Message 5482 of 22774 in Behind the Bar

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Another great thing about tending, lots of different atmospheres and lots of 
different policies.

I have worked for many kinds of clubs. If I was working in a restaurant then I 
agree I would want complete tip share. But in the actual night clubs I have 
worked, virtually none of them did tip share. Your tips were your tips. 
Consistantly two tenders not working 20 feet from each other would have 
completely different tips (ex. $80 vs. $200). You could switch their posts and 
the tips would still be the same. This is how I like it. A couple of times we 
would get people that wanted tip share, within a week or two they would move 
on if they couldn't get their own tips up to where they wanted them. This is 
one of the first questions I ask when applying for a tender or management 
position. I know alot of tenders prefer equal tip share, but not this tender. 
And don't give me that "team" BS. I've worked for many companies for my day 
jobs (not tending related) and they promoted a team concept too. But the 
marketing assistant still didn't make as much as the assistant with senority, 
the manager or the director - but they were still a team.

> This is the proper and fair method of splitting tips. Divawoman above 
> said she would not want to split her tips... this is not fair. When 
> you work behind a bar you work as a team. You split your tips, big or 
> small, your partner does as well. Think about it this way, what if 
> you are working with a bartender who pours his drinks heavy and you 
> are using the normal 1.5oz pour... people will just keep going  back 
> to him... and tipping him. You get shafted for doing the same job.
> 
> Coop


-- 
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?"