14. The last word on price
There is one unusual circumstance where customers voluntarily pay over the odds. Satisfied with service in a restaurant, a diner may willingly leave €100 in payment for a bill for €90.
Dr Michael Lynn (1993) of the Cornell School of Hotel Administration has made a personal study of tipping behaviour in the USA, where restaurant patrons fork out $16 billion per year in gratuities. He has discerned patterns of behaviour that can lead to higher tips. Actions that increase trust come to the fore. A personal introduction improves tips. Kneeling beside the table to meet customer’s eye level is another proven technique. Randomly, 207 dining parties at a Mexican restaurant were split between the waiter standing or squatting ...
Become an O’Reilly member and get unlimited access to this title plus top books and audiobooks from O’Reilly and nearly 200 top publishers, thousands of courses curated by job role, 150+ live events each month,
and much more.
Read now
Unlock full access