Two bar items I consider "tools" for bigger tips are ashtrays and bevnaps. Today it seems the ashtray is fast becoming extinct, but it's still around at some bars and likely will be for a few more years. Bev naps are something almost every bar has on hand and I think they'll be around for a long time. Both of these items can be useful in getting you better tips.
Let's start with the ashtray. If the bar you are working in permits smoking a good portion of your bar customers will likely be smoking. Smoking is basically messy and even more so for someone who's had a few drinks in a dark room. The ashes are easily dropped beside the ashtray rather than inside and the moisture from the drink glasses or beer bottles kinda makes a mess. The ashtrays also get filled pretty quickly. Actually, an ashtray with more than 2 burnt out cigarettes should be considered full and be emptied.
When you keep an eye on the ashtrays, emptying them after 2 butts, you give the customer a fresh feeling. They also feel you are working hard and paying attention. It's a good thing all around. But don't stop with emptying. Take your bar rag (please make sure it's clean and wrung out good) and do a quick wipe too. Lift the ashtray and wipe under. Do it fast. Don't make the customer inconvenienced. You should be able to empty (or replace) the ashtray, wipe the bar and set the ashtray back without the customer realizing what just happened! Well, maybe not quite that fast but pretty close!
Bevnaps should be used with every drink served. Too many bartenders do not replace the old ones. You should do this with every drink served at the bar. Pay attention to the area the drink is being placed. If it shows signs of stickiness or just rings left by the sweating glass, give it a quick wipe before setting down the new bev nap and beverage. Your customers will truly appreciate it.
These two small efforts, the ashtrays and bevnaps, will increase your tips at the end of the night. Your bar customers need a reason to give you a bigger tip. Compared to serving food there is not much to do as a bartender after the drink has been served. It is very important then that you keep on your toes when your customer needs another drink or anything for that matter. Don't wait for them to ask for a new ashtray or a clean bevnap. If you are not being attentive to these things make a change starting now and watch your tips soar!
Sunday, May 31, 2009
Saturday, May 30, 2009
Handling Customer Spills & Accidents for Bigger Tips
Whether you are serving food at tables or behind the bar you are always going to encounter spills and accidents. Cleaning up quickly and efficiently is the mark of a great waiter, waitress or bartender and will increase your tips! Never consider a spill a big hassle. Heck, it's a great opportunity for you to show off your skills and most customers will reward you for it in the form of higher gratuity. It's usually not that big of a deal on your end but it is to the embarrassed customer.
When a spill occurs, it should take priority over everything else. You can politely excuse yourself from waiting on another table to attend to the spill as these folks will plainly see what's happened. Even if it's just to bring some napkins or pick up the big pieces of broken plates. Chances are a bus person or manager will be out to assist shortly especially if you are busy. Still, you must be the one to arrive at the scene first, if only to throw down a towell and let the guests know that someone is coming to their aid right away. This shows you care and it's the mark of a professional. By doing this, you've shown not only the spill victims, but everyone else in your section the true professional you are!
Never make it seem like a chore to clean up a mess. Do it quickly and efficiently. Replace everything affected like silverware, napkins or drinks. Just do it without asking! Take charge and get it cleaned up, smile and get your guests back on track to their meal. Later they may even make jokes about it.
While bartending is usually not going to entail as much cleanup you should still react immediately to spills. If a patron tips over a drink or beer and more than just an ounce or so spills out, you should replace the beverage. It should just be done, not asked. Again, Simply do it! Wipe up the spill real good. Please make sure you use a nice rinsed out, wrung out bar wipe and make sure the bar surface is dry when you are finished. There is nothing worse than a sopping rag being plopped down in front of you only to have a "kiddie pool" of water instead of a clean, dry bar surface!
Have the new drink ready. As soon as that bar top is clean take the old drink from the customer while replacing with a fresh new one and saying "Here's a nice fresh drink for you". The timing is essential. Most customers will want to keep the old just because they feel bad enough for making a mess but when you can do this smoothly and efficiently with a smile they will truly appreciate it. They will not feel embarrassed anymore and you'll likely gain a bigger tip! Most bar owners will not have a problem with this. It's just good business but if there is a policy at your place of employment that prohibits you from replacing spilled drinks you of course will have to abide. (You might want to look for another place to work too!)
