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Originally posted by windword
reply to post by Hopechest
In that case, shouldn't the restaurant that hired be paying you for that knowledge? Your knowledge shouldn't be a burden from the server's pocket.
They have no guarantee of receiving a tip at all, especially if they're as inexperienced as you say, but you are guaranteed a portion of their sales, from their pocket! Keep it affordable and reasonable, otherwise, they won't go to you and your bar sales will drop, if it costs them too much money.
Originally posted by Hopechest
reply to post by bigfatfurrytexan
Yes and people will tip on the total bill which is why a server would upsell. Parties of 6 or more have an automatic gratuitity of 18% but even so, with good service I don't see why anyone wouldn't tip.
The average dinner bill, without alchohol, should run about 100-150 per person at this establishment so add in alcohol and it hopefully goes to 250-300 per person depending on how well the server upsells. A great beginning drink, a bottle of wine for dinner, and an aperitif and that is easily possible.
This is my dilemna, considering my bar is basically doubling the guest check amount I am struggling with how much I should be paid for that service.
The FLSA states that tip pooling is allowed as long as no employees tips are reduced by more than 15%.
Originally posted by Destinyone
I have a valid question. If, as you claim to be hired as the new lead bartender. One would assume you've help such a position at a high end establishment before. Shouldn't you already know the protocol on bar/staff tipping?
The other thing I want to add...your attitude will need some slight adjustments in order to get along with your staff. Going in with the, I know more than you mind set...well..it's not the best one. jmoho...
Des
Servers only need to tip out their bussers and the bartender. Looking at the overall picture of a dinner for two that a server handles we will probably see a check of 400.00.
Servers only need to tip out their bussers and the bartender. Looking at the overall picture of a dinner for two that a server handles we will probably see a check of 400.00. Considering almost half of that should be bar related items and their tip would be...oh say....60.00.....how much of that should I be entitled to.
Originally posted by windword
reply to post by Hopechest
Servers only need to tip out their bussers and the bartender. Looking at the overall picture of a dinner for two that a server handles we will probably see a check of 400.00.
Considering the prices, a dinner for two at $400, one would think that this restaurant would hire qualified and experienced servers.
EDIT:
Servers only need to tip out their bussers and the bartender. Looking at the overall picture of a dinner for two that a server handles we will probably see a check of 400.00. Considering almost half of that should be bar related items and their tip would be...oh say....60.00.....how much of that should I be entitled to.
Your asking them for 30 percent of their tip! That's too high, in my opinion.edit on 12-5-2013 by windword because: (no reason given)
while most of what you say is not wrong, it is based on a lot of assumptions. For example, what if the market is smaller, and there just isn't the breadth of experience? Wine is not something that comes overnight to people, and often isn't easily learned.
My place is like that. We literally had to train servers how to properly polish a glass and fork.
No need to take jabs at me here. The shop i run opened on New Years Eve. We are in a market that has no other restaurant above 2 stars. Never has been one. we are on the front edge of a huge surge of busness in the area (partially supported by our rather large operations that are rather resort like).
Our employee base is about 25,000 people. None of them have ever worked in a place with any real standards of service.
You are not understanding something. Not sure what.... ....i am sitting down to eat with my wife. The server comes up, takes my order, then makes a recommended wine pairing. This is the point where they will sell that $110 bottle of Alpha Omega to go with your $90 bone in ribeye. When I get my check, I look at the cost. I then calc the 15-20% tip based on total cost. That is what I tip. The server now will have the food and beverage costs separted and a 10% "tip out" from the beverage costs will be given to the bartender. They will likely also give a 5% of the food costs to the server assistent/busser.