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 Message 22487 of 22774 in Behind the Bar
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Subject: Re: Should the hourly wage a barback makes affect their tip out?
From: Chris Milligan
Posted: Mon Mar 28. 2011, 13:40 UTC
Followup to: "Re: Should the hourly wage a barback makes affect their tip out?"  by Dan the Melon Man  (Sun Mar 27. 2011, 23:36 UTC)
> > If you tip less in overproiced place than a dive bar, and the hourly  
> > 
> > wage is considered when tipping, do you then tip waiters more than 
> > 
> > bartenders?  bartenders more than the head bartender?  Bartender more 
> > 
> > than the bar owner who syill actively works behind the bar?
> 
> In my culture, tips are a sign of appreciation for outstanding 
> service, not a tax loophole or an excuse for cheap-ass employers to 
> underpay staff.
> Bartenders and wait staff are already paid the fair wage that they 
> negotiated in their employment contract. So your question doesn't 
> really come up on a daily basis for us. 
> But yes, in a more tip-heavy environment, I'm less likely to tip a 
> working owner than his underpaid workers.
> In practice, No, it's unlikely I'd tip a head bartender less, as for 
> me tipping is primarily based on performance, and the head 'tender is 
> often the one more likely to just be doing a better job.
> 
> Given that we don't have the compulsory minimum tip thing happening, 
> service gets rewarded on its own merits - but only in relation to 
> expectations and venue prices.
> 
> If we get basic service in a good bar with average prices, that meets 
> expectations, the worker is already being paid a fair wage, and no 
> tipping is expected.
> 
> If we get high-class service in a high-class place that is already 
> charging a lot, I know that the drink price already reflects the 
> professional wages being paid.
> A high-class place would have the really blow me out of the water 
> with service beyond the expectations set by their already-high prices 
> to earn extra. If they are charging $12 for a drink I can get at 
> another bar for $8 (assuming the same quality) then they* are already 
> getting a 50% service charge on it. Do something that's worth more 
> than a 50% tip, and you'll get it.
> 
> 
> If I get above-average service in a cheap dive, that exceeds my 
> expectations, and I know the worker may not be as highly paid, so 
> tips are earned there.
> 
> .dan.
> 
> * I am aware that 'they' is ambiguous, but that's a longer 
> discussion.

Tax loopholes and cheap employers aside, I can think of so many reasons that a 
tip driven service industry is flawed. Inconsistent income being one: and the 
inclination of servers and bartenders to over-serve for fear of losing a tip.

I am curious what is the wage paid to bartenders where you are Dan

-- 
Chris 

www.santafebarman.com
http://blogs.forbes.com/chrismilligan/
http://www.facebook.com/profile.php?id=1298351116


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