Another important point and just plain common politeness is to assist other waiters or waitresses when their table has a spill. This is not to say you should rush accross the room to every spill not in your section but if you actually have the time you certainly should take action. Again, your customers in your section will see this and it will make them think more of you.
Spills are common in the restaurant business and while they can sometimes be a time killer, most are not that big of a deal. Regardless, you can turn these spills and accidents into more admiration towards you from your customers. Consider spills a tool that you can utilize to earn bigger tips!
When a spill occurs, it should take priority over everything else. You can politely excuse yourself from waiting on another table to attend to the spill as these folks will plainly see what's happened. Even if it's just to bring some napkins or pick up the big pieces of broken plates. Chances are a bus person or manager will be out to assist shortly especially if you are busy. Still, you must be the one to arrive at the scene first, if only to throw down a towell and let the guests know that someone is coming to their aid right away. This shows you care and it's the mark of a professional. By doing this, you've shown not only the spill victims, but everyone else in your section the true professional you are!
Never make it seem like a chore to clean up a mess. Do it quickly and efficiently. Replace everything affected like silverware, napkins or drinks. Just do it without asking! Take charge and get it cleaned up, smile and get your guests back on track to their meal. Later they may even make jokes about it.
While bartending is usually not going to entail as much cleanup you should still react immediately to spills. If a patron tips over a drink or beer and more than just an ounce or so spills out, you should replace the beverage. It should just be done, not asked. Again, Simply do it! Wipe up the spill real good. Please make sure you use a nice rinsed out, wrung out bar wipe and make sure the bar surface is dry when you are finished. There is nothing worse than a sopping rag being plopped down in front of you only to have a "kiddie pool" of water instead of a clean, dry bar surface!
Have the new drink ready. As soon as that bar top is clean take the old drink from the customer while replacing with a fresh new one and saying "Here's a nice fresh drink for you". The timing is essential. Most customers will want to keep the old just because they feel bad enough for making a mess but when you can do this smoothly and efficiently with a smile they will truly appreciate it. They will not feel embarrassed anymore and you'll likely gain a bigger tip! Most bar owners will not have a problem with this. It's just good business but if there is a policy at your place of employment that prohibits you from replacing spilled drinks you of course will have to abide. (You might want to look for another place to work too!)
Another important point and just plain common politeness is to assist other waiters or waitresses when their table has a spill. This is not to say you should rush accross the room to every spill not in your section but if you actually have the time you certainly should take action. Again, your customers in your section will see this and it will make them think more of you.
Spills are common in the restaurant business and while they can sometimes be a time killer, most are not that big of a deal. Regardless, you can turn these spills and accidents into more admiration towards you from your customers. Consider spills a tool that you can utilize to earn bigger tips!
Friday, May 29, 2009
Get along with the Cooks And Make Bigger Tips
How's your relationship with the cooks? I hope it's good, or at least appears to be in the cook's eyes! I discovered early on in my waiter days the important connection between being liked a lot by the cooks and how it directly affected me earning bigger tips!. Many of these cooks I did not personally care for but I made sure our working relationship was exceptional and we all benefited from it. So will you!
With the exception of a high paid chef, being a cook is a thankless position. They make a certain wage no matter how fast they are or how well the job is done. It is every bit as stressful as a waiter or waitress and the busier they are, the less they are paid per order that you give them. It's hot and greasy back there. Completely opposite of waitstaff in both working conditions and pay. Now if you just take an honest look at that scenario how could you not give the cook a little extra credit or even forgiveness for being a little cranky? A Good waitstaff realizes those unfavorable conditions a cook has to work with and is able to be a bit more lenient with their occasional attitude and realize it's not personal.
Most busy restaurants have training programs that are designed and developed to make the whole process work smoothly for both waitstaff and cooks. It's a well thought out system and you should try to abide by it at all times. Generally, it's the waitstaff that bucks the system more often than the cooks. There are always more "bad" waiters and waitresses than good ones in the cooks eyes. Be a good one and your food will come out better and faster! And when you do need to bend the rules on that rare occasion your words will be heard and you will get action because you are not one of the pests. So what one thing irritates cooks more than anything?
