Studies show a weak relationship between tip amounts and quality of service. But the color gold seems to have a way of making diners feel wealthier – and more generous.
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A nutritionist’s expert view on barbecue success.
The color scheme, the music, even the weight of the servers – all can play a role in getting customers to spend money.
In the story of Manhattan’s Le Pavillon and its irascible manager, a food historian sees the rise and fall of French cuisine in America.
Restaurants can open the ‘Doors of Perception’, too.
Blacks and Hispanics do tip, on average, less than whites. But research shows waiters aren’t only motivated by economics when they offer inferior service.
Even when a hotel or restaurant ranking accurately reflects quality, consumers may be better off not knowing.
Within the US restaurant industry, blacks are generally considered comparatively poor tippers. One recent survey of roughly 1,000 restaurant servers from across the nation found that 34% thought blacks…
Smartphones at the table. Food blogs. Photographs of perfect meals posted online before anyone has taken a bite. Amateur restaurant reviews. Many people don’t just want to cook good food and eat it. They…
Top contributors
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Professor of Food and Beverage Management, Cornell University
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Associate Professor of Sociology, Wayne State University
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ARC DECRA Senior Research Fellow, The University of Melbourne
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Assistant Professor of Economics, Georgetown University
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Professor of Microeconomics, Université Libre de Bruxelles (ULB)
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Assistant Professor of Criminal Justice, University of Nebraska Omaha
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Cornelia H. Dudley Professor of Psychology, Knox College
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Lecturer in Marketing and Consumer Culture Studies, Lancaster University
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Chester D. Tripp Professor of History, Yale University
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Assistant Professor of Marketing, University of Dayton
