Phoebe Montrie
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While the most commonly known Front of the House position is Waiter or Waitress, there are many other jobs necessary to bridge the gap between the Back of the House and the FOH. 👨🏽‍🍳 🌉 🤵🏻‍♀️

These jobs include roles such as Busser, 🧽 🧹who are people who clear and clean tables, both as the patrons are eating, and after they’re finished. There are also folks who are Food Runners. They take hot plates 🍽 from the Kitchen Window out to the diners themselves. Other jobs like Barback 🍸 help in other areas of the restaurant, like behind the bar. Servers Assistants are usually only found in fine dining, and are often younger Servers training to take on a larger Serving role in the future.

I’ve worked in places where I personally filled all of those roles myself, while simultaneously doing everything else my tables needed, and therefore got to keep 100% of my own tips, as well. But in most Restaurants, the way these crew members are paid, is partly through a portion of the tips made that shift. The servers that these folks helped throughout the night are the ones who would pay directly for the aid they received.

Would you rather do everything yourself and keep all the money you’ve made?? OR Would you be willing to share a small amount with someone who has your back and can perform essential, but sometimes extraneous, duties that are often necessary to keep a restaurant engine humming smoothly??

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26 Answers
about 2 months ago
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Ford Simpson
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6 people found this answer helpful

Sounds like scenes from Upstairs Downstairs,Ford

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Russ Ford

Been in the hopitality business most of my adult life. Worked in both roles. I found that giving up some tip share to support roles was best in the places I worked. It allowed me to have more tables, cut people earlier so I had a larger section or the entire bar to myself. But with one big IF and that is IF your support team is great at what they do and as committed to a great guest experience as I am. Great overall staff it is for sure worth the 5% or so you give up. always having to cover for poor team members you might as well just do it yourself.

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Justin Henry (He/Him)

I loved being a barback and the bartenders shared their tips with me. I was always surprised by their generosity. It was a great way to earn cash while in college.

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Katy Nicholas

I’d rather pay the small fee! That way the tables get the best customer service possible.

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Nur Yunlu

A great topic to discuss! I have never worked in a restaurant where you keep entire tips for yourself. There is always a bartender, food runner, or busser to tip out.

I worked with terrible bussers or bartenders sometimes. In the end, I have to do everything, and I still have to tip out. Unfortunately, some people have never gotten your back even though you tip out them. I worked with great people and made my life easier.

You worked with other people, and you tip out doesn't mean they got your back.

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Lorraine Herrera

I wouldn't mind sharing

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Arnie Nelson

I have been a cook in many places and diverse capacities. The places that the waitress shared a per cent of tips with the cook and wait staff, prevented ill feelings amongst coworkers and I have some of my happiest memories cooking from those specific places, and even still have friends that go back to those times. Some waitresses who were sneaky and kept the larger percent of tips soon found themselves shunned by the kitchen staff which can end your career in that establishment. I can write a book on it that you wouldn't believe....

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Deanna Ortiz

Sharing all the way! Its so important that everyone in the restaurant works as a team, if I was doing everything by myself, I'd get exhausted and the service would suffer! It's much better in my opinion to split the work and the tips.

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Misty Giles

Small amount for a bar back

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Synia Parham

I would share

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