A British bistro adopts the Feel free to give approach of paying guests for meals, that is, after customers enjoy wine, crab fillet, salmon and other delicacies, they decide to pay the bill by themselves  Most customers check out with a fair or generous attitude, and the actual amount is 20% higher than the original price of the drinks and dishes  The tavern owner has four other taverns, and the weekly profit of these four taverns is 5% less than that of the Feel free to give tavern
The boss therefore believes that the Feel free to give marketing strategy is very successful
Customers often don't know the actual prices of drinks and dishes, and don't know how much to pay