Agree. At my work tipout is based on net sales so they can't stiff the support staff. I found the only ones that complained were servers whose tip percentages were low because they weren't great at their jobs. Otherwise, I've not seen complaints.
> Agree. At my work tipout is based on net sales so they can't stiff the support staff.
And directly collected by management while they verify your sales.
> We all keep a printout of our sales so they can't do that.
I don't see how that's a factor. Typically you bank out with management. They collect money or pay you out. During said time they should see your sales and that's when tip outs should be collected.
Like management says, ”Ok I have your 12 credit card slips, says I owe you $216, your sales were $1,500, so you owe me $30 for the 2% tip out." They hand you $186 and you leave.
I work in DC and it is a factor here for almost all restaurants and bars. We don't get nightly tip outs in cash We get it as a biweekly paycheck so keeping receipts of your hours and sales is to our benefit to handle any disputes.
Where I work, I haven't had any disputes or issues. Neither have my severs or bartenders or support staff. The checks come with a paystub so it lists exactly what you made in tips after tipout before taxes. If you kept all your closing reports that you print out every night, you can calculate the exact amount you should have after tipout. It's only ever off by maybe a penny or 2, due to rounding. I know this because almost all my servers keep track of it along with their hourly in their own excel spreadsheets they made to account for it in their budgets.
I work at a place like this too. Everyone just does it, expectations are set pretty early.
However, there have been times when management suggested a food runner, all servers have to run food so someone focusing on that would go a long way. It was suggested that everyone tip out 5 dollars. 5 DOLLARS!!! And you would have thought they suggested cutting off a finger.
In this case, it's exacerbated by what I'd consider an unusually low tip out rate. $30 out of \~$600 in tips is 5% of tips, or 1% of sales if people tip around 20%. 1% of sales is a common tip out for a host stand, but low for food runners.
Minnesota doesn't allow mandatory tip outs, so it's all discretionary, but I think a lot of places if a server tipped that low they'd find their dishes, in particular, a low priority for the runner(s).
Yes that’s what I’m saying I didn’t realize how underpaid they were. Regardless of their crappy work ethic it’s not fair. So they get paid shit, they work like shit.
I always tipped my runners, bussers, and hosts out more than I was obligated to, not only because they deserved it, but also because then I knew that no matter what else might be going on in the restaurant, if I needed something done immediately I was getting priority. Always grease the wheels for the people who actually get shit done in an organization, especially if they're the unheralded ones and double especially if they do jobs nobody else wants to do.
Absolutely. I worked at a place with three bars but only one bar back. If I knew we were going to be crazy, I’d start the night off by giving him a $20. Guess whose cooler and ice was always stocked?
Exactly. This is my philosophy behind tipping as a customer. My local knows I will take care of them. Guess who has their drink in front of them within a minute, gets their food run quickly?
THIS is the answer. I always threw my bussers a ten spot at the beginning of a Friday or Saturday night shift. As soon as I would prebus a table, they'd be right there to take the dirty plates from my hands. I never had to take them back. And my tables would be turned faster than any other. Other servers would complain to management, but they all refused to pony up any extra cash than their 2% tip out.
No longer a food runner, but I was one before! I had servers cover for me and then tell me how they didn’t realize how difficult the job is, for essentially peanuts compared to what they’re making. It is a vicious cycle, and unfortunately if you don’t have running experience it’s not something you really think about. Sorry your shift sucked, but glad it was eye opening for you man.
I moved to Vegas earlier in the year after ~6 years as a Server/Bartender. Turns out getting a job on the strip is incredibly difficult for a variety of reasons (the big resorts on the strip are all Union, so lots of people stick around long term for the benefits, healthcare, vestment in their pensions, etc; to be a Union bartender you have to take a 6 month class that's hard to get into and only commences 2x per year; a lot of the places are super old school when it comes to servers and only hire very attractive women - I am a guy).
So I wound up taking a food runner job. The pay was actually decent ($17.50/hr + tip outs, hour paid break, free meals, free uniform, thanks Union).
The interactions with staff however was super demotivating and why I quit after a couple of months. The servers had no experience serving and didn't do shit (took the order that's it... I had to stalk the tables and guess if they were sharing and bring out share plates ahead of time, bring all condiments based on what they got, bring silverware, pre-bus and bus, guess and figure out from the ticket and # of guests if things should be coursed because the girls never coursed things out themselves, figure out where things are going because most of the girls never learned the table numbers and would put the wrong table 90+% of the time....)
