by Theodora Collins » Thu Jan 07, 2010 12:27 pm
Actually, while tipping out is ( I think ) pretty much a given with bussers, especially in a fine dining atmosphere where they also do bread and water service, and the bartender one depends ( I think ) on how much service bar traffic there is, I was referring to servers splitting the total tips among themselves at the end of the night, based on the number of servers. Cash tips get divvied up accordingly and credit tips are divided equally depending, again, on the number of servers, then distributed weekly or bi-weekly, which gives you a nice big check. While it seems like you're losing out if you had a good night, it keeps you from having a total dog of a night if you just don't have as much business, and people cut early are exempt. In the right situation ( five or less people, smallish restaurant, bosses that you trust and are on the ball, co-workers who all work hard ) it's great.