Text 3590, 50 rader
Skriven 2008-03-09 12:16:30 av Carol Shenkenberger (9591.cooks)
     Kommentar till en text av Glen Jamieson (8475.cooks)
Ärende: PAGKAIN  80215        2/3
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 >  LL> How is it fair?  A good waitress receives a very nice tip, but is
 >  LL> forced to share that tip with a lousy waitress.  Shouldn't the best
 >  LL> waitresses be allowed to keep their own tips?  Management could
 >  LL> easily afford to pay dishwashers and other kitchen staff a higher
 >  LL> salary, rather than force good waitresses to share tips.
 > 
 > The kitchen staff are the more important group, as they make the food,
 > while the others only deliver it.  If you have a particular request for
 > a variation from a standard dish or sauce, they have to do it to your
 > satisfaction, so they would deserve a greater reward than the waiter.
 > When sharing the tips at the end of the evening, a poor contribution by
 > a lousy waiter is an indication of unsatisfactory performance.  The
 > restaurant supervisor, with the backing of the other staff, then
 > investigates why, and takes appropriate action (up-grade or fire).

Mostly in the USA, the waiters/waitresses do not share tips with one another,
but a share of what they get goes to the kitchen/buss staff.  This means the
cooks know who 'made the most' (or shared the most) and can lead to problems.
 That waitress might get better service, leading to the others having to wait
longer for order fills.

In the best run places, the waitresses give the money to the matre'd who then
splits it out.  This keeps the kitchen folks happy with all the wait-staff.
In all but the busiest of places, there are prime areas where one makes more
just due to the seating.  New ones start at the less prime spots and only get
a few of the better tables.

If you have only the back corner by the door to the kitchen (often considered
bad seating) your tips tend to suffer though it's not the waitresses fault
for being assigned that set.  The cook however, will not know they have the
less lucrative tables and if they only know 'so and so doesnt give a good
share' they may short their orders in favor of the perceieved 'better' (gives
them more money) wait staff.  See the downward spiral?

Here's another fillup.  The minimum 2.13$ an hour expected to be made up in
tips?  Doesnt always work and does NOT account for the portion the waitstaff
is to 'share over'.  You can just hit bare minimum, then have to give over
10% and the employer does not make that up to you.  You pay taxes on it too.

Waiting tables can be very lucrative in a place with meals of 15$ or more,
but tends to be far less so at a pizza place with a 3.99$ special and a
50cent Tea.  You tend to get the leftover change only from many, sometimes
that plus 1$.  You'd need 5 tables per hour leaving a tip to make minimum
wage...  The cook however, will normally be making 11$ or more per hour
pre-tip even in a place like that.

             xxcarol
--- SBBSecho 2.12-Win32
 * Origin: Shenks Express (1:275/100)