Wage Theft?

[Emerald Drifter]

I have seen exactly what you describe. A few years ago I noticed one bartender busting butt while the other was semi-rude and did as little as possible. I ask if they split tips and was told they did. I gave the person the some cash and ask that they pocket it and if it was a problem I would speak to the bar manager. I did not want anything going into the pocket of the lazy prick this person was stuck on shift with.

Bravo Poppaj! (never thought I would say that to you, right?, haha)

Had a similar story. I was at the "new' Waffle House on West end of PCB. Sat down, time went by, no one took my order. I notice one waitress girl, her name is Trixie, was basically running the restaurant herself. A hustler. She kept looking over at me and finally just walked over, cheerful, took my order. And then she brought me my order within 5 minutes. All good. An obese slacker chick came over after my food came out and asked if I needed anything, etc. "no, i'm fine". When I checked out, Trixie checked me out. I asked her if she was supposed to be my server, she sheepishly said no. I asked her is she would get the tip. She said no. I said OK, no problem. I tipped $1 on a $12 ticket, and gave Trixie $6 cash. Eazy peezy. I told Trixie that I know what goes on in restaurants, and encouraged her to apply at any of the top restaurants on 30A; that she was that good. I then wrote a good review online and mentioned Trixie (reviews and mentioning names in online reviews is a HUGE deal in restaurants). I believe that above and beyond service should be rewarded with good tip, online review, and telling the owner/manager.

 

[carson]

We are headed very quickly to everyone in the restaurant at mimimum wage. Many states have some version of a much lower hourly wage when it involves making tips, called a tip credit wage.

Some simple math here. A good cook makes $20 an hour here. The servers make $5.44 an hour plus tips. Even in off season if the cook works 8 hours and the server works 8, the cook would make $160 and the waiter would make around $47 + $100 in tips. In season the cook makes the same amount, but the server could easily walk out making $300 plus their hourly wage.

A good owner will have a formula to pay out non-tipped staff, while keeping the servers very well paid. Skeptics would say that the owners screws the employees/servers. Owners will tell you that in this, or almost any market that if you get that reputation, then you are destined to fail.

To Pop's point, the way that you presented it, that is absolutely a screwing to both the customer and the employees.

Be transparent and fair and you will never have a problem.