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The purpose of this paper is to explore whether people’s intuitions regarding the social consequences of word of mouth (WOM) match the actual consequences. The authors investigate the expectations people have about how sharing WOM (positive or negative) will change others’ perceptions of them and then compare these expectations to the actual impact of WOM.

Six studies were conducted. Study 1 predicted how sharing their experiences with various products or services would change others’ opinion of them. Studies 2a/2b contrasted participants’ intuitions about the potential social consequences of sharing WOM with the consequences. Studies 3a/3b and 4a/4b tested for the hypothesized mediating mechanism. Studies 5a/5b focused on negative WOM and used participants’ own reviews to compare intuitions with impact. Study 6 explored whether considering one’s own consumption experience mitigates the negative social impact of WOM.

Consumers expect positive WOM to improve perceptions as it conveys only positive cues about the communicator (i.e. helping intentions and a positive personality). Negative WOM is expected to have neutral impact, as it conveys mixed cues (i.e. helping intentions but a negative personality). In contrast, the authors show that sharing negative WOM tends to be quite detrimental, whereas sharing positive WOM has little impact. People are largely unaware of these effects.

The research contributes to the literature on WOM and social transmission by comparing people’s intuitions about the social consequences of WOM with its actual consequences. The authors acknowledge that they used mostly WOM messages that were pre-written (vs spontaneously generated by participants). This may have constrained the generalizability of the results. Several potential moderators remain to be investigated, such as the role of message extremity, the interpersonal closeness between communicator and receiver, whether the WOM was solicited vs spontaneous, online vs offline, etc.

Greater effort is needed to raise consumers’ awareness about the gap between their expectations and the actual social consequences of WOM. Furthermore, marketers responsible for designing product review opportunities should be encouraged to provide consumers with more flexible options, such as the ability to easily remove an online review. Finally, consumers transmitting negative WOM in particular should be aware that their negative tone may compromise the persuasiveness of their message by making the receiver more vigilant and thus less receptive.

The authors are the first to directly contrast people’s intuitions about the social consequences of WOM with its consequences. Unlike the previous literature, the authors investigate people’s intuitions directly, and investigate the consequences of positive and negative WOM by comparing them to a neutral no-WOM condition. They also shed light on the specific personality traits people infer from WOM.

This study aims to examine the effects interpersonal, service product and message factors has on positive and negative word of mouth's (WOM) influence. The study also sought to address the impact WOM had on changes in people's willingness to use a service provider.

A total of 495 consumers who had received positive WOM and 505 who had received negative WOM in the prior 12 months completed an online survey. The sample was recruited through a national online consumer panel provider.

Positive WOM was more effective and positive WOM messages had a greater effect on people's willingness to use a service than did negative WOM. Paradoxically, the strength of WOM and interpersonal factors had more impact on the influence of negative WOM, while brand equity enhanced positive WOM and acted as a buffer to negative WOM.

The study was conducted in a services context and may not necessarily be generalizable to product contexts. Further, the factors enhancing WOM in online contexts need to be examined, although the present model's constructs (e.g. homophily) are not equivalent in this context.

Different circumstances may enhance or detract from the influence of positive and negative WOM. Managers should maximise the verbal strength of positive WOM messages and generate positive brand equity perceptions, as this offers a buffer to negative WOM. Recommendations also include addressing customer education and socialisation to enhance WOM message influence.

The study extended prior WOM research by addressing interpersonal, service product and message factors, as well as the change in intended behaviour for positive and negative WOM.

Although word of mouth (WOM) affects customers’ purchasing intentions to a large extent, prior research has neglected the role of WOM as a driver of customer satisfaction.

Several scholars have suggested that WOM can not only affect customer expectation but also can influence perceived quality. Consistent with existing research results and the expectancy disparity model, this paper established a causal relation between WOM and customer satisfaction and confirmed it was drawing on an experimental study.

This paper indicates that positive or negative WOM affects customer satisfaction by promoting or lowering customers’ expectations. This relation is moderated by product type, rather than the source of the WOM. With experience goods, positive (negative) WOM will decrease (increase) customer satisfaction. However, with search goods, positive (negative) WOM will increase (decrease) customer satisfaction.