Talking. Often there is too much communication via the spoken word from the waitstaff to the cooks. This is to be avoided as much as possible. It is not reasonable to instruct cooks verbally. Think if you had to take that many orders verbally while trying to cook entire tables and courses of meals! Write it down or post it as you were taught in training using all of the proper abbreviations or codes. The cooks know them! You should too and more important you must use them and trust that the cooks will get it right. They will get it right 99.9% of the time when your order is written out or posted per company policy by the book, the way you were trained.
It's really not hard to get along with cooks. Most waitstaff struggles with it though. Don't try to kiss up to them. Just be respectful and most important do your job the way you were taught and don't bother them! I cannot stress this enough. That is all that is needed to gain favor with the cooks. If they ask for a soda or anything in your area make it a priority to get it for them. Show them the respect they deserve for making you all those great tips! They will indeed remember you for it.
With the exception of a high paid chef, being a cook is a thankless position. They make a certain wage no matter how fast they are or how well the job is done. It is every bit as stressful as a waiter or waitress and the busier they are, the less they are paid per order that you give them. It's hot and greasy back there. Completely opposite of waitstaff in both working conditions and pay. Now if you just take an honest look at that scenario how could you not give the cook a little extra credit or even forgiveness for being a little cranky? A Good waitstaff realizes those unfavorable conditions a cook has to work with and is able to be a bit more lenient with their occasional attitude and realize it's not personal.
Most busy restaurants have training programs that are designed and developed to make the whole process work smoothly for both waitstaff and cooks. It's a well thought out system and you should try to abide by it at all times. Generally, it's the waitstaff that bucks the system more often than the cooks. There are always more "bad" waiters and waitresses than good ones in the cooks eyes. Be a good one and your food will come out better and faster! And when you do need to bend the rules on that rare occasion your words will be heard and you will get action because you are not one of the pests. So what one thing irritates cooks more than anything?
Talking. Often there is too much communication via the spoken word from the waitstaff to the cooks. This is to be avoided as much as possible. It is not reasonable to instruct cooks verbally. Think if you had to take that many orders verbally while trying to cook entire tables and courses of meals! Write it down or post it as you were taught in training using all of the proper abbreviations or codes. The cooks know them! You should too and more important you must use them and trust that the cooks will get it right. They will get it right 99.9% of the time when your order is written out or posted per company policy by the book, the way you were trained.
It's really not hard to get along with cooks. Most waitstaff struggles with it though. Don't try to kiss up to them. Just be respectful and most important do your job the way you were taught and don't bother them! I cannot stress this enough. That is all that is needed to gain favor with the cooks. If they ask for a soda or anything in your area make it a priority to get it for them. Show them the respect they deserve for making you all those great tips! They will indeed remember you for it.
Saturday, May 16, 2009
Bartending Job Description-Does it Pay?
Like waiting tables, bartending is considered by many one of those jobs that is somewhat looked up to or envied. Not everyone is cut out for this and it can be every bit as stressful as watressing or waitering. For those that bartend at a busy tavern, pub, restaurant or club, does it pay? Yes, it can pay very well.
Aside from the obvious constant handling of alcohol there are signifigant differences in the job skills and requirements of a bartender and foodserver. The biggest difference is that as a bartender you often have nobody to fall back on when things get rough. A quick rush or surge of customers and it's all you. In many cases there is no one else who can help you get caught up. It's not like waitressing where you can ask another server to take out food to your table. As a bartender it is often only you, unless a qualified manager or other employee is present, who can mix the drinks let alone run the register.
In any field of serving people you will often run into situations where you need to just get a breath of fresh air or cool off from a situation that has caused a lot of stress. It could be anything. A rude customer, an untimely phone call, or just mental overload. As a bartender you often cannot "hide" in the kitchen or anywhere to take even a few minutes to regain your sanity! You are in charge of that bar and someone should be behind it at all times. And again, often there is nobody qualified to take care of mixing even the simplest drinks. Perhaps you are not feeling well or any one of a number of things that taking a short break would allow you to re-group and refresh yourself. A good bartender can handle going strong without breaks for hours, week after week. Of course there will be time for the bathroom and such, but once that rush starts be prepared to go for hours without stopping.
