I’ve learned that flexible thinking is a great thing.
For example, a few years ago, I would not have agreed to a tipping option in a bakery – and now I have one.
In setting up Sticky, we realized the landscape had changed and that some coffee/bakery places include a tipping option in the cashing out process.
We decided that a tip option gives customers the ability to give the team something extra if they wish to, and overall provides a welcome “perk” to hardworking bakers and service professionals.
So Andrew sourced a POS system that offered a tipping option based on our new view that a tip option is just that – an option. Customers who want to add something extra for the staff, that’s great, and others who choose not to, that’s great too, we appreciate that they are buying our products at all.
Overall it adds up.
In dividing up the tips, we decided to use a pro rata approach based on hours worked: if a baker’s hours are 15% of the whole team’s hours, he or she gets 15% of the tips.
This approach gives equal weight to every hour a team member spends at Sticky: a baker’s keen attention to the proofing period for the sticky buns at 6 am is as important as the customer service professional’s friendly smile to the customer who runs in one minute before we close for an espresso.
What I’ve taken away on tipping in establishments like Sticky? That very few views and opinions are immoveable. A few years ago, I would not have agreed to a tipping option in a bakery. Now I am a promoter.
Live and adapt!
