Does anyone have a formula for calculating "tip-outs" at a restaurant?

Question

Tip outs can be 3%

How it that calculated to all the back of the house staff. Chef to dishwasher.

Do you use hours worked and say a larger % to the chef?

Answer 1

The back of the house shouldn't be tipped. They are making minimum wage,if not considerably more.

The waitstaff are the ones making $2.10 an hour and need the tips to live off of. Quit stiffing them!

Answer 2

DON'T use the tax ladies idea. . . (what does she do when she's in a state/county that has no sales tax?). . . it's the dumbest way to calculate a tip. Does that mean the servers in the high-tax areas are suddenly worth more for their work? Of course not!!

Basically unflawed service should get 15% of the bill before taxes are added in.

If the service was less than the best but only minor flaws(waited too long for a refill, error in the meal, food hot but not fresh from the kitchen, etc.) then leave less than that.

If the service was terrible, you should get a discount from the manager, and then leave 5-10% of the bill that remains.

If the server went above and beyond the call of duty, then give 20%.

And NO. . .servers are not always the only ones making the $2 per hour. while the staff in the back does get hourly wages, some of the front staff at some companies make less. These include bussers and what are termed "runners". . .they do nothing but run food. These people are tipped by the actual servers. . . and you don't need to change your tip if that's the case. Because of the help of the extra people the server is tipping out, the server is able to handle more tables giving them much more income. So it balances out.

I've been a server at Red Lobster, Olive Garden, Pizza Hut, Dinner Theatres, and black-tie restaurants where I had to wear a tux. I'm amazed at the number of people that have NO CLUE as to what to tip, and rather than ask like you have, they make up their own little rules. . .

The true, proper etiquette for basic good service is 15%, period. All these other people are clueless.

Side note: only about 30-40% of the United States population seem to know this. We recently did an intensive study at the place where I work and laides are more likely to tip appropriately than men, older people more likely than younger, whites more likely than blacks and hispanics but whites are less likely than Japanese and Indian.

Different strokes for different folks. I appreciate you asking. You have done a service to servers everywhere by checking this out. . . so long as you put it to practice.

Cheers!!

Answer 3

Calculating A Tip

Answer 4

Most restaurants have their own set policy regarding tip-outs. The server receives the tip from the customer, but most places require that you pay out a percentage to the busser and the bartender. Some require tips for the prep cook as well, and cocktail waitresses sometimes tip out the bouncer. Chefs are paid well and tipping them from tips paid to the server is not customary. Occsionally customers ask to leave a tip for the chef -- in the case of an extraordinary meal, or execution of specific requirements. In those cases, all of the money specified to go to the chef should be paid to him or her. Otherwise, it is not necessary for a waiter to tip the chef.

As a waitress and restaurant manager, I have found the best tip-out policy to be a percentage based on sales. The bus boy generally gets the largest percent -- 1 1/2 to 2 percent is best. The bartenders and prep cook (if the restaurant requires a tip-out to them) should get the next-highest. Servers usually end up tipping out 3-5 percent of their sales for the shift. These are minimums and extra money can be given at the waiter's discretion -- I like to reward the bus boy if he or she has helped out more than they're required to.

As a side note, anything less than a 15 percent tip from the customer is absurd and classless. Your server doesn't actually keep the entire 15 percent -- they share that with the bus boy, bartender, and sometimes others. If they're sharing 5 percent of their tips with other staff, they take home only 10 percent of their sales. Basic service should be tipped 15 to18 percent, good service should be tipped 18 to 20 percent, and exceptional service should be tipped more if the customer has the means to do so. If you cannot afford to pay for the service, you should eat at McDonald's or stay home. It takes skill, finesse, and patience to wait tables well, and your server receives little to no money in their paycheck. Their hourly wage is far below non-tipped wages and that barely, if ever, covers their taxes.

Answer 5

Okay people here is a lesson on tipping...What is expected as a tip is anywhere from 15% to 20%. 15% is for okay service and 20% and for great service. I never understood how people could leave 10% or less. Do you know that servers make $2.63 an hour and never get a pay check? I have been a waitress for a year and a half and have never seen a pay check. What people give me is what I take home to pay bills. If you don't have enough money to tip a waitress accordingly then you need to order delivery. Thank you!

Answer 6

ill answer this one as i was a cook for many years if you are just working a regular day then the back of the restaurant receives nothing how ever if its a funtion such as a party,wedding or whatever a tip is included in the total bill and its shared by every one that worked the said party an average tip should be between 10 and 15 percent

Answer 7

In most places where tip-outs are allowed/encouraged, it is based on who assists the server & to what extent. The average total tip-out is 10% of the server's tips. If a server gets $100 in tips, they tip the busser, etc. a total of $10 divided by the number of people being tipped. For the above example, with 2 being tipped, they would each get $5.

Answer 8

YO! "TIPPING OUT" is the waitstaff giving a percentage of their tips to the rest of the restaurant staff! Different from a patron tipping their server!

Depends on house policy. I've worked many places and cocktailing I've had to tip out the bar as much as 20%. My current job we tip out 10% to bar and 10% to kitchen. My last job we tipped out a total of 30% to the kitchen and sushi bar staff. However, I've never worked anywhere with hostesses or bussers, so... yeah. Also, I work in a state where waitstaff receives minimum wage, and dishwashers and cooks usually make greater than minimum.

Answer 9

At the place I worked, we had to tip out a percentage of our bar sales to the bartender and a percentage of our food sales to the hostess/busser. In my opinion, the hostess should be cut out of that b/c they don't do much except gossip. I think the busser and bartender should be tipped as us servers do, based on our service....if we have to wait on the bartender for 10 minutes for a beer, our tip at the table goes down, so theirs from the servers should too. And the bussers, if they are good, they get compensated usually more than the required tip out. But I think it should be up to the server what they tip out.

Answer 10

at regular chain restaurants the servers keep their tips except for a few bucks to the busser and bartender....its the classier places that pool - but even then real back of the house workers don't get a share, as they are paid on a different scale.
I like to tip a standard 15%, unless circumstances make it go up or down. to do this in your head...for the mathematically challenged, such as myself. simply do 10% by moving the decimal and then half that amount in your head. and lastly add those 2 numbers together. or, you could carry that little tip card.