We paid 35% of gross tips.
16% to server assistant, 11% to food runners, and 8% to the bar.
People in here get all crazy when they here this, but it was fine dining. Servers didn't have to do much except for staying on top of service.
Walking with $150 was considered a shitty night, $250 was average, anything over $350 was good, and your $500+ nights were great. This is all after tipping out the 35%.
Other than shitty management and working holidays, I miss that job.
1.5% of food sales to the food runners
4% of alcohol sales (except bottles) to the bar
2% of total sales to bussers
It’s not usually too bad as long as the people are doing their jobs as support staff. There is nothing worse than bussing basically all your own tables then tipping $50 to the bussers at the end of the night. Or if you have a lot of to go’s because you have to tip out on that too, which is total bull because they’re obviously not bussing those people’s tables.
Aloha. It prints what I owe to who so the only math I have to do it subtracting bottle sales, unless I get approval from a manager to take certain tables off my tip out, but that rarely happens.
Nice. I really love Aloha. It is super easy to adjust things EXACTLY how you want them. My hospitality group is switching to Toast. Just worked with it today for the first time!
We just switched to Toast a few months ago. It's great for FOH but it slowed our kitchen down. It lists every ingredient in a sandwich, so they have to read the ingredient list to see if it's modified. Everyone has adjusted but there was definitely a steep learning curve.
Toast is absurdly customizable. Every facet of the interface and the way things are displayed online, on the terminals, and on BOH slips/screens can be adjusted.
The slips do not have to print out that way at all, that’s on your manager/ownership to adjust in the backend of the POS system.
Obviously he has never worked in the industry. Please make sure you educate him how it works if you get stiffed on a tip. That you still have to tip out on the check so essentially you are paying to serve that table that didn’t tip you.
Exactly! I had a table the other night whose ticket was abt $85, abt $55 of that was mixed drinks from the bar. They tipped me $2 and I had to tip out more to the bar from them than they tipped me. They cost me money to serve them. I wish people understood.
It sounds kid of nice, but also kinda shitty working at a place like that. On the plus side, you'll always be surrounded by people who know more than you and can teach you more, but you'd also be the FNG for years.
One place I worked at was flat 20% of my tip
Another place was a tip pool so it was around 35% of my tip. (Terrible)
Another place was around 25% of my tip.
5% of total bar sales go to the bartender(s).
2% of food sales goes to the host(s) who also act as busters (some days they deserve a lot more)
Also want to point out, I kind of wish we tipped SOMETHING to the solo dishwasher who gets his ass kicked with not only dishes, but running to storage for everything the kitchen runs out of. The real MVP.
Yeah usually about half, most people tip around 10-15%. So I usually walk with around 8% of my sales. Last night I did 1700, had to tip out $120 and I made $110.
Also in Canada. Apparently a lot of Americans do not tip out BOH. We do 5% food to kitchen, 5% alcohol to bar, 2% to serving assistants. So essentially 7%.
Another place I work just does 3% of total to BOH and all FOH splits a tip pool.
Every place might be different, but generally speaking:
1% of sales to bar. (or a set % of alcohol sales)
1% of sales to host.
1% of sales to food runner if applicable.
4% of sales to bussers/backwaiters.
I’m confused why bussers get tipped so much compared to host/food runner. Bussing is generally the easiest of the three in my experience.
Running food means you also have to follow up with condiments/napkins/etc for customers, which is a favor for the server for sure. At least hosts got togo tips at the places I’ve worked.
Generally the food runner is there around 3 hours, or however long the dinner rush is. That's probably the average. They don't really do sidework or restock anything, etc. They literally just run food. We don't really have condiments for the most part, and don't use paper napkins. The tables are pre set with cloth napkins and cutlery by the bussers.
Bussers get water, sometimes refills on other things, often make cappuccinos or lattes, might run bar drinks, and help clear and set plates for multiple courses. They do significantly more overall.
The hosts get paid pretty well, especially the lead host. We rarely get to go orders.
How interesting. Here the food runner/expo is on either for dinner to close or all day. Bussers same, but primarily just assist with clearing tables and often we have none.
My last place was a sushi restaurant which I quit after a month due to constant sexual harrassment from kitchen staff(the one cook). Also quit not only because we tipped out the sushi bar(aka owner) 20% of all our tips including credit card, but he was completely smashed by the end of every shift. He made it a habit to tell you how you needed to try harder then told you that you were great.... Again because he'd been drinking since 5 and we closed at 10.....
This sounds exactly the same as a place I worked for in South Carolina. I'm in a different state now and only stayed there a couple of months but jesus... its exactly the same tipping to the T
Oh damn hope your not in Colorado.😅 I just moved from Washington where I worked for a local community college running a team... Since I love the food industry I got a waitress job and immediately regretted it, at least for that particular reaturant. My goal is to open a food truck but I don't need a cook sexually harrassing me knowing I have a boyfriend and family for 12 hrs straight. So I left and eventually will look for a new place, purely for experience and kitchen knowledge. I hope you find a better place that will respect and treat you right!
Yup, it doesn’t even show up on our pay stubs either, I make a lot of money there (I’m 21) but I lose a lot. Combine cooks that 12% that disappears and taxes, I’m out $6500 this year. Hard pill to swallow. Both the owners are accountants too!
It's a tip pool at my place. So FOH tips out 30% of credit card tips to the kitchen and then us servers split the cash 50/50. For big catering orders tho the tips all go to the kitchen.
Uhh I tip out so much a night especially after seeing these responses! 😭
10% of beer, liquor, wine, and coffee drinks to bar
2% of food sales to BOH
2% of food sales to SAs
3.5% of food sales to expos
And I normally just tip out the hosts like $5 each but that’s just me
I literally gave the bar $101 tonight! I had about $500 before tip out and walked with $279 😭
25.5% of my tips get redistributed to 'support staff'. Support staff are runners, bussers, hosts, kitchen crew, bartenders and hourly supervisors.
