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 Message 22615 of 22774 in Behind the Bar
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Subject: Re: Banquet Bartending
From: DonLouie
Posted: Mon Dec 12. 2011, 17:44 UTC
Followup to: "Re: Banquet Bartending"  by Cheryl Charming  (Mon Dec 12. 2011, 00:17 UTC)
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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