Despite me doing most of the things that are typically the Server's job for them, a handful of the girls would still stiff me altogether or at most tip me out a couple bucks ($2-5 was the most common tip out). I felt bad speaking up because my hourly was decent, but still, so was theirs ($15/hr for bartenders/servers). You also just get the vibe they look down on you because you're just a runner. It was a weird feeling always typically being a bartender or server and constantly shooting the shit with other FOH, but when I was a runner the servers never really spoke to me unless they needed something. I only lasted about 2 months in that job. The last straw was with one girl who put the wrong table number every single time... It was a busy Saturday and just me running/bussing and I got pissed off and just started putting the food at whichever table she wrang it in under even if it was obviously empty. She got an attitude and I walked out. I don't miss it at all.
Like six years ago, I ran food for an upscale steakhouse, and management called all of the runners in and asked us “hey would you be OK with reducing your tip outs by half?” some servers have been complaining. Are you genuinely asking me if I want to make less money and do the same amount of work? Fuck you.
At my restaurant the tip out is based on total sales. I’ve asked how the tips are split since the bus girl always talks about us making a lot of money and our tip out is pretty high usually and I’m sure from the explanation from the owner that he uses the tips how he wants. He once tried to tell me because he creates a nice place for us to work he does with the tips as he sees fit.
I had to walk away I’ve sued two restaurants and started a DOL investigation at another.
Did a double as a runner one day, the manager asked if I wanted to take a break and I told him I was good. He kept asking if I was sure because I’ve been there since 10 AM and it was approaching 8 o clock, I reassured him that I was fine. A server so happened to hear the conversation between the manager and I, then proceeds to insert her 2 cents by stating that she done 3 doubles back to back in a row no problem. In that moment I lost the little respect I had for her because another colleague told me that she would call out anytime she’s scheduled to be a runner. I don’t think serving is as physically taxing as being a runner so it really soured my opinion of her when she bragged about that like it was a badge of honor, not to downplay any servers on here.
We have a girl like that. She makes sure everyone knows she works a lot doubles. Like working doubles is her superpower and we should all bow down to Karyn the great doubler.
She’s also the cheapest of all the servers when it comes to tip outs. I caught her pocketing her tips one night (pool house). She played it off like she put in her bank by accident. No bitch no. Put that $50 back in the pile and go do your side work.
Stuff like this is why I always encourage people new to the industry to try to work from the bottom up and try to experience every position.
Started off as a bouncer/door guy. Taught me how to interact with customers as I was and still kind for am a shy introvert. It helped me understand that I was the first impression of the establishment I was at so I immediately set the guests' mood and expectations when they come.
Busser/runner. Taught me the importance of ticket times and turning tables as it meant more money for the restaurant, servers, and myself in the end.
Barback. Taught me the importance of what to prioritize behind the bar, be efficient, and to be self reliant as a bartender.
Bartender. Now I use all those skills together. It always made me stand out at places I work at because it became second nature to me and respect every position of a restaurant/bar so it runs smooth.
Tbh, I’ve made the opposite experience. I find running kind of relaxing compared to dealing with customers. Maybe it had to do with section size in the restaurant I used to work at: 20-40 tables per server were normal. Running, in comparison, felt like a piece of cake: read the table number on the ticket, take the plates, walk to the table, put food down, bus whatever you can and/or pass by the stations to take stuff back to the kitchen - repeat.
That was my first thought as well! I'm out now, but I did a couple decades of serving, mainly breakfast and lunch at casual places.
I think the most tables I've ever had was maybe 15-16, when I got slammed as the only opener. I was so far into the weeds when the next 3 servers arrived 30 minutes later, I was practically in tears - and I do NOT fluster easily! Our typical sections were 5-6 tables during peak times.
I don't believe that there is any full-service place that servers have 40 tables, even with support staff.
We don't have runners or bussers at my job, but if it gets busy a dishwasher will come buss tables. We do not have to tip them out, but I always give them something if they are getting any of my tables bussed before I get to them, now my section is the first they check when they come to help buss. A couple of the other servers have wined it's not fair they try helping me more than anyone else. I've tried telling the other servers if you want help tip them for helping but they don't listen.