One of the plus sides of bartending is that you are generally not as engaged with your customer as you are as a foodserver. (This is assuming you are tending bar somewhere other than a 10 stool local tavern) You take the order, serve the drink, take the money, give the change, smile, thank them and almost immediately see another patron with an empty bottle or glass that needs your attention. This is the ideal situation for a bartender. Very fast paced but not nearly as much attention is required of the customer. Something interesting that happens when bartending is that you will learn to remember what each person is drinking and you will simply ask if they'd like another rather than "what will it be?" This photographic memory just sort of kicks in without any real practice. If you make it a month or so as a new bartener you'll notice it yourself without even trying. To the customers this is amazing and they wonder how you are able to do it!
This is one of the many aspects of what a customer sees that make the job so mysterious and respected. Similarly, learning to mix drinks takes on a similar, easy learning curve. This takes a little longer but you'll notice it happening to yourself within 3 or 4 months. There are really only a few types of alcohol but many brands. For example, vodka. There is only one vodka but many brands and chances are you will have at least 2 brands and possibly 3 or 4. So this makes for a bunch of bottles but there is likely only one or two in that group that you will use almost exclusively. Because there are really only a few alcohol types (such as vodka, rum, bourban, whiskey etc) that are extremely popular, you quickly learn the top 2 or 3 mixed drinks within thier categories which comes out out to maybe 15 or 20 different mixed drinks. Now that might sound like a lot, but when you're hearing "I'll take a Screwdriver" or "Mix me a White Russian" over and over night after night, you will just automatically remember what's in it very quickly! So to the customer there's like 100 or more bottles of alcohol sitting around and it makes you look like a genius to know without hesitation where each bottle is kept!
Learning to bartend is best done by just doing it. You can go to the fanciest bartending schools and memorize every drink under the sun but it's not going to do you a bit of good once you are thrown to the wolves! In this field you simply cannot beat experience. Bartending takes far more character than it does a high IQ. Many people think it's about memorizing drinks but it's truly not! It's about having strong nerves and multitasking and doing it all with a smile! Yes, brains are required for sure but you can't learn the most important things in a classroom. You need some experience first and foremost. There are several ways to gain experience.
If you are a waitress or waiter in a restaurant that serves alcohol, pay attention to what you are serving. Watch the bartender mix when you can and ask questions. That's a very good start. Since you are interested in learning to bartend, tell the manager and let him know you are willing to take on a very slow shift for the experience. Be upfront and tell him you you very much desire to learn bartending but you cannot give up your profitable foodserving hours completely. You just want a day or two so you can learn. Often they will try to accomodate you as the very experienced bartenders do not like the slow periods. This way the regular bartender can take some time off and you can learn bartending. The manager is happy because he now has a backup, you are happy to be learning and the bartender is happy to get some time off.
If you live near a golf course, bowling alley or camp ground, check into those places. Often the bar will be closed for the season or if not closed, it slows down to a crawl. If you show a sincere interest in bartending and the owner does not have the position filled for the upcoming season, you could be hired to learn as you go since you'll be starting off slow until the season hits full swing. Often these places are limited to a few draft beers and a dozen or so bottles of beer and maybe a dozen or so of the main alcohol brands. This is absolutely perfect for you to learn bartending! If you have such an opportunity, grab it! It might seem dead when you apply to a golf course in early March but come June - September you will be busy and learning a lot. With just that much experience you can likely get hired at an establishment where serious income can be made. Like you read earlier, you can't beat experience and the owners of a busy tavern or club know this well. If you've got it, they'll seriously consider your application!
After you've learned the basic mixed drinks and know what bartending entails you are going to want to move on to a busier place where you can now make some very good money. A few places to consider would be a bowling alley if the bar is open to the public too. You want a little more than just the bowlers in this situation. Golf courses are another great place but make sure the bar has at least 15 seats and some tables. They guys really like to hang out and chat about their game over a few beers! The clubs in your town such as the VFW, Moose, American Legion etc. Some of these places are much better than you would think. Most have a very steady regular clientel. If they have entertainment of the weekends even better! And of course you have your local sports bar or popular gathering place for the younger folks. Generally, these places are where the college aged kids hang out and they are usually super busy on Fridays, Saturdays and one other day of the week where a special is occuring. These places will really test your nerves but they can be very profitable! Finally, if there is a bar in your area that is known for live entertainment that can be a geat place too. People who seek live bands in an up close atmosphere like that are usually in a great mood and when they go out they intend to have a good time and spend money! You'll be exhausted when it's all over but your earnings will have you asking when that band is coming back!
