Ryan,
Why not try something like a flat 5% of bar-beverage sales for each cocktail
waitress (including all alcoholic beverages, as well as, things like
cappucinos and such that the bartenders are responsible for)?
I've found that to be pretty fair in most places.
-D
> I am a bartender at a new Hotel in Madison WI and need a little
> advice. The hotel is having a problem trying to decide how to have
> coctail waitresses and room service tip out. I'm looking for
> percentages and maybe some examples of what other places have done.
> Thank you.