Tipping is no longer an option. It is fully expected for you to add $12.50 to the bill for the person that lifted that bag of fries from over there to here. You have now participated in the application of the “server’s” wage. With a portion typically also going to the bus boy, janitor, cook, hostess, manager, and possibly the guy painting the lines in the parking lot.

For those of us that have grown up where servers actually earned the tip, and the entire tip went directly to them, this is frustrating. In restaurants, where our server shows dedication to good service, I will slip them some paper money before leaving, and then add nothing or little to the bill. I believe it is the industry and employer’s responsibility to ensure the support staff do their job effectively and are paid industry standard wages.

The upside to the current misapplication of Tipping, is that a lot of servers have little incentive to do more than the minimum to earn it. This makes it easier for stellar servers to stand out. And the same can be said for many non-server industries, where tipping isn’t the norm. The local hardware store. The bottle depot. A manufacturer of widgets (what the heck even IS a widget, anyways?). If you take customer service to the next level, market growth becomes much easier. What can happen is referred to as the “Clairol Effect”. They tell two friends, then they tell two friends, and so on, and so on …

If you’ve poured your life’s blood into creating your business, providing the highest level of customer service possible (without breaking the bank) will do an awful lot of marketing for you. In many cases you can begin to work that cost into your pricing – alot of the customers worth having, are willing to pay a premium for stellar service.

Such service has become habit for me. I get compliments regularly. It only takes delivering a level of service that catches the customer off-guard. Hearing how most of my competition operates, this hasn’t proved difficult. I love what I do, and it shows. I make myself available 24/7, weekends and holidays included. (Since most of my customers are so satisfied with my service, they rarely call me after hours).

If you struggle to think of how you can improve your customer service noticeably, without incurring excessive cost, ask a good customer, or someone who knows your business to give you some suggestions. You’d be surprised at how a dish of candies at the front counter can change people’s opinions. You don’t have to be the best.

Just better than the rest.

Don Parsons

(403) 741-4920 (mobile)

don.parsons@telus.net