A2 RW Ch2 L1 · A Cashless World 💳🚫

1At first, it looks like any other restaurant: tables and chairs, food and drinks, servers and menus. It’s only when you are ready to pay that you notice the difference: no cash accepted—only cards and apps.

2For customers, eating at a cashless restaurant may seem like a piece of cake, but there are concerns. For one, people worry that a cashless policy discriminates against—or is unfair toward—the young and the poor. For example, what if a customer doesn’t have a credit card or a smartphone with the app? Most credit cards, for example, require users to be a certain age to get one—usually 18 or older. And smartphones are expensive, costing $350 or more, on average. In addition, some people, like the poor, don’t have bank accounts and use only cash. Lastly, some believe cashless policies will lead to higher prices. Credit card companies charge a fee to restaurants—about 2 percent of the purchase—every time a card is used. To cover that charge, many restaurants increase their prices.

3For restaurant owners, however, a cashless policy makes good business sense. First, it’s a time saver. For example, employees don’t have to make change, count and record the money, or take it to the bank. Instead they can focus on the customer. This is important to servers in the US, for example, because they earn at least 40 percent of their income from tips. Also, a cashless policy saves owners from worrying. They don’t have to think about crimes such as robbery and employee theft. Finally, it can save the restaurant money. For instance, there’s no need to buy a cash register, purchase a safe, or pay for security.

4As more and more restaurants try the cashless model, it’ll be interesting to see which side wins out. They say the customer is always right, but everyone knows that time is money and money talks.

1At first, it looks like any other restaurant: tables and chairs, food and drinks, servers and menus. It’s only when you are ready to pay that you notice the difference: no cash accepted—only cards and apps.

2For customers, eating at a cashless restaurant may seem like a piece of cake, but there are concerns. For one, people worry that a cashless policy discriminates against—or is unfair toward—the young and the poor. For example, what if a customer doesn’t have a credit card or a smartphone with the app? Most credit cards, for example, require users to be a certain age to get one—usually 18 or older. And smartphones are expensive, costing $350 or more, on average. In addition, some people, like the poor, don’t have bank accounts and use only cash. Lastly, some believe cashless policies will lead to higher prices. Credit card companies charge a fee to restaurants—about 2 percent of the purchase—every time a card is used. To cover that charge, many restaurants increase their prices.

3For restaurant owners, however, a cashless policy makes good business sense. First, it’s a time saver. For example, employees don’t have to make change, count and record the money, or take it to the bank. Instead they can focus on the customer. This is important to servers in the US, for example, because they earn at least 40 percent of their income from tips. Also, a cashless policy saves owners from worrying. They don’t have to think about crimes such as robbery and employee theft. Finally, it can save the restaurant money. For instance, there’s no need to buy a cash register, purchase a safe, or pay for security.

4As more and more restaurants try the cashless model, it’ll be interesting to see which side wins out. They say the customer is always right, but everyone knows that time is money and money talks.

1At first, it looks like any other restaurant: tables and chairs, food and drinks, servers and menus. It’s only when you are ready to pay that you notice the difference: no cash accepted—only cards and apps.

2For customers, eating at a cashless restaurant may seem like a piece of cake, but there are concerns. For one, people worry that a cashless policy discriminates against—or is unfair toward—the young and the poor. For example, what if a customer doesn’t have a credit card or a smartphone with the app? Most credit cards, for example, require users to be a certain age to get one—usually 18 or older. And smartphones are expensive, costing $350 or more, on average. In addition, some people, like the poor, don’t have bank accounts and use only cash. Lastly, some believe cashless policies will lead to higher prices. Credit card companies charge a fee to restaurants—about 2 percent of the purchase—every time a card is used. To cover that charge, many restaurants increase their prices.

3For restaurant owners, however, a cashless policy makes good business sense. First, it’s a time saver. For example, employees don’t have to make change, count and record the money, or take it to the bank. Instead they can focus on the customer. This is important to servers in the US, for example, because they earn at least 40 percent of their income from tips. Also, a cashless policy saves owners from worrying. They don’t have to think about crimes such as robbery and employee theft. Finally, it can save the restaurant money. For instance, there’s no need to buy a cash register, purchase a safe, or pay for security.

4As more and more restaurants try the cashless model, it’ll be interesting to see which side wins out. They say the customer is always right, but everyone knows that time is money and money talks.

1At first, it looks like any other restaurant: tables and chairs, food and drinks, servers and menus. It’s only when you are ready to pay that you notice the difference: no cash accepted—only cards and apps.

2For customers, eating at a cashless restaurant may seem like a piece of cake, but there are concerns. For one, people worry that a cashless policy discriminates against—or is unfair toward—the young and the poor. For example, what if a customer doesn’t have a credit card or a smartphone with the app? Most credit cards, for example, require users to be a certain age to get one—usually 18 or older. And smartphones are expensive, costing $350 or more, on average. In addition, some people, like the poor, don’t have bank accounts and use only cash. Lastly, some believe cashless policies will lead to higher prices. Credit card companies charge a fee to restaurants—about 2 percent of the purchase—every time a card is used. To cover that charge, many restaurants increase their prices.

3For restaurant owners, however, a cashless policy makes good business sense. First, it’s a time saver. For example, employees don’t have to make change, count and record the money, or take it to the bank. Instead they can focus on the customer. This is important to servers in the US, for example, because they earn at least 40 percent of their income from tips. Also, a cashless policy saves owners from worrying. They don’t have to think about crimes such as robbery and employee theft. Finally, it can save the restaurant money. For instance, there’s no need to buy a cash register, purchase a safe, or pay for security.

4As more and more restaurants try the cashless model, it’ll be interesting to see which side wins out. They say the customer is always right, but everyone knows that time is money and money talks.