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I'll give you a tip !!!!!
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<blockquote data-quote="patooyee" data-source="post: 541123" data-attributes="member: 483"><p>I own fast casual BBQ restaurants. This means that you pay as you order your food, go have a seat, we bring your food to you and check on you throughout your meal, but everything you need is at a self-serve station just a few feet away so that you don't have to wait for us to get a packet of sugar or what not. You are supposed to bus your own table but a lot of people don't, we're fine with that. We have a tip line on our CC receipts as you pay at the front counter as well as a cash tip jar. I collect up all the tips until the end of the pay period and divide the total by the total number of hours worked. This gives them an additional hourly amount on top of their normal hourly wage. Neither me or the company gets ANY of the tips, the kitchen staff and the front of house staff get 100% of them. This is a real number that they see go up and down on their paychecks. I also post the hourly tip rate every pay period on a note board in the back by the schedule. Since they are tipped ee's I don't have to pay full minimum wage but our tips aren't as high as an individual server's would be so I pay almost min. wage. Between that and the tips they make out much better than any other comparable job. This is evident by the large percentage of ee's that return after leaving once. The staff actively works to please customers more because they see their tips go up. When we have weak people they see them go down. The tips really work as a motivational factor, most of my customers will tell you that my staff is amazing I think.</p><p></p><p>I realize that the tip line on the CC receipt is awkward. It is awkward to me when I am signing and have a cashier staring me down. Most places you go once you pay you never see that person again. At mine they are checking on you ensuring your experience is good. Of course, there's no way to know that before the fact if you haven't been there before. There's not really a good way to go about CC tips because once you're rung up there is no way to go back and add a tip to the transaction or ring up a transaction just for a tip. So one way the customer never gets a chance to tip, the other way the ee never gets a chance to shine. I have had customers who didn't tip initially come up after their meal and ask if they could add a tip, to which the answer is unfortunately no. I can honestly say that the staff does not expect a tip before you get your food and they do not get angry at people who do not tip though. The FOH girls will flirt to get tips up and you can tell when one of the flirty hotties have worked a shift when you look at the tip amounts.</p><p></p><p>Our largest tips come from regulars who know what they are going to get service-wise and have received it consistently in the past. We regularly have people tip $10 on a $20 ticket before they've even received their food as a result. We've also screwed up with people who tipped before hand and regretted it. We're human and we make mistakes, we do everything we can to make up for them.</p><p></p><p>Some companies have recently come out with a tip swiper that sits on the front counter. If you want to tip after the fact you can swipe your card for a buck or two without printing a receipt and signing. But the problem with those is that the companies that make them get their cut off the top thereby reducing the ee's share. Even so, we've asked about getting them and our franchise refuses to allow us for some reason.</p><p></p><p>I don't think a lot of places share tips the way mine do. I'm not sure how they work it. But we understand the awkward tip line and try not to make a big deal out of it. We just try to do a great job doing our jobs and let the pieces fall where they may while not automatically eliminating any opportunities for the staff. We wish there was a better way as well. I guess the point of all this is just that its an imperfect system and we are just working with what we have.</p></blockquote><p></p>
[QUOTE="patooyee, post: 541123, member: 483"] I own fast casual BBQ restaurants. This means that you pay as you order your food, go have a seat, we bring your food to you and check on you throughout your meal, but everything you need is at a self-serve station just a few feet away so that you don't have to wait for us to get a packet of sugar or what not. You are supposed to bus your own table but a lot of people don't, we're fine with that. We have a tip line on our CC receipts as you pay at the front counter as well as a cash tip jar. I collect up all the tips until the end of the pay period and divide the total by the total number of hours worked. This gives them an additional hourly amount on top of their normal hourly wage. Neither me or the company gets ANY of the tips, the kitchen staff and the front of house staff get 100% of them. This is a real number that they see go up and down on their paychecks. I also post the hourly tip rate every pay period on a note board in the back by the schedule. Since they are tipped ee's I don't have to pay full minimum wage but our tips aren't as high as an individual server's would be so I pay almost min. wage. Between that and the tips they make out much better than any other comparable job. This is evident by the large percentage of ee's that return after leaving once. The staff actively works to please customers more because they see their tips go up. When we have weak people they see them go down. The tips really work as a motivational factor, most of my customers will tell you that my staff is amazing I think. I realize that the tip line on the CC receipt is awkward. It is awkward to me when I am signing and have a cashier staring me down. Most places you go once you pay you never see that person again. At mine they are checking on you ensuring your experience is good. Of course, there's no way to know that before the fact if you haven't been there before. There's not really a good way to go about CC tips because once you're rung up there is no way to go back and add a tip to the transaction or ring up a transaction just for a tip. So one way the customer never gets a chance to tip, the other way the ee never gets a chance to shine. I have had customers who didn't tip initially come up after their meal and ask if they could add a tip, to which the answer is unfortunately no. I can honestly say that the staff does not expect a tip before you get your food and they do not get angry at people who do not tip though. The FOH girls will flirt to get tips up and you can tell when one of the flirty hotties have worked a shift when you look at the tip amounts. Our largest tips come from regulars who know what they are going to get service-wise and have received it consistently in the past. We regularly have people tip $10 on a $20 ticket before they've even received their food as a result. We've also screwed up with people who tipped before hand and regretted it. We're human and we make mistakes, we do everything we can to make up for them. Some companies have recently come out with a tip swiper that sits on the front counter. If you want to tip after the fact you can swipe your card for a buck or two without printing a receipt and signing. But the problem with those is that the companies that make them get their cut off the top thereby reducing the ee's share. Even so, we've asked about getting them and our franchise refuses to allow us for some reason. I don't think a lot of places share tips the way mine do. I'm not sure how they work it. But we understand the awkward tip line and try not to make a big deal out of it. We just try to do a great job doing our jobs and let the pieces fall where they may while not automatically eliminating any opportunities for the staff. We wish there was a better way as well. I guess the point of all this is just that its an imperfect system and we are just working with what we have. [/QUOTE]
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