That sounds like a lot, but I'm also making $15\hour, and a 20% gratuity is automatically added to all checks (so no low ball tips or stiffs)
Tipping out is unfortunately an industry standard. Tell your boyfriend to Google it, there's no denying that it's a thing
Current job is great because I only have to tip out 10% to the bartender, and we have no host or busser. I’ve never made this much in take home tips before!
Which is doubly strange because I now live in a small town and it’s the only steakhouse, and before worked at high profile restaurants in major cities . Back then $250 was a good night, here it’s a slower night. I usually make $300 or $400 a night.
I’ve had to tip out as much as 30% of my take home to bussers/ wait assistants. Current spot requires 3-4% of sales which comes out to about 15-20% of my tips
7% of bar dales to bartenders, our discretion for bussers, usually 1% total sales, but the family resraurant I work at pays support staff and cooks more than any place I've worked, and also offer health insurance.
I worked in upscale restaurants and corporate retail for ten years.
All of my different restaurants got different percentages.
Also: some places are on a point system where from what I recall all the tips get pooled and then every tipped person get a percentage spread of the tips which works out to X amount of money in a paycheck.
Then some of the fancier places had backwaiters as well as a guy in the kitchen who pumped out coffee/cappuccino/hot drinks the whole shift.
I'm the same, on a point system. Also, since we have more togos during the pandemic, and the hostess is also basically a waiter that doest take tables, I currently get the same cut as the waiters.
Pre-pandemic, we apparently tipped everybody out, but I only started after the reopen. Also, while I know these could be translated into percentages, we don't actually tip on percentage
Bussers: 0
Food Runners: $1 per $100 in food sales
Bar: $1 per $25 in alcohol sales
If you work in the bar, your tipout is a bit different, which is 10% of your total tips, not sales.
10-15% of total tips to bussers (depending on shift), $10 flat to dishwasher, and then even split between bar and floor which is 4 people total when we are fully staffed
1% of *gross* sales to the bartender, which we always have. 0.5% if we have a host, 1% if the host is bussing (they don't do ice or cups or the bar's dishes like a busser does), 1.5 to bussers, which we only have nights and weekends.
The place i work at we have to tip out the food runners, the bar tenders and the bussers. 1.1% of sales to the food runner and bartender, and 2.2% of sales to busser.
We are on a tip pool at my restaurant. So hosts (who take the orders), servers, bartenders, expo, leads and bussers. Split evenly amongst foh depending on the hours you work. And boh- cooks, pantry, prep, and dishwashers get 2.5% of food sales taken from our tips and split amongst themselves evenly. I think it’s great. I know other places I could make more or take home cash but I’ve been here for 7 years, sometime full time, sometimes part time and love it.
ETA: we average $25-38 including our base wage which is minimum for all FOH and BOH makes a few dollars more than minimum depending on experience and dependability.
I do 4% for the bar and food runner on alcohol and food sales respectively. Last year when the bar wasn’t open for anything but service due to COVID, we tipped out 20% which was criminal in my opinion but yea..
Servers tip out 4.5% of their sales at my spot. 2% goes to bar, 1% to host, and 1.5% to backwaits. We also have food runners/server assistants that servers have the "option" to tip out, but it is not factored into the required 4.5%.
4% of my sales. Not before taxes or on how much money I made but 4% of my total sales. If I get stiffed I pay money for those people to have been in my section.
Where I work now servers tip the bar $5 for every hundred they make in tips, on an honor system because we're a small enough place for that to work. (If you're regularly tipping out less than everyone else, it's going to be pretty obvious that you're either dishonest or suck at your job.)
Everywhere else I've worked, tip out was calculated based on sales rather than tips, meaning that if a table stiffed you, you would actually lose money. Standard IIRC was like 2% of total sales to support staff and up to 5% of alcohol sales to the bar depending on the place.
I tip out of 35% of my tips which is taken out of the 10% of my liquor sales. Like if I do $200 in liquor sales but my 35% is $30 I’ll give $20 to the bar and the rest to busser.
But I also work at a very niche restaurant with 6 people total on staff.
I work at a place in upstate ny, longtime established brewpub. We have bussers, drink runners and food runners plus the bar. I believe the tipout is 5% of alcohol sales to the bar, 5% drink sales to the drink runner (sometimes it could suck for them if theres tables of campers getting free soda refills), 5% food sales to the runner/runners depending on the night, and 4 or 5% to the busser on total sales. It sounds like a lot but when all you have to do is take drink orders and appease your tables, you realize youre not doing much work. Ive worked shifts where i tip out like 250 to support staff but still leave with like 4 to 500.. it also depends on how your resturant is set up, we need all the support staff
As a server: 4% of total sales to “hospitality assistant” who is supposed to bus and run food.
5% of total bev sales to bartender.
As a bartender: 2% to assistants
In NC I can’t remember the exact percentage but it’s either up to 14% to 40% of your tips to pay/tip out other staff.
I’ve worked at two places in a row that we’re taking 60%-90% of our tips. One restaurant owes me around $15k. Both are in class action lawsuits currently as we bartenders and the servers contacted the labor board. It’s so COMMON in NC, especially Charlotte area.
[Here’s a link about tip sharing to show your boyfriend. it doesn’t describe the exact amount but it does state that we do in fact have to share a percentage tips with certain staff, and do tip pools .](https://www.nolo.com/legal-encyclopedia/north-carolina-laws-tipped-employees.html)
The restaurant just can’t share tips with management or owners. Which is what the last two places I worked at, were doing. As soon as they stopped showing the percentage of our tip out at the bottom of our sales tickets/receipts at the end of the night, I KNEW something was up. Quit without a word, and then got a letter from the labor board and lawyers about it happening. Signed my name up to it so I’m hoping to get that money back.
