Where U waitress...do U have to POOL your TIPS?

Answer 1

We do not pool tips where I work. We were instructed to 'tip out' the bartender and busser or bussers. Actually the tipping procedure has been the same at all the restaurants I have worked at. You give 5% of your tips to the bartender, and 10% to the bussers. If their is more than one bartender, or bussers, I split the percentage between them. If the busser helps out more than is expected and or does an exceptional job, I give a little extra. When you show your appreciation with more money than the usual 10%, and tell them you are doing so with a thank you, you almost can guarantee that that busser will remember your generousity, and help you when you need it.
I have heard other servers talking about pooling their tips at other places. I don't think I would work somewhere that made their employees do this. It sounds like it would cause nothing but problems. First, how do you know that some servers aren't pocketing some tips before they turn in their tips for their shift? Second, there is no guarantee that every server will work as hard as they should, and therefore would not deserve an equal share, but would still receive it.
I believe for the most part that most customers will tip according to service, and if I give 100%, I will receive what's fair. I wouldn't want to leave what ends up in my take home money to chance by just hoping that the other servers I am pooling my money with have the same work ethic.

Answer 2

It depends on where you work. I worked at one restaurant where only the one waitress in the lounge and the three bartenders all pooled their tips because they all shared in waiting on the tables in the lounge/bar area. In the dining room the waitstaff never pooled tips.

Most places will require you to tip-out the bar staff and bussers. Some people do call that pooling even though it isn't.

Do check into the laws in your state/province/country regarding tipped employees and tip sharing. I've worked in states where it is illegal for anyone (even your boss) to tell you what to do with your tips. In places like that the expectation is that the customer intends the tip to go to the person they give it to. That is your money and has nothing to do with anyone else unless you intend it to.

I've also worked in states where it is assumed that the tip is intended for any employee involved in the service who would normally receive tips. This usually means the servers, bartenders, bussers, host staff, and expediters and/or food runners. Cooks, managers (with the exception of bar managers working a bar shift), dishwashers, etc.. are not included in tip sharing in any state I'm aware of. The server keeps most of the tip but shares 5-25% (in general, usually around 15%) with the aforementioned support staff.

If you don't have to tip out it is a pretty good idea to do so anyway, at least for your bartenders and bussers. If others are tipping them out and you aren't the bar staff isn't going to be in a rush to make your drinks when other servers are tipping them out and their own customers are tipping them directly. The bussers will have little reason to bus your table when the server the next station over is showing appreciation for their help and you aren't.

Like another poster here I did find a manager stealing tips from the staff (in this case the bus staff- He was fired). When tips are pooled (even in the case of tip outs) it is a good idea to get a tally of the total just to make sure everyone is getting what they deserve.

If you are pooling tips with other members of the waitstaff it can be a good thing. Just be sure you are all pulling your weight and be sure that you and others are making sure your manager is aware of those who aren't giving as good of service as you are. Tip pooling can work out quite well when there are some sections customers prefer to others and all of the staff is more or less equal in ability. Also, sometimes, there can be some crazy big tipper (I had one who would drop a $100 tip on a $50 meal and a bar customer who would drop $300 on a $100 tab). Although it's nice to get that huge tip to yourself it's in everyone's interest to have it spread out more. Trust me, nothing sucked more than having to punch out before that guy dropped that $300 tip or not having any open tables when the $100 on $50 lady came in.

They're rare examples, of course (oh, how I miss them!), but there will be nights when all your tables are crappy tippers no matter how great your service and everyone else is getting great tips.

Answer 3

I worked in one place where we had to pool our tips. We were told all tips were to be put in one tip jar and the manager would take it to his office to count and evenly distribute the tips among the wait staff, the bartender and the buss staff. This didn't sit right with me, so I started asking around to the other wait staff. One night, after me being there a week, we all counted our tips before putting them in the jar, the bartender kept a tab on who put how much. Come to find out, the manager was taking almost a third of the money and putting it in his pocket.

I do not think it's right to pool tips. You earn that money from your ability to wait tables and keeping YOUR customer happy. I don't know about the state you live in, but you also have to claim a certain percent of your tips as income.

I told the manager what I thought and walked out. I wasn't the only one. Skimming tips is the only reason I can see anyone wanting others to pool them.

Answer 4

no i wasnt but i go 2 restaurants all the time.
u have 2 be very nice, patient, nd kno the menu bcuz a customer may want 2 kno wats good nd u need 2 b able 2 tell them.
u also need 2 kno descriptions of the foods.
make sure u look presentable nd dont have ur hair all ova the place nd speak clearly.
also make sure that u check the tables often 2 se if evrything is otay.

Answer 5

I worked for Tgi Fridays and no we did not pool our tips, but the bartenders did have to, and we servers tipped out bussers and bartenders!

Answer 6

I think that is very rare. It is a sure fire way to decrease customer service. the best way to have a good waitstaff is to hire hungry people who want to earn money by busting their butts. I would never work at such a place. Plus it is a communist idea - very tacky. Maybe you are in socialist San Francisco?