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 Message 22193 of 22774 in Behind the Bar
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Subject: Re: new at bartending
From: beans
Posted: Sat Apr 3. 2010, 21:52 UTC
Followup to: "Re: new at bartending"  by frecklz31  (Sat Apr 3. 2010, 15:50 UTC)
> Steve, If it helps any, I get a base salary which honestly isn't 
> squat for all the inventory, miss fix-it and such, but I have been 
> able to keep bar shifts. So from there, I am still paid $6/hr, which 
> isnt much either but also bring home my tips which I won't share with 
> you lol


See, that is what I hate about cheap owners that don't want to pay for good 
help.

Making your management team tippable only leads to some form of (or complete) 
corruption.

It makes me insane to see on menus that chefs and wait staff equally share in 
tips too.  (It is the effing chef's job to cook, as if s/he'd make the meal 
better and not burn my fish/steak/chicken dinner????)  As if that is a way to 
defer their compensation they (owners) simply can't, or won't, provide.

You want me to manage?  Then pay me a manager's salary or else don't provide 
nor expect managerial sorts of performance or responsibilities.  I don't need 
to hang on to a measely hourly (which is less than the US min wage) and 
compete with my staff to increase sales/make better tips for my own pocket.  
It runs against all logic.


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


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