Antecedents and consequences of service staff’s advice-giving frequency on diners’ overordering behavior
研究餐厅服务人员提供建议的频率如何影响顾客过度点餐行为，发现道德义务、环境关注、绿色自我认同和职业不安全感影响建议频率，进而减少浪费，且自我效能起调节作用。
Within casual dining restaurants that provide table service, more than a third of food waste is associated with customers being unable to finish the food on their plates. Service staff can play a crucial role in reducing food waste in these establishments by offering diners timely advice; however, this topic has not received sufficient attention from researchers and practitioners. This study aims to explore the antecedents of restaurant service staff's advice-giving frequency and its impact on diners' overordering behavior. Additionally, it investigates self-efficacy’s moderating effect. A total of 309 restaurant service staff were recruited to complete the survey. The findings reveal that moral obligations, environmental concerns, green self-identity, and perceived job insecurity influence staff's advice-giving frequency, which, in turn, reduces diners' overordering behavior. Furthermore, the relationship between advice-giving frequency and overordering behavior is moderated by staff's self-efficacy. The practical implications of this research are discussed. • Service staff’s advice-giving frequency negatively affects overordering behavior. • Green self-identity, moral obligations, and concerns for the environment positively affects advice-giving frequency. • Perceived job insecurity negatively affects advice-giving frequency. • Self-efficacy moderates advice-giving frequency’s influence on overordering behavior.