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inkay
New member
Username: inkay
Post Number: 1
Registered: 09-2009
Rating: N/A
Votes: 0 (Vote!) | | Posted on Wednesday, October 21, 2009 - 12:07 pm: | 
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I know this sort of question is asked often, but every situation is a little different, so I figured I might as well go ahead and ask.
I started working at a Japanese restaurant at the beginning of September and was originally going to ask this then. The restaurant has hibachi grills, sushi bar, and a normal dining area.
When I was hired I wasn't at all informed about pay, let alone the tip credit or mandatory tip sharing policy, which (upon doing my own research) I assumed I'd end up subjected to (and, yes, I am). The tip credit was confirmed upon receiving my first paycheck (and they still didn't and haven't actually informed me) and I was told about tip sharing during my first time tipping out. My hourly wage is generally about $4.30 per hour.
The tip sharing policy works like this:
Tips aren't pooled--all our cash tips are kept separated in cups by server and section (sushi, dining, or teppan depending on what was ordered). At the end of the shift we count this up and the owners give us the cash for the charge tips and we are required to pay back a percentage based on which shift we're working and what section the tip is for.
Lunch:
Teppan (when chefs cook at tables): We keep 60% and pay 40% to be given to chefs
Dining (when chefs cook in kitchen): We keep 50% and pay 50% to be given to chefs
Sushi: We keep 50% and pay 50% to be given to sushi chef
Dinner:
Teppan: We keep 45% and pay 55% (45% goes to chefs, 5% goes to busboys, 5% goes to the bar--which the owners tend--regardless of whether alcohol was actually served or not)
Sushi: We keep 50% and pay 50% to be given to sushi chef
And there is no dining menu at dinner.
Sunday Brunch: Server keeps 50% and pays 50%, but I don't know how it's divided
The chefs also keep 100% of any tip given directly to them. If any server is caught trying to keep a tip that a customer specifically has expressed is to be for the server alone (even if they've already tipped the chef and/or contributed /extra/ for the tip sharing) they'll get in trouble.
We record this process on slips of paper during every shift /except/ Sunday brunch.
And, for additional information, I'm in Florida.
I know that because we do have chefs that interact with customers a lot things are bound to be at least somewhat different than at establishments where this isn't the case. So, basically, I guess I'm just looking for opinions from anyone more knowledgeable about this than I am. Thanks in advance! |
vozveratu
Senior Member
Username: vozveratu
Post Number: 1480
Registered: 01-2005
Rating: N/A
Votes: 0 (Vote!) | | Posted on Thursday, October 22, 2009 - 07:10 am: |
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Ouch.
Basically you have to ask yourself 3 questions.
1: Are you happy there?
2: Are you making enough to pay bills?
3: Are you making Minimum Wage?
If you say yes to all, then no problems. If you say no to 1, then you should leave. If you say no to 2, then you should think about making more money by getting a 2nd job or finding another with higher pay. If you say no to 3, then you should track finances for about a month and report it to a lawyer or state labor.
I'm not familiar with the process of waiting tables in a place like that. If your saying yes to all of the questions above, then you should not analyze the system and compare it to other systems in other restaurants. Just because Joe Waiter keeps 75% of his tips in Outback, doesn't mean it should be 75% for you. Your place is different.
Hope things work out for you. |
teleburst
Senior Member
Username: teleburst
Post Number: 3144
Registered: 06-2003
Rating: N/A
Votes: 0 (Vote!) | | Posted on Thursday, October 22, 2009 - 02:32 pm: |
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Good wrap-up, Voz. |
gbowen99
Intermediate Member
Username: gbowen99
Post Number: 516
Registered: 06-2007
Rating: N/A
Votes: 0 (Vote!) | | Posted on Tuesday, October 27, 2009 - 03:28 pm: |
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Not a whole lot can be done in this situation as Voz pointed out. The establishment has laid the rules out for tip share and by you staying on there have agreed tho these rules. If you feel you don't agree with these rules then state your position and find a better job else where.
One of the joys of owning your own business is setting the rules. |
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