💨 Abstract

The author shares her 17-year history of successfully obtaining freebies and upgrades by appealing to staff's sympathy and kindness. She started in 2008 after witnessing a restaurant give free champagne for a birthday. Since then, she has secured free desserts, drinks, room upgrades, and more by being polite, friendly, and strategic in her requests. She advises others to try asking for extras, follow their instincts, and accept smaller wins when upgrades aren't possible.

Courtesy: Emma Parsons-Reid