Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/19004
Title: Restaurant tipping by tourists in Hong Kong
Authors: Dewald, BWA
Keywords: Restaurant tipping
Service charge
Customer satisfaction
National culture
Issue Date: 2001
Publisher: Routledge, Taylor & Francis Group
Source: Anatolia : an international journal of tourism and hospitality research, 2001, v. 12, no. 2, p. 139-151 How to cite?
Journal: Anatolia : an international journal of tourism and hospitality research 
Abstract: This article revisits the topic of international differences in restaurant tipping. Taking a different approach, this study examines the tipping habits of tourists from seven distinct countries, four Asian and three Western, while in Hong Kong. Restaurant tipping is a sensitive topic, especially in Asia, where breaches of social convention are taken more personally than they would be in the West. Tipping practices are widespread and rewarding good service without causing anyone to “lose face” can be difficult. Tipping is not a Chinese custom but with Western influence came the practice of tipping. Though there is a ten-percent service gratuity added to most restaurant bills, tips are still expected. This study shows that there are significant adaptations to local tipping habits. North American tourists reduced their usual tip by 50 percent when in Hong Kong restaurants, whereas Asian visitors increased their tips. Australian tourists tipped similarly at home and abroad. Service was mentioned by the Americans, Australians, Canadians, Malaysians and Singaporeans as the main reason for increasing tips, but only 50 percent of the Taiwanese and 45 percent of the Mainland Chinese chose service as the reason to tip more. The server's attitude was chosen as the main reason by 75 percent of the Taiwanese, 20 percent of the Mainland Chinese, and between 5 and 10 percent of each of the other nationalities.
URI: http://hdl.handle.net/10397/19004
ISSN: 1303-2917
EISSN: 2156-6909
DOI: 10.1080/13032917.2001.9687004
Appears in Collections:Journal/Magazine Article

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