Fine Dining Server

How much can servers at top restaurants make? When I've had $200 bills at fancy restaurants, I'll tip around $40, and our server has at least 5 or 6 tables, but I don't know how many ways my tip ultimately gets split (to host, cook staff, etc)?

Asked by Ruth over 11 years ago

Ruth,

First off, thank you for tipping so well! ^_^

Usually we have 4-5 tables per section. Your well-appreciated tip certainly does not go into his/her pocket completely. Servers usually have to tip out a whole support team consisting bartenders, sommelier, food runners, backservers/bussers, and sometimes kitchen.

Every place will have different regulations on the tipping out "rate" but I would say the server usually gets to keep 40-50% of their tips. That may seem low to you if you think they get to keep 100% of their earned tips, but generally the good ones believe tipping the supporting staff is important. We don't normally tip out the chef since he is salaried. I personally tip the chef out only when the guest(s) tell me to, when I make a HUGE mistake and he fixes it for me, or when I have an extremely good (and lucky) night.

Here's a concrete break down:

food runners - 3% of food sales so anywhere from $10-$40 depending on business

bartender/sommelier - 5-10% of beverage and wine sales

backservers/bussers - 20% of tips

monster - $5-$10

 

My normal tipout regardless of the night is at least $100. Sometimes I'll have to tip out more on food and sometimes more on drinks/wine, so it usually evens out.

So let's say you have a 4 table-section and you get $40 on each table and you do two turns, you will have $320 in tips. [ (4*40)*2 = 320 ] On such a night, I could walk out with anything between $150-$200 depending on how much needs to be tipped out.

Sounds like a great night, but don't forget sometimes we will get stiffed or don't get the usual 20% tip. Sometimes we might not have $200 tabs either. 

I don't like to go on a preach and be like "if you don't have money to tip then you shouldn't be going out to eat" like some servers. However, I most certainly appreciate all my 20% tippers and for those who tip even more generously I can *make* my support staff's night by tipping them even more extra.

 

Sooooo in long, servers usually make between $500-$1500 per week. You might ask why such a huge range? Depends on the night, the clientele, the server's ability and luck, and the section they are in.

What's the highest bill you ever saw a customer ring up, and was it mostly food or liquor?

Asked by Davey over 11 years ago

Davey,

I would have to say in the two to three thousands. Kinda crazy, huh? I think it was half and half between food and liquor sales. Generally speaking, if guests know how to order good (read: expensive) wine, then usually they will order the top of the line food as well.

With that being said, that bill was for a huge party of say 22 guests. I've seen tables of 2 and 4 average about a $500 tab as well!

At the sushi place, when would you get fresh fish shipments in, and did they ever serve sushi that was probably past its good-freshness date?

Asked by Carm01 over 11 years ago

Carm01,

They would get most of the fish from California, and sometimes locally as well. On special occasions they would get delicacies from Japan. The owners were Japanese and they took their fish very seriously so no, never did they sell anything past its "good-freshness date".

Have you worked at crummy restaurants too, and if so what has struck you as the BIGGEST difference between top-notch and bottom-rung restaurants (besides the quality of the food)?

Asked by DallasR over 11 years ago

DallasR,

By crummy restaurants do you mean like chain places such as AppleBee's and the likes? If yes, then I would have to say no. I've only worked at two Japanese restaurants which were casual but definitely not crummy. Both owners and management teams were Japanese and from my experiences and observations, Japanese staff are extemely hard working and awesome team players. The next two jobs were both upscale casual Italian restaurants, and now I am at a fine dining steakhouse. 

I shouldn't speculate but if I had to guess I would say one of the biggest differences would be service standards. The higher you go up the more you have to learn about proper services. You must become more knowledgable about gourmet food and ingredients (and wine!). Sometimes you will have packets of training material to read from. Just like going back to school. Tests are given as well sometimes to make sure everyone isn't slacking. You don't always get 3 strikes - sometimes all it takes is one mistake and then you are fired. So I would say stress levels would be higher than the "average Joe" places.

You also tend to work with an older crowd who are more serious about "waiting tables". They take more pride in their job. The rivlaries and drama still exist but I think everyone is more mature.

Hope this helps. Sorry if it doesn't!

Do you get to eat all of the amazing leftovers:)

Asked by 33l3tt over 11 years ago

For the most part, yes, if you don't mind eating off of other people's plates in the back. I find that kind of unsanitary so I decline.

Sometimes we will get to taste new menu items and daily specials during our "pre-shift" - mini pep meeting before restaurant opens. Sometimes mistakes happen and they get sent back to the kitchen and those I will be okay eating from. For instance, undercooked steaks that never made it to the table.

On Saturday nights (we close Sunday-Monday) sometimes we might be lucky to eat certain items that get trashed.

I work Japanese sushi bar and some nights when the asst mgr works he says everyone do everything and they split tips evenly. When I work I say busser, just bus, host just host and servers serve and tip at a percentage. Which way is better?

Asked by Bleppy about 9 years ago

Do you think the general public would be surprised at how much oil and butter go into even seemingly healthy dishes?

Asked by CKing over 11 years ago