tipping out bar, bus, expo policy question
Location: NH
Hi,
what is considered standard for tipping out bartenders, bussers, hostess, expo etc….
My restaurant (that I work at) has just now decided to implement a "standard" for tipping out at the end of a shift. Prior to this there was no set policy but servers did tip out. Like most places (I am assuming) the above positions are paid slightly above min wage or higher (regular min not server min).
They are considering - we tip out 2% of our "total" sales to the bartender - which equates to 10% of our tips assuming your getting all 20% tippers - then another 2% our our Total sales (another 10% of our tips) is distributed to the busser, exp ect…
Really need responses to this please!
say my sales where $500 and I made 20% I would have $100.00 in tips. 4% of my sales is $20.00 or 20% of my tips. Leaving me with now $80 take home. Oh and probably important to mention we DO NOT get our CC tips that day - they are paid out in our weekly pay check! Which means if I get all or mostly CC tips - I am paying out of pocket to the tip out pool and being taxed on money I didn’t really recieve.
Comments
What a better policy would be, and what my restaurant does, is 2% of the ALCOHOL sales to the bartender, and 2% of your FOOD sales to the busser, food runner, etc. You should raise this with your management, as its more fair to everyone all around.
The 4% is standard and it unfortunately sucks, but so do many things in restaurants 
CC tips on paychecks is bull crap and illeagl in most states due to the interest collected on this money in the owners accounts. 4% tip out however is standard in high end restaurants. I f you are only selling $500 on a good night then the share should be reduced. I am a retired GM from Darden and that was the standard