castlecake2.0
Well-Known Member
Lol ok next time sit in the contract negotiations and ask a union rep
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Tipping
- Thread starter TalkToEthan
- Start date
Vacationeer
Well-Known Member
- In the Parks
- No
6 because it is a significant amount of work involved while also higher risk of the tip being reduced because some of the party didn’t kick in their fair share. I worked as a server in the NYC area during the transition when this became popular. One place I worked we still had to ask the manager for approval to add it on to the check, even though it was written on the menus. You can see where this ended up. Basically profiling people at worst, and needing to weigh the risk/reward of insulting vs guaranteed payment at best. So they changed it to auto gratuity for parties of 6 or more across the board. The owners were worried automatic tip would hurt business but it didn’t. There was no increase, just the same minimal amount of scoffing at tips that happened previously anyway.
Most servers need to pay percentages out to bussers, food runners and bartenders. Sometimes beyond that, to even salad and dessert preppers, bar backs and maitre de, etc. Servers usually have many duties beside serving. Can be responsible for keeping the whole place cleaned and stocked, like bringing cases of supplies up from basement to scrubbing down everything including the windows and lighting. It varies greatly. Basically management will try to balance how much extra work will people willingly do in consideration of the tip money potential. Every place is different, by little or a lot.
Most servers need to pay percentages out to bussers, food runners and bartenders. Sometimes beyond that, to even salad and dessert preppers, bar backs and maitre de, etc. Servers usually have many duties beside serving. Can be responsible for keeping the whole place cleaned and stocked, like bringing cases of supplies up from basement to scrubbing down everything including the windows and lighting. It varies greatly. Basically management will try to balance how much extra work will people willingly do in consideration of the tip money potential. Every place is different, by little or a lot.
Br0ckford
Premium Member
The size of the trays. A normal large size tray can comfortably accommodate 5 plates and 2 or 3 drinks. Over 5 you either have to get a follower, which pulls demand to that party, or make 2 runs from the kitchen. Mor than 5 becomes a larger burden on one server, so automatic gratuity kicks in.
A tip isn't a "voluntary gift". It's counted...and reported...as wages. Gifts aren't taxed as income. Tips are as wages.
Too narrow......
from my point of view, as one who dines rather than serves, a tip is a willful act saying I appreciate your service. It's voluntary and I offer it freely above and beyond meal charge. Hence, gift
lazyboy97o
Well-Known Member
The IRS and various departments of labor don’t care about your opinion. The additional charge for large groups is called a “service charge” for a specific reason and it’s because they are not a gift, tip, gratuity, or whatever else.
The IRS doesn't care about your opinion. It's payment for a service provided and thus not voluntary under the IRC, so wages and taxable.
And I don't care about IRS definition. I neither work for the US treasury nor am I a server or own an eatery
Chi84
Premium Member
Okay but sometimes it’s not all about you. Unless of course you don’t dine in restaurants.
lazyboy97o
Well-Known Member
What exactly are you looking for? You have asked questions, received answers and are now just complaining that you don’t like the answers. Were the questions rhetorical? Were you really just looking to complain about service charges and hoping people would join you in your kvetching?
BuddyThomas
Well-Known Member
Untrue. Servers tip out busboys, bartenders, and often food runners, sometimes the host/hostess. The tip out is based on sales, not tips that the server has received. Therefore, a server could theoretically lose money if they are not tipped properly. I was a waiter for more than 10 years after college, so I speak from experience.
BuddyThomas
Well-Known Member
CaptainAmerica
Premium Member
Were you a waiter at Walt Disney World?
BuddyThomas
Well-Known Member
No! Were you???
Club Cooloholic
Well-Known Member
I suggest you try waiting tables a few days just for the experience. It might leave you asking far less questions.
Club Cooloholic
Well-Known Member
I worked for an WD restaurant back in the day and this is how it works. Put your thinking cap on, how do you think bartenders get tipped on the drinks they make for tables?
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CaptainAmerica
Premium Member
The vast majority of guests don't order alcohol, and those checks do not send a portion to the bar staff.