The Webtender
Forum and Chat

 Message 10494 of 22774 in Behind the Bar
 Share on Facebook |  Save to del.icio.us  
Subject: Re: first time restaurant owners
From: Stardust
Posted: Sat Jan 21. 2006, 01:56 UTC
Followup to: "first time restaurant owners"  by Cask  (Fri Jan 20. 2006, 05:11 UTC)
> I work at a new restaurant and the owners are brand new to the 
> industry, which makes for a lot of annoyances.  For instance, so far 
> the tips from servers to bar have been given to the owners, they 
> divide it up and give it to the bartenders a couple days later.  
> We're switching to a system where the servers will tip out tenders 
> directly each night.  She keeps trying to tell me it's better not to 
> do it this way because the servers are bad at math and will 
> unwittingly short me and I'm like, well I'll take my chances.  Plus, 
> I told her I think I'll get a larger tip out because people are 
> tipping me directly and want to show their appreciation, etc. because 
> servers make more than tenders where i work and I'm busting ass to 
> make their drinks.  I shouldn't have told her this.  
>   So.. she's sitting at the bar talking to a couple servers about 
> this "new" direct tip out system and says in front of me "well, he 
> thinks you're going to tip him out more if you do it directly."  I 
> was like, give me a freaking break, could you be any less 
> professional about making me look like an ass because I want my money 
> that night?  It was just really rude, I thought, and the tip of the 
> iceberg with how unknowing the owners are about the service industry 
> and how things are run.  Maybe I'm making a mountain out of a mole 
> hill, but I work hard for not a whole lot of money while managerial 
> duties are snuck into my work I want no part of.  I feel like I'm 
> calming an infant sometimes, kissing ass because the boss doesn't 
> know how to handle things professionally without getting nasty.  I 
> know the example I gave is small, but it's mostly other stuff, mostly 
> attitude and the tone of certain conversations that have irritated 
> me.  I credit it to lack of experience on their part.
>   anyway, just needed to vent
> 
> breathe....exhale...pour...smile :)  
>   

  I just had to post a reply to this -- having been a waitress for several 
years and now tending bar.  I always tipped out the bar 10% or more of my 
alcohol sales, but that's just me.  
  However, managers and owners handling tips in any situation opens up a can 
of worms from a legal standpoint, so most owners generally don't want to have 
anything to do with it.  Usually it's the head waitress or floor captain who 
does it, because the law does specifically address the issue of owners and 
'non-tipped' employees handling tips.    
   I'm so sick of owners and managers constantly attempting, and many times 
succeeding in controlling tips.  I live in NH where state law strictly forbids 
this, thank God.
  One more thing, the statement about servers being bad with math.  It's been 
my experience that servers actually tend to be real good with numbers and math 
'cause we were always figuring out percentages, etc.  Sorry, but I have to 
stand up for the server on this one.  
-- 
Star


 Current thread (5 messages):
 Message options:
 

Talk about drinks and bartending in The Webtender Forum.
Ask your questions, chat or share your best tricks with other visitors.

Home · Drink Recipes · Bookstore · Barstore · Handbook · Web Index · Feedback

Copyright © The Webtender.
About | Disclaimer | Privacy policy