Mark Vogel is taking over for the popular "Ask Dave" column.  Please join Dinersoft in welcoming Mark, who will also be writing a monthly column for Dinersoft.
Please send your questions to epicure1@optonline.net

Hi Mark,

My name is Taylor and I am a bus boy.

Recently my General Manager has changed and with that so have many things in the restaurant.  Not too long ago he changed the way the bussers are tipped out.  Before it was 10% of what the servers made and now it is 1.5% of the general sales.  I am losing a lot of money out and so are the bartenders and other bussers.  On a night I would usually make $80 I am now making $50.  I think this is ridiculous because I feel the tip depends on my services as well as the servers.  Without getting a percentage of the tipout from each table it is hard to be motivated into helping and being better of a busser.  

Please write back with something understanding to tell my GM so I can make some money again.

Yer busser,

Taylor

Dear Taylor:

If the servers are tipped exactly 15%, then it doesn’t matter which way you are tipped out. Ten percent of a 15% tip exactly equals 1.5% of sales. However, 15% is usually the minimum that servers are tipped. Most good servers average more than that. Thus, as you’ve pointed out, the new system will make you less money, (and allow the servers to keep more of theirs), whenever they make more than 15% tips on their sales. 

The reason your manager is doing it this way is probably because there can be no dispute what you should get paid. In the old system, you are dependent upon a server’s honesty to give you 10% of their tips. You have no idea what they were actually tipped. In the new system, the exact  sales total is taken from the computer. My guess is your new manager has had more than his share of fights to resolve with bus boys and servers about what the server actually made and what the busboy got tipped. However, I agree with you that the new system does not motivate you to provide better service. Your “tip” remains the same no matter what kind of service you  provide.

I would recommend discussing the matter with the other bussers and if they feel they are making less, then present your position to the management. Neither system costs them anything and as you’ve pointed out, the old system gives you greater incentive to provide better service. If your manager is smart, he will not want to alienate you and the other important bussers. 

Mark R. Vogel

Dear Mark,

I am trying to find additional information on "Authentic Russian Restaurant (style) Service.  Do you have any recommendations where I can find some history and info on the web regarding this topic...which has been hard to find?  Thanks for your time.

Paul Pinnell 

Dear Paul:

I don’t have the answer to your question but I can send you in the right direction.  There’s a famous Russian restaurant in New York City called the Firebird.  (One of my favorite places for caviar and vodka martinis).  You can e-mail them at russianfirebird@aol.com or call them at  212-586-0244.

Mark R. Vogel

From the Restaurant Manager's Pocket Handbook Series...
Menu Pricing	Labor Cost	Purchasing & Inventory	Cost Controls