Are you still interested in bartending? Do you think you have what it takes? If so, get out and get some experience now. Don't pass up your opportunity to one of the most rewarding ways to earn serious income. You can do this. Look into bartending today!
Aside from the obvious constant handling of alcohol there are signifigant differences in the job skills and requirements of a bartender and foodserver. The biggest difference is that as a bartender you often have nobody to fall back on when things get rough. A quick rush or surge of customers and it's all you. In many cases there is no one else who can help you get caught up. It's not like waitressing where you can ask another server to take out food to your table. As a bartender it is often only you, unless a qualified manager or other employee is present, who can mix the drinks let alone run the register.
In any field of serving people you will often run into situations where you need to just get a breath of fresh air or cool off from a situation that has caused a lot of stress. It could be anything. A rude customer, an untimely phone call, or just mental overload. As a bartender you often cannot "hide" in the kitchen or anywhere to take even a few minutes to regain your sanity! You are in charge of that bar and someone should be behind it at all times. And again, often there is nobody qualified to take care of mixing even the simplest drinks. Perhaps you are not feeling well or any one of a number of things that taking a short break would allow you to re-group and refresh yourself. A good bartender can handle going strong without breaks for hours, week after week. Of course there will be time for the bathroom and such, but once that rush starts be prepared to go for hours without stopping.
One of the plus sides of bartending is that you are generally not as engaged with your customer as you are as a foodserver. (This is assuming you are tending bar somewhere other than a 10 stool local tavern) You take the order, serve the drink, take the money, give the change, smile, thank them and almost immediately see another patron with an empty bottle or glass that needs your attention. This is the ideal situation for a bartender. Very fast paced but not nearly as much attention is required of the customer. Something interesting that happens when bartending is that you will learn to remember what each person is drinking and you will simply ask if they'd like another rather than "what will it be?" This photographic memory just sort of kicks in without any real practice. If you make it a month or so as a new bartener you'll notice it yourself without even trying. To the customers this is amazing and they wonder how you are able to do it!
This is one of the many aspects of what a customer sees that make the job so mysterious and respected. Similarly, learning to mix drinks takes on a similar, easy learning curve. This takes a little longer but you'll notice it happening to yourself within 3 or 4 months. There are really only a few types of alcohol but many brands. For example, vodka. There is only one vodka but many brands and chances are you will have at least 2 brands and possibly 3 or 4. So this makes for a bunch of bottles but there is likely only one or two in that group that you will use almost exclusively. Because there are really only a few alcohol types (such as vodka, rum, bourban, whiskey etc) that are extremely popular, you quickly learn the top 2 or 3 mixed drinks within thier categories which comes out out to maybe 15 or 20 different mixed drinks. Now that might sound like a lot, but when you're hearing "I'll take a Screwdriver" or "Mix me a White Russian" over and over night after night, you will just automatically remember what's in it very quickly! So to the customer there's like 100 or more bottles of alcohol sitting around and it makes you look like a genius to know without hesitation where each bottle is kept!
Learning to bartend is best done by just doing it. You can go to the fanciest bartending schools and memorize every drink under the sun but it's not going to do you a bit of good once you are thrown to the wolves! In this field you simply cannot beat experience. Bartending takes far more character than it does a high IQ. Many people think it's about memorizing drinks but it's truly not! It's about having strong nerves and multitasking and doing it all with a smile! Yes, brains are required for sure but you can't learn the most important things in a classroom. You need some experience first and foremost. There are several ways to gain experience.
If you are a waitress or waiter in a restaurant that serves alcohol, pay attention to what you are serving. Watch the bartender mix when you can and ask questions. That's a very good start. Since you are interested in learning to bartend, tell the manager and let him know you are willing to take on a very slow shift for the experience. Be upfront and tell him you you very much desire to learn bartending but you cannot give up your profitable foodserving hours completely. You just want a day or two so you can learn. Often they will try to accomodate you as the very experienced bartenders do not like the slow periods. This way the regular bartender can take some time off and you can learn bartending. The manager is happy because he now has a backup, you are happy to be learning and the bartender is happy to get some time off.
