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  • FIRST POST
    • freelancepuddle
    • By freelancepuddle 2nd Dec 17, 5:57 PM
    • 70Posts
    • 7Thanks
    freelancepuddle
    4 weekly payroll cut off?
    • #1
    • 2nd Dec 17, 5:57 PM
    4 weekly payroll cut off? 2nd Dec 17 at 5:57 PM
    I need some advice about a bar job I am working to make ends meet. Unfortunately I received my first pay check this month - and half of it is missing. I asked my manager and he said that the final week on a 4 week payroll isn't considered, so I will get that at the end of this month/next month. Is this accurate?
    Last edited by freelancepuddle; 02-12-2017 at 10:17 PM.
Page 1
    • ScorpiondeRooftrouser
    • By ScorpiondeRooftrouser 2nd Dec 17, 6:10 PM
    • 2,530 Posts
    • 4,039 Thanks
    ScorpiondeRooftrouser
    • #2
    • 2nd Dec 17, 6:10 PM
    • #2
    • 2nd Dec 17, 6:10 PM
    I've never actually worked in such an environment but I have heard it reported that it is fairly common. Isn't that why it goes into a pot? if it was all for you you could just pocket it.
    • ohreally
    • By ohreally 2nd Dec 17, 6:17 PM
    • 6,611 Posts
    • 5,104 Thanks
    ohreally
    • #3
    • 2nd Dec 17, 6:17 PM
    • #3
    • 2nd Dec 17, 6:17 PM
    I suspect the chefs haven!!!8217;t taken any tips but have (rightly) been included in the cut. Do you grudge them a share?
    • Takeaway_Addict
    • By Takeaway_Addict 2nd Dec 17, 6:50 PM
    • 5,794 Posts
    • 6,682 Thanks
    Takeaway_Addict
    • #4
    • 2nd Dec 17, 6:50 PM
    • #4
    • 2nd Dec 17, 6:50 PM
    I need some advice about a bar job I am working to make ends meet. Unfortunately I received my first pay check this month - and half of it is missing. I asked my manager and he said that the final week on a 4 week payroll isn't considered, so I will get that at the end of this month/next month. Is this accurate?

    On top of this I made 6 worth of tips last night, stuck it in the pot, and ended up getting 60p. I was shocked and asked why, and the manager told me everyone behind the bar and all the chefs get a cut of our bar tips. I've never heard of chefs taking the bar staff's tips, is this bogus or common?
    Originally posted by freelancepuddle
    So are you serving them air or something?
    Don't trust a forum for advice. Get proper paid advice. Any advice given should always be checked
    • paddedjohn
    • By paddedjohn 2nd Dec 17, 7:46 PM
    • 7,139 Posts
    • 7,789 Thanks
    paddedjohn
    • #5
    • 2nd Dec 17, 7:46 PM
    • #5
    • 2nd Dec 17, 7:46 PM
    How much of a cut of the tips have you relieved prior to last nights? Does everyone throw the tip money in the pot?
    Be Alert..........Britain needs lerts.
    • Sarastro
    • By Sarastro 2nd Dec 17, 8:18 PM
    • 393 Posts
    • 338 Thanks
    Sarastro
    • #6
    • 2nd Dec 17, 8:18 PM
    • #6
    • 2nd Dec 17, 8:18 PM
    There will have to be a cut off date for the payroll so that they can calculate it and make the payments before pay day; that's standard so not unusual that the pay period isn't the same as the calendar month.

    I think it's also pretty standard that tips are pooled and shared out amongst all employees on the basis that everyone who worked there contributed to providing the positive experience which generated the tip. Seems fair to me.
    • ReadingTim
    • By ReadingTim 4th Dec 17, 2:13 PM
    • 2,660 Posts
    • 3,800 Thanks
    ReadingTim
    • #7
    • 4th Dec 17, 2:13 PM
    • #7
    • 4th Dec 17, 2:13 PM
    I think it's also pretty standard that tips are pooled and shared out amongst all employees on the basis that everyone who worked there contributed to providing the positive experience which generated the tip. Seems fair to me.
    Originally posted by Sarastro
    It's a system called a 'tronc', and yes, ensures that all staff, not just the waiting staff, get a share of the tips.

    Another way of thinking about it is that if someone else makes 6 of tips, you get 60p.
    • TELLIT01
    • By TELLIT01 4th Dec 17, 2:40 PM
    • 4,887 Posts
    • 5,220 Thanks
    TELLIT01
    • #8
    • 4th Dec 17, 2:40 PM
    • #8
    • 4th Dec 17, 2:40 PM
    Kitchen staff put at least as much effort into getting the food to the customer as do the front of house staff. It might legitimately be argued that the cooking staff actually contribute more. It's certainly fair, and common, for all staff to share in the tips.
    • getmore4less
    • By getmore4less 4th Dec 17, 3:21 PM
    • 32,035 Posts
    • 19,222 Thanks
    getmore4less
    • #9
    • 4th Dec 17, 3:21 PM
    • #9
    • 4th Dec 17, 3:21 PM
    There are 2 parts to pay the pay period and the pay day

    you need to know both.

    It is not uncommon for pay day to be after the end of the pay period in environments where work schedules and hours are very variable.
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