The results of this study have implications for academia and management. Academically, this study establishes the causal relation between WOM and customer satisfaction, expanding the research on the relation between WOM and satisfaction. From a managerial perspective, the promotion of WOM also can create certain service risks.

Many companies focus considerable resources on managing and enhancing positive word of mouth (WOM). WOM management, however, has become increasingly complex given the rise of online channels and the corresponding increasing breadth of connections giving and receiving WOM. Given the generally believed importance of WOM to business outcomes, managers seek to leverage key drivers that they believe will enhance positive and minimize negative WOM.

Implicit in these actions is the belief that leveraging key drivers to enhance positive (or minimize negative) WOM results in generally positive outcomes across channels and connections. This research investigates whether this belief is correct. We examined WOM behaviors from over 15,000 consumers from 10 different countries in eight industry categories, as well as consumer attitudes toward the various brands investigated. Our findings indicate that efforts to enhance positive WOM typically have mixed effects – enhancing positive WOM in some channels while decreasing it (or even enhancing negative WOM) in other channels. Therefore, managers need to have a greater understanding of the complexity of leveraging attitudinal key drivers when seeking to enhance WOM to minimize potential negative outcomes.

The purpose of this study is to investigate motives for engaging in electronic word of mouth (eWOM) about organizations on social media sites. This study explores motives for posting positive eWOM and motives for posting negative eWOM. It also investigates whether existing WOM frameworks adequately capture consumers’ motives for spreading eWOM within the context of social media. This study seeks to confirm established motives in literature while also identifying new motives specific to social media.

A qualitative study was conducted using the critical incident technique. In all, 64 positive incidents and 60 negative incidents were analyzed.

This study provides a typology for understanding consumers’ motivations for engaging in positive and negative WOM within the context of social media. Four new motives for sharing eWOM are identified; eight established WOM motives are re-confirmed; and new subcategories for eWOM motives are proposed. The study also finds that further refinement of WOM motives and scales within a social media context is needed.

An integrated conceptual framework of both positive and negative motives is developed to illustrate a more comprehensive model of motives of eWOM within social media. Managerial implications for managing negative eWOM and amplifying positive eWOM are discussed. A limitation is that the study is exploratory in nature.

This study identifies new motives for sharing eWOM, re-labels existing WOM and eWOM motives with more descriptive and comprehensive titles and confirms established WOM and eWOM motives within the context of social media. This study is conducted across multiple firms and industries, leading to more generalizable results.

Managers seeking to manage customer word-of-mouth (WOM) behavior need to understand how different attitudinal drivers (e.g. satisfaction, positive and negative emotion, commitment, and self-brand connection) relate to a range of WOM behaviors. They also need to know how the effects of these drivers are moderated by customer characteristics (e.g. gender, age, income, country). The paper aims to discuss these issues.

To investigate these issues a built a large-scale multi-national database was created that includes attitudinal drivers, customer characteristics, and a full range of WOM behaviors, involving both the sending and receiving of both positive and negative WOM, with both strong and weak ties. The combination of sending-receiving, positive-negative and strong ties-weak ties results in a typology of eight distinct WOM behaviors. The investigation explores the drivers of those behaviors, and their moderators, using a hierarchical Bayes model in which all WOM behaviors are simultaneously modeled.

Among the many important findings uncovered are: the most effective way to drive all positive WOM behaviors is through maximizing affective commitment and positive emotions; minimizing negative emotions and ensuring that customers are satisfied lowers all negative WOM behaviors; all other attitudinal drivers have lower or even mixed effects on the different WOM behaviors; and customer characteristics can have a surprisingly large impact on how attitudes affect different WOM behaviors.

These findings have important managerial implications for promotion (which attitudes should be stimulated to produce the desired WOM behavior) and segmentation (how should marketing efforts change, based on segments defined by customer characteristics).

This research points to the myriad of factors that enhance positive and reduce negative word-of-mouth, and the importance of accounting for customer heterogeneity in assessing the likely impact of attitudinal drivers on word-of-mouth behaviors.

This study aims to investigate the effects of inconsistent word‐of‐mouth on service quality perception and purchase intention during the service encounter.