If you live near a golf course, bowling alley or camp ground, check into those places. Often the bar will be closed for the season or if not closed, it slows down to a crawl. If you show a sincere interest in bartending and the owner does not have the position filled for the upcoming season, you could be hired to learn as you go since you'll be starting off slow until the season hits full swing. Often these places are limited to a few draft beers and a dozen or so bottles of beer and maybe a dozen or so of the main alcohol brands. This is absolutely perfect for you to learn bartending! If you have such an opportunity, grab it! It might seem dead when you apply to a golf course in early March but come June - September you will be busy and learning a lot. With just that much experience you can likely get hired at an establishment where serious income can be made. Like you read earlier, you can't beat experience and the owners of a busy tavern or club know this well. If you've got it, they'll seriously consider your application!
After you've learned the basic mixed drinks and know what bartending entails you are going to want to move on to a busier place where you can now make some very good money. A few places to consider would be a bowling alley if the bar is open to the public too. You want a little more than just the bowlers in this situation. Golf courses are another great place but make sure the bar has at least 15 seats and some tables. They guys really like to hang out and chat about their game over a few beers! The clubs in your town such as the VFW, Moose, American Legion etc. Some of these places are much better than you would think. Most have a very steady regular clientel. If they have entertainment of the weekends even better! And of course you have your local sports bar or popular gathering place for the younger folks. Generally, these places are where the college aged kids hang out and they are usually super busy on Fridays, Saturdays and one other day of the week where a special is occuring. These places will really test your nerves but they can be very profitable! Finally, if there is a bar in your area that is known for live entertainment that can be a geat place too. People who seek live bands in an up close atmosphere like that are usually in a great mood and when they go out they intend to have a good time and spend money! You'll be exhausted when it's all over but your earnings will have you asking when that band is coming back!
Are you still interested in bartending? Do you think you have what it takes? If so, get out and get some experience now. Don't pass up your opportunity to one of the most rewarding ways to earn serious income. You can do this. Look into bartending today!
Thursday, May 14, 2009
Waiter and Waitress-Does it Pay?
Being a waiter or waitress is somewhat of a mysterious job position in the minds of many. There are people who would like to try it but just don't know where to start or just feel they don't have what it takes. Some that feel they have what it takes think they need an "in" by knowing someone because they have no experience. And it certainly does help! There is a certain allure about earning your income from tips. I think it's the hard cold cash that makes it so appealing. But does it really pay that well? In a word, Yes.
The most important quality you need to have in this field is people skills. Your employer is putting you right out front, face to face with his income, the customers! Being a food server is a responsible position and not everyone is qualified to do it. You must be able to handle a lot of stress and multi-task. Things go wrong all the time in the restaurant business but you must be able to brush it off and most importantly not allow your customers to "read" it in your attitude or mood. Employers value their top waiters and waitresses very much. Almost as much as their top cook! (that's for another post!)
If you have what it takes it pays better than a lot of other jobs. The biggest problem with being paid cash everyday is you must learn to control your spending. Having self control over access to all of that cash everyday is key. That is your equivalent of a paycheck and you don't want to blow it a little at a time and end up with nothing on payday. Those that can develop a system of discipline by putting a budgeted amount away everyday will discover it can pay quite well.
You will get a paycheck from your employer but it will be very small. Not only is your base pay much lower than even regular minimum wage but your taxes are taken out of that paycheck too. Some businesses will have you report your tips on a daily basis but most will automatically deduct the tax by estimating your tips.
So how do they do that? While each state is different and each business is different, the most common method is to take a percentage (around 8%) of the total sales on the floor (restaurant) for each shift and divide it by the number of servers on the floor for that shift. That amount is what they estimate your tips to be and that amount will be used to figure out your required deductions on the paycheck.
For example, lets say a restaurant made $1,000 in sales for the 11-4 shift. 8% of $1,000 is $80.00. Now lets say there were 2 servers. Divide that $80.00 by 2. That means you would pay taxes on $40.00. (which would come out of your paycheck, not your tips)
Again, this is just a sample and the numbers will vary from place to place, but it's a reasonably accurate example in order to give you an idea of how it's usually done. And my point is that if you did $500 in sales, you'd likely make more like $70, not $40, but you will only be taxed on $40. It's not even unusual to make much more than that but your taxed amount would remain at $40.
