931–940 of 1001 posts
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Please accept cash. We don't need to encourage credit card companies to track our purchases and give them the tools to control who can and cannot do business.
Why would a credit card company do that?
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> like every single coffee shop in the world apart from the US I very much appreciate being able to amble into a coffee shop, order a coffee from a human being (perhaps doing my best in a foreign language I'm not all that proficient in), and paying cash should I so desire. Like you can in most coffee shops around the world.
Order coffee in a coffee shop? That's not what ours are for. (Dutch here.)
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Wouldn’t you be measuring the interaction with the ordering device? How can I rate the experience if I didn’t interact with the Barista yet? One of my general problems with tipping is that I have to tip before someone makes the drink. Then end up with burned coffee I tipped for. This feels the same.
The feedback option would be shown on the customer’s phone the next time they open the app, in regards to their previous visit. If the customer ordered via the POS, it will be shown on the next visit, if they sign in with their phone number (which is used to save your order history for easy reordering).
You seem to have created the anti-human coffee shop.
You don't need my number to sell me coffee. Asking for it is an invasion of my privacy. If you insist on an awards program of some kind, it already exists in it's ultimate form, the stamp card.
Customers should not be tasked with evaluating employees. They have no expertise in the matter.
Employees should not have wages effectively stolen from them under the auspices that "good work is rewarded". You know how you reward good work? Raises, profit sharing, more responsibility, benefits programs, you know typical things employers do for employees in a worker centered environment.
All this also assumes anyone uses these systems as intended. I doubt customers will select ratings in any meaningful way and you will have no way to ground truth if they do or not. Nobody will ever care enough to sit through customer interviews to evaluate whether your one question survey is valid or not. Certainly not for a cup of coffee.
We need to get rid of tipping all together.
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Most places allow you to give specific instructions to the driver. It's intended for things like "gate locked, text ### when you arrive" or something to that effect. But I bet you could say something like "will tip cash upon arrival" and it would have the intended effect, maybe even better than a tip in advance.
Drivers will avoid these as they interpret it “I’m going to stiff you”
Do they have an option to avoid these deliveries anyway? Where I live they're all employees (basically) of e.g. Grubhub, and Grubhub promises me delivery within e.g. 45 minutes. I had assumed Grubhub was automatically assigning a delivery worker in the area to make the delivery.
I've just opened a coffee shop in Los Angeles last month, and we don't take tips. We only use self-ordering iPads (I've custom coded an iOS app w/ Stripe Terminal for it), and we don't accept cash either. We've had a few customers baffled by the no-tipping policy, and still insisting that they leave a tip. Some even left cash on the counter or on the table. We had to chase a few of them down to return their money. Al…
I tried this when I started my popup restaurant. I rolled taxes into my prices, and didn’t ask for tip when collecting with Square. I did this because I love the simplicity of dining in Europe, where you pay exactly the price you see, and don’t get guilt tripped at the register. My customers complained that my prices were too high. So, I lowered my prices, added tax, then asked for a tip. About 50% of people tip, so…
Your system is better. But it's special. Special is bad because I don't like having to do things X different ways for X different restaraunts. I would rather pay a little more and not have to remember the quarks of your restaurant. I am also just trained to tip so I will feel icky leaving your restaurant no matter if you are paying them a fair amount already.
So if you charge more money to include the tip I will still feel obliged to tip anyway and I will leave with the experience your restaurant is too expensive and not come back. In short I think you've done the right thing. Don't fight the mob, embrace it.
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> none of these employees make anywhere near a living wage > the misery of minimum wage coffee shop employees. i don't know, TONS of people make way less than baristas and other counter-service workers. Lots of the customers of those baristas make similar wages as they do. Why does the barista deserve that money more? The maids at a hotel make less than a Starbucks barista, and there's no way they get significant tip…
Wow. this attitude is awful and sadly not that uncommon. I have a friend whose household income is around 400k, is an effective alturist, and tips 10% at restaurants because he thinks tipping is unfair. The only place you're really expected to tip is a restaurant - 15-20%. everything else is optional, but when you make a ton of money and have taken care of your own, you tip people well for the hard work they do for y…
Do you tip everyone you interact with? How do you know who to tip? That sounds exhausting.
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The point is, that isn't how coffee shops typically operate in the United States, which is what makes it interesting. Operating a coffee shop without tips has special and unique considerations in the United States - chiefly, how to retain talent and employees when conventional wisdom would say it is better paying to get a job at a traditional tip-based coffee shop, which again, are plentiful in the United States. I w…
Former American here...grew up in Ohio but haven't lived in the country for a while (2007). When did coffee shops in the US start asking for tips? It must be a relatively new thing. Never saw tips asked for at coffee shops when visiting until the ipad checkout thing (square?) appeared. Is it a nationwide thing now or just confined to certain regions (coastal metro areas?)?
The Pulp Fiction shake quote always comes to mind for me:
Vincent: "I gotta know what a five dollar shake tastes like"
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> U.S. tipping doesn't make any sense from a European point of view. Because you're thinking about it too hard or otherwise unaware of the inner turnings of the system. Where it matters, servers are almost their own industry, swapping gigs at this or that restaurant to work with this or that regional manager. The restaurant gets their money from the bill, the server gets their money direct from the customer they help…
> swapping gigs at this or that restaurant to work with this or that regional manager This or that restaurant or this or that regional manager could give them a fair wage and incorporate their labour cost in the prices of the items on the menu. I just had a chat with an AWS customer support agent earlier today... should I send them $10 for their service? Next month they could be working for GCP (or this or that) supp…
They do... usually by way of appropriate schedules or other logistics of the job which delivers access to the richest streams of tips. This is why the good servers follow them.
The conversation around tips and it's appropriateness is largely blind to the other aspects of the hospitality industry. Real people with real jobs responding to real stimulus -- it takes coordination on many axes to deliver a golden hour. The conversation of where on the scale from 0-20% to fall is all bourgeois.
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Drivers will avoid these as they interpret it “I’m going to stiff you”
Seems like a them problem and not a me problem. Do they have an option to avoid these deliveries anyway? Where I live they're all employees (basically) of e.g. Grubhub, and Grubhub promises me delivery within e.g. 45 minutes. I had assumed Grubhub was automatically assigning a delivery worker in the area to make the delivery.
But that’s just the Grubhub/doordash branded drivers. In my area placing an order on those sites just triggers the place’S own delivery people if they normally do delivery