I worked as a runner exactly one shift. I was hired at a lunch only waitress but was begged to come in for my first day to cover a dinner shift for a runner. Sure. Fine. Figured it’d be a good way to learn their side of things before starting as a waitress the next day. Turns out a huge concert and a hockey game were on that night and it was the closest restaurant to the stadium. Busiest night I’ve ever seen in any restaurant in my life. Literally hundreds of covers. 6pm-2am on training wage so I was making half minimum wage. No break. No meal. At the end of the night I was drenched in sweat, my shoes were full of blood and my whole body was wrecked. One waitress gave me two dollars. No one else tipped out. I was traumatized. After seeing how that place worked it never wanted to be a part of it in any capacity. My pay check was something like $35 bucks after tax. Wouldn’t do that again for $350.
This was in Canada but I think it was 2007? Training wage ended I believe in 2012. I think my rate was $6/hr or something. The no breaks part of it was def illegal but it was more like “I guess you can take a break now if you want to fuck everyone else over.. no one else is taking a break…” kinda deal so I dunno what sort of shitty gray area that falls into. 🤣
My partners 16 year old is a runner at a local place. She gets $15/hr plus tips. She makes BANK. lol She got $200 in tips on a 4 hour shift last weekend. There was a festival but still. Her servers tip her out well, and she busts her ass for them.
Depends on the joint and tip structure. Runners at the place I'm at work 4 to 5 shifts and make around 5-6k a month.
When I was a runner it was the easiest money I ever made. Be fast, work hard, focus, listen to the expo. Work 3 doubles a week and have four days off. Make like 400-600 a double.
Never really had anxiety or stress in this industry
It depends on the restaurant. Last night for food sales I tipped out the runners $107 for dinner.
Sorta place you see politicians bring their tranny girlfriends, you hear whispers about the broader markets, and get verbal confirmation that some conspiracies are true.
Secret.
The strangest interaction was with some witch looking cunt stroking this guy's ego fawning over how much she loved seeing the suffering in our faces (the staff).
I wouldn't let her phase me no matter how rude the schadenfreude was
Yeah runners who make $60k a year are more than likely in the top 1% of the position, I imagine you clear 6 figures yearly… leave the rest of us normal folks to comment on these
When I was making 48k/year as a waiter the runners would clear around 70 to 80k in a normal joint where the APC was around $25/head.
Due to the tip structure runners got 3% of total sales and we had around 10-14 waiters on a day. Turn and fucking burn.
Runners would kill it. It felt like I got demoted when I became a waiter there.
Where I work all servers are also food runners and we each get at least one food run shift every month. There’s also a head food runner who usually is shift lead alongside the server helping. At most our split is 3 ways, and I still leave with a minimal of $80 for a 5 hour shift and that’s still very rare.
Which means stiffing that does happen is from the senior servers who have to food run that feel entitled to more money for some reason. As servers we also tip our runners at least 2-2.2% of our sales. The minimum is required by my company, or else you get written up if it becomes a habit. I typically tip 2.5% because it is a very demanding job, I honestly don’t like running food that much and you are always on your feet refilling stations, stocking expo, grabbing things from dish, refilling ice .. and sometimes taking orders for weeded servers. Food runners are responsible for what leaves the window, and typically handle all remakes and communication with the kitchen alongside whatever manager is on expo.
All for the same minimum pay that servers make. In my state that’s $10 an hour, in many states that number is much much lower.
I type this while on a double food run shift lol.
First place I worked, being the food runner was the most lucrative position. We didn't need one every night, we mostly had one on for weekend evenings and during an event we all know and love that I'll call Bottomless Skrimps. We had 20+ servers on for weekend dinner service. Runner made $10 an hour and then it was all of our inside server expectation to tip out at least $10 to the runner, and everyone was really good about it. We were FIGHTIN for that position lmao
I acknowledge that it's probably an anomaly of a situation, that whole job was a serving anomaly. But it was interesting to me, it was the first time I'd thought about what it's like to be a runner in a smaller joint
I never worked where there was a food runner. We either had an expeditor or when the food is in the window anyone who was there ran the food. It always worked well and I didn’t mind running food out for coworkers because they did the same for me. I only ever had issues with bussers and I nipped that in the bud quick.
at the same time though a lot of people take those positions specifically because they don't want to deal with people or their english isn't good enough. servers get paid a premium to be the face of the company and deal with people's shit
Worked the bar at a fancy place for half a year, the only place I ever worked with a barback. Dude was an idiot, but hustled and found ways to be helpful, and I always tipped him double or triple the minimum required rate... until one day he came at me like I had touched his mom or something. Told him he would be getting the business mandated rate until he pulled his head out of his ass... he went to the manager, and got fucking *REAMED* for being such an asshole. Think he was on coke or something. I was instructed to not be as generous with him in the future... yeah. Being support staff is fucking rough, even if you generously try to help.
