Message 5430 of 22774 in Behind the Bar

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One of my bartending school grads just got a position as a tender for the soon 
to be open PF Changs in OKC.

They have a tipping policy I hadn't come across before; 
All tips are collected for the dinner shift (4pm - close). They are totaled up 
and based on the number of tenders that evening the total tips average out to 
so many dollars per hour. This "hourly rate" is then paid out at the end of 
the night based on how many hours you worked during that shift. So, if you 
came in at 4pm but they told you to leave early at say 6pm, you wouldn't get 
your tips till your next shift. But, your tips would be based on the entire 
shifts average.

Sounds like it could get complicated, but maybe my mind is just making it so. 
I've been studying for finals all week and my mind is kinda mush right now 
anyway.

Any else do this sort of tip out?

I normally see either keep your own tips or split them at the time you clock 
out.

-- 
Brian
Bartender, bartending instructor, videographer and graphic artist.
http://www.batescreativeservices.com

Q: "So, if I serve you a Cape Cod in a cocktail glass does that make it a 
Captini?"