A guest has just had a lovely evening. They're warm, they're full, and they want to say thank you. You have about three seconds before that feeling turns into "I'll do it later", which really means never.
That isn't much time, and that's the point. A tip is an impulse, and impulses don't wait for forms.
The silent drop-off
Think of everything that can stand between "I want to tip" and "the tip is sent". Find the app. Download it. Create an account. Confirm the email. Type the amount. Find the card. Type sixteen digits.
Every step is a small question: do I still want to do this? Every question loses a few guests on the way. None of them complains. They just don't tip, and you never hear about it.
Nobody complains about a tip they never left. They just don't leave it.
What a 3-second tip looks like
Here is the whole journey, the way we built it:
- Scan the QR code on the table or the bill. There is nothing to install.
- Tap an amount. A few presets are already on the screen, or type your own.
- Pay with Apple Pay or Google Pay, or with a card if you prefer.
That's it. No account, no password, no email to confirm.
Small choices that remove taps
None of these is dramatic on its own. Together they are the difference between a tip and a shrug.
- Presets that are already on the screen, so the most common decision is a single tap.
- Apple Pay and Google Pay at the very top of the form. A guest with a wallet never types a card number.
- The page opens in the guest's own language, Bulgarian or English, without asking.
- A custom amount works with a comma or a dot, because that is how people really type.
- Stars and a kind word are optional. They are there for those who want them and never in the way of those who don't.
- When the venue allows it, a guest can choose who to thank. When they don't care, they can skip it.
What we deliberately left out
No sign-up. No "create an account to continue". No newsletter checkbox, no pop-up, no survey. The guest is there to thank someone, not to become our customer.
Every one of those things sounds reasonable in a meeting. In a restaurant at eleven at night, each one is a reason to put the phone back in the pocket.
Measure it, don't guess
You can't improve a tip page by arguing about it. So Bakshish counts, without any personal data, how many guests open a tip page and how many start tipping. That is a boring number, and it is exactly the one that tells you whether your page is working.
You can also test it yourself, for free, tonight.
What to do this week
- Scan your own QR code, from the table, with a stopwatch. If it takes longer than ten seconds, a guest will not do it at the end of a long evening.
- Count the taps between the scan and "paid". Every tap above five is a question you are asking your guests.
- Look at where the code is. It should be where eyes already go: on the bill, on the table, next to the card terminal. Not on the wall by the toilets.
Speed isn't a feature of a tip. It is the tip.
Want to feel it? Try the demo on our home page and time yourself.