Message 16667 of 22016 in Behind the Bar

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>    Question for you Vegastud.....I was just in vegas when I went out 
> to eat I noticed many places had someone who came and took your drink 
> order then a server took your order then a busser cleaned your 
> table....in other words all your server did is take the order for the 
> food......are you telling me he gets all the tip and does not have to 
> tip out the greet man or busser???? I may need to move out there and 
> make some real money :)

ok, after reading these posts and responses, i think i am misunderstood.  
moreover, maybe i am explaining the whole 'tip-out' delegation of tips by 
management topic wrongly.  let me reiterate my stance.

'tip-out' from employee to employee is prominant, an unwritten institution 
where ever i have worked.  i have worked in half dozen states.  more 
'mom-n-pop' joints than corporate (applebee's, chili's, marie calenders, 
etc...).  i found that corporate chains set 'tip-out' guidelines.  these 
guidelines set precedence on income and wages(refer to my previous post with 
links).  powers that be have passed legislation that affects the wage 
employers pay.  

i don't subscribe to this BS attitude of, "if you don't like it, go find 
another job", "suck it up and get over it".  the situation that i have; tips, 
benefits, wage, hours, vacation, vacation pay, paid lunch break, employer 
furnished meals, employer furnished uniforms, union protection and parking 
might be the best out of anyone on this forum.  i could be the first one to 
say, "if you don't like it, go somewhere else", but i don't.  that is a BS 
attitude.  i HAVE been the guy i described as the service bartender that will 
make, net adjusted, $3.00 an hour/$15-17 dollars a shift.  all after working 
my ass off for 8-10 hours pouring drinks.  i try to have empathy for people 
less fortunate.  i could go on and on, i am sure you all understand my 
feelings.

The typical vegas standard is a set of unwritten rules of 'tip-out'.  the food 
server you described will be the one that gets the tip.  then the server will 
probably tip the drink runner 10-20%, and the busser 10-20% of what the total 
in tips they made.  not food sales or liquor sales.  but what they made in 
tips.

a while back i worked with two bar backs from california.  they had the 
audacity to tell me i should tip them out a percentage of my bar sales.  this 
is how i explained how it works with my tip outs.

20% tip out for a standard barback, keeps the bar stocked and does his/her job.

10-20% tip out to a lazy barback.  you know the lazy ones people.

50% or half of what i make(a bartender's cut) goes to barbacks that can 
consistantly do the barback job and can help the front.  that doesn't pertain 
to a barback that helps the front and will not stock the back bar.

sorry for the long winded message.

atilano