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                 Restaurant Report E-mail Newsletter

        For Hospitality Professionals and Food Connoisseurs

                      Issue #113  July 24, 2000

                    http://www.restaurantreport.com
                 mailto:newsletter@restaurantreport.com
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    (This publication may be freely redistributed in its entirety)
               (Back issues are archived on the website)

In This Issue

*   Reader Feedback - Re: Tip Pooling
*   Job Board
*   Bulletin Board




_____________________________________________________________________

        READER FEEDBACK - RE: TIP POOLING WITH KITCHEN STAFF
_____________________________________________________________________

The below posts are in response to a post by John Brotchie in last
week's issue...

**Next Post

John's comments deserve a response from someone who started as a
dishwasher, went to cook, then waiter, then manager, now owner. I have
been it all and done it all.

Servers are most certainly the link between my restaurant and the
customer. I have a real hard time believing that someone could
actually think that they earn ALL of their tip for each table though.
Did the customers come in for great service? Did they come in for the
sole purpose of talking to and watching an incredible server in
action? I think not. Food is and will always be the #1 reason
customers come in to our establishments. Service will always be
#2. It has to be. If it was not, we would not be running a business
where FOOD is the reason we all show up every day.

Just because the server happens to be the person standing at the table
doesn't mean that he/she deserves all of the gratuity. That would be
insane. Arguing that the cooks should make more...yada yada... it
really a moot point. Customers tip for a variety of reasons with food
quality being at the top of the list. How many restaurants survive
with crappy food but incredible service? I do not know of one!
However, in my town, there are at least 3 establishments that do
survive (and very nicely) with excellent food combined with some of
the most mediocre to poor service I have ever encountered. I do not
understand this, but you have to accept that service just isn't as
important as many would like to believe. If it were not, these places
and many others would never have survived the last 20 years (yes,
20!).

I think that great service is an additional reason to drive customers
to your establishment more often than the others. It really is amazing
though what people will put up with to get a great meal though! Take
the "soup nazi" on Seinfeld as an extreme example of human nature!

So, after all this discussion, I feel that servers do make far too
much money. In my establishment tip out is 3.5% of food sales to the
kitchen. It should be higher still, but when going against tradition
(in our area many restaurants tip out nothing) I cannot blaze too much
of a trail at first. Even with this tip out, most of my servers still
make over $20/hr on average. Show me a restaurant that can pay its
cooks wages like this.

By the way, I have a very low turnover in all areas of the restaurant,
and have never had a problem finding good cooks - which is the hardest
area to fill in my part of the country!

Regards,

Todd Pratt
The Frogstone Grill


**Next Post

In response to the letter from John Brotchie, Exec. Director Hotel And
Restaurant Professional Servers' Co-Op, in last week's issue, I would
like to make readers aware that there are countless managers and
owner/operators out there who feel the same way. If you happen to be
in or looking to enter the restaurant business as employee or
employer, realize that many of the people in the industry are a bit
restrained when it comes to accepting successful business practices
because those practices may not look successful on paper. There are
many who still think in 1950's business terms where intangibles,
like the dedication of a line cook, mean little when it comes to the
bottom line.

The idea of everyone in the operation sharing in the tip pool is
particularly hard to swallow for those who may be short on the
creativity and/or ingenuity that is required to be truly successful in
this overcrowded industry.

When the LA Lakers won the NBA championship, did they give rings to
the bench warmers? Those guys certainly were paid for their efforts,
but they didn't play, so why give them credit for winning (or bonus
pay, for that reason)? Why does John Grisham always include a page of
acknowledgements in his books? He wrote them didn't he? I work as a
sales rep for the fastest growing foodservice company in America (ten
years running) where everyone gets the same benefits as me and
everyone shares in the profits. Wait a minute. I'm doing the selling
here, not someone in a warehouse! What in God's name is everyone
doing? And how in the world can they be so successful?

I don't know about your market, Mr. Brotchie, but it seems to me where
I live the top five restaurants with the most expensive menus and
highest revenues all maintain a tip-sharing system where even the
dishwasher finds motivation to work harder when  one of the servers
fails to show up for work (fewer co-workers to share tips = more $,
get it?). I have spoken with servers from all five operations and in
every instance they feel the system is beneficial to their own income.

You are correct in that the cook in back blew the tip when he forgot
to add the mushrooms and onions to the dish. Or that it is tough to
make a dollar when you work a shift on a "slow day". But tip sharing
definitely gives the cook motivation to focus on his/her work. And the
problem of slow days is almost without exception the responsibility of
-- did you see this coming Mr. Executive Manager?-- MANAGEMENT!!!