What this means is if you add that up everyday you'll see that you are actually bringing home a significantly higher check in the course of the year than someone who actually pays taxes on an hourly paid job. It's pretty cool but most people don't think of this. Waiters and Waitresses can and do make good money, even without that little unseen bonus!
So where is the big money at? You'd be surprised! While it's certainly true you will make very healthy tips at a white table cloth style restaurant, this isn't for everyone and it's truly not necessarily the most lucrative. There is a lot to be said for the local family restaurant chain in your area. Every part of the state has at least one and I'm sure you know what I mean. These places usually do a terrific breakfast and dinner business. You will work hard at these places. Turnover is fast and you will make less tips per table but you will wait on more tables and with less effort than a dress code type restaurant. Pancake houses, truck stops and tourist cafes are great too! As long as the restaurant does a good business and you are busy you can bet you are going to make good money if you have the right attitude!
Another advantage of serving food is you will actually be getting exercise! Don't laugh at this. If you've never done it before you will soon discover just how much walking (fast) bending and turning you do. Most people will lose weight without even trying during their first 2 or 3 months! Because you are actually moving around, believe it or not, for most people your legs and feet will not ache nearly as much as if you were standing at a cash register or sales floor for 6 or 8 hours. Time goes by faster and when it's all over and you count your tips you'll feel satisfied and anxious for the next day!
It's a great feeling to know you actually control your income to some degree. The more tables you wait on, the more gratuity you earn. The more efficient you are, the bigger your tips. Or if you are in a very fancy restaurant, the more attentive you are and the higher you get the bill up by tactfully selling more wine or desserts, the higher your customers will tip. If you are a good waitress or waiter it's a win win situation for everyone from you to the customer to the owner of the restaurant. Do you have what it takes?
The most important quality you need to have in this field is people skills. Your employer is putting you right out front, face to face with his income, the customers! Being a food server is a responsible position and not everyone is qualified to do it. You must be able to handle a lot of stress and multi-task. Things go wrong all the time in the restaurant business but you must be able to brush it off and most importantly not allow your customers to "read" it in your attitude or mood. Employers value their top waiters and waitresses very much. Almost as much as their top cook! (that's for another post!)
If you have what it takes it pays better than a lot of other jobs. The biggest problem with being paid cash everyday is you must learn to control your spending. Having self control over access to all of that cash everyday is key. That is your equivalent of a paycheck and you don't want to blow it a little at a time and end up with nothing on payday. Those that can develop a system of discipline by putting a budgeted amount away everyday will discover it can pay quite well.
You will get a paycheck from your employer but it will be very small. Not only is your base pay much lower than even regular minimum wage but your taxes are taken out of that paycheck too. Some businesses will have you report your tips on a daily basis but most will automatically deduct the tax by estimating your tips.
So how do they do that? While each state is different and each business is different, the most common method is to take a percentage (around 8%) of the total sales on the floor (restaurant) for each shift and divide it by the number of servers on the floor for that shift. That amount is what they estimate your tips to be and that amount will be used to figure out your required deductions on the paycheck.
For example, lets say a restaurant made $1,000 in sales for the 11-4 shift. 8% of $1,000 is $80.00. Now lets say there were 2 servers. Divide that $80.00 by 2. That means you would pay taxes on $40.00. (which would come out of your paycheck, not your tips)
Again, this is just a sample and the numbers will vary from place to place, but it's a reasonably accurate example in order to give you an idea of how it's usually done. And my point is that if you did $500 in sales, you'd likely make more like $70, not $40, but you will only be taxed on $40. It's not even unusual to make much more than that but your taxed amount would remain at $40.
What this means is if you add that up everyday you'll see that you are actually bringing home a significantly higher check in the course of the year than someone who actually pays taxes on an hourly paid job. It's pretty cool but most people don't think of this. Waiters and Waitresses can and do make good money, even without that little unseen bonus!