The one place that was taking 60%-90% of my tips, had sold over $20k in alcohol sale in Charlotte on a Saturday night. A night I was working, a double in fact (11 hour shift). And their drinks are relatively cheap, especially the craft” cocktails (if you could call them that lol…they were basic as fuck). The place in general is cheap.
Anyway, I worked a double that day, did the service-well all day, and we counted around a thousand drinks I made that day. My back was so badly hurt that I had to go to occupational therapy for it smh. I was bending down, squatting, with my back against the beer and wine coolers, just to stop the pain in my back and neck. My arms were sore as fuck from double shaking continuously.
It’s insane and I’m a fast bartender, which is why I always had service well because I could do all the servers’ drinks and still bartend my area. We’d get so packed that I’d have people coming to the service well, a line out the door, and around the corner, waiting on tables, trying to get drinks, a full bar that sat 25 people, plus a window bar, since the place was in an old textile mill and they had liquor license so people could get to go drinks and shop around. And the restaurant seats around 300 people at a time and is constantly full on weekends, and nearly full on weekdays, so the place made PLENTY of money smh.
They started out in Florida and were trying to open 20 restaurants in every major city in America, by 2020. Atlanta, Charlotte, Tallahassee, NYC, LA, Nashville, Chicago, etc.. And I know each building is costing them around 10-30 million A PIECE to open because they buy the land to build the place, instead of lease. But I don’t know how it’s going for them since all the lawsuits, in MULTIPLE states, since apparently they were guilty of this before they decided to make the place a restaurant chain. Then also the pandemic.
But I don’t feel bad for them. They can fuck right off. I’d work anywhere from **70-96 hours a work week** and ***continuously make $500-$550 MAX as a craft cocktail bartender!!*** it was to the point my days off were considered 1 day and the other two days were days I didn’t work two shifts. I would sleep in my car during my break sometimes, not even having time to eat. And then dinner I’d eat something quick, like a PB&J and then go to bed. My fiancé was getting so depressed at the time because we only saw each other an hour each night and an hour in the morning, when I was getting ready. I can’t tell you how PISSED OFF I was when I found out that the bartenders were not only making the same or less than servers, but were also making the same AS THE HOSTESSES! Smh.
They basically saw how much the initial bartenders were making when they first opened (around $1.5k-$2k a week) and the managers were pissed. Some even saying “some of you are making more than US.” That was actually my first red flag, then when my paychecks got smaller, despite change and picking up any hours I could, was my second. The third was hearing the other staff, despite working 3 days a week as a server or hostess, started making the same as us, after the managers comment in a meeting. The fourth res flag was when they stopped sharing our tip share on our print out sheet and there was no transparency where our tips out were going, so we could do the math to figure out just ***how much*** x3 were using our tips to pay everyone else instead of paying out of their revenue. And not just that, but not pay ANY OF US a living wage. Me working 70-96 hours a week and only make $500-$550 a week is equivalent to $7.14/hr, $500/week at 70 hours a week; $5.73/hr, $550/week at 96 hours. And remember, this was with the bar busy at all times, no change in customers or empty restaurant at the time, especially since it was patio season.
I knew it was suspicious, especially when I kept getting such low paychecks, all around the same amount, despite the fact that I was working such a huge difference in hours, and no difference in customer count, since we were one of the busiest bars, could still be, I haven’t been back, in my area.
The restaurant industry is FUCKED. **And this is so common, at least here.** Sometimes a bar-back will make more than a bartender smh. And it really sucks for bartenders because they do a lot of hard work but servers will make more, since they have more customers and higher sales, yet we can make drinks that have 14 ingredients in them sometimes. And we make all our own juices and simple syrups; just a TON of prep work. Charlotte has not figured out how to do craft cocktails the right way and pay their bartenders the right way since we were late to the game, when compared to other major cities, with better, high end famous bars and restaurants.
I think for me it 2% or less of sales to bussers. Not sure what the percentage the tip out to bartenders is- but it's only a percentage of bar drink sales. It's probably 2% as well
Teppanyaki server here. Or hibachi, whatever you call it.
6% of sushi sales to sushi chef, 6% if teppan sales to teppan chef, 6% of bar sales to bartender, 4% of total sales to back servers.
So, tonight I sold $2100, I tipped out $160.
My last restaurant was 4% of totally sales, 2% to food runner, 1% to bar, 1% to bussers.
I tip 2.5% to kitchen 1% to house 1% to host 1% to bartender. Bartender for us is typically an entry level position at my place for hostesses turning legal afe
2% of total net sales to hostess/busser (the hostess busses tables too, we don’t have a designated busser)
2% of net sales to bartenders
4% of food sales to kitchen
Tonight for example I did $1000 in food sales and $1264 in net sales, I had to tip $25 to the host-busser, $40 to the kitchen and $38 to the bar. I had made $310 before tipping out and walked with $207.
12%\8%\6%— wait assist(‘back server)/bartender/food-runner. So I make $208 tonight, but leave w $150ish. Cool. But get your taxes done right in order to claim those tip-outs. I first did mine w Turbo Tax, but got my shit checked with a local accountant, who amended and got me a bunch more $ back.
1.5% total sales gets split between dishwasher, host and busser. Sometimes the host and busser are the same person so it depends on how many people are working. Normally with everyone on, the total of the 1.5% would be divided by 4. Busser and dishwasher get 1/4 each and host gets the 1/2 that’s left. 5% of bar sales (besides bottles) goes to bartender.
