Best practice: six-pack of beer for the kitchen

Bourbon is a whiskey bar and Cajun-Creole restaurant in Columbia, South Carolina, located just steps from the South Carolina State Capitol building at 1214 Main Street in the historic Brennen Building (1869). They specialize in typical local specialities, like local bourbon, whiskey, craft cocktails and the flavors of the Louisiana Bayou and pride themselves in having the largest whiskey list in SC, with everything from Angels Envy to Van Winkle, as well as Irish, Scotch, and Japanese Whiskies. The place breaths the warm, rustic feel of an upscale saloon from the turn of the century with exposed plaster walls, reclaimed wood, glass chandeliers and custom wallpaper. High back booths give patrons privacy, while the communal tables encourage sharing and making new friends. And it is exactly that setting that brings to life today’s best practice: a six-pack of beer for the kitchen.

Even in the relaxed atmosphere with Cajun-Creole cuisine with a typical South Carolina sensibility, it is hard work for the kitchen staff. And customer recognise this. But it is difficult for people to show appreciation to the chef and the cooking staff. They can ask the team to send compliments to the kitchen. They can tip. And they can tip a bit more.

But making showing appreciation to the cooking staff really tangible and simple, makes showing appreciation easier. And that is where the six-pack of beer for the kitchen comes in. On top of tipping (which is customary in the USA anyway), buying a six-pack is a really easy way to show gratitude.

It makes people tip more often and makes the tipping amount higher. A win-win-win.