Increasing Servers’ Tips: What Managers Can Do and Why They Should Do It
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Tipping is generally regarded in the industry as more of a server concern than a managerial one. For this reason, it is the rare restaurant executive or manager who tries to actively influence the level of his or her servers’ tip incomes. I believe that is a mistake --that restaurant executives and managers can and should increase their servers’ tip incomes. First, I present several tactics that servers can use to increase their own tips. Then, I describe the role that executives and managers can play in encouraging servers’ use of these tactics. Finally, I explain how executives and managers will benefit from encouraging servers to try these tactics.
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2005-01-01
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tipping; turnover; service; customer satisfaction; sales
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Required Publisher Statement: This is an Author's Original Manuscript of an article submitted for consideration in the Journal of Foodservice Business Research © Taylor & Francis; "Increasing servers’ tips: What managers can do and why they should do it" is available online at http://www.tandfonline.com/doi/pdf/10.1300/J369v08n04_07.
Final version published as: Lynn, M. (2005). Increasing servers’ tips: What managers can do and why they should do it. Journal of Foodservice Business Research, 8(4), 89-98. Reprinted with permission. All rights reserved.
Final version published as: Lynn, M. (2005). Increasing servers’ tips: What managers can do and why they should do it. Journal of Foodservice Business Research, 8(4), 89-98. Reprinted with permission. All rights reserved.
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