Everyone knows that those employed within the service industry largely rely on tips to flesh out and further substantiate their paychecks. But did you know that when you tip a waiter or waitress, or other service employees who you come face-to-face with that they will take your tip and tip-out other members of the service staff. For example, when you tip your waitress, she will most likely proceed to “tip-out” her coworkers who assisted her that night. Busboys/girls, runners and hosts/hostesses all often rely on getting tipped out at the end of a nights work to compensate the rest of their probably meager paycheck. Here are the average tip-out percentages for different sorts of service workers.
To The Bar:
As a standard method of practice, waiters/waitresses tend to tip out 10% of their table’s alcohol sales to the bar staff. Of course, this does not apply to drinks a patron orders at the bar, directly from a bartender. Be sure to tip your bartenders while you wait at the bar for your table to open up.
To The Kitchen Staff:
Like the bar staff tip out standards, it is common for waiters/waitresses to look at their food sales for the night and proceed to tip out the kitchen staff 10% of those sales.
To The Bussers and Hosts/Hostesses
Protocol for tipping out bussers and the host staff largely depends upon the servers’ discretion. For example, if a night is particularly busy or chaotic and the bussing and hosting staff works very hard and offers lots of help, the server may choose to tip the out accordingly.
The rest of the tips stay with the server. Now that you know how far your tip goes and how many different people depend upon it, you may think twice before leaving your next tip. Consider your restaurant experience and recognize how many different positions went in to making your experience what it was. Tip accordingly.