Thesis (doctoral)--Universität Köln.

Thesis (doctoral)--Universität Jena, 1913. / Includes bibliographical references (p. 5-8).

Thesis (M.A.)--Ohio State University, 1983. / Includes bibliographical references (leaves 32-34). Available online via OhioLINK's ETD Center.

Tipping is a unique phenomenon. There are various economic theories on the rationale behind tipping behaviour; two mainstream views are the narrow neoclassical view and the open-ended behavioural view. However, neither of these views provides complete explanations and insights into tipping behaviour. Tipping is a very important economic activity that accounts for a substantial part of our expenditures. Therefore the motives behind tipping should be a critical concern to us and there is a need to conduct in-depth analysis on tipping as an economic activity. <p> This study sets out to improve our understanding of tipping behaviour. In order to achieve this, possible socio-economic motives behind tipping are identified. There is an attempt to verify these motives with empirical evidence obtained in this study. A survey on restaurant tipping was designed and implemented, prompting respondents for their tip percentages as if they were dining in a restaurant. Using information so obtained, the socio-economic factors that influence individuals tipping behaviour was determined by econometric analysis.<p>Based on the results of this study, individuals may be tipping to conform to social norms, to be altruistic and to encourage better future service. Service quality, the tippers ethnic background and the tippers area of study seem to be the major determinants of tip percentages. Poor service is the main factor causing individuals to decide not to tip in a restaurant. An interesting finding is that individuals fail to accurately convert their expressed tip percentages to dollar amounts. This implies that individuals may be cognitively constrained. <p> Another noteworthy outcome is that 26% of all respondents choose to tip even when service is poor and when they are dining in a restaurant they will never visit again. This leads to the concept of a core and marginal tip. Without future service considerations, the mean tip when service is poor can be viewed as the core tip that is likely shaped by social norms and altruism. The marginal tip can be viewed as the increment in tips when service improves. Results of this study lead to the conclusion that tipping is a multi-faceted phenomenon. It is influenced by a number of different motives; therefore it is better explained by a combination of neoclassical and behavioural theories.

Tipping is a unique phenomenon. There are various economic theories on the rationale behind tipping behaviour; two mainstream views are the narrow neoclassical view and the open-ended behavioural view. However, neither of these views provides complete explanations and insights into tipping behaviour. Tipping is a very important economic activity that accounts for a substantial part of our expenditures. Therefore the motives behind tipping should be a critical concern to us and there is a need to conduct in-depth analysis on tipping as an economic activity. <p> This study sets out to improve our understanding of tipping behaviour. In order to achieve this, possible socio-economic motives behind tipping are identified. There is an attempt to verify these motives with empirical evidence obtained in this study. A survey on restaurant tipping was designed and implemented, prompting respondents for their tip percentages as if they were dining in a restaurant. Using information so obtained, the socio-economic factors that influence individuals tipping behaviour was determined by econometric analysis.<p>Based on the results of this study, individuals may be tipping to conform to social norms, to be altruistic and to encourage better future service. Service quality, the tippers ethnic background and the tippers area of study seem to be the major determinants of tip percentages. Poor service is the main factor causing individuals to decide not to tip in a restaurant. An interesting finding is that individuals fail to accurately convert their expressed tip percentages to dollar amounts. This implies that individuals may be cognitively constrained. <p> Another noteworthy outcome is that 26% of all respondents choose to tip even when service is poor and when they are dining in a restaurant they will never visit again. This leads to the concept of a core and marginal tip. Without future service considerations, the mean tip when service is poor can be viewed as the core tip that is likely shaped by social norms and altruism. The marginal tip can be viewed as the increment in tips when service improves. Results of this study lead to the conclusion that tipping is a multi-faceted phenomenon. It is influenced by a number of different motives; therefore it is better explained by a combination of neoclassical and behavioural theories.

No description available.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1942. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 151-158).

Thesis (M.A.I.S.)--Oregon State University, 2008. / Printout. Includes bibliographical references (leaves 63-66). Also available on the World Wide Web.

We examine the applicability of segregation and tipping points on the labor market of teachers to reconcile if higher levels of ethnic segregation in schools are responded to with labor movement. The main results derived from the research is that overall, there is no statistical significance that affects the sorting of teachers across schools. While the raw data show that higher levels of ethnic segregation yield significant results that give meaning to the idea that qualified teachers move out at different ethnic tipping points in schools, there is no significant effect of ethnic segregation on the number of teachers or the composition of teachers using a fixed effects model. The addition of size and parents' education as variables further emphasizes that negative effects in Malmö municipality cannot be found alongside different tipping points. The result of the study speaks to the number of foreign students in a school being largely irrelevant for teacher mobility across schools in a municipality.

This thesis highlights the distinct methods of persuasion employed by the National Restaurant Association and Restaurant Opportunities Centers United in their arguments related to tipping. Both parties limit the strength of their arguments by ignoring the opposition's case, selecting instead facts and evidence that construct a persuasive, yet incomplete picture of tipped wages, the tipped worker, and the restaurants that employ these workers. I propose a focus on dialogic interaction which I define as the obligation of the rhetor to respond to available counter-claims, to be open to questioning, and to be truthful. Reclaiming dialogic interaction between parties and will improve the quality of the individual arguments and the debate overall. It will point toward a more complete understanding of the data, arguments, and players involved in framing the issue of restaurant worker wages.