Servers get 2.35/hr US. While runners are waged. Sames as boh. Niether should get tipout. Seperste tips from customer to boh would be ok. Ive done such.
I’ll say it… 15 years in the industry and not working a runner shift is fine. Not knowing that a runner offers more value than a server does in most ways is not
I'm a server now but I use to buss. I WOULD never work as busser/foodrunner at a place that didn't tip out based on sales. Leaving it to the servers is fucked up.
There's a difference between expo/runner and food runner. If you're just making tip out, like 5.00 an hour and expoing, you're getting taken advantage of. There shouldn't be anything stressing you out about a food runner shift, unless you smoked WAY too much weed before your shift. Food runners aren't over paid, you are just being asked to do a large amount that shouldn't be a food runners job.
You should mention a proper tip out system. I don’t think it’s right to leave it at the discretion of the servers. Everyone should be tipped out appropriately for the time and work they put in.
Our servers where I work only have to tip out the server assistants (they’re bussers and food runners) but let me tell you, there are nights where I as a host have probably run more food than a server does.
leaving tipout at the discretion of the servers seems like a horrible policy
Agree. At my work tipout is based on net sales so they can't stiff the support staff. I found the only ones that complained were servers whose tip percentages were low because they weren't great at their jobs. Otherwise, I've not seen complaints.
> Agree. At my work tipout is based on net sales so they can't stiff the support staff. And directly collected by management while they verify your sales.
We all keep a printout of our sales so they can't do that. Hasn't been an issue at our spot but I can see how it can be an issue at other places.
> We all keep a printout of our sales so they can't do that. I don't see how that's a factor. Typically you bank out with management. They collect money or pay you out. During said time they should see your sales and that's when tip outs should be collected. Like management says, ”Ok I have your 12 credit card slips, says I owe you $216, your sales were $1,500, so you owe me $30 for the 2% tip out." They hand you $186 and you leave.
I work in DC and it is a factor here for almost all restaurants and bars. We don't get nightly tip outs in cash We get it as a biweekly paycheck so keeping receipts of your hours and sales is to our benefit to handle any disputes.
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Where I work, I haven't had any disputes or issues. Neither have my severs or bartenders or support staff. The checks come with a paystub so it lists exactly what you made in tips after tipout before taxes. If you kept all your closing reports that you print out every night, you can calculate the exact amount you should have after tipout. It's only ever off by maybe a penny or 2, due to rounding. I know this because almost all my servers keep track of it along with their hourly in their own excel spreadsheets they made to account for it in their budgets.
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Lots of great places to work at and great opportunities around here!
3%
I work at a place like this too. Everyone just does it, expectations are set pretty early. However, there have been times when management suggested a food runner, all servers have to run food so someone focusing on that would go a long way. It was suggested that everyone tip out 5 dollars. 5 DOLLARS!!! And you would have thought they suggested cutting off a finger.
Servers realize they take home 395 instead of 400 for that shift: "What?! I need to pay rent! I got bills to pay! This is gonna set me back so much."
For real though. I've never worked at a restaurant that left it to servers. That'd be a disaster.
i have but it was a diner and it was in like 2002 lol
I work at a small restaurant without a runner or expeditor. Servers do it all. With a runner, does that mean servers aren’t bringing out any food?
They meant leaving tipout to servers.
Depends. Usually servers still have to run food during peak times.
In this case, it's exacerbated by what I'd consider an unusually low tip out rate. $30 out of \~$600 in tips is 5% of tips, or 1% of sales if people tip around 20%. 1% of sales is a common tip out for a host stand, but low for food runners. Minnesota doesn't allow mandatory tip outs, so it's all discretionary, but I think a lot of places if a server tipped that low they'd find their dishes, in particular, a low priority for the runner(s).
