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Writing from Paris, the Telegraph’s Henry Samuel claims French journalists have disclosed an impressive array of techniques used by Gallic waiters to boost their tips.

The tricks were included in an article called “Seven serving tips to increase the bill”, on the French news website rue89.

Sylvain, a waiter interviewed by rue89, said he recalls advice from a manager at the Costes restaurant group, who told him:

“Waiters are here to screw the clients, not physically but by taking his money. Everything is codified, thought out down to the smallest details to sell the most products.”

Aurélie Viry, a teacher with AV-Conseil, which offers catering and hostelry courses, said there was more to the art of serving than simply taking orders.

“Everything that can be sold means more profits. It’s all about how it’s proposed. We’re not forcing the customer, who can always say no,” she said.

Viry stressed that above all, the customer must associate the dining experience with pleasure. “Hence, you must ask, ‘Would another coffee give you pleasure?’ rather than “No more coffee?” she said.

In other words, instead of simply asking customers if they want more coffee, ask them if they would enjoy more coffee.

(Click “Next” to see 7 Tricks Used by Servers to Increase the Bill)

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Spence Cooper
Inquisitive foodie with a professional investigative background and strong belief in the organic farm to table movement. Author of Bad Seeds: A FriendsEAT Guide to GMO's. Buy Now!
Spence Cooper

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