Delivery Pizza Complaints

T.G · 03-21-2011, 10:10 AM

Quote:

Originally Posted by md4958

And I dont know about the restaurant you work at, but every restaurant that I know of tip outs are based on percentages, 10% busboy, 15-20% bartender is the standard around this area. So if the server has a bad night tip wise they arent taking money out of their pockets to tip out. I believe Lumpy was saying something similar.

Moe, question...

I'm guessing that kitchen staff typically never gets a percentage? It's always just those in the server/floor positions?

md4958 · 03-21-2011, 10:21 AM

Quote:

Originally Posted by T.G

Moe, question...

I'm guessing that kitchen staff typically never gets a percentage? It's always just those in the server/floor positions?

In my experience, correct Adam. Back of house and Front of house are typically two different pay scales.

Lumpold · 03-21-2011, 10:21 AM

Quote:

Originally Posted by T.G

Moe, question...

I'm guessing that kitchen staff typically never gets a percentage? It's always just those in the server/floor positions?

I would also guess that with the exception of pot-wash, kitchen staff are earning 1.5x, 2x or even 3x the base wage waiting, bar and floor-staff are getting

In the UK, waiting tables, working bar and floor staff are all minimum, or just above minimum, wage (£6/hr), whereas chef/Microwave Technicians will start at £8.50-£9/hr with basic training in place (i.e. vocational qualifications at a minimum).

T.G · 03-21-2011, 11:41 AM

Quote:

Originally Posted by md4958

In my experience, correct Adam. Back of house and Front of house are typically two different pay scales.

Quote:

Originally Posted by Lumpold

I would also guess that with the exception of pot-wash, kitchen staff are earning 1.5x, 2x or even 3x the base wage waiting, bar and floor-staff are getting

In the UK, waiting tables, working bar and floor staff are all minimum, or just above minimum, wage (£6/hr), whereas chef/Microwave Technicians will start at £8.50-£9/hr with basic training in place (i.e. vocational qualifications at a minimum).

Thanks.

That's kind of what I thought, but having no restaurant experience, I wasn't sure.