

Im just curious how they structured banquet "tips" at your location.
At one of the places I work, the party/banquet would be charged a gratuity
which included food and alcohol. Then the bartender would get a percentage of
that gratuity.
At another place I worked, I would get only a percentage of alcohol sales for
the party.
At my current place, its a "tip pool". The party is charged a gratuity and
the bartender portion gets a percentage. ALL the gratuities for the parties
for the WEEK are added in this tip pool. Then the bartender percentage is
divided by ALL of the bartenders that worked that week based on the HOURS
worked.
To me, sometimes its worth it....sometimes its not. You can work a busy party
and after the "division", it wasnt worth it. But on the other hand, you could
have worked a party that made only sodas, and you did "pretty good" on tips
for the work you did.
Also....How did you keep track of the items you sold. (our place is NOT using
a POS) and just tallies drinks based on category.
What methods do you guys have? How does the management calculate consumption
at your parties?
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