For a span of two years, Thais Rodriguez, a 21-year-old former server at the popular Italian-style restaurant Olive Garden in Florida, had been diligently working the tables. Recently, she decided to come forward and shed light on a “shady” technique she employed to increase her earnings twofold. In a captivating TikTok video shared on the Chinese-owned and -operated social media platform, Rodriguez unveiled her secret: the strategic distribution of complimentary desserts to the customers she truly connected with, resulting in significantly larger gratuities.
Rodriguez discovered that offering delectable desserts “on the house” was a game-changer when it came to bolstering her income. As Olive Garden does not provide its servers with a livable wage, their earnings primarily rely on customers’ tips. Understandably, many Americans have grown weary of this tipping system and would prefer restaurants to adjust their prices, ensuring that workers can afford their daily necessities and financial responsibilities.
Although Rodriguez’s unconventional tactic garnered surprise and disapproval from some TikTok users, she remained unfazed by any potential ethical concerns. She clarified that she never worried about the legality of her actions. The epiphany behind her tip-enhancing approach struck her while dining out with friends. On one occasion, their server kindly treated them to a complimentary dessert, and Rodriguez observed that her group consistently tipped above the standard twenty percent, providing the server with extra income to cover bills and essentials.
During her tenure at Olive Garden, Rodriguez selectively applied her tip-boosting strategy, reserving it for her most valued patrons with whom she engaged in pleasant conversations during their dining experience. By gauging the customers’ receptiveness to a complimentary dessert, she would extend her offer “on the house” and, in return, receive more substantial gratuities.
Her modus operandi involved initiating a conversation with customers and subtly inquiring if they had ever indulged in their tantalizing cheesecake. If the response was negative, Rodriguez would seize the opportunity to make her customers feel extraordinary by presenting a slice of this delectable dessert without charging them for it.
Customers who fell victim to this scheme were left feeling a sense of gratitude and astonishment at receiving an unexpected treat from Olive Garden. Consequently, they generously tipped Thais, often surpassing forty or fifty percent of the total bill, solidifying her position as their preferred server. In fact, these customers would frequently become regular patrons, returning to Olive Garden solely to experience Rodriguez’s exceptional service.
Reflecting on her actions, Rodriguez candidly stated that she never worried about the legality of her approach. She rationalized her decision by recalling instances where managers themselves would offer free desserts or bottles of wine to dissatisfied guests, thus normalizing such practices. While she couldn’t recall any explicit prohibition in the employee handbook, she remained resolute in her commitment to going above and beyond for her guests, even if it meant bending a rule or two. Notably, she kept her secret to herself, ensuring that no one ever discovered her strategy.
In conclusion, Thais Rodriguez’s unorthodox method of doubling her tips at Olive Garden through the strategic distribution of complimentary desserts left a lasting impact. Despite raising eyebrows among some social media users, Rodriguez’s confidence in her approach remains unshaken. By personalizing her interactions and surprising deserving customers with an unexpected treat, she not only secured larger gratuities but also forged strong connections that turned occasional patrons into loyal regulars.
