Here’s how to make tipping a thing

In the midst of an industry-wide staff crisis unlike anything we’ve seen in years, it’s more important than ever to keep your staff happy, motivated and appreciated. 

Tipping can help you achieve all three. 

Nothing endorses stellar customer service quite like a good tip, which is why it can be a fantastic incentive for staff as well as a great reward for quality work. Similarly, extra tips translate to happy workers, which means higher retention rates. Plus, if your staff consistently collects tips, it can attract top talent to your business.

Here are four ways to making tipping a thing at your bar, restaurant or café.

1. Harness the power of self-checkout tech

First things first, you need the kind of tech that will better help you collect tips. Payo checkout is exactly that. An Aussie-first for self-checkout in hospitality, it essentially puts the ability to pay in the palm of the customer’s hand, giving them the power to take care of the bill, whenever and however they want to.

All they have to do is scan a unique QR code at the table to pay in seconds; no app downloads, floor staff or roving EFTPOS terminals required. And here’s the best bit – not only can patrons split the bill, but they can also add a tip at the end.

In fact, 70% of people that pay the bill with payo checkout leave a tip. That stat translates to a lot of happy staff, particularly when ordinary EFTPOS payments typically mostly return a dismal 0% tip.

2. Take your customer service to the next level

When you’re equipped with a tool like payo checkout, it means your staff don’t lose precious time processing payments at the till or splitting bills at the table. Instead, they can invest more of it into delivering a seamless, attentive and personalised dining experience. 

This means topping up drinks and delivering meals sooner, addressing customer requests more promptly, taking orders efficiently, and engaging with customers on a more personal level. Each of these things can then contribute to an even bigger tip at the end of the sitting, so it’s a win-win for everyone.

3. Serve more people

Businesses that use payo checkout tend to save an average of 10 minutes per sitting when customers use it to pay, which means staff can turn over more tables in a single shift. More table sittings mean more opportunities to collect tips.

4. Don’t leave them waiting

One of the biggest pet peeves for customers is lengthy wait times. The longer people wait, the less likely they are to leave a tip. In fact, there’s a good chance they may even take their business elsewhere if they don’t get what they want when they want it. 

If you can minimise wait time at every point of the dining experience, you’re putting yourself in excellent stead for a tip when it comes time to pay. This means seating people quickly, taking orders promptly, and delivering food and booze in good time. Even getting the bill to them before they’re forced to wield the awkward wave or lingering glance can be a welcome upgrade from the traditional dining experience.

Fortunately, these are all things that can be achieved with the help of payo checkout. It’s an easy way of maximising the potential for tips while minimising disruption to current operations. Plus, your staff will love you for it.

Join hundreds of venues making tips with payo checkout
Ready to add your venue’s name to the growing list of local bars and eateries processing fast payments and earning more tips with every sitting? Find out more at

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