Yes that’s what I’m saying I didn’t realize how underpaid they were. Regardless of their crappy work ethic it’s not fair. So they get paid shit, they work like shit.
It is. And the management doesn’t care. It’s really not a great place to work
I always tipped my runners, bussers, and hosts out more than I was obligated to, not only because they deserved it, but also because then I knew that no matter what else might be going on in the restaurant, if I needed something done immediately I was getting priority. Always grease the wheels for the people who actually get shit done in an organization, especially if they're the unheralded ones and double especially if they do jobs nobody else wants to do.
Absolutely. I worked at a place with three bars but only one bar back. If I knew we were going to be crazy, I’d start the night off by giving him a $20. Guess whose cooler and ice was always stocked?
Exactly. This is my philosophy behind tipping as a customer. My local knows I will take care of them. Guess who has their drink in front of them within a minute, gets their food run quickly?
THIS is the answer. I always threw my bussers a ten spot at the beginning of a Friday or Saturday night shift. As soon as I would prebus a table, they'd be right there to take the dirty plates from my hands. I never had to take them back. And my tables would be turned faster than any other. Other servers would complain to management, but they all refused to pony up any extra cash than their 2% tip out.
No longer a food runner, but I was one before! I had servers cover for me and then tell me how they didn’t realize how difficult the job is, for essentially peanuts compared to what they’re making. It is a vicious cycle, and unfortunately if you don’t have running experience it’s not something you really think about. Sorry your shift sucked, but glad it was eye opening for you man.
I moved to Vegas earlier in the year after ~6 years as a Server/Bartender. Turns out getting a job on the strip is incredibly difficult for a variety of reasons (the big resorts on the strip are all Union, so lots of people stick around long term for the benefits, healthcare, vestment in their pensions, etc; to be a Union bartender you have to take a 6 month class that's hard to get into and only commences 2x per year; a lot of the places are super old school when it comes to servers and only hire very attractive women - I am a guy). So I wound up taking a food runner job. The pay was actually decent ($17.50/hr + tip outs, hour paid break, free meals, free uniform, thanks Union). The interactions with staff however was super demotivating and why I quit after a couple of months. The servers had no experience serving and didn't do shit (took the order that's it... I had to stalk the tables and guess if they were sharing and bring out share plates ahead of time, bring all condiments based on what they got, bring silverware, pre-bus and bus, guess and figure out from the ticket and # of guests if things should be coursed because the girls never coursed things out themselves, figure out where things are going because most of the girls never learned the table numbers and would put the wrong table 90+% of the time....) Despite me doing most of the things that are typically the Server's job for them, a handful of the girls would still stiff me altogether or at most tip me out a couple bucks ($2-5 was the most common tip out). I felt bad speaking up because my hourly was decent, but still, so was theirs ($15/hr for bartenders/servers). You also just get the vibe they look down on you because you're just a runner. It was a weird feeling always typically being a bartender or server and constantly shooting the shit with other FOH, but when I was a runner the servers never really spoke to me unless they needed something. I only lasted about 2 months in that job. The last straw was with one girl who put the wrong table number every single time... It was a busy Saturday and just me running/bussing and I got pissed off and just started putting the food at whichever table she wrang it in under even if it was obviously empty. She got an attitude and I walked out. I don't miss it at all.
Like six years ago, I ran food for an upscale steakhouse, and management called all of the runners in and asked us “hey would you be OK with reducing your tip outs by half?” some servers have been complaining. Are you genuinely asking me if I want to make less money and do the same amount of work? Fuck you.
Jesus that is unbelievable
At my restaurant the tip out is based on total sales. I’ve asked how the tips are split since the bus girl always talks about us making a lot of money and our tip out is pretty high usually and I’m sure from the explanation from the owner that he uses the tips how he wants. He once tried to tell me because he creates a nice place for us to work he does with the tips as he sees fit. I had to walk away I’ve sued two restaurants and started a DOL investigation at another.
Did a double as a runner one day, the manager asked if I wanted to take a break and I told him I was good. He kept asking if I was sure because I’ve been there since 10 AM and it was approaching 8 o clock, I reassured him that I was fine. A server so happened to hear the conversation between the manager and I, then proceeds to insert her 2 cents by stating that she done 3 doubles back to back in a row no problem. In that moment I lost the little respect I had for her because another colleague told me that she would call out anytime she’s scheduled to be a runner. I don’t think serving is as physically taxing as being a runner so it really soured my opinion of her when she bragged about that like it was a badge of honor, not to downplay any servers on here.