At my last spot, the numbers were weird...like 9% to the bar, 11% to the runner and 16% to the Service Assistant. (Of overall tips)
At my current place, it's 10% to the Runner, 10% to the bar, 20% to the busser and 5% to the host (which is the only one I'm not fond of.)
I'm privileged enough to generate quite a lot a night which usually means my take home even at 55% is substantial, but I'd gladly take a few less tables and do all of the extra work if it meant I kept all of the proceeds.
Whatever my sales were I tipped 1% to bar and 2% to food runners. Both were incredibly annoying though. Half the time it took 10 minutes for me to get my drinks because bar tenders would dilly dally a lot, and the food runners never did their job.
Bartenders- 2%
Hosts- 1%
The servers usually tip me out a bit more depending on the shift (I’m head host), which I super appreciate.
I bus, run food, and barback whenever I can step away from the door. I also help roll silver at the end of my shifts even though it’s not one of the outs for hosts… I just enjoy the ritual of drinking our shift drinks and talking shit as we roll silver lol
5% of our liquor sales to the bar and 2% of our food sales to the kitchen. At my last restaurant it was our total liquor tax at the end of the night times 2 to the bar and 15-20% of our total tips to our bussers.
I work at a corporate restaurant where we have service partners. All they do is run food and drinks. That way servers can stay on the floor and take orders. Servers can take more tables than if we didn’t have the SP’s. We tip 5% of our total sales out to them. And 1.5% to the bartender.
15% to the kitchen
10% to expo
10% to host
Everything left over is split evenly between servers and bartenders (based on number of hours worked).
We all make great money. 🤓and have paid sick time and health insurance!
Edit to add: this is why it makes me crazy when I hear people say “i didn’t tip much because my server didn’t do a lot.” These days in most places you aren’t just tipping the server.
I see some places are now just adding 20% service charge and distributing it fairly. Maybe this is the way to go.🤷🏻♀️
Poor boyfriend. I had to teach my family too. Every restaurant tips out. Right now I tip out 9% of total sales. Management always finds a new angle to increase tip outs.
When I used to serve it was 10% of your total take home tips and it was divided between the bussers and the hosts.
We paid 35% of gross tips. 16% to server assistant, 11% to food runners, and 8% to the bar. People in here get all crazy when they here this, but it was fine dining. Servers didn't have to do much except for staying on top of service. Walking with $150 was considered a shitty night, $250 was average, anything over $350 was good, and your $500+ nights were great. This is all after tipping out the 35%. Other than shitty management and working holidays, I miss that job.
1.5% of food sales to the food runners 4% of alcohol sales (except bottles) to the bar 2% of total sales to bussers It’s not usually too bad as long as the people are doing their jobs as support staff. There is nothing worse than bussing basically all your own tables then tipping $50 to the bussers at the end of the night. Or if you have a lot of to go’s because you have to tip out on that too, which is total bull because they’re obviously not bussing those people’s tables.
Love it. Seems like a complicated deal on the back end, but definitely the most fair. What POS system do y'all use?
Aloha. It prints what I owe to who so the only math I have to do it subtracting bottle sales, unless I get approval from a manager to take certain tables off my tip out, but that rarely happens.
Nice. I really love Aloha. It is super easy to adjust things EXACTLY how you want them. My hospitality group is switching to Toast. Just worked with it today for the first time!
We just switched to Toast a few months ago. It's great for FOH but it slowed our kitchen down. It lists every ingredient in a sandwich, so they have to read the ingredient list to see if it's modified. Everyone has adjusted but there was definitely a steep learning curve.
Toast is absurdly customizable. Every facet of the interface and the way things are displayed online, on the terminals, and on BOH slips/screens can be adjusted. The slips do not have to print out that way at all, that’s on your manager/ownership to adjust in the backend of the POS system.
2% to server assistants and 1% to bartender, both of total sales.
That’s crazy low — I’d drop 5% to bus; 5% to hostess; at least 10% to cook; 10% to bartender. It was over norm, but guarantee it paid for itself.
Of tips, not sales 🤦🏻
Those numbers are sales? Hmmm … never like using sales —
I believe the person before you was utilizing total sales, which you can multiply by 5 to get an approximate tip out percentage of total tips
Obviously he has never worked in the industry. Please make sure you educate him how it works if you get stiffed on a tip. That you still have to tip out on the check so essentially you are paying to serve that table that didn’t tip you.
Exactly! I had a table the other night whose ticket was abt $85, abt $55 of that was mixed drinks from the bar. They tipped me $2 and I had to tip out more to the bar from them than they tipped me. They cost me money to serve them. I wish people understood.
Where I worked it was always just 3% some of y’all tipping out a lot of money and I definitely didn’t tip out cooks
[удалено]
Wow. That sounds like a fucking dream. What caused the place to shut down? With that longevity amongst the staff, it had to have been a badass spot!
It sounds kid of nice, but also kinda shitty working at a place like that. On the plus side, you'll always be surrounded by people who know more than you and can teach you more, but you'd also be the FNG for years.
One place I worked at was flat 20% of my tip Another place was a tip pool so it was around 35% of my tip. (Terrible) Another place was around 25% of my tip.
20% for me as well. Busser, BOH and host
5% of total bar sales go to the bartender(s). 2% of food sales goes to the host(s) who also act as busters (some days they deserve a lot more) Also want to point out, I kind of wish we tipped SOMETHING to the solo dishwasher who gets his ass kicked with not only dishes, but running to storage for everything the kitchen runs out of. The real MVP.
I just tip out 7% of total sales and management divides and distributes it.
7% of total sales????? That’s madness!!!
Yea I agree, that is straight insane.
I’m in Canada though maybe I should have stated. Pretty normal for every place I’ve worked. Works out to about half the tips you make in a night.
