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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 19 2011: The thing we need to remember in these cases is to differentiate between bad serving and a bad dining experience; often the service is fine but the food is lacking, either in presentation, availability and timing...We need to remember that the sever is often at the mercy of the kitchen...
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      May 19 2011: Very true.
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      May 20 2011: Ok granted not for every restaurant but if it were mine I would want to know if it was the food or the service because it normally takes both to succeed.

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