Eat at a different restaurant every night, have entertainment and be pampered.

If you received poor service at a restaurant, you may not stay; you definitely will not return and probably would not recommend it to others.Why would it be any different for your tenants?

Samantha, I see flyers in restaurants that I visit here in Dallas I don't think the restaurant charge anything to leave flyers at the counter.

Auto flooring, accounts receivable, advance commissions, auto repairs, Super Bowl annual coins( I actually loaned the guy $$ that owned all the dies for each Super Bowl annual coin), restaurants, and rehab companies.

Or maybe put them at local restaurants etc.

It is a little harder just to start asking people about who they know who might need to sell a house however if youre in line a subway opening a conversation with the phrase "Nice Purse" will drop the guard of most women and Can you believe this or that about sports and news for guys.ALL WAYS have business cards on your person and 2 set of purchase agreements in your car.Start mixing up your routine by visiting different restaurants and stores for those things you buy regularly.

Blaming it on Realtors is like blaming the restaurant raising its prices on the waiter.

I did work at a restaurant for 3 years prior to investing in real estate though.

Are there quality restaurants, shops, and boutiques in the neighborhood with plenty of desirable employers within reasonable commuting distance?

Testing a tracking and tweaking is the key to success in this business.Put out here what you have closed in the last year and the volume of letters sent and frequency.As Sharon says I believe in highly targeted and filtered marketing.Volume is the number one mistake you can make.Either your letter sucks and you send to everyone and get no calls or your letter is good and you get bombarded.You then develop a rep from then on of not handling your business.It's kind of like a new restaurant opening and having tons of people come in from the advertising and the restaurant becomes a circus with bad food and service and long waits.Smart restaurants do a small "soft open" with little advertising to wait on customers and see what main issues arise.Then when the big advertising and grand opening hits they still have problems but many have been ironed out and systems have been put in place.