The late guests in restaurants are often confronted with an overloaded Frage

• Passend zum Theme: Over-the-top Regulations – In Welchem ​​Urlaubsland Trinkgeld is therefore prohibited

Card shopping? Bei Gastronomen, incredible! The Grund? Nervige Buchhaltung, verzögerte Geldeingänge – for all bei Kreditkarten – and Schwarzgeld? Schwierig! Trotzdem kommen immer mehr Restaurants und Bars nicht drum hereum, Kartenzahlung anzubiten. Take care of your work requirements.

“Study said that if the card costs are large and the ganzen does not require any Trinkgeld gegeben,” said Sascha Hoffmann from the Hochschule Fresenius in Hamburg. “It is undeniably negative about death Verdienstmöglichkeiten von Mitarbeitenden in der Gastronomie and others Dienstleistungsberufen aus. The stundensätze is a dort-ohnehin-non-belongers-high-and-the-fearful-sin-belongs-to-trinkgelder-as-sister-liche-einkommensquelle-angewiesen.”

If the war is for a lot of stress, before a servicekraft and a new experience get a well-run Trinkgeldhöhe, very good Hoffmann. There are no head-to-head problems that social norms bring into play, if they have the most “direct stories” and not as crunchy expectations wollen.

Kellner presents the last guest oft a Frage

It’s not another problem. If you have more time with the card, it can be personal and no longer have a bolt of the Trinkgeld in the bar. Once we leave the guest, it may be that a higher level has been reached, the more fragmented, the more money can be made. “We’ll spend a few days with our Trinkgeld, and that’s a nice bisschen ärgerlich,” said a waitress in a credible Munich bar. “Ich nehme auch gern Bargeld”, if you have a spruch, then you can still be wieder, if you are wollen.

“Except that the end of the month is the money that might make Aushilfen.” There are a number of Kellner who ended up directly at the Auszahlung. If you work with the card, the Handy or Smartwatch is available Trinkgeldkultur glaubt sie. “It’s always nice to know, that’s the best way to get the best service and more money. They then think: ‘I am a good person for this Essence.’ If you see that the price of Aushilfen is in the so gestaltet gastronomy, the Trinkgeld is monotonous.”

The Dilemma with the 0-, 5-, 10- & 20-Prozent-Taste

That sector is being challenged by the day. So find new cards in more gastronomy industries, which can change, Trinkgeld zu geben. If you press these types of devices, you can practically monetize them. Standard maäßig 10, 15 or sogar 20 Prozent – ​​​​einfach per Knopfdruck.

If you want to make money, after the taste has been discovered and can happen, if the service kraft lasts eight years, it will be printed.

Bargain payment is always more flexible

Study man die kartenzahlung greifen, non nur aus bequemlichkeit. Der Zugang zu Bargeld became more flexible, it was more efficient, so the price was higher. Wer Geld can’t help but be an urgent matter when it comes to the restaurant’s food.

Grund für die Bargeld-Ebbe? Viele Banks are shaving their finances and reducing ATM fees to cut costs. The Betrieb, the IT and the Wartung der Automaten are personally intensive. Gleichzeitig sinks de Nachfrage nach Bargeld, was diesen Rückzug jijätzlich antreibt, glaubt Benjamin Born von der Frankfurt School of Finance.

After an analysis of the financial analysis of McKinsey & Company, the provision of money from banks and savings banks costs a few million euros. If you want to pay the costs for the approximately 55,000 ATMs in Germany, it will cost more and more money for a number of years.