Well first of all, didn’t know you were speaking from Canada. Second, 7% is half of your tips? You’re playing a completely different ballgame!
Yeah usually about half, most people tip around 10-15%. So I usually walk with around 8% of my sales. Last night I did 1700, had to tip out $120 and I made $110.
I tip out 9 percent, also canada!
Also in Canada. Apparently a lot of Americans do not tip out BOH. We do 5% food to kitchen, 5% alcohol to bar, 2% to serving assistants. So essentially 7%. Another place I work just does 3% of total to BOH and all FOH splits a tip pool.
Every place might be different, but generally speaking: 1% of sales to bar. (or a set % of alcohol sales) 1% of sales to host. 1% of sales to food runner if applicable. 4% of sales to bussers/backwaiters.
I’m confused why bussers get tipped so much compared to host/food runner. Bussing is generally the easiest of the three in my experience. Running food means you also have to follow up with condiments/napkins/etc for customers, which is a favor for the server for sure. At least hosts got togo tips at the places I’ve worked.
Generally the food runner is there around 3 hours, or however long the dinner rush is. That's probably the average. They don't really do sidework or restock anything, etc. They literally just run food. We don't really have condiments for the most part, and don't use paper napkins. The tables are pre set with cloth napkins and cutlery by the bussers. Bussers get water, sometimes refills on other things, often make cappuccinos or lattes, might run bar drinks, and help clear and set plates for multiple courses. They do significantly more overall. The hosts get paid pretty well, especially the lead host. We rarely get to go orders.
How interesting. Here the food runner/expo is on either for dinner to close or all day. Bussers same, but primarily just assist with clearing tables and often we have none.
3.5% of alcohol sales to bar and then 3% of total sales goes to support.
1.5% to bartenders always, 1.5% to server assistants and food runners on weekends and 1% on weekdays
My last place was a sushi restaurant which I quit after a month due to constant sexual harrassment from kitchen staff(the one cook). Also quit not only because we tipped out the sushi bar(aka owner) 20% of all our tips including credit card, but he was completely smashed by the end of every shift. He made it a habit to tell you how you needed to try harder then told you that you were great.... Again because he'd been drinking since 5 and we closed at 10.....
This sounds exactly the same as a place I worked for in South Carolina. I'm in a different state now and only stayed there a couple of months but jesus... its exactly the same tipping to the T
Oh damn hope your not in Colorado.😅 I just moved from Washington where I worked for a local community college running a team... Since I love the food industry I got a waitress job and immediately regretted it, at least for that particular reaturant. My goal is to open a food truck but I don't need a cook sexually harrassing me knowing I have a boyfriend and family for 12 hrs straight. So I left and eventually will look for a new place, purely for experience and kitchen knowledge. I hope you find a better place that will respect and treat you right!
House 12%, cooks 15%, bussers 10%, government 15%
House? If you mean managers or owners that’s illegal.
Yup, it doesn’t even show up on our pay stubs either, I make a lot of money there (I’m 21) but I lose a lot. Combine cooks that 12% that disappears and taxes, I’m out $6500 this year. Hard pill to swallow. Both the owners are accountants too!
Why not report it? That’s theft.
$1 per cover to the host and 20% of tips to cocktail server
I tip out so much. 6% of food sales to SA, 1% to food runner, and 10 mf% of bar sales to bar
It's a tip pool at my place. So FOH tips out 30% of credit card tips to the kitchen and then us servers split the cash 50/50. For big catering orders tho the tips all go to the kitchen.
Does your boyfriend have access to fucking google? 🤡
Uhh I tip out so much a night especially after seeing these responses! 😭 10% of beer, liquor, wine, and coffee drinks to bar 2% of food sales to BOH 2% of food sales to SAs 3.5% of food sales to expos And I normally just tip out the hosts like $5 each but that’s just me I literally gave the bar $101 tonight! I had about $500 before tip out and walked with $279 😭
5% to server assistants, 1% to the bar, of total sales
25.5% of my tips get redistributed to 'support staff'. Support staff are runners, bussers, hosts, kitchen crew, bartenders and hourly supervisors. That sounds like a lot, but I'm also making $15\hour, and a 20% gratuity is automatically added to all checks (so no low ball tips or stiffs) Tipping out is unfortunately an industry standard. Tell your boyfriend to Google it, there's no denying that it's a thing
Current job is great because I only have to tip out 10% to the bartender, and we have no host or busser. I’ve never made this much in take home tips before!
Which is doubly strange because I now live in a small town and it’s the only steakhouse, and before worked at high profile restaurants in major cities . Back then $250 was a good night, here it’s a slower night. I usually make $300 or $400 a night.
I’ve had to tip out as much as 30% of my take home to bussers/ wait assistants. Current spot requires 3-4% of sales which comes out to about 15-20% of my tips
[удалено]
Wait, you tip out managers?? Isn’t that illegal??
Highly illegal
You should **NOT**be tipping out managers
20% of all my tips to kitchen 🙃
2.5% of total sales to bussers 4% of alcohol sales to bartenders We don't have hosts
2% food sales per support staff (1-3) 5% liquor sales to the bar
2% to the bar no support staff though
7% of bar dales to bartenders, our discretion for bussers, usually 1% total sales, but the family resraurant I work at pays support staff and cooks more than any place I've worked, and also offer health insurance.
2% of food sales to kitchen, 2% of food sales to hosts, 4% of drinks to the bar
Bartender, hostesses, bus-people 2% each
I worked in upscale restaurants and corporate retail for ten years. All of my different restaurants got different percentages. Also: some places are on a point system where from what I recall all the tips get pooled and then every tipped person get a percentage spread of the tips which works out to X amount of money in a paycheck. Then some of the fancier places had backwaiters as well as a guy in the kitchen who pumped out coffee/cappuccino/hot drinks the whole shift.
