Libba the Legend, part 1

Gregg • Mar 13, 2024

How to Increase Your Tips!

Libba was one of the first servers to work with us at the Shark Club, a restaurant during the day and a club at night. She was a bleached blonde, spoke with a genuine Texas twang, wore stiletto high heels, and used her bra as a cash caddy.

 

Libba, as did many of our servers and bartenders, earned several hundred dollars in tips on our busy nights.

 

What made Libba legendary was her ability to always walk away with at least $100 in tips on our slowest nights. Even as she was hobbled…

 

One of Libba’s stiletto heels broke on an extremely slow Tuesday night. Instead of going home to get a different pair of shoes or simply asking to get off early—after all, we were dead—she insisted on working her entire shift. Still, she clipped-clopped her way to another $100 night.


What was her secret?


Two things made her special. Today, we'll focus on her being there, as in always staying in her section, especially on slow nights. Most staff preferred hanging out near the service well at the bar or the food pick-up window at the kitchen.

 

Not Libba. She always spent her time in her section, walking the floor and talking with her customers. If she found herself conversing with customers, her eyes constantly swept the room like a lifeguard looking for someone in need. Being there enabled her to anticipate her customers' needs or, at the very least, immediately respond.

 

Unfortunately, Libba's oneness with her customers is not standard in our industry.

 

According to the article "5 Most Common Restaurant Complaints on Social Media," the number one customer complaint is "Service Complaints." Service complaints were summed up by the sentiment: "It felt like the server had forgotten about the customer." 

 

The problem of not being there is not limited to servers.

 

Ironically, our spotters (secret shoppers) number one complaint with bartenders is their absence. The top two reasons bartenders aren't available to the spotter (or other customers):


  1. The bartender is socializing with a customer, a coworker (another bartender or server), or a friend. IT DRIVES SPOTTERS CRAZY when a bartender sees a waiting customer but ignores the customer so the bartender can converse for several more minutes.
  2. The bartender is on their cell, either on a call or, more often, checking texts or perusing the internet.

 

With few exceptions, my spotters are bartenders, often with lead or management experience. These industry professionals typically document their observations professionally and objectively in their secret shopper reports. When their emotions leak into their reports, it is always from being ignored by servers or bartenders, which often requires some editing on my part. 

 

I'm a very generous tipper. Even if the food could be better, I wouldn't hold it against the staff and would still tip well. If the service is slow, yet the staff apologizes, and I can see they're doing their best, my tip is still healthy. When the server or bartender ignores me, my small gratuity is my tip to them to up their game. 

 

Be there for your customers, and you'll be rewarded, as musician James Taylor said:

 

"I can't thank you enough for showing up. It's not the same without you."

 

Numerous quotes link showing up to success, but Taylor's also captures the need for interaction. This is a segue to our next blog, where we'll discuss another Libba trait that garnered her generous customer tips.

 

 

Gregg

 


This blog comprises lifted or paraphrased content from my book, The Optimized Bar, Profits by Design. To read more about the contents of the book:


The Optimized Bar
By Gregg 13 May, 2024
Libba liked people and was endlessly curious. She routinely came to work and asked me, "How's it going?" She stared with those penetrating eyes and really listened to my answer. Often, she regurgitated what I said, making it clear she listened. Now, if I went on about some petty injustice, she'd smile and say, "Bless your heart," her patronizing tone making me aware of my silliness, and we'd both be smiling. When talking to Libba, you always felt like you mattered. That's how Libba treated everyone. Her customers reciprocated by asking to be in her section and tipping her very well. Customer Service in One Paragraph After twenty years of listening to positive and negative customer feedback, over a dozen years of reading spotter reports on customer service, and a lifetime of personal experiences with service, the key to superior customer service is straightforward: Make a genuine connection with the customer. Following a pre-programmed script to introduce yourself, using specific edge language, and asking the customer certain questions (can I start you off with a cocktail and appetizer, etc.) can add to the customer's experience. Potentially. But, if a server's behavior is experienced as rote by the customer, the insincerity sends the message that the customer isn't worthy of the server's interest (especially since they know the server is paid to be interested). A customer (even a partner, friend, or child) who feels unworthy within a relationship will be on high alert for perceived slights and are hard to satisfy. A customer who feels a genuine connection with a server can handle almost any service mistake if the server continues demonstrating genuine care and concern for the customer's experience. The statistics bandied about by customer service experts on how forgiving customers will be if the server genuinely addresses problems echo my experiences. Customer Service, Explained by Maslow In 1943, psychologist Abraham Maslow exposed the world to his now-famous hierarchy of human needs, expressed by a pyramid. Maslow stated the most basic human needs are those tied to the desire to survive (food, water, shelter, safety, etc.). Once our physical needs are minimally satisfied, humans crave a feeling of belongingness. Decades later, researchers evaluated Maslow's hierarchy of human needs in light of "theoretical developments at the interface of evolutionary biology, anthropology, and psychology." They could have simply said, "New research." The researchers concluded that Maslow's hierarchy was still valid while they recommended some tweaks. They replaced the need for belongingness with a need for affiliation (i.e., connection), stating: "…human beings are exquisitely sensitive to cues of social rejection, and they respond to such cues using some of the same neural circuits used to register physical pain." (Kenrick et al.) No wonder our customers value connection; it's hardwired into each of us. Is it so strange how upset customers feel at rejection if they experience it similar to physical pain? How can you benefit from this information? When you interact with customers, slow down, make eye contact, and actively listen— really listen to what is communicated verbally and by their body language and respond accordingly. Be in the moment, sincere, caring, and value the moment as an opportunity for you and another person to connect. Libba-rate the customer by elevating them, and you'll both be rewarded. Gregg This blog comprises lifted or paraphrased content from my book, The Optimized Bar, Profits by Design. To read more about the contents of the book:
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