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Brandt DeLany

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How to revolutionize tipping and improve service at restaurants.

Instead of tipping at the end of a meal why not post the estimated tip at the beginning and then just add or remove dollar bills (or chips which could be imprinted with the company logo) from the table as you get good or bad service. Waiters know how well they are doing, you get better quality service, and restaurants improve service levels and staffing while delivering truly outstanding service which gets rewarded in real time.

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    May 17 2011: Then waiters would have little incentive to up-sell.
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      May 17 2011: Less than 5 minutes ago: How is that so. If I buy $25 worth of food the tip is $5 if I buy $50 worth of food the tip is $10. That's not incentive to upsell?

      Sorry but my queer math says that:
      More service = buy more food = bigger tips = better service

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