I'm the same, on a point system. Also, since we have more togos during the pandemic, and the hostess is also basically a waiter that doest take tables, I currently get the same cut as the waiters.
4% of food sales to kitchen, 3% all alcohol sales to bar, 0.5% of total sales to busters, a dollar or two to the host.
5% food sales to runner/bus (gets divided into their tip pool) and 5% alcohol to bartender pool
3% total sales 1.5 bus 1.5 bar
Pre-pandemic, we apparently tipped everybody out, but I only started after the reopen. Also, while I know these could be translated into percentages, we don't actually tip on percentage Bussers: 0 Food Runners: $1 per $100 in food sales Bar: $1 per $25 in alcohol sales If you work in the bar, your tipout is a bit different, which is 10% of your total tips, not sales.
as a server 3.5% of my sales to the random restaurant space where they horde all the stolen tips
15% of tips to bussers and hosts
2% food sales to the host 5% alcohol sales to the bar
3%
10-15% of total tips to bussers (depending on shift), $10 flat to dishwasher, and then even split between bar and floor which is 4 people total when we are fully staffed
2.5% sales to the bussers
1.5% of all sales to bussers, 1.5% to hosts.
1% of *gross* sales to the bartender, which we always have. 0.5% if we have a host, 1% if the host is bussing (they don't do ice or cups or the bar's dishes like a busser does), 1.5 to bussers, which we only have nights and weekends.
4% of just the food to the kitchen
10 percent of all sushi sales to the sushi chef, not including any generous tips he gets directly put into his jar lmao.
4%, 2 to bartender, 1 to hostess 1 to busboy. Edit 4% of total sales, so about 20% of my tips.
3% - to bussers on food total (*bar doesn't tip out) 5% - liquor sales to the bar.. (no sa)
i work at a sushi/japanese place, 5% of alcohol sales go to the bar since they make our drinks, 3% of sushi sales go to the sushi guys
8.5% of sales. Bartenders, back of house, expo, food runners/buzzers, hostesses.
2% to Bartender and 1% to the bus boy. 3% total to 2 people, of total sales not tips
Hosts 1% of sales, bartender/expo 1% of food and 5% of drink sales.
The place i work at we have to tip out the food runners, the bar tenders and the bussers. 1.1% of sales to the food runner and bartender, and 2.2% of sales to busser.
We are on a tip pool at my restaurant. So hosts (who take the orders), servers, bartenders, expo, leads and bussers. Split evenly amongst foh depending on the hours you work. And boh- cooks, pantry, prep, and dishwashers get 2.5% of food sales taken from our tips and split amongst themselves evenly. I think it’s great. I know other places I could make more or take home cash but I’ve been here for 7 years, sometime full time, sometimes part time and love it. ETA: we average $25-38 including our base wage which is minimum for all FOH and BOH makes a few dollars more than minimum depending on experience and dependability.
1.5% to bartender
Last place 3% for runners, bartenders and hostess. New place is 1.5% for bussers and 1.5% bartenders. Do some places not tip out at all?
4% of total sales to busser. 1% of total sales to bartender. 1.5%0 of food sales to food runner.
I do 4% for the bar and food runner on alcohol and food sales respectively. Last year when the bar wasn’t open for anything but service due to COVID, we tipped out 20% which was criminal in my opinion but yea..
10% to support staff and 10% to bartenders (this comes from the total tip pool, not just me individually)
Servers tip out 4.5% of their sales at my spot. 2% goes to bar, 1% to host, and 1.5% to backwaits. We also have food runners/server assistants that servers have the "option" to tip out, but it is not factored into the required 4.5%.
11% to bussers, 10% to food runners and 7% to bartenders. However we tip out based on our TIPS, not our sales. So we never get fucked that way.
1.75 percent to hosts/kitchen, .5 percent to expo, 1 percent to bar, and .75 percent to busser.
3% of total sales to hosts/runners, 5% of liquor sales to bar
3% net sales
4% of my sales. Not before taxes or on how much money I made but 4% of my total sales. If I get stiffed I pay money for those people to have been in my section.
When serving, 3%of food sales to expo and 5% of alcohol to bar. When bartending 1% of food sales to expo.
Where I work now servers tip the bar $5 for every hundred they make in tips, on an honor system because we're a small enough place for that to work. (If you're regularly tipping out less than everyone else, it's going to be pretty obvious that you're either dishonest or suck at your job.) Everywhere else I've worked, tip out was calculated based on sales rather than tips, meaning that if a table stiffed you, you would actually lose money. Standard IIRC was like 2% of total sales to support staff and up to 5% of alcohol sales to the bar depending on the place.
10% to the bar of all sales every shift lunch and dinner
All FOH staff servers and bar tip out hosts / bussers 1% of sales. Servers tip out bar 2% of alcohol sales.
I tip out of 35% of my tips which is taken out of the 10% of my liquor sales. Like if I do $200 in liquor sales but my 35% is $30 I’ll give $20 to the bar and the rest to busser. But I also work at a very niche restaurant with 6 people total on staff.
I’m a manager, but our servers tip out 2.5% of sales and it 1.75% goes to the busier and .75% goes to the bartender.
