We are about to open a 96 seat brewpub with most of the serving area being a "bar" area and a small amount of more intimate dining. It is 75% bar style and 25% quiet/intimate style. We are trying to figure out staffing and tipping. Our ideas: BOH gets no tips but may be offered a bonus program, servers and bartenders keep their own tips but give 20% to bussers/dishwashers.
What are your thoughts and what are the legalities of this type of thing in CA? Anyone have a good system?
How many servers per table and how are sections designated?
Any scheduling tips?
Any books that you would recommend for some help?
Thanks in advance!
What are your thoughts and what are the legalities of this type of thing in CA? Anyone have a good system?
How many servers per table and how are sections designated?
Any scheduling tips?
Any books that you would recommend for some help?
Thanks in advance!
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