Carnival life and the restaurant business

The "tip"
In my early days of food service, I came to understand this phrase as a line, or queue. It helped form my thought process later in life in the restaurant business. Most of my bosses never understood the concept but I saw it first hand.

In a world based on ultra fast food, carnival food, 2 things had to happen in order to "cover the nut".

As hundreds milled past on their way to the favorite ride, their child's 4-H showing, or the concert that would sellout the grandstand, one, just one needed to slow long enough and decide that this was a perfect time to grab a quick bite.
That's the first thing. They chose you. A corndog fried to a golden brown texture, with so much mustard that the heat from the dog and the vinegar in the condiment as you inhale for that first bite, nearly leaves you breathless.
Part one is presentation, opportunity, and preparedness. It's a 30 second transaction and off ya go.
The second half is the "tip". Linger during the transaction. Slow it down. Keep them at your window just long enough for the masses that want to blow past you notice there is activity at your establishment. Then get ready.

We all know that no one wants to be first on the dance floor. But once a brave couple starts shaking to a beat, others follow.

That empty parking lot you have because the employees park in the back is like waiting for that first guy to stop. That, of course, is the first part.
But the restaurant owners teach us to not be on a wait. And this is where they blow it. Get the "tip" to build based on the activity. The slow, steady moving of the line. I know this concept is hard to understand so I'll tell you briefly about Jackson, MS
The state fair. 100s of 1000s came out on the weekends. Once I was able to establish the "tip" out of 2 windows I could maintain 6 across and 10 deep for 12 hours solid. That was my lobby. All I had to do was deliver, keep the line moving. And I did it everyday of the week.

As we hurry to get them sat in our chosen field think about letting the tip grow.