New Tip Pool 1-3-2017 Flashcards
What is a “full work day” for servers?
Monday - Friday
10: 30-5:00 for Lunch,
3: 30-10:30 for Dinner
Saturday and Sunday
8: 30-4:30 for Brunch/Lunch
3: 00-11:30 for Dinner
How do we calculate other departments tips?
All other employees will be calculated on the basis of hours worked compared to others within their own department.
When is the exit time for server shifts?
90 minute after their official relief comes in.
For instance, during the week dinner servers do not come on to the floor until 3:30.
Therefore, lunch servers, regardless of their in-time, If they were to be sat and started a table just before 3:30 should be expected to reasonably finish the table and their side-work 90 minutes later.
Hence, the “full shift” being from 10:30-5.
An opener who works this hours will receive their full percentage.
All other staggered in-time servers hours will be based off this standard.
How will we calculate a server tip when working a double?
Their hours will continue to be calculated based off the “full work day” hours listed above, regardless of when their checkouts were printed or clock in/out times were recorded mid shift.
For example, a 100% server working a double on a Saturday from 11-7, would get their lunch hours calculated as 11-4:30 for 5.5 hours of the 8 hour shift (5.5/8 = 69%); and dinner hours calculated as 3-7 for 4 hours of the 8.5 hour shift (4/8.5 = 47%).
Of course, the final hours calculated will be based on when the last lunch or dinner server leaves.
How will a lead tip calculated considering the additional admin work involved?
Leads must adhere to the 90 minutes rule as their hourly compensation is for administrative work.
Therefore, Their tip percentages should be in accordance with the above guidelines.
It should not be uncommon for leads to miss their full percentage if their hours on the floor do not compare to others working the “full work day”.
Can a server be cut and told to transfer their tables?
A server cannot be cut and told to transfer their tables immediately and clock out.
If a server was working the table as their own in a non house-pool restaurant, they would be allowed to finish working their table since it is”their” money.
The same applies in the house pool.
By working tables, they are contributing to the house pool through their tips and rewarded through their hours.
By cutting a server and making them transfer their tables they are losing their sales statistics and possible rapport with their existing tables.
Cut and transfer is self-serving and should not be allowed.
A server can be cut, but must be allowed to finish their tables in a reasonable amount of time and complete their sidework.