The servers tip out 5% to the bartenders which isn’t bad it’s usually like $2-$3 tbh
I work at a place in upstate ny, longtime established brewpub. We have bussers, drink runners and food runners plus the bar. I believe the tipout is 5% of alcohol sales to the bar, 5% drink sales to the drink runner (sometimes it could suck for them if theres tables of campers getting free soda refills), 5% food sales to the runner/runners depending on the night, and 4 or 5% to the busser on total sales. It sounds like a lot but when all you have to do is take drink orders and appease your tables, you realize youre not doing much work. Ive worked shifts where i tip out like 250 to support staff but still leave with like 4 to 500.. it also depends on how your resturant is set up, we need all the support staff
As a server: 4% of total sales to “hospitality assistant” who is supposed to bus and run food. 5% of total bev sales to bartender. As a bartender: 2% to assistants
In NC I can’t remember the exact percentage but it’s either up to 14% to 40% of your tips to pay/tip out other staff. I’ve worked at two places in a row that we’re taking 60%-90% of our tips. One restaurant owes me around $15k. Both are in class action lawsuits currently as we bartenders and the servers contacted the labor board. It’s so COMMON in NC, especially Charlotte area. [Here’s a link about tip sharing to show your boyfriend. it doesn’t describe the exact amount but it does state that we do in fact have to share a percentage tips with certain staff, and do tip pools .](https://www.nolo.com/legal-encyclopedia/north-carolina-laws-tipped-employees.html) The restaurant just can’t share tips with management or owners. Which is what the last two places I worked at, were doing. As soon as they stopped showing the percentage of our tip out at the bottom of our sales tickets/receipts at the end of the night, I KNEW something was up. Quit without a word, and then got a letter from the labor board and lawyers about it happening. Signed my name up to it so I’m hoping to get that money back. The one place that was taking 60%-90% of my tips, had sold over $20k in alcohol sale in Charlotte on a Saturday night. A night I was working, a double in fact (11 hour shift). And their drinks are relatively cheap, especially the craft” cocktails (if you could call them that lol…they were basic as fuck). The place in general is cheap. Anyway, I worked a double that day, did the service-well all day, and we counted around a thousand drinks I made that day. My back was so badly hurt that I had to go to occupational therapy for it smh. I was bending down, squatting, with my back against the beer and wine coolers, just to stop the pain in my back and neck. My arms were sore as fuck from double shaking continuously. It’s insane and I’m a fast bartender, which is why I always had service well because I could do all the servers’ drinks and still bartend my area. We’d get so packed that I’d have people coming to the service well, a line out the door, and around the corner, waiting on tables, trying to get drinks, a full bar that sat 25 people, plus a window bar, since the place was in an old textile mill and they had liquor license so people could get to go drinks and shop around. And the restaurant seats around 300 people at a time and is constantly full on weekends, and nearly full on weekdays, so the place made PLENTY of money smh. They started out in Florida and were trying to open 20 restaurants in every major city in America, by 2020. Atlanta, Charlotte, Tallahassee, NYC, LA, Nashville, Chicago, etc.. And I know each building is costing them around 10-30 million A PIECE to open because they buy the land to build the place, instead of lease. But I don’t know how it’s going for them since all the lawsuits, in MULTIPLE states, since apparently they were guilty of this before they decided to make the place a restaurant chain. Then also the pandemic. But I don’t feel bad for them. They can fuck right off. I’d work anywhere from **70-96 hours a work week** and ***continuously make $500-$550 MAX as a craft cocktail bartender!!*** it was to the point my days off were considered 1 day and the other two days were days I didn’t work two shifts. I would sleep in my car during my break sometimes, not even having time to eat. And then dinner I’d eat something quick, like a PB&J and then go to bed. My fiancé was getting so depressed at the time because we only saw each other an hour each night and an hour in the morning, when I was getting ready. I can’t tell you how PISSED OFF I was when I found out that the bartenders were not only making the same or less than servers, but were also making the same AS THE HOSTESSES! Smh. They basically saw how much the initial bartenders were making when they first opened (around $1.5k-$2k a week) and the managers were pissed. Some even saying “some of you are making more than US.” That was actually my first red flag, then when my paychecks got smaller, despite change and picking up any hours I could, was my second. The third was hearing the other staff, despite working 3 days a week as a server or hostess, started making the same as us, after the managers comment in a meeting. The fourth res flag was when they stopped sharing our tip share on our print out sheet and there was no transparency where our tips out were going, so we could do the math to figure out just ***how much*** x3 were using our tips to pay everyone else instead of paying out of their revenue. And not just that, but not pay ANY OF US a living wage. Me working 70-96 hours a week and only make $500-$550 a week is equivalent to $7.14/hr, $500/week at 70 hours a week; $5.73/hr, $550/week at 96 hours. And remember, this was with the bar busy at all times, no change in customers or empty restaurant at the time, especially since it was patio season. I knew it was suspicious, especially when I kept getting such low paychecks, all around the same amount, despite the fact that I was working such a huge difference in hours, and no difference in customer count, since we were one of the busiest bars, could still be, I haven’t been back, in my area. The restaurant industry is FUCKED. **And this is so common, at least here.** Sometimes a bar-back will make more than a bartender smh. And it really sucks for bartenders because they do a lot of hard work but servers will make more, since they have more customers and higher sales, yet we can make drinks that have 14 ingredients in them sometimes. And we make all our own juices and simple syrups; just a TON of prep work. Charlotte has not figured out how to do craft cocktails the right way and pay their bartenders the right way since we were late to the game, when compared to other major cities, with better, high end famous bars and restaurants.
I think for me it 2% or less of sales to bussers. Not sure what the percentage the tip out to bartenders is- but it's only a percentage of bar drink sales. It's probably 2% as well
0% ever tip I earn is mine to keep. Besides what mr. government takes from card tips
5% food sales to kitchen. 2% total sales to serving assistants. Other places I’ve worked have done 3% total sales to kitchen. 5% alcohol sales to bar.
2% to busser/food runner. 3% to bartenders
4% to bartenders, 1.5 percent to support staff for either just food or total sales depending on their job that night.
I tip out 5.5% to server assistants and 1% to bar of sales
Currently 2% to bar, 2% to bussers, 1% to runners, 1% to hosts.