So where is the big money at? You'd be surprised! While it's certainly true you will make very healthy tips at a white table cloth style restaurant, this isn't for everyone and it's truly not necessarily the most lucrative. There is a lot to be said for the local family restaurant chain in your area. Every part of the state has at least one and I'm sure you know what I mean. These places usually do a terrific breakfast and dinner business. You will work hard at these places. Turnover is fast and you will make less tips per table but you will wait on more tables and with less effort than a dress code type restaurant. Pancake houses, truck stops and tourist cafes are great too! As long as the restaurant does a good business and you are busy you can bet you are going to make good money if you have the right attitude!
Another advantage of serving food is you will actually be getting exercise! Don't laugh at this. If you've never done it before you will soon discover just how much walking (fast) bending and turning you do. Most people will lose weight without even trying during their first 2 or 3 months! Because you are actually moving around, believe it or not, for most people your legs and feet will not ache nearly as much as if you were standing at a cash register or sales floor for 6 or 8 hours. Time goes by faster and when it's all over and you count your tips you'll feel satisfied and anxious for the next day!
It's a great feeling to know you actually control your income to some degree. The more tables you wait on, the more gratuity you earn. The more efficient you are, the bigger your tips. Or if you are in a very fancy restaurant, the more attentive you are and the higher you get the bill up by tactfully selling more wine or desserts, the higher your customers will tip. If you are a good waitress or waiter it's a win win situation for everyone from you to the customer to the owner of the restaurant. Do you have what it takes?
Wednesday, May 13, 2009
Privacy Policy
Privacy Policy for http://earnbiggertips.blogspot.com/
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You should consult the respective privacy policies of these third-party ad servers for more detailed information on their practices as well as for instructions about how to opt-out of certain practices. http://earnbiggertips.blogspot.com's privacy policy does not apply to, and we cannot control the activities of, such other advertisers or web sites.
If you wish to disable cookies, you may do so through your individual browser options. More detailed information about cookie management with specific web browsers can be found at the browsers' respective websites.
If you require any more information or have any questions about our privacy policy, please feel free to contact us by email at ray7444@aol.com.
At http://earnbiggertips.blogspot.com/, the privacy of our visitors is of extreme importance to us. This privacy policy document outlines the types of personal information is received and collected by http://earnbiggertips.blogspot.com/ and how it is used.
Log Files
Like many other Web sites, http://earnbiggertips.blogspot.com/ makes use of log files. The information inside the log files includes internet protocol ( IP ) addresses, type of browser, Internet Service Provider ( ISP ), date/time stamp, referring/exit pages, and number of clicks to analyze trends, administer the site, track user�s movement around the site, and gather demographic information. IP addresses, and other such information are not linked to any information that is personally identifiable.
Cookies and Web Beacons
http://earnbiggertips.blogspot.com/ does use cookies to store information about visitors preferences, record user-specific information on which pages the user access or visit, customize Web page content based on visitors browser type or other information that the visitor sends via their browser.
DoubleClick DART Cookie
.:: Google, as a third party vendor, uses cookies to serve ads on http://earnbiggertips.blogspot.com/.
.:: Google's use of the DART cookie enables it to serve ads to your users based on their visit to http://earnbiggertips.blogspot.com/ and other sites on the Internet.
.:: Users may opt out of the use of the DART cookie by visiting the Google ad and content network privacy policy at the following URL - http://www.google.com/privacy_ads.html
Some of our advertising partners may use cookies and web beacons on our site. Our advertising partners include .......
Google Adsense
These third-party ad servers or ad networks use technology to the advertisements and links that appear on http://earnbiggertips.blogspot.com/ send directly to your browsers. They automatically receive your IP address when this occurs. Other technologies ( such as cookies, JavaScript, or Web Beacons ) may also be used by the third-party ad networks to measure the effectiveness of their advertisements and / or to personalize the advertising content that you see.
http://earnbiggertips.blogspot.com/ has no access to or control over these cookies that are used by third-party advertisers.
You should consult the respective privacy policies of these third-party ad servers for more detailed information on their practices as well as for instructions about how to opt-out of certain practices. http://earnbiggertips.blogspot.com's privacy policy does not apply to, and we cannot control the activities of, such other advertisers or web sites.
If you wish to disable cookies, you may do so through your individual browser options. More detailed information about cookie management with specific web browsers can be found at the browsers' respective websites.
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