A pilot study and a subsequent formal experiment with six scenarios were designed to test the inconsistent word‐of‐mouth effect. Participants were recruited from a major university located in Southern China.

The results revealed that service quality perception and purchase intention were influenced more by the final word‐of‐mouth event than by the initial one and were more favorable with more positive word‐of‐mouth events.

Further research should study more factors such as source effect of word‐of‐mouth and knowledge about the service in investigating the inconsistent word‐of‐mouth effect on service quality perception and purchase intention.

Consumers' service quality judgment and purchase intention seem to be highly driven by the most recent word‐of‐mouth activities. Thus, to stimulate consumption levels, companies can use creative and innovative promotion tools for consumers to talk about their service and elicit consumers' purchase interest. Other tools such as involving consumers in delivering the service and developing referral incentive schemes are also beneficial to establish positive word‐of‐mouth.

This paper adds value to the word‐of‐mouth literature by studying the inconsistent word‐of‐mouth effect on consumers' perceptions of service quality and purchase intention towards the service, which lacks strong conceptual and empirical evidence.

The purpose of this study was to investigate consumer preference formation in presence of reviews coming from traditional and electronic word of mouth (eWOM) under different conditions of review valence.

Scenario-based experimental design was used for this study. A total of 172 respondents were randomly assigned across four experimental scenarios and a control group. Across-groups comparisons were conducted using post hoc Dunnett’s test for checking the hypothesis.

The study revealed that negativity bias impacted consumer judgement formation to such an extent that positive valence from higher credibility source (WOM) is over-powered by negative reviews from lesser trusted source (eWOM). Further, a negative valence review from higher credibility source (WOM) may not be countered even in presence of consensus of positive valence review coming from a higher number of positive eWOM.

This study contributes to existing literature by examining consumer preference behaviour in presence of reviews coming from traditional and eWOM under different conditions of review valence. While earlier studies have examined individual role of WOM and eWOM under differing valence conditions, this paper extends literature by studying combined effect of WOM and eWOM under different review valence.

Word‐of‐mouth (WOM) marketing has become a key focus for many organisations. However, little research has sought to identify the dimensionality of WOM. The present research project aims to describe the development of a 12‐item measure that can be used to assess WOM at an individual message level for positive and negative WOM and among givers and receivers of WOM.

The research includes four studies, a qualitative focus group phase and quantitative phases involving surveys of over 2,000 consumers representing givers and receivers of positive and negative WOM.

Three distinct dimensions emerged. Two (cognitive content and richness of content) reflect the composition of the message, while the third, termed strength of delivery, reflects the manner of delivery. The scale has strong psychometric properties and was found to be generalisable in the four contexts – sending positive/negative messages and receiving positive/negative messages.

The authors addressed consumers' WOM messages solely in a one‐to one‐context. The results cannot automatically be extended to a variety of other media, which requires future research. Further, the authors did not test the measure in a goods context.

The scale has a variety of potential applications and can serve as a framework for further empirical research in this important area.

While much previous research on WOM relates to the sending of positive WOM, this scale has applicability across four WOM contexts, positive and negative giving and positive and negative receiving.

The purpose of this paper is to examine the mediating effect of functional value and symbolic value between positive moods and word-of-mouth (WOM) referrals in the context of Taiwan’s banking industry. In addition, this study investigates the moderating effect of relational benefits on the relationship between perceived value and WOM.

The research model was tested using data collected from customers (n=362) of the top 10 domestic banks in Taiwan. Structure equation modeling was employed to test and validate the conceptual model.

Positive moods are found to be an important predictor of functional value, symbolic value and WOM in this banking service study. Four types of relational benefits are identified including social, special treatment, confidence and face. Note that two distinct segments of bank customers are identified in terms of relational benefits: those who appreciate face benefits (n₁=169), and those who appreciate general relational benefits (n₂=193). The findings reveal the existence of partial mediation between a banking customer’s mood and WOM through functional value and symbolic value in the overall sample (n=362). However, it was found that functional value partially mediates the influence of positive moods on WOM among respondents in the “general relational benefits” segment only. That is, relational benefits are found to moderate the relationship between functional value and WOM.

This study expands the existing body of knowledge on customers’ perceptions of value by differentiating types of value perceptions.