Contrary to what some may believe, tips are not always a full income for the waiter or the person who serves us, because the dishes and drinks we consume, They have a long process behind them, which involves the work of more than one person to reach our table.
Each establishment has policies that may vary, but these are the ways in which some work and share tips.
In the experience of Oswaldo Flores, chef at Brasero Norte, in some places, between five and six percent of the total tips that come in are separated to distribute them among the reception staff, cashiers, bar and kitchen. The rest is distributed among direct service, that is, the waiters and waitresses.
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Another example is when tip money is accumulated during the day, week or fortnight, to distribute the total at the end of said period. The most common thing is that 60% is awarded to waiters, while the other 40% is distributed equally to the bar, kitchen, cashiers and host staff.
There are other methods, in which the same percentage of tips is given to each member of the team. This is how it works at the Tres Abejas restaurant, where the General Manager, Enrique Quintanilla, comments: “We work as a team. The performance of each one is as important as that of the others. To make sales and provide quality service, it is necessary for everyone to get involved, so tips are a reflection that each link in the work chain is efficient.”
Another way in which some restaurants operate is that each waiter or waitress keeps the tips that the customer leaves, That is, you should not share them with other workers, although this is usually done in small establishments or with a staff of few employees.
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Within the various policies that exist for the division of tips, it is also common for them to be distributed only among service personnel, This is often related to the fact that they are the positions that receive a lower salary than the other areas of a restaurant.
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