This dissertation examines aspects of both the consumer (the "give") and the server (the "take") sides of restaurant tipping. On the consumer side, I address both why, and how much, people tip in restaurants. I also examine a policy issue related to the recent Supreme Court decision in United States v. Fior d'Italia. These issues are addressed via a combination of theoretical, empirical, and experimental analysis.
On the server side, I use survey data collected from several restaurants to address the issue of labor market discrimination based on beauty. Specifically, do more attractive servers earn higher tips than less attractive servers? I argue that a tipping data set offers several advantages over data sets used in previous studies of the beauty wage gap.
This dissertation was funded by a National Science Foundation Dissertation Enhancement Grant (NSF #427347). / Ph. D.
| Identifer | oai:union.ndltd.org:VTETD/oai:vtechworks.lib.vt.edu:10919/11049 |
| Date | 24 October 2003 |
| Creators | Parrett, Matthew Barton |
| Contributors | Economics, Haller, Hans H., McGuirk, Anya M., Spanos, Aris, Stegeman, Mark, Eckel, Catherine C. |
| Publisher | Virginia Tech |
| Source Sets | Virginia Tech Theses and Dissertation |
| Detected Language | English |
| Type | Dissertation |
| Format | ETD, application/pdf |
| Rights | In Copyright, http://rightsstatements.org/vocab/InC/1.0/ |
| Relation | ETDDissertation.pdf |
Page generated in 0.0021 seconds