Economics and restaurant gratuities: determining tip rates

American Journal of Economics and Sociology, The,  April, 1997  by Orn B. Bodvarsson,  William A. Gibson

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References

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Appendix

The Questionnaire

An economics student, who is a former waitress, conducted the survey. Customers were approached as they were leaving the restaurant and asked the following questions:

1. Do you eat here (a) once a month or more? (b) less than once a month?

2. How many people were at your table?

3. How many entrees were ordered at your table?

4. How many drinks (alcoholic and non-alcoholic) were ordered at your table?