Are you tipping out your managers ?
When I was a manager …the only time I got any tip outs was after me covering shifts for bartenders who felt I was paid more then them and that I only deserved a percentage of the nights takings…what the bartenders failed to realize is me being behind the bar for the whole night meant I would still be there for f#&*ing hours after everyone else went home..My shifts would be 12 to 14 hours long…and was a shift pay…when broken down the pay was under 8 dollars an hour…The bartenders were making an average of 15 to 20 an hour…
I bitched on the occassion…finally showed them my pay check..and all of the sudden …if I worked the whole shift behind the bar…I was FINALLY given an even cut…but I had to show them how poorly paid I was before they understood…
However, HAVING to tip out a manager who is NOT doing the same amount of work as you is BULLSHIT!
Comments
I am a manager. I do not take tips from my crew. I work harder, longer hours. I get paid more per hour than the crew does. I also get to pick what shifts I want, get to serve the real money making banquets, get to cover my shifts when I want a day off and basically get to act like a princess. I have a lot of stress related solely to my job. I also miss out on a lot of things with my kid. I do want to thank everyone who spoke out about Morton’s and the tip skimming. I think it makes the industry a better place when the sleazy things owners do is brought out to the public’s attention.
As a Manager, I never , ever took tips from the staff.
EXCEPT when I covered for a missing staff member. At first, the staff got upset, until I explained to them that I not only came earlier to set up the restaurant and do all my managerial duties, I also ended up running the food, or tending the bar while doing everything else, and in the end, had to stay longer because I could not start any of my closing work until I was done covering the shift.
And even then, I usually did not take full points, because I felt bad for them…
My staff usually makes double my salary, I work longer hours (I choose to be a manager, no one is forcing me, I am not complaining) but I do feel sometimes that staff doesn’t make the difference between a manager that covers a shift, and a manager that does nothing but simply help himself from the tip pool.
ok i work at a restaurant where tip sharing is automatically added to the money that we give back to the restaurant at the end of our shift. If a restaurant is supposed to allow you to decide how much you tip out to everyone how can this “pre-decision” for you be legal? It makes me so upset because I only get paid 2.20 an hour and yet I have to give back my tips to employees that the restaurant should be paying and not me. For example, today I made 21 dollars in tips. My tip share that i owed back to the restaurant was 5 dollars, then i had to tip 2 dollars to the food runner. Not only did I do all of this, but thats on top of having to bust my own table that i had ( I had a huge 20 person table) and i had t drop off my own food. If I am doing all the work, why do i have to give back almost 35 percent of my tips!! How can this be legal?!
I work at a place where the manager is also a ‘bartender’. This means she bartends when she feels like it; otherwise, she sits on her behind and drinks vodka until she gets WASTED…no disrespect to good, hard-working managers, but being a manager is about the prestige of the title and the advancement opportunities, not about money. A manager is expected to wear many different hats in this industry; helping the team is EXPECTED, and I feel UNDER NO CIRCUMSTANCES should they take gratuities!
it is the managers responsibility to make sure when an employee cannot fufil his or her duties that those responsibilities get accomplished…wether by delegating or having to do it themselves.
laws surrounding tip pools are always ambiguos. everybody always seems to know what is and isn’t legal yet can never agree on anything.
i’ve worked in environments where i would have two managers on staff getting full cuts from the tip pool. this was specifically because the restaurant owner did not want to pay them a salary and as a result i found myself having to generate four hundred dollars a night in tips just to take home one hundred.
the owner was also cheating the irs and very vehemently hated paying his staff. it came to a point where he fell three weeks behind paying me and it took me around six weeks to finally get the money he owed me after i left his restaurant.
sleazy, wrong and illegal this restaurant has been sued for these practices and lost yet the owner still does this to his staff.
now i also worked in another restaurant where the managers were in on the tip pool…but it didnt bother me one bit. both managers on duty got to share a three point cut from the tip pool (waiters got ten, runners got 8, bussers got 6, the bar got 4 to share amongst themselves and the managers got 3 to share amongsgt themselves). these guys were great…they knew what they were doing and never had any problem providing wine service, maiter d’ services, running and bussing food when slammed. it was fair.
so all in all giving up what amounts to about ten bucks out of my nightly cut for happy managers who work hard…not a prob.
rip me off out of several hundred bucks a week and i am going to hate you for life…and i’m not going to be shy about it.
what i don’t get are the employees who feel ashamed for sticking up for themselves in these situations. in the first scenario i worked with a waitress who would just break down and cry every week because of this…and yet years later she is still there owed lots of money and watching her bosses take her tips while crying and scraping by. when i gave my notice that i was moving on and would be needing my back pay i was treated with an attitude like i just insulted the don of mafia and that i was the one with the problem.
normally i say management should be kept out of the tip pool…but in examples like the second case…well sometimes its good to put something out if you get something good back.
Tipping has gotten ridiculous at our restaurant. the owner makes us tip out people who are not even working AND we have to do their job. He doesn’t scheudle food expeditors, hostess and bartenders. Which we have to do and we have to tip them because he can’t give them hours pay them wages and doesn’t want them to leave. The other night the bartender got to stay home and got $70 in tips for doing nothing
I worked at a restaurant the charged the customer who are having a private party for everything. the room, the table cloths, cutting the cake the customer purchase elsewhere. and then charged the $1.00 per guest.
at the end.
The total bill they put 20% on, then took 2% off of it say it to cover the costs.
then the server/s who worked the party had to tips out with what was left.
1% to the food runner 2.5% to bus, percent to the bar pending on what they had left,
Here the hard part. they staff the party to the number of guest that were planned to come.. But when its 100 on the books and 5 severs are put on. and only 45 to 65 show… most place charge to what the set number the party was set-up for. Not what shows up. When a server planning on waiting on 20 guest and only get 10/12 your F—ed…
And the server’s had to clearn (Tables/carpets/ serving area to pictures on the wall) and reset up the room. spotless….. not the bus boys not there cleaning crew the servers.