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Discussion Overview
This thread centers around experiences and opinions related to handling checks at Pampered Chef shows, particularly focusing on the challenges of post-dated checks and the responsibilities of hosts and consultants in these situations.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant, identifying as a consultant, shares a personal experience of dealing with a bounced check and the resulting misunderstandings with a host and guest.
- Another participant notes that the lack of a post-date on the check means the consultant may not be at fault for the situation.
- Several users mention their strategies for handling post-dated checks, including confirming dates and amounts with guests to avoid issues.
- One participant describes a method of having guests write checks to the host, who then pays the consultant, to mitigate risks associated with bounced checks.
- Another participant expresses a preference for not allowing post-dated checks due to potential confusion, while acknowledging that sometimes it is necessary.
- One participant recounts their experience of allowing teachers to post-date checks, emphasizing the importance of understanding and communication with guests.
- Another participant discusses their strict policy of requiring credit or debit card payments for outside orders to avoid issues with checks.
- One participant expresses discomfort with the idea of hosts collecting money for consultants, viewing it as unprofessional and risky.
- Another participant shares a strategy for managing bounced checks by ensuring that checks from guests are smaller amounts than a single check from the host.
Areas of Agreement / Disagreement
Views differ on the appropriateness of having hosts collect payments and the handling of post-dated checks. Some participants agree on the need for clear communication, while others express differing opinions on the best practices for managing payments.
Contextual Notes
Participants share personal experiences and strategies based on their individual situations, highlighting the varied approaches to handling financial transactions at shows.
Who May Find This Useful
Consultants looking for insights into managing payment issues and experiences related to handling checks at shows may find this discussion relevant.
- 503
Jenni32874 said:
At the show, a mother and daughter wanted to combine their orders, which were written out on separate receipts. Both of them put down a payment method. One was credit card, the other ended up being a debit card. When they talked to me about combining the orders, I dont remember them saying whose card they wanted to order on, but they wanted them both put on one card, so I did. Well, it ended up being a debit card, and the girl got charged about $30 from her bank for insufficient funds. She was mad, and I could not prove that it was not my mistake, so I agreed to pay the fee. I made enough on that show to cover it, luckily.
My main question is, am I or is she going to be charged a fee from Pampered Chef. If so, how much is it going to be?
Pampered Chef does not charge them a fee (or you) if their bank charged them insufficient funds on their debit card. If they try to pay with a CREDIT card and it is declined, they will contact you, in order for you to contact the guest for an additional form of payment. Often, I've gotten the 3-digit number off the back of the card from the guest, and accounting can push it through. Other times, it's simply been a declined card. Regardless, you are not charged, nor is the guest.
Exception: If YOU pay for the show (or partial payment of a show) on your Pampered Chef Debit card, and you don't have the funds in the bank...after two times, you will be suspended from using that form of payment for shows for one month. Refer to your "Recipe For Success" Book for further info.
Checks: I have had three bad checks given to me. I always charge $12.50 service fee. I am a business. Other businesses charge a fee, I charge a fee. Some banks will charge you if you deposit an Insufficient funds check from a customer. Fortunately, mine does not. But again, I have to take additional time to contact the customer for another form of payment. I have to cover their $ until they pay me. I will charge the $12.50 for my time.
- 286
I too have each customer write the check to me. I would much rather have a personal check bounce for one order than the host's check bounce for the entire order. Not only would that be embarrassing for the host, but it may cause some tension between you and her, and that's just bad for business. I want my host to feel as happy as she can after the show, and promote more bookings for me. I don't want her to feel embarrassed or hassled, and turn it into a negative experience. The easier on the host, the better.
It's not tact that I'm worried about, it's just business. I also tell the host (for outside orders) to write their drivers license number on the check. If there is ever a problem, I can turn to that for assistance.
Anyway, that's my opinion. Plus, in some silly way, I think it keeps my name in front of my guests again when they balance their checkbook. They think "who was Rebecca Bilyeu? Oh, the Pampered Chef lady", and maybe they'll call for something they need. I don't know, just an extra thought...
- 158
I really do see and understand everyone's point in having individual checks written to you...I guess since I have really not done shows with complete strangers (meaning, people who have booked through a show and not somebody I met on the street).. I haven't had a problem with the host writing the check.. maybe as my business expands I will change my policy.
- 286
I know it seems that it would be easy for the host, but think about the hosts who may need a little extra cash on a certain day, and "oh!", I have some cash from my Pampered Chef orders. Or maybe they deposit the check, but spend the money in the account before you have time to cash it. My director had a host who spent all the money given to her for the show, and she couldn't pay for the orders. She had to call the HO and tell them what happened. The Home Office honored the orders, and if I remember correctly, they took the Host issue into their own hands, legally. My director called each guest and let them know why there was such a delay. I can't imagine doing that to my friends and family, but some people are like that! You just never know!
- 158
- 17
Just another POV.
-Becky
Frequently Asked Questions
What are common mistakes made in direct sales, particularly with Pampered Chef?
Common mistakes in direct sales include not fully understanding the product line, failing to engage with customers effectively, neglecting follow-ups, and not utilizing social media for promotion. For Pampered Chef, specific errors might involve not demonstrating products properly or overlooking the importance of hosting cooking shows to showcase the items.
How can I learn from my mistakes in direct sales?
Learning from mistakes involves reflecting on what went wrong, seeking feedback from peers or mentors, and analyzing customer interactions. Keeping a journal of experiences can also help identify patterns in mistakes, allowing you to adjust your strategies and improve your sales techniques over time.
Is it normal to make mistakes when starting with Pampered Chef?
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What strategies can I implement to minimize mistakes in my Pampered Chef business?
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How can I turn a mistake into a learning opportunity in direct sales?
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