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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
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 windword
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.
5 or 10 percent of bar sales!? That's outrageous!
Nope! 2 percent of bar sales and a per wine bottle fee, maybe $2.
Will you have your own customers too, bar stools or tables?
edit on 12-5-2013 by windword because: (no reason given)
Originally posted by Destinyone
reply to post by Hopechest
Why do you assume your wine knowledge is far superior to any of the staff. They have been working there long before you. You just started, you don't even know your staff yet.....
Des
I do like your per bottle fee however since it doesn't require a lot of work from myself however my wine knowledge far exceeds any of the servers so I'm sure I will be helping them sell good wines and they will ask a lot of questions of me.
Originally posted by windword
reply to post by Hopechest
I do like your per bottle fee however since it doesn't require a lot of work from myself however my wine knowledge far exceeds any of the servers so I'm sure I will be helping them sell good wines and they will ask a lot of questions of me.
You said that this was a "fairly high scale" restaurant. Am I to believe that they hire servers that don't know their wine, or don't train them about the wine that the restaurant offers? filet mignon
How awkward! The server recommends a a nice appetizer, a lovely grilled sea bass and filet mignon, but has to excuse themselves from the table to seek your help when a customer asks for a wine recommendation?
Also, having bar stools is better than bar tables. They are more "turn and burn" more social and if there's long wait often order appetizers at the bar. Bar stool also give you chance to get to know and smooze your customers, leaving you with the opportunity to get a tip even when the bar bill and appetizers are transferred to the server, obligating them to tip you on that, too.
Originally posted by windword
reply to post by bigfatfurrytexan
Can you clarify that please? Do you mean that the server should tip out 10 percent of their beverage sales to the bartender and then an additional 5 percent to the bar back, or that the servers should tip 10 percent to the bar and the bar tips the bar back from that?
Does the bar pour the sodas too, or is soda and icetea the responsibility of the server, including refills?
Even at 10 percent, do you think it fair that the server should walk with 5 percent in their pocket, eve less if they have to tip a busser, usually from the overall sales and usually a higher percentage that the bar receives?
What incentive does a server have to upsell bar drinks if it cost them money every time they make a sale and have no guarantee of being tipped themselves?
edit on 12-5-2013 by windword because: (no reason given)