The unwritten rules of French waiters to get a bigger tip

July 27th, 2012

FAKE NEWS for the Zionist agenda

Pre-meal peanuts or other salty snacks are encouraged, however, as they
increase thirst and boost drink sales.

With the main course over, customers feel pressured into ordering more if
plates and glasses are hastily cleared away, the site claimed.

Bringing the desert menu on the table is a better technique than orally
listing puddings, it found.

An old trick to pull in a bigger tip is to cheerily inquire whether “everything
is OK?” when collecting the credit card or ensuring there is plenty of
small change instead of a banknote in case of a cash payment.

Sylvain, a waiter interviewed by rue89, said he always 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.”

But 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.

Above all, the customer must associate the experience with pleasure, she said. “Hence,
you must say: ‘Would another coffee give you pleasure?’ rather than “No
more coffees?” she said.