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Bartending Pet Peeve Number One
April 20, 2006 1:35 PM
When you work behind a bar, there are many things that the customers / guest don’t get to see or don’t understand. Sometimes we don’t want you to see things, it is part of the magic, other times we would like to let you know about something. Here’s one of those things that everyone should know. When you come to a restaurant and you are waiting in the lounge area until your tables is ready, don’t ask to transfer a tab to the restaurant without leaving a small gratuity to your bartender. Bartenders work for minimum wage. When you have a large group of people, lets say 12, and you ask the bartender for special service because it’s someone’s birthday, and that bartender provides great service and orders your appetizers and does a great job, don’t stiff them by asking to transferring the tab to the restaurant and not tipping. Even if you tip the server the full 15% for the total bill, there is no way any of that money will make it back to the bartender. Sadly, sharing isn’t a quality most people in the service industry have. There are a handful of great servers out there that will pass you some change, but the majority don’t.
Also, if you have a tab at the bar, don’t make the assumption that it will be easy to find you in the restaurant and just leave the bar. Let the bartender know that you are moving. Most of this is common sense, and 90% of people understand, but the are some who just don’t get it.
7 Comments on Bartending Pet Peeve Number One
Leave a comment on Bartending Pet Peeve Number One
You should talk to your manager and instigate a system where the server who has the table transfered, tips you out on the amount of the bill transfered. An amount like 10% is usually negotiated, as this allows the server to have some left over to pay his tipout at the end of the night, and usually a little bit left over, so he would never have to pay from his own pocket. I have used this system before, and it seems to work well. The guest doesn't have to reach in his wallet more than once in the night, you get tipped close to what you would've made (post tipout), and the server isn't out any money either. Just keep all of your transfer bills, and at the end of the night, start collecting from the servers.
Let's all sing... money money money money money money money money. Money. MONEY!!
I find it hard to fathom that there are servers out there who would stiff their bartender; don't they know that to piss HIM off could impact their own bottom line in the future??? When I waited tables, I was known for OVER tipping my bartenders, bus staff AND cooks' line; I ALWAYS got impeccable service from them and turned my tables far faster, with a far better average tip, than those who failed to realize that a little grease goes a LONG way... it takes money to make money, they say
Perfect timing on the article, this past Tuesday (this is the first time in almost a year at this restaurant) I had every customer leave my bartop, after my tip-out to the kitchen I lost money (before getting my manditory tip out from waitresses) worst bartending experience of my life
Darcy, could you talk about tip outs from servers? I'm in a huge dispute with the waitstaff about percentages. My barstaff is getting 3% of liquor sales from each server. Isn't this ridiculously cheap? Any feedback would be appreciated.
Thanks
My place uses the ten percent rule mentioned by jaime in the first comment.It seems to work out ok IF the manager remembers to xfer the ticket properly. It's best to have the tickets settled, but most of my tickets transfer. You should definnately see about a policy so you get fairly compensated. (bad story there by Yahoo...)
I would love real bartenders to check out my blog post on the topic! http://leatherdistrictgourmet.blogspot.com
Also wrote on http://gourmetfood.suite101.com on cocktails...
and Vya Vermouth..
a 10% tip out to the bartender is ridiculous. usually the bartender has to come in and set up his own bar. pulling liquor, cutting fruit, setting up and polishing glasses, icing the bar and yada yada. the bartender mixes the drinks for the servers and knows his recipes. there is work provided in making all these drinks. also the bartender has likely gone to school for mixology. just so the server can pick up there drinks....the server then comes and takes the drink off the bar and sits it down to the customer. what is the server doing thats so special to only tip out the bartender 10%. what a joke. because someone decided to make it 10% without much thought and are cheap?? and the bartenders agree to it?? those bartenders are not all there in the head!! neither are the greedy servers!! if the servers liquor sales are 700.00 at 10% the bartender only gets 70 bucks. no way!! i have been bartending now for over 12 years and i at least get 18 percent of liquor sales. 10% is wrong and an absolute joke!!