Scammers, Part III PLUS Fuzzy Math
So now that we know how to score, or at least try to score, free chicken, Patron and lemonade, let’s talk about the impact of scammers on the industry.
Unfortunately, I don’t have the time nor energy to post tonight. I’m far too tired and want to try for 5 hours of sleep.
So, I will leave you with a teaser: fuzzy math.
Tonight was slow. Dinner on Tuesday tends to be on the slow side. Anyway, I had three tables (PS this is at the 4 1/2 star place)… 2 top, $142.00; 3 top $153.00 and 3 top $148.00.
$142.00 ticket leaves me $30.00
$153.00 ticket leave me $30.00
$148.00 ticket leaves me $17.00
Now, I know what you’re thinking: table three sucks - and yes, despite A+++ service, they do. BUT, let’s look at it a different way:
In sum, I made 17% overall tip on total sales.
17% of $150.00 is about $25.50. This means, if each table left $25.50, every server would be satisfied. However, because one table left 11.3%, the server would call it a bad night. It’s all perception. Either way, I would have made $77.00 in tips, which would have been fine on $450.00 in sales. But, because one table “stiffed” me, the night is viewed poorly. Any thoughts??
September 27, 2007 at 8:41 am
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September 27, 2007 at 12:34 pm
Last night I had an old couple and middle age couple at a 4 top. They split checks, middle age left 20%, old people 10%…I tried to keep it in perspective by using your technique at the end of the night…helped soothe the pain a bit…
September 28, 2007 at 3:50 am
Any job that requires constant interaction with random people can be, but should not be, emotional. Money is a very emotional matter - sometimes, it is hard to be rational in the heat of the moment.
September 28, 2007 at 4:04 am
Another thing I have noticed is that some people have sticker shock when they dine with us. Yes, the veal is $34.00 - no, it does not come with potatoes ($5.00), a salad ($7 - $10), soup ($7) or veggies ($4). It does come with bread and butter and hor dourves - but so does the tap water. As a result, 4 people eating a nice 3 course meal with a bottle of wine often runs $225.00 - it’s hard for some people to see a 225 dollar dinner and then leave me $40.00. $40.00 is a lot of money - and the other night at TGI Friday’s the bill was $45 and you only had to leave $7.50 . Remember: I take less tables than a Friday’s waiter, I pay more attention to you, bring you clean set ups and you sit at my table for 3 hours (not campers, a subject for a future post. A 4 course $100/person meal lasts 3 hours - and that’s fine with me).
October 1, 2007 at 5:25 am
I realized it about 5 years ago….I ALWAYS have to look at my night like that, or the bad tipping was going to turn me into a bitter, terrible person. Let me go home with 15% on my sales (after the 879 people I have to tip out) and I will be satisfied.
October 1, 2007 at 7:41 am
Of course, the dreaded tip out. I only had to do $8.00 on my 77$ - we have the most complicated tip out in the world. I will do an entry on it one day.
October 2, 2007 at 8:26 pm
Carry your investment beyond one table, to the evening, and then to longer periods of time for the best results. It makes it far easier to take the bad with the good. If the bad out weighs the good in a longer period of time then it’s time for a different restaurant or a different occupation.
June 18, 2008 at 6:38 am
I see your all restaurant people and I am on a mission to figure out if there is like a tip out table on the internet. im new to being a server and i want to make sure i tip out the expo, busser and bartender the right amount off my sales every night. does anyone have any suggestions or tricks on how to do that? also note im really awful at math. its usually what, 1.5 % and 2%. can anyone hlep me out?
June 18, 2008 at 6:39 am
I see your all restaurant people and I am on a mission to figure out if there is like a tip out table on the internet. im new to being a server and i want to make sure i tip out the expo, busser and bartender the right amount off my sales every night. does anyone have any suggestions or tricks on how to do that? also note im really awful at math. its usually what, 1.5 % and 2%. help?