Again, where you live everyone may stay home on Mondays and Tuesdays.
But in most cities there is business to be had on those days. It is
the duty, and I do mean duty, of management to market, to maintain
quality and to find the ways to bring empty stomachs into the
establishment. It can be done. I have seen it. I have also seen those
who can't do it go back to working as waiters themselves.

As a former kitchen manager I obviously come down on the side of the
back-house folk who never see the customer's satisfied smile after
dinner. They also never hear the complaints from the customer's mouth.
They only know they are creating meals according to  the requirements
set forth by their -- here it is again -- MANAGERS and that those
requirements are being met. If you want it better, make sure they
know. But if you want them to truly care make it worth it.

You'll be surprised how smart everyone will think you are.

Jon Meester


**Next Post

Mr Brotchie, without good Food and Good Service the wait staff do not
make any tip! The Kitchen Staff in Canada British Columbia earn
approx. between $10-$16.50 per hour,The wait Staff earn depending on
the Establishment between $9.00-$14.50 per Hour and make anywhere from
50-150 per shift in Tips.which translates into a very good wage indeed
if you divide this by the number of hours worked.

As far as screwing up tables, I have a fair number of waiters working
for me who can do that on their own without the help of the Kitchen
Staff.

As I have worked both as a waiter and as a Chef I can see both sides
of the story, it's is common in our part of the world and all over
Europe to share one way or the other with the Kitchen. As I have
doubts that you declare all of your tips to your tax department don't
be so cheap and share the wealth.

A happy and contented Kitchen staff can save you when you are in
trouble as happened to me when I forgot to order a Filet pique which
takes 30 Minutes to cook, because I looked after the Grill Cook I got
it on time don't ask how and made my usual 20% Tip on a $400.00 Bill
not bad for an investment of a Bottle of Scotch and 2% of my Grats for
the Kitchen Pool.

VE


*****
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_____________________________________________________________________

                            JOB BOARD
_____________________________________________________________________

Take a look at some recent job postings...

Marche Boston - Chefs, Pastry Chef, Manager
http://www.restaurantreport.com/Jobs/jobpost68.html

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http://www.restaurantreport.com/Jobs/jobpost66.html


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_____________________________________________________________________

                          BULLETIN BOARD
_____________________________________________________________________

**Next Post - Re: Seeking Advice

We have owned a small restaurant for the past 10 years that is not
doing as well as it used to -- our walk-in business is way off,
however, our catering business has improved dramatically.  We are
thinking of selling the restaurant but continuing the catering portion
of it.  Any suggestions on how to set up shop if we no longer have the
restaurant kitchen to work out of?  Can we lease the use of a kitchen? 
How do we employee staff for cooking, considering that there are busy
times as well as slow ones in catering?  Anyone with experience in
this or advice for us... 

Please respond to: mailto:mmrra@aol.com


**Next Post - Re: Dessert Sales

What is the average profit increase due to dessert sales in a fine
dining restaurant?

Sherri Szabo - mailto:ibelieve777@yahoo.com


**Next Post - Re: Increase Sales

How can I increase sales on a Saturday night (drink promo's maybe)?

 - mailto:newsletter@restaurantreport.com


**Next Post - Re: Quick Service Restaurants

I am curious to know what percentage of Quick Service Restaurants are
chains versus independently owned/operated restaurants?  It seems like
the QSR market is completely dominated by large corporate chains, is
that true?

Contact Info = mailto:lsmith@ameranth.com


**Next Post - Re: Halloween Buffet

I am  in the beginning stages of making plans for a Halloween Ball and
Buffet for approximately 150 people.  I do have some good ideas, but
would love to hear some suggestions and ideas concerning food, table
decorations, and punches.  I would really like the atmosphere to be
spooky but creative.  I would especially love to create a centerpiece
for the buffet table that would keep them talking for months.     We
are on a budget (who isn't?), and need some brilliant minds for help. 
If you have any ideas or sites that do, please email me or post to the
group.  I imagine other people here could use this same kind of themed
help for the months to come. 

Thanks in advance, 
Crystal Hillstrom - mailto:crystalh@webtv.net


**Next Post - Re: Delmonico's

I'm an author researching a nonfiction book in which Delmonico's
Restaurant in New York is repeatedly mentioned.  Can anyone tell me
about Delmonico's in 1905?  Address, chef, menu, wine list, prices,
decor/ambiance?

Many thanks,
Scott Cookman - mailto:COOKMAN362@aol.com



*****
Note @ the Bulletin Board: If you can lend advice/assistance/comments
etc. please respond to the individual directly and cc: us here at
mailto:newsletter@restaurantreport.com  We'll summarize and post
responses we receive that would benefit the group.





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