You have to earn more tips.

You don't get tips; you have to earn them. Strangely enough, not every hospitality establishment is open to it. Recently, I wanted to pay a larger amount by card and leave a generous tip, but to my surprise, I was told that it wasn't possible to process this in the POS system. Bad luck, because I didn't have any loose euros on me.

Higher tip
Last summer, I was at a restaurant in Amsterdam where things were much better organized. The service was very sharp, knowing exactly when to ask if we were pleased with everything, and when we asked for the bill, it was brought quickly. When we asked if we could pay by card, the waiter indicated that payment could be made at the table. As he walked away, we had time to discuss how much to tip, something I otherwise would have had to decide on the spot at the card machine (and in this case, it would have been lower). When the waiter returned to the table, he asked if we wanted to settle [the amount of the bill], without immediately shoving the card machine under my nose, which happens at many restaurants. This gave me the space (and social pressure from my dining companion) to round the bill up to a round figure. I think the staff at this restaurant were a lot happier at the end of the evening than those at the locked-down electronic payment terminal.

Just to recap
• Ensure there is an option to pay a tip by card. Waitstaff cannot always adjust the amount themselves. Give guests the bill first and only then bring a portable card terminal to the table. This creates time for the guests to decide on the tip.
• Ask if this is the correct amount before entering the amount.
• Optionally, you can also give your guests the choice of whether they want to pay at the table or walk with you.

Author: Armand Sol, (e)Marketing & communication of Van Spronsen & Partners hospitality advice

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