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 Message 16641 of 22774 in Behind the Bar
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Subject: Re: 2% of gross sales
From: Cheryl Charming
Posted: Tue Oct 31. 2006, 21:08 UTC
Followup to: "Re: 1% of gross sales vs 10% of server tips"  by beans  (Tue Oct 31. 2006, 01:16 UTC)
I opened a place in Olympia, WA where the servers had to tip 2% of their total 
sales (food & drink). 

Now, this was a new place where we all agreed on these #'s from the beginning. 
The servers could either tip 10% of their alcohol sales or 2% of their food & 
alcohol sales. As you can imagine, many "what if" senarios were brought up, 
e.g. "What if the server has zero alcohol sales"? etc.

We decided that we would start with the 10% of alcohol sales, test it out for 
one month and then come to a conclusion.

The end result was a unanimous 2% of F&B sales.

Reasons:
The servers had to do extra paper work at the end of the shift to add up the 
wine, liquor, beer, soda, & juice totals stapled to an extra read-out. (They 
had to get their sodas and juices from the bartender too.) They grew tired of 
this.

The #'s proved to be a less tip out (slightly) by going the 2% route.

With a 2% tip all they had to do is look at their total, figure 2% then stick 
a reading and money in an envelope.


Also, we did not have only one bartender receiving that money. That money was 
split with the other bartenders just as the money made at the bar was split 
with the service bartender. The service bar was rotated for fairness. It was 
actually nice, because some days ya just don't feel like dealing with guests 
so it was a nice balance.


This is just my experience.

Cheryl

 

-- 
Cheryl Charming
http://www.misscharming.com 
cheryl[at]misscharming.com


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