Message 8356 of 39188 in General Discussion

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> Whene the customer gets to his or her tabel and wants another 
> alcoholic beverage do you make them all for the waitstaff to bring 
> back to them if so it would be a good point to bring up to 
> management. That since you make all the drinks and the waitstaff gets 
> tipped on those drinks to have some sort of compensation for your 
> work.
> There are a few resturants that I know of where it is required to tip 
> the bar especially on weekends when a lot of alcohol is going out.

THAT'S NONSENSE!!

the bartender MUST be "Tipped Out" by the food servers....everytime!!.
Management must interviene on your behalf.  At the end of the shift make sure 
you know how much the food servers sold from the bar.  Do you use a POS system 
(computerized like "squirell") or the like? This will show you how much the 
servers have sold from the bar (drinks that you made) of which you are 
entitled to no less than 10%.  Example: server gets $200.00 worth of drinks 
from the bar...you get $20.00
Or, if they want to give you 15% of their tips.  Take it from me.  Most ALL 
foodservers and cocktail waitresses tip far BELOW what they should.  I know 
that there are a few that tip out fine (about 10 nationwide) but the majority 
must be FORCED under penalty of being written up or terminated to tip out 
fairly.  This probloem was solved at a my work.  At the end of the shift the 
servers were required to show me their server reports indicating the ammounts 
of bar items retrieved for the restaurant and I was the one who told them how 
much money they were to tip me out!!

Try asking management to help you out.

good luck,

LGM