The Webtender
Forum and Chat

 Message 22442 of 22774 in Behind the Bar
 Share on Facebook |  Save to del.icio.us  
Subject: Re: Aloha POS
From: beans
Posted: Fri Feb 11. 2011, 22:06 UTC
Followup to: "Re: Aloha POS"  by Tone Love  (Fri Feb 11. 2011, 07:35 UTC)
> The needs of the business do not warrent having 3 staff members.  
> 
> For a little background, in the past, we had a bartender and a "DJ" 
> which played the music and acted as barback, and bouncer and a 
> cocktail on busy nights.   The owener decided to cut the pay of the 
> DJ and call them a 2nd bartender.  The bartenders now split tips 
> 50/50 instead of the DJ getting a 20% tip out.   The owner also 
> decided to put a waitress on every night even though it is slow.  
> Because of the size and business of the bar it is unnecessary to have 
> two bartenders and a cocktail waitress.  
> 
> There is a LOT of competition for tips due to the overstaffing.  This 
> does cause some resentment in the bartenders on "why do we have a 
> waitress".  The cocktail tips the barstaff out 10% of her tips.  We 
> are trying to find a way to make sure everyone is happy and there is 
> no bickering over who served what and who gets the tips.  Right now 
> we write tab sheets and all drinks are marked as either bar or wait 
> drinks.


Been there.  Owners are a funny bunch with their ideas that sometimes do not 
work!

So, in short, yes the same tab can be accessed by all working and split off as 
to what who pours or serves.  The downside is:  that guest will have 1, 2 or 
possibly 3 different checks to pay out and then figure what they wish to tip 
on each.  (read:  therefore the possibility of jeopardising the tip earning 
potential by aggravating/inconveniencing the guest and may end up leaving a 
lump sum only to be divided by whatever rules you wish to implore)

A possibility to solve that is make sure all on duty are aware of their own 
split of the tab and recombine all split checks back to the original single 
check.  This equals more time and additional steps.  Then you still have the 
issue of dividing that tip up accordingly, at the moment the transaction is 
completed.  Again, more time and steps.  At this point I'd stay on a Tec 
register and forget the expense of Aloha POS and back to the old system of a 
hash mark, hand written on a piece of paper tab system delineating who served 
what and the old portioning division of the whole tip with the total cocktails 
served.  (very wordy I'm afraid but there simply isn't any other way to be 
thorough in what I'm explaining)

Consider this to simplify:  the cocktailer is a cash and carry buisness.  No 
tabs.  The only tabs are at the bar.  The only guests the cocktailer serves 
are at tables.  (If a guest moves from the bar, they pay up and start a new 
tab at their table with the cocktailer -- a la Saturday night wait for a table 
at a resto).

Lastly, again reconsider splitting equally for the couple of hours a 
cocktailer is on duty.  Who is really going to quibble over a few bucks of tip 
money?  Now this is my sole opinion, so please don't take offense:  If I need 
to scrap over a difference of $20 at a tip out, then I need to find a new gig. 
 ;0)

My apologies if this is a non-answer sort of answer.  Good luck.


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


 Current thread (5 messages):
 Message options:
 

Buy shakers, bartending videos, bar tools and supplies in
The Webtender's BarStore.

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

Copyright © The Webtender.
About | Disclaimer | Privacy policy