“To pay, at the cashier.” It doesn’t matter if you live in the very center of Madrid, the most touristy area of Barcelona, next to Malagueta, in Vigo or a remote town in Bierzo, it is most likely that at some point in the last few months you have heard that phrase when you ask a waiter to please charge you. To pay for the coffee you just had, you must get up and go to the checkout yourself. Or what is the same, you do not have the option of being charged at the table.
It seems like a minor issue, but this decision is not accidental: it responds to a logic that seeks to speed up the rotation in the premises and get the most out of them.
“Excuse me, can I have the bill?” In Spain there are some 87,000 restaurants and food stalls, almost 163,400 drinking establishments and 270,200 “food and beverage services”, according to INE datawhich gives a pretty clear idea about how we live in Spain: we like (a lot) to go out for coffees, beers and tapas.
Therefore, no matter what region you live in, chances are that in recent months you have sat at a table in a bar or restaurant. And that’s also why you’ve probably noticed that it’s becoming more and more common that when you want to pay and ask for the bill, answer the same: “To pay, at the cashier.”
Unraveling the mystery. The question is obvious. Why the hell are they asking us to pay at the cashier? Are we not hindering the passage of other customers like this? Does it have any advantages over the option of paying the bill directly at the table?
The mystery was cleared up a few months ago Jairosanbor, a tiktoker that usually publishes on his account videos related to the world of hospitality. And the answer is quite simple: although several factors come into play, everything is limited to a simple question of rotation in the premises. In other words, make a business profitable and get the most out of it.
Time and agility. The logic is simple. If the customer receives the bill at their table, pays and the waiter charges them, even having to return to the bar to get change, a process is lengthened that could be simplified if the payment is made at the cashier. It may be a matter of minutes, but over the course of an entire day, a week, a month or a year (even more) that time can translate into higher turnover. More rotation. More clients. Higher income.
“A little trick”. “What you get is that the customer gets up without any problem and leaves you the table free so that someone else can automatically sit down. If you had him here waiting for you to bring him the bill, charge him, he leaves and comes, in the end more time is wasted,” comments Jairposanbor in his TikTok video, of just 30 sure. “It’s a little trick for the rotation.”
Personnel issue? The “little trick”, as the hotelier defines it, may seem simple, but it has given rise to a good number of articles about the themein the pressand some debate in the comments of the video. There are those who relate it, for example, to the greater or lesser availability of waiters in the establishment.
“Another trick: add more staff and if the customer leaves happy that they don’t have to wait, they’ll probably come back,” comment a user. Another adds that charging cash may increase turnover and profitability of the establishment, but it can have a negative effect: it places more workload on the employee behind the bar.
Cash vs card. They would come into play more keys. For example, although it is increasingly common for restaurants or cafes to allow payment by card, especially in large chains, in those cases in which the business only accepts cash, the “collection at the counter” rule simplifies the process quite a bit.
No picking up cashround trips between the bar and the table to look for change or for the money to ultimately pass through several hands within the business.
Useful, not infallible. Of course the tactic can be useful, but it is by no means infallible. First because, as some users also comment on TikTok, there are customers who do not like being sent to the bar to pay for their drinks. Second, because rotation is not 100% guaranteed either. As another remembers tiktokerthe trick fails when there is more than one person at the table, only one gets up to pay and then returns to his seat to continue chatting.
A sector in change. César Sánchez-Ballesterospresident of the Tourism and Hospitality Federation of the province of Pontevedra, Feproturprovides some extra keys. Tricks like the one shared by Jairoposanbor seek greater optimization, but that is not the only way that hoteliers follow to achieve it.
For years the group has opted for new strategies, such as online reservations, letters with QR codeapps that allow you to make orders and pay… Until reaching extreme examples such as experiments of McDonald’s in the US, with stores where there is hardly any interaction with staff.
Of orders, payments… and personnel. “We see more and more examples of optimization,” comments Sánchez-Ballesteros, who remembers in any case that the client always has the last word, as has been made clear in the comments of TikTok: he is the one who decides what compensates him, what practices he considers good, what bothers him or the services he is not willing to give up.
Against this backdrop, there is another factor that conditions work in restaurants and bars: the shortage of qualified personnel, which further reinforces the urgency that businesses have when it comes to polishing internal processes.
It’s nothing new. For years the hospitality industry has been pointing out on a recurring basis the shortage of professionals, a deficit that becomes especially visible in times of high demand, such as Christmas, and that collides with two other realities. First, tourism is going through a historic moment in Spain, with a record flow of foreign visitors. Second, the loss of population, at least in certain territories of the country, which makes it even more difficult to find personnel.
Image | Toa Heftiba (Unsplash)
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