I’ve enjoyably wasted a good chunk of my morning reading about a tipless restaurant (thanks Aimai)
When in time we started contemplating the elimination of tips from the Linkery, Ilooked for actual research on the subject, and found Michael Lynn’s then-recently-published“Tip Levels and Service”. This paper shows that in spite of what people think motivates theirtipping calculations, the quality of service has only a tiny effect on how much a restaurant customer actually leaves as a tip. In fact, the percent tip left by a guest is as much influenced by whether the server (if female) draws a smiley face on the check, or predicts good weather, as by the guests’ happiness with the quality of service…if you’re a server who wants to maximize your income, service quality should not be your focus….
The Incidental Economist links to an interesting study on pay for performance evaluation:
The strength of their intervention is that they made it incredibly simple for adoctor to get a payout: 1) Measure blood pressure, 2) Treat accordingly. But that strengthmorphs into a weakness when it comes to what we’re supposed to do with this study. As the authors note, it didn’t require complex diagnosis—really any diagnosis, for that matter, since blood pressure is measured at every physician visit. And it didn’t require treating the blood pressure successfully; everyone who tried got an A for effort. So in this particular condition(hypertension), with this particular incentive structure, pay for performance worksbeautifully. The RCT was a success.
These two things are related.