Tipping Behavior of Diners in Three Upscale Chinese Restaurants in Hong Kong

Authors: Chung, Manson K. H.¹; Heung, Vincent C. S.¹

Source: Asia Pacific Journal of Tourism Research, Volume 12, Number 3, September 2007 , pp. 169-180(12)

Publisher: Routledge, part of the Taylor & Francis Group

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Abstract:

This study intends to fill a gap in the literature and explores customers' tipping behaviors in the Chinese foodservice industry. The main focus of this study is to test a model that examines the influences of "food quality", "service quality", "conformity", "universalism", "reputation", "likelihood of return" and "overall meal satisfaction" on tip size. A survey was conducted with 611 restaurant patrons in three selected Chinese restaurants in Hong Kong. The findings of this study reveal that five of these seven factors were found to be good predictors of overall satisfaction except "universalism". However, the overall impact of these seven factors on tip amount was small. Implications of the findings were discussed and directions for future studies were included.

Keywords: restaurant tipping; Chinese foodservice industry; Hong Kong

Document Type: Research article

DOI: 10.1080/10941660701416739

Affiliations: 1: School of Hotel and Tourism Management, The Hong Kong Polytechnic University, Hong Kong

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