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Originally posted by bigfatfurrytexan
reply to post by windword
my servers have to be taught how to polish a fork because my town exports talent. 30 some odd years of horrible employment and economy in the region was not attractive. Especially when the available work is roughnecking. So all our best/brightest left town.
Like i said....you are making a lot of presumptions to judge the business I am operating. Just about every presumption you make is wrong. Including our average server age (in the 20's, but on the upper end due to the number of 40+ year olds we have).
The biggest mistake in what you just said was that I am rpping off anyone. I am the CFO. My salary is based on a contract.
My servers, however, came to this agreement with their bartenders. They are free to renegotiate it when they want. The implications are that the bartender may service them a little less. If we catch it, we stop it...but the notions of teamwork keep these agreements in place.
Now....enough with your judgemental, accusatory dialogue. It isn't "discussion", no matter how you try to paint it. Because you are wrongwrongwrong on just about everything you say. And I am honestly not going to tell you how you are wrong other than to say you are just making crap up based on your own experiences or imagination.
Originally posted by Hopechest
I'm leaning towards 5 or 10% of bar sales.
If they have 500 dollars in liquor sales I figure that would be a fair rate since I am producing the product. Yes they sell it and present it but I do the creation of it.
However, since the majority of our sales will probably be wine, all I do is pull the bottle for them so that rate may be a bit high.
Originally posted by Hopechest
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)
That's why I made this thread.
How about 5% of their bar sales?edit on 12-5-2013 by Hopechest because: (no reason given)
No. I have just told you to back off. I can justify everything I do. I just do not think it relevant (nor proper, as some of it would betray private planning with my peers).