Coupons, Discounts, and How to Deal

The old adage says, “There is no such thing as a free lunch.” Whoever said this wasn’t looking hard enough. Today it seems every restaurant is offering some sort of deal. Prices are being slashed. “Buy one get one free” is a growing part of the lexicon. Restaurants that previously never would have thought of discounting their food are now spending money to advertise specials. I went into the restaurant I began my career at the other day and found prices lower than when I worked there fifteen years ago.

As servers this trend is particularly disturbing. We typically get tipped a percentage of the bill. Twenty percent of free is hardly a reward for great service. This compounds the difficulties of serving. Discounts may fill the seats, but often translate to more work and less money for servers.

Read the full post at Tips For Improving Your Tips

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About David Hayden

David Hayden is a restaurant marketing and training consultant based in Kansas City, MO. He writes a series of 9 blogs collectively known as The Hospitality Formula Network and is the author of "Tips2: Tips For Improving Your Tips" and "Building Your Brand With Facebook"

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