“No split bills” make life that much harder… here’s why restaurants don’t do them
We’ve all been there. Head out for pizza on a Saturday night with six of your friends, one person has a gluten-free base and the other has four cocktails. The bill comes… Awkward!
Split bills are actually an Aussie concept, and we do it for a number of reasons…
Card payments are more time-consuming to process than cash is, then there’s the lack of tipping, and the biggest reason – the time it takes for staff to separately calculate an individual’s total bill (especially for larger tables).
News.com.au spoke to Steve Kirkpatrick, venue manager at Sydney’s NOLA Smokehouse & Bar about why he avoids it.
“Unless you’ve invested in the point-of-sale software it’s quite hard and time-consuming to split the actual bill
“We’ll happily accept split payments – if it’s a table of 10, say $300 from this card, $100 from that card – but we don’t see the need to split the actual bill.”
Griffith University finance professor Andre Worthington said –
“It’s always a pleasant surprise to visit the US where wait staff don’t bat an eyelid when splitting a bill for tables even of 20.”’
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Written by Christina Caverli
Image: Getty
