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To Pool or Not to Pool –it is a problem about the tips.

Time:2012-07-29Hits:

In one sense, tipping is none of the owners business, but you should be aware of the usual systems adopted. Tipping at tables’ works out to about 8 percent nationwide for all types of eating and drinking places, but 17 percent in licensed a la carte restaurants. So some tips are managed by the pos equipment system and some tips not.

Sometimes tips are pooled and divided equally, after deductions for the bus-persons, service bartender, and perhaps the captain or hostess. Occasionally, this leIn some restaurants, the staff will keep their own individual tips.ads to suspicions and grumbles, because some waiters or waitresses are better than others. One who receives an exorbitant tip may not put it all in the pool, as its called in England. Once a business is established, however, the degree of talent and efficiency will tend to be fairly uniform.

In some restaurants, the staff will keep their own individual tips. This is fine,except that inevitably some stations are more popular than others, and the waiter in the back may fume as tables in the window are turned time and time again while he does a crossword puzzle. Of course, stations should be rotated.

But then you have the seniority factor. The waitress whos been with you for three years may automatically get the front station every day, due, perhaps, to a period of turnover when a procession of newcomers meant that they took the easier stations and didn stay long enough to graduate. This can lead to unrest among the troops. On balance, the pooling system would seem to be the best.


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