Poster's Story Title:   BLT STEAK Name Of Establishment:   BLT Location:   106 EAST 57 ST Story:   I have worked at many restaurants where you are required to tip out management/host staff but none quite like BLT Steak. It seems impossible (but it's true) that all servers are making close to $800-$1000 a night, yet only walking with $250 after the tipout (this is before the taxes and they put it on a paycheck). You tip out around $800 a shift to the management team. It is 6 points for captains, 4 points for managers and back waiters - 5 points for runners and the coffee guy is making about $180 a shift. You're also tipping out a "polisher" who does nothing but polish glasses all night. But, essentially, 1 waiter's station (all tips) are entirely dedicated to tipping out the managers. Also, be forwarned that this place is obsessed with the VIP factor - they sit down at the shift meeting and tell you who all the VIP's are that evening and there are at least 30. Most are friends of the owner or chef, but the managers freak out when any of them are sat - and we're not talking about celebrities, we're talking dermatologists who've been to the restaurant twice. Also, no overtime whatsoever - you're belittled for even asking about the 5 or so extra hours you worked because "it's only a few bucks". Busy restaurant, great food - but complain and you're told to "stop acting like a girl". Response Story:   Servers need to be aware that team members need to be compensated for their support, including polishers who shine stemware and silverware. UNDER NO CIRCUMSTANCE SHOULD A MANAGER BE PART OF YOUR POOL. REPORT THIS TO THE DEPARTMENT OF LABOR - DIVISION OF LABOR STANDERDS AND MENTION THE LACK OF OVERTIME PAY.