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The Give and Take on Restaurant Tipping

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.

Identiferoai:union.ndltd.org:VTETD/oai:vtechworks.lib.vt.edu:10919/11049
Date24 October 2003
CreatorsParrett, Matthew Barton
ContributorsEconomics, Haller, Hans H., McGuirk, Anya M., Spanos, Aris, Stegeman, Mark, Eckel, Catherine C.
PublisherVirginia Tech
Source SetsVirginia Tech Theses and Dissertation
Detected LanguageEnglish
TypeDissertation
FormatETD, application/pdf
RightsIn Copyright, http://rightsstatements.org/vocab/InC/1.0/
RelationETDDissertation.pdf

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