Message 5530 of 22774 in Behind the Bar

Share on Facebook |  Save to del.icio.us

We used to do this too.  Except it was crap.  On Fridays we have 3 
tenders...the early gal is 4-11ish.  By the end of the nite she would milk the 
clock until the last minute and end up with more than us...the majority of our 
big tippers come in after 11 - restaurant folks - and we (the other 2 tenders) 
do most of the work between 11 and close.   She still was taking home decent 
$$$ and we were getting screwed.  Lately though, she's been splitting the 
bucket when she leaves.....which makes all 3 of us happy...


> 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.