06/02/2015
I own a restaurant, how will chip-based credit/debit cards affect my business?
Not surprisingly, it will have a very significant impact on the way you and every in the U.S. operates their business. Chip-based (EMV) credit/debit cards were created in Europe to combat card present credit and debit fraud. They have done a fantastic job at reducing card present fraud by 75% in most European countries. However, in the U.S. we tip our servers and in Europe tipping is not done. With that being said, once your restaurant upgrades to EMV capable hardware you will not be able to process a tip after you have processed the check. Yes, you read that right! You will not be able to tip adjust like you currently do on your POS system or credit card terminal. This is because an EMV transaction is processed just like a pin debit transaction. No changes can be made to the sale amount after it has been processed. Therefore, you will have to change the way you present the check to your customers.
I am going to go into three ways you can do this. First, you can purchase tableside hardware from your credit card processing company or POS provider. This would allow you to hand the device to your customer when they are paying the check and they would add the tip amount before the sale is processed. The other option is to generate a cash receipt from your credit card terminal or POS system and have the guest write in their tip amount. Then you would take their card and receipt and process the total sale amount and then go back to the guest and have them sign the sale copy. Lastly, you can have your servers ask the awkward question to each guest at the end of their meal, ‘would you like to leave a tip and how much?’ In my opinion, tableside payment is going to be the best way to process credit cards. If you have traveled to Europe in the last year or so, you have undoubtedly noticed that every establishment does tableside payment so that customers never have to hand their card over to anyone.
K.Reardon
If you would like to learn more about this, I can be reached at [email protected] or at 800-866-3944 ext 104.