Doctor of Philosophy (PhD)
First Committee Member
Clark S. Kincaid
Second Committee Member
Third Committee Member
Fourth Committee Member
Number of Pages
This study examined the organizational commitment levels between 207 restaurant service employees from 11 restaurants working in different types of gratuity distribution environments, those sharing (or pooling) gratuities and those retaining their own gratuities. Identifying differences in organizational commitment levels between employees can assist managers in selecting which gratuity distribution environment, shared or individual, to utilize in their restaurant operations. No statistically significant differences were found in organizational commitment or organizational justice levels between restaurant employees in the differing gratuity environments. Differences in organizational commitment were found among employee types. Restaurant service staff preference for type of gratuity distribution system is also presented.
Fairness; Gratuity; Justice; Organizational commitment; Pool; Restaurants – Employees; Shared; Tip; Tipping; Work environment
Business | Food and Beverage Management | Hospitality Administration and Management
Roe, Susan J., "Restaurant Service Employees Organizational Commitment: Shared Gratuity versus Independent Gratuity Environments" (2012). UNLV Theses, Dissertations, Professional Papers, and Capstones. 1616.