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Persuasion by Way of Example: Does Including Gratuity Guidelines on Customers' Checks Affect Restaurant Tipping Behavior?

Authors

  • John S. Seiter,

    Corresponding author
    1. Department of Languages, Philosophy, and Speech Communication
      Utah State University
      John S. Seiter, Department of Languages, Philosophy, and Speech Communication, Utah State University, Logan, UT 84322-0720. E-mail: jsseiter@cc.usu.edu
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    • The authors thank Melinda Ryan, Molly Hubbard, and Grady Brimley for their assistance with this project.

  • Garett M. Brownlee,

    1. Department of Languages, Philosophy, and Speech Communication
      Utah State University
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  • Matthew Sanders

    1. Department of Languages, Philosophy, and Speech Communication
      Utah State University
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John S. Seiter, Department of Languages, Philosophy, and Speech Communication, Utah State University, Logan, UT 84322-0720. E-mail: jsseiter@cc.usu.edu

Abstract

This study examined the role of gratuity guidelines on tipping behavior in restaurants. When diners were finished with their meals, they were given checks that either did or did not include calculated examples informing them what various percentages of their bill would amount to. Results indicated that parties who received the gratuity examples left significantly higher tips than did those receiving no examples. These results and their implications are discussed.

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