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Studies have found several different variables that positively affect tipping behavior in a restaurant or bar setting. Noticeably absent however, is the effect of the amount of clothing worn by staff on patron tipping behavior. The amount of clothing worn by a female bartender was manipulated to determine the extent of its effect on tipping behavior. It was hypothesized that less clothing worn by the bartender would lead to larger tips. One female bartender conducted this experiment at a local bar on weekend nights, using four clothing conditions; "Little," "Medium," "Full," and "Regular" uniforms. A significant interaction between clothing type and payment method revealed that less clothing led to larger tips, but only from patrons who paid in cash; no differences were found among those who paid by credit. Amount of clothing may influence tipping, but the tipping amount depends on payment method.
Research in the food and service industry has identified a number of variables that influence the amount of tip received by a server. This research is important, not only because of the value of gratuity to employees' income, but because of the food and service industry's economic impact around the world (Azar, 2007). Seminal research by Crusco and Wetzel (1984) and Stephen and Zweigenhaft(1986) discovered that the mere touch of a patron by the server was sufficient to increase the size of the tip, regardless of gender. Several other researchers have expanded on these findings to establish that touch is a reliable and generalizable factor that increases tipping behavior (Guéguen & Jacob, 2005; Guéguen, Jacob, & Boulbry, 2007; Hubbard, Tsuji, Williams, & Seatriz, 2003).
Numerous other variables also influence tipping behavior. Most of these variables tend to fall into one of two stages of the dining experience; either before the meal at the time the order is placed, or after the meal when the bill is delivered. For example, servers who repeat an order back to the patron (van Baaren, Holland, Steenaert, & van Knippenberg, 2003) or compliment patrons on their food selections can significantly increase their tip (Seiter, 2007; Seiter & Weger, 2010). Lynn and Mynier (1993) found that servers who squatted while taking an order received significantly larger tips than when standing. Proximal distance to the patron at the...