Waiters and other restaurant staff: spill the beans

Opinion

Tips get split between all bar staff, bar backs etc. Group decision. We (owners/management) don't touch it.

Doc_N

Kim_kim wrote: »

Please don't be rude.
If you feel that way about NMW, do you tip the people in the supermarket when you shop?
The orderly in hospital who wheels you about?
The cleaner in facilities you use?

In what way was my comment rude? And the answer is of course no. Simply because none of those people have wages which are specifically structured in such a way that tips are an integral part.

Takeaway_Addict

xJOJOx wrote: »

ive worked in a nightclub for years, it has 4 different bars. Each one has their own tules on tips according to the bar staff. Sometimes we pool together, sometimes seperating. If someone wanted to keep their own then we would do so. I always did well as I always got to the well know tippers 'fast' and always wore a smile and a laughter/chat as much as I was able. My best friend who worked just as hard as me would be lucky to get £2 tips all night, although she was just as nice as me the customers just didn't respon to her the same!
Christmas and new years we would always pull tips together and then spilt with everyone on our bar and give the glass collectors a share too (none of the other bars did this) but we worked hand in hand with them and when you saw how super hard they wirked those nights it was only fair x

But the other 363 days it wasn't?

Kim_kim

Doc_N wrote: »

In what way was my comment rude? And the answer is of course no. Simply because none of those people have wages which are specifically structured in such a way that tips are an integral part.

You accused me of being plain mean.
My desire to see the archaic practice of tipping abolished in favour of decent wages has nothing to do with meanness.
I fully expect prices for food to rise to accommodate, it's not a desire to keep money for myself that I wish to see this old habit abolished.

Charlotte17

Kim_kim wrote: »

It will depend on the complexity of skills needed.
Someone in the savoy grill room will be much higher skilled than someone in a local greasy spoon cafe.

Skills would be the same you mean level of service - unless silver service and they could both be on NMW

Charlotte17

Kim_kim wrote: »

You accused me of being plain mean.
My desire to see the archaic practice of tipping abolished in favour of decent wages has nothing to do with meanness.
I fully expect prices for food to rise to accommodate, it's not a desire to keep money for myself that I wish to see this old habit abolished.

Maybe restaurants and bars should get rid of table service and get everyone ordering at a counter like they do at GBK - no tip needs to be left.

gloriouslyhappy

This ties in neatly with the previous week's thread:

MSE_Joanne wrote: »

I regularly eat at a local restaurant, which always adds a 12.5% service charge to the bill. Service is good so I haven't minded paying it. However, I recently discovered that about 80% of that money doesn't even go to the staff who serve me, the restaurant keeps it. How can I get around this? Should I refuse to pay the service charge from now on and give cash tips to the waiter/waitresses?

gloriouslyhappy wrote: »

I resent additional charges like this, after all, I'm not billed for the electricity for cooking, or the washing up, so why should a service charge be included? The whole tip thing is a minefield, my hairdresser informed me people tip her, so now I feel uncomfortable because I don't - I've already paid a fair deal for the service - and am planning to go elsewhere. I do tip cab drivers if they help with luggage or shopping or hold the door open, not otherwise. Businesses should charge a fair price - and pay a fair wage - and not add on extras!

https://forums.moneysavingexpert.com/discussion/comment/67579191#Comment_67579191

theoretica

My perfect system would be one where tips were not expected and everyone paid a fair wage, but there was a transparent way where customers could nominate whom they wanted a tip to go to - all staff, the server for extraordinary service, the cook for meeting special diet requirements or whoever.

Bettie

waiting staff shared the tips at the restaurant I worked at. The chefs were paid at a higher rate with as much beer as they wanted plus they left when the cooking was finished. washer ups also left on time with any late dishes finished by waiting staff who stayed till the last customer went home for no extra wage as we were paid by shift.

Kim_kim

Charlotte17 wrote: »

Skills would be the same you mean level of service - unless silver service and they could both be on NMW

No. The skills to be a waiter in the savoy are quite different to a greasy spoon