41–49 of 49 posts
They were excited about the prospects, big Sysco microwave warmer chains across the country were clamoring for a solution like this.
I nodded, smiled politely and asked how long was the sales cycle.
They said 5 years.
Congrats.
Earlier quoted context omitted.
If it's such a formulaic process, the control should just be completely taken away from the end customer. Other reasons that tipping should exist: it only serves to perpetuate racism [1] and sexism [2]. A lot of waiters have preconceived notions about what kind of people tip more, who tip less, etc.: they're expecting business people in suits to pay more, and African Americans to pay less. So what happens when the tw…
Tipping is a cost sharing mechanism between restaurant operators and customers. Through an immense social reengineering effort, we could rid ourselves of the convention, and at the same time simultaneously raise prices for customers everywhere while at the same time lowering the income of professional (ie, non-temporary) servers. This doesn't seem like a great place to invest effort.
My friend said when he first encountered tipping in America, he did not understand it. At some point, he got it. He figured out how to use tipping to establish long-term relationships with the staff at the different restaurants and bars ... which you could then leverage in other social situations. People remember you, and when it is important, they will help you out. It was less about getting good service for oneself so much as demonstrating social proof for negotiations. What he said echoed some of the things I've heard from the pick-up artist community, though he was applying it as much to business dealings as anything else.
I've read the blog post written by the restaurant owner who talked about how tipping is primarily a power issue. That there's this underlying, smarmy association of tipping with fantasies of intimate relations with the waitresses. But now that I'm recalling my conversation with my friend, I realize that, while that kind of dynamic is indeed at play for some folks, it also seem like a waste of time and resources. Being able to establish influence at a number of venues that can later be tapped seemed more sensible to me. Meaning that, if you're not actually dealing and trading in power and influence, then you're indulging in the illusion of power and influence. I suppose people have to get their entertainment in some form.
To be fair, not being able to tip won't bother the folks who use it to maintain their network. They'll just find other ways to establish relationships with the staff.
As a restaurant owner, I know this is something that has been coming, we will eventually all use tablets in someway shape or form. I don't believe that this company is the one that has cracked tablet use in restaurants because they are not helping me with my most pressing need - driving more customers into the restaurant. These are my thoughts: 1) Faster table turn times (and why they don't matter) - Yes, faster tabl…
As a restaurant owner, I know this is something that has been coming, we will eventually all use tablets in someway shape or form. I don't believe that this company is the one that has cracked tablet use in restaurants because they are not helping me with my most pressing need - driving more customers into the restaurant. These are my thoughts: 1) Faster table turn times (and why they don't matter) - Yes, faster tabl…
Amusingly your number 1 item (turn times) are exactly the reason I don't eat out much - it is far too time consuming. There is a long wait before orders are taken, and the long wait at the end to pay.
You can look at number 2 differently. Having someone tediously copy down an order and possibly make mistakes isn't adding value. Having them chat while the orders are being placed, offering advice and small talk is far more about being treated. (I'm also part of the crowd who hates people hanging around me while eating, but also hates having my drink empty and having to attract someone for a refill.)
I will also be happy telling a device about my experience with the food and the staff (and be honest about it). But I would never seek out a manager and tell them unless it is egregiously bad.
Such devices make it far easier to deal with people who have come in once and haven't decided if they will come in ever again. Converting them to regulars should be what fills your place.
Earlier quoted context omitted.
Tipping is a cost sharing mechanism between restaurant operators and customers. Through an immense social reengineering effort, we could rid ourselves of the convention, and at the same time simultaneously raise prices for customers everywhere while at the same time lowering the income of professional (ie, non-temporary) servers. This doesn't seem like a great place to invest effort.
I have a friend from Australia that visits America regularly. We were talking about tipping once. They don't tip in Australia, and instead, just pay the wait staff and bartenders a large, regular salary. So a tipless dining economy can certainly work. My friend said when he first encountered tipping in America, he did not understand it. At some point, he got it. He figured out how to use tipping to establish long-ter…
Earlier quoted context omitted.
I have a friend from Australia that visits America regularly. We were talking about tipping once. They don't tip in Australia, and instead, just pay the wait staff and bartenders a large, regular salary. So a tipless dining economy can certainly work. My friend said when he first encountered tipping in America, he did not understand it. At some point, he got it. He figured out how to use tipping to establish long-ter…
You can use tipping that way, but you're not if you just tip 15%, which is all you're expected to tip. At 15%, you are, as I said before, sharing a cost with the owner of the restaurant that would otherwise be reflected directly in the cost of items on the menu, as it is in Australia.
Earlier quoted context omitted.
I have a friend from Australia that visits America regularly. We were talking about tipping once. They don't tip in Australia, and instead, just pay the wait staff and bartenders a large, regular salary. So a tipless dining economy can certainly work. My friend said when he first encountered tipping in America, he did not understand it. At some point, he got it. He figured out how to use tipping to establish long-ter…
You can use tipping that way, but you're not if you just tip 15%, which is all you're expected to tip. At 15%, you are, as I said before, sharing a cost with the owner of the restaurant that would otherwise be reflected directly in the cost of items on the menu, as it is in Australia.
Especially compared to Australia.
As a restaurant owner, I know this is something that has been coming, we will eventually all use tablets in someway shape or form. I don't believe that this company is the one that has cracked tablet use in restaurants because they are not helping me with my most pressing need - driving more customers into the restaurant. These are my thoughts: 1) Faster table turn times (and why they don't matter) - Yes, faster tabl…
Would you mind if I emailed you a few questions about some of the things you've outlined? I'm working on something that could help with some of the issues you mention (it's not a competitor w/ this product). Feel free to shoot me a line at wjg9393@gmail.com.