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Subject: Re: Banquet Bartending
From: Cheryl Charming
Posted: Wed Dec 14. 2011, 23:40 UTC
Followup to: "Re: Banquet Bartending"  by DonLouie  (Mon Dec 12. 2011, 17:44 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?


Yep, as you can see tips can calculated differently for banquets. What you 
describe is the norm. This is mainly determined on the way the host of the 
party has set it up.

Inventory of the liquor was always done before and after to determine how much 
was used. But there have been times where I've made hatch marks on a 
napkin...just depends on what's going on.

Tip: When you get the mac daddy banquet, like a big wedding, that has an open 
bar just pour doubles in tall glasses. Makes the line shorter and you are 
pouring double, therefore get tipped off the more you pour. The last one I did 
that way...back in 2004...my tipout was $700!!! Yeah, it may be a little 
sneaky, but honestly, it really did keep the wait time for people standing in 
line because they came back less often...less work for everyone concerning 
glassware, clean up, etc.


-- 
Cheers!
Cheryl Charming aka Miss Charming™
Miss Charming, Inc.
Current claim to fame is having the most published bar/cocktail books of 
anyone.

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