You Get What You Give

By Jeremy Sherk

This is an extremely important perspective to have when bartending in relation to tips.

When bartending, do you go through the night expecting massive tips, without giving anything in return? Do you wait until the customer has tipped you well before you increase your level of service for them?

Obviously, if a customer is leaving you a solid tip after each round, you’ve got to give something in return. You’d want to buy them a round if they’ve left you a significant tip on their last two or three.

It’s not just about buying rounds though. The power of “getting what you give” is in your entire level of service and the experience you give your customers. If you give poor service, you’ll earn poor tips. If you give outstanding service, you’ll make outstanding tips. That’s the bottom line.

Too many people do as little as possible but then expect a great return or reward. How twisted is that mentality?

Waiting to give your best service until after a customer tips you well is the wrong approach. Even worse, lowering your level of service for a customer who’s not tipping is ludicrous, yet I see it happen all the time. It blows my mind.

Obviously, if a customer is leaving a fat tip after each round you need to be aware of that. But realize you can still give that customer priority service without lowering your level of service for another.

So how’s your service?

Poor, average or outstanding? Have you given the customer cold, robotic service without even smiling or looking them in the eye? Have you treated them indifferently and given them a negative experience while getting a drink from you?

Have you introduced yourself? Asked the customer their name? How they’re doing? Have you tried to knowledgeably suggest a better product that would interest them or a special of yours? Have you given them a genuine compliment? A special garnish? An extra shot on you? A smile?

I’m talking about simple, obvious stuff here but so many bartenders fail to do it.

When you’re making a hundred or more drinks an hour, robotic service can be an easy trap to fall into. But it doesn’t have to be that way. From now on, ask yourself:

“What can I do to get a tip?”

Not in a devious or manipulative way, but rather a “what can I do to reach out, go the extra mile and make the customers day” kind of way. This piece of advice alone changes the whole way you look at customer service. Ask yourself always…

“Have I given them a reason to tip me?”

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