Management, 22(3), 321-325. Reprinted with permission. All rights reserved.