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Bodvarsson, O.B. and Gibbson, W.A. (1994) Gratuities and Customer Appraisal of Service: Evidence from Minnesota Restaurants. The Journal of Socio-Economics, 23, 287-302.

has been cited by the following article:

• TITLE: Modeling the Relationship between Restaurant Tipping and Consumer Behavior

  AUTHORS: Tin-Chun Lin

  KEYWORDS: Restaurant Tipping, Consumer Behavior, Excess Burden

  JOURNAL NAME: Theoretical Economics Letters, Vol.5 No.3, May 27, 2015

  ABSTRACT: The theory of consumer choice was applied to model the relationship between restaurant tipping and consumer behavior. Using this model, we showed how consumer behavior responds to restaurant tipping and how tipping affects consumer-utility among different types of consumers and economic efficiency. The theoretical analysis reveals that tipping discourages customers’ demand for restaurant meals, which in turn creates bigger excess burden in the market.