To Pool or not to Pool

As you said , there is a good argument on both sides , If you have been at your job for a long time where you are the fastest and the most knowledgeable you naturally make the most tips in that place , I would think you would hate the idea of pooling with the new guys and the lazy slow ones .On the other hand if you have just started a new job and you are not banging the hostess or the manager it would probably be hard for you to get the most money if its a none pool system so clearly you would be happy with an equal share of the tips . as for who should get a share and who shouldnt I think barstaff , servers , bussers and runners are the only ones who should share the pool BOH ,the so called maitr d , and managers should butt off .that is the law anyway.

I waited on the table, the table tipped me, it’s my tip and it’s my responsiblity to tip out the people who help me…bussers, bartenders and backwaiters(although, who needs a backwaiter if you’ve got good bussers). BUT, chefs and managers are salaried w/benefits(if they’re not,they should move on) and it’s completely out of line for them to expect a cut of the tips and they should be ashamed of themselves! It’s also against the law, because you know they would never declare those tips. It’s true, cooks don’t make enough for how hard they work, but they make more an hour than waiters and if they want tips they should move to the FOH.

Sections should be split up evenly, but new waiters know they have to work their way up to the best shifts. There should be a percentage guideline(based on their total sales, not their tips) that servers have to follow for tipping out. If they don’t, the people they’re tipping should call them out on it or report them to management. Likewise, if the person you have to tip out sucks, report them to the higher ups. If you have good managers that actually work the floor, they’ll know. F@#k it, we’re all there for the same reason. It all comes down to mutual respect.

I can imagine that some places have food and drinks , so just take the value of the food and drinks off the bill, now collect the tip on delivering plates and glasses and there you go. tips are based on servers performance yet calculated based on the bill,[ FOOD AND DRINKS] nobody can make that kinda money with very little experience and/or training unless they strip. oregon is one of four states that don’t allow businesses to deduct hourly pay after adding tips to maintain hourly wages cap established when hired. For example your hired to serve for 8 an hour your cap is 12, if you make more in tips, no hourly wage from business [ most simple explanation i could think of ]WE ARE ALL SPOILED ….

Oregon law fails to address tips and tip pools and, therefore, BOLI does not enforce any standards regarding tips. While the U.S. Department of Labor (DOL) establishes regulations regarding tips based on the federal Fair Labor Standards Act (FLSA), the DOL and the courts interpret the law differently. Recent cases within the United States District Court for the District of Oregon have held that the FLSA does not regulate tips if the employer does not claim a tip credit (and Oregon prohibits employers taking a tip credit). Employers are also free to make the tip pooling arrangements they dictate a condition of employment. As a result, even though the Department of Labor regulations grant restaurant workers control over their tips, those workers cannot currently assert those rights in Oregon courts.

Are the cooks and dishwashers going to come to court when I served someone one drink, but it was enough for them to get a DUI. There is more responsibility and liability with servers and bartenders, that is why we get the tips!