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Don’t Nickel-and-Dime Your Small Business Customers

Smallbiz fees

When I started my first small business, my lawyer gave me some memorable advice. “Rhonda,” he counseled, “I’ve never had a client dispute a bill for professional services. People willingly pay thousands of dollars in hourly fees without complaint, but if I bill them $2 in mailing charges, they’ll get upset. It’s small items that alienate clients.”

He was right. We all hate being nickel-and-dimed. Surprisingly, you’re often more likely to lose a customer over a small extra charge than a big fee. When I worked as a consultant, I never charged clients for items such as photocopying, delivery services, or parking expenses. Those were routine additions to consulting fees, but I preferred to treat them as part of my cost of doing business, rather than potentially aggravating clients.

I rediscovered the annoyance of nickel-and-dime charges when I remodeled part of my home. While I originally gulped at the cost of a large job, once I made the decision, I didn’t have a problem writing the check. It’s the little fees that drove me crazy, like multiple delivery fees when the store makes one trip for three appliances.

As a small business vendor, you’re often far better off eating those charges yourself—or wrapping them in to the overall charge—rather than piling one small fee after another small fee after another.

When not to charge for extras:

This isn’t to say you should never add extra charges to a base price, just that it’s important to use judgment every time you add another line to your bill. Obviously, if there’s a major additional fee, discuss that with your customer before you incur the cost.

Here are some legitimate extras to add:

Remember, extra fees—usually encountered at the end of a transaction—often leave a customer with a sour taste. Is that the last impression you want to leave? Instead, try to make the last interaction with a customer the most pleasant. So go ahead and move that sofa for free.


Copyright, Rhonda Abrams, 2018

This article originally ran in USA Today on January 17, 2018

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