Tipping, also known as a gratuity, is a multi-billion dollar industry in the United States. Restaurants and bars rely on customer tips to supplement employee income, thereby keeping prices low and cutting down on sales tax the customer would otherwise have to pay. Because tipping is obligatory, the server assumes all the risk and reward, while the restaurant or bar can operate safely at a lower cost.

Servers need to know proven methods to increase their bottom line. The purpose of this course is to help you develop strategies to maximize your overall tipping percentage and the customer’s overall bill, which is the basis for your tip.

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