bosstrabs
We get a lot of things wrong. Some places have shifted to the service charge model but they really struggle to keep staff as the wage structure is vastly different. Tips are obviously a flawed system, but it’s so ingrained here I just don’t see it changing. What’s really the problem is the gap in wages between FOH and BOH. People in a restaurant are more often than not paying for the food, but the bartender and server can make four or five times the amount of the chef in the back due to tips (it’s also illegal to share tips with the BOH; service charges can be shared).
When I used to bartend I made good money. $500 in cash plus or minus on a busy weekend night. One St. Patrick’s Day I walked with $1,400. A positive result is you get good people who will stay, as it’s a very desirable job when you’re in school or want to do something on the side. I really enjoyed it (which is why I’m still somewhat in the business). Great for meeting goth birds, too.
