Message 5433 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.

It works.

The Hard Rock I worked for did this as well.  We do it for with our food 
runners.  The idea being that if one were cut early and there's nothing to 
divie up in the tip jar, then it doesn't suck for that person.  At least this 
way if they work two and a half hours they could still get a few bucks in 
their pocket from the shift's total tips. 

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"Those are my principles, and if you don't like them ...
well, I have others."  -Groucho Marx