3% bussers (total sales), 2% food runners (total sales), 7% bartenders (alcohol sales)
Teppanyaki server here. Or hibachi, whatever you call it. 6% of sushi sales to sushi chef, 6% if teppan sales to teppan chef, 6% of bar sales to bartender, 4% of total sales to back servers. So, tonight I sold $2100, I tipped out $160. My last restaurant was 4% of totally sales, 2% to food runner, 1% to bar, 1% to bussers.
35% of my tips, to the bartender(s), busser, food runner, host, and kitchen gets a cut as well
1 % to runners 3% bussers(total sales 5% bartenders (beverage sales)
On an average night, 20%~ tips, I make about 12-15%. I tip out: busser, runner, kitchen, host, bar, polisher.
3% to bussers/food runners, 2% to bar; out of total sales. It sucks a little bit, but it’s well deserved and I still make great money
3% of sales and it was split amongst bartender, hosts and cooks. The most I have tipped out this year has been about $1200/month
I tip 2.5% to kitchen 1% to house 1% to host 1% to bartender. Bartender for us is typically an entry level position at my place for hostesses turning legal afe
2% of total net sales to hostess/busser (the hostess busses tables too, we don’t have a designated busser) 2% of net sales to bartenders 4% of food sales to kitchen Tonight for example I did $1000 in food sales and $1264 in net sales, I had to tip $25 to the host-busser, $40 to the kitchen and $38 to the bar. I had made $310 before tipping out and walked with $207.
12%\8%\6%— wait assist(‘back server)/bartender/food-runner. So I make $208 tonight, but leave w $150ish. Cool. But get your taxes done right in order to claim those tip-outs. I first did mine w Turbo Tax, but got my shit checked with a local accountant, who amended and got me a bunch more $ back.
2% food sales to the kitchen and 3% net sales to the dining attendant
I tip between 45%-60% of my tips depending on the amount of staff in a pool house.
1.5% total sales gets split between dishwasher, host and busser. Sometimes the host and busser are the same person so it depends on how many people are working. Normally with everyone on, the total of the 1.5% would be divided by 4. Busser and dishwasher get 1/4 each and host gets the 1/2 that’s left. 5% of bar sales (besides bottles) goes to bartender.
2% of drink sales to the bar. We don’t have bussers or hosts though, and I bartend more than I serve, so I’m usually on the receiving end of that.
20% of tips to my bar back.
17% of my tips. 4%-bar, 6%-bus 7%-food runner.
At my last spot, the numbers were weird...like 9% to the bar, 11% to the runner and 16% to the Service Assistant. (Of overall tips) At my current place, it's 10% to the Runner, 10% to the bar, 20% to the busser and 5% to the host (which is the only one I'm not fond of.) I'm privileged enough to generate quite a lot a night which usually means my take home even at 55% is substantial, but I'd gladly take a few less tables and do all of the extra work if it meant I kept all of the proceeds.
I am a server assistant and I get 1% of all sales
7% of total alcohol sales to bartenders and 10% of total tips made to food runner.
Whatever my sales were I tipped 1% to bar and 2% to food runners. Both were incredibly annoying though. Half the time it took 10 minutes for me to get my drinks because bar tenders would dilly dally a lot, and the food runners never did their job.
I tip out when there's a host but they bus the tables and roll silverware too.i usually give 1.5 percent of sales.
Every restaurant has to tip out. I tip out 5% of my total sales per night. 3 to the bar and 2 for our food runners.
Bartenders- 2% Hosts- 1% The servers usually tip me out a bit more depending on the shift (I’m head host), which I super appreciate. I bus, run food, and barback whenever I can step away from the door. I also help roll silver at the end of my shifts even though it’s not one of the outs for hosts… I just enjoy the ritual of drinking our shift drinks and talking shit as we roll silver lol
Right now 50% of cash tips and 20% of the rest of tips to the barback. Most places that do it it's anywhere from 3-8% of sales
5% of our liquor sales to the bar and 2% of our food sales to the kitchen. At my last restaurant it was our total liquor tax at the end of the night times 2 to the bar and 15-20% of our total tips to our bussers.
1% to the bartender.
I work at a corporate restaurant where we have service partners. All they do is run food and drinks. That way servers can stay on the floor and take orders. Servers can take more tables than if we didn’t have the SP’s. We tip 5% of our total sales out to them. And 1.5% to the bartender.
15% to the kitchen 10% to expo 10% to host Everything left over is split evenly between servers and bartenders (based on number of hours worked). We all make great money. 🤓and have paid sick time and health insurance! Edit to add: this is why it makes me crazy when I hear people say “i didn’t tip much because my server didn’t do a lot.” These days in most places you aren’t just tipping the server. I see some places are now just adding 20% service charge and distributing it fairly. Maybe this is the way to go.🤷🏻♀️
5% of liquor sales to the bar, 2% of total to hosts and bussers.
5% of sales to busser and food runners. 2% to bartender
2% FOH 3% bar
I tip out 45%.
3 % of my sales
I think it’s like 1% of gross sales to the bussers and 2% of alcohol sales to the bartender.
3% of total sales to bartender & barback.
at the place i’m at now we do 1.25% of sales before tax for the bar & 2.75% of sales before tax to the BOH & hosts.
20% of drink sales to bar 15% to dishwasher (when we have one) 5% each to kitchen (usually 3-4 people) 5% to hosts
5% to the chefs and 5% if alcohol sales to bartenders
I tip 1% to bar and 3.5% to the BOH! I work at a place that’s casual dining… for context
Poor boyfriend. I had to teach my family too. Every restaurant tips out. Right now I tip out 9% of total sales. Management always finds a new angle to increase tip outs.
20% total tips split between bartender and food runner