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