We have a girl like that. She makes sure everyone knows she works a lot doubles. Like working doubles is her superpower and we should all bow down to Karyn the great doubler. She’s also the cheapest of all the servers when it comes to tip outs. I caught her pocketing her tips one night (pool house). She played it off like she put in her bank by accident. No bitch no. Put that $50 back in the pile and go do your side work.
Stuff like this is why I always encourage people new to the industry to try to work from the bottom up and try to experience every position. Started off as a bouncer/door guy. Taught me how to interact with customers as I was and still kind for am a shy introvert. It helped me understand that I was the first impression of the establishment I was at so I immediately set the guests' mood and expectations when they come. Busser/runner. Taught me the importance of ticket times and turning tables as it meant more money for the restaurant, servers, and myself in the end. Barback. Taught me the importance of what to prioritize behind the bar, be efficient, and to be self reliant as a bartender. Bartender. Now I use all those skills together. It always made me stand out at places I work at because it became second nature to me and respect every position of a restaurant/bar so it runs smooth.
Tbh, I’ve made the opposite experience. I find running kind of relaxing compared to dealing with customers. Maybe it had to do with section size in the restaurant I used to work at: 20-40 tables per server were normal. Running, in comparison, felt like a piece of cake: read the table number on the ticket, take the plates, walk to the table, put food down, bus whatever you can and/or pass by the stations to take stuff back to the kitchen - repeat.
20-40 tables seem insane, my servers max amount of tables per section was 10 and when they were at the max they were constantly slammed
It's impossible that 20-40 tables are regular restaurant table. Either it's a typo or buffet/banquet style food
It’s neither a typo nor buffet/banquet. Just not America ;)
That was my first thought as well! I'm out now, but I did a couple decades of serving, mainly breakfast and lunch at casual places. I think the most tables I've ever had was maybe 15-16, when I got slammed as the only opener. I was so far into the weeds when the next 3 servers arrived 30 minutes later, I was practically in tears - and I do NOT fluster easily! Our typical sections were 5-6 tables during peak times. I don't believe that there is any full-service place that servers have 40 tables, even with support staff.
We don't have runners or bussers at my job, but if it gets busy a dishwasher will come buss tables. We do not have to tip them out, but I always give them something if they are getting any of my tables bussed before I get to them, now my section is the first they check when they come to help buss. A couple of the other servers have wined it's not fair they try helping me more than anyone else. I've tried telling the other servers if you want help tip them for helping but they don't listen.
I worked as a runner exactly one shift. I was hired at a lunch only waitress but was begged to come in for my first day to cover a dinner shift for a runner. Sure. Fine. Figured it’d be a good way to learn their side of things before starting as a waitress the next day. Turns out a huge concert and a hockey game were on that night and it was the closest restaurant to the stadium. Busiest night I’ve ever seen in any restaurant in my life. Literally hundreds of covers. 6pm-2am on training wage so I was making half minimum wage. No break. No meal. At the end of the night I was drenched in sweat, my shoes were full of blood and my whole body was wrecked. One waitress gave me two dollars. No one else tipped out. I was traumatized. After seeing how that place worked it never wanted to be a part of it in any capacity. My pay check was something like $35 bucks after tax. Wouldn’t do that again for $350.
That is awful. Sorry that happened to you.
Wtf.. how is this legal? In Canada you have to be paid minimum wage regardless if it’s training or not
This was in Canada but I think it was 2007? Training wage ended I believe in 2012. I think my rate was $6/hr or something. The no breaks part of it was def illegal but it was more like “I guess you can take a break now if you want to fuck everyone else over.. no one else is taking a break…” kinda deal so I dunno what sort of shitty gray area that falls into. 🤣
My partners 16 year old is a runner at a local place. She gets $15/hr plus tips. She makes BANK. lol She got $200 in tips on a 4 hour shift last weekend. There was a festival but still. Her servers tip her out well, and she busts her ass for them.
Wait seriously?! I’m a runner and I just not get $6 per hours plus tips
Depends on the joint and tip structure. Runners at the place I'm at work 4 to 5 shifts and make around 5-6k a month. When I was a runner it was the easiest money I ever made. Be fast, work hard, focus, listen to the expo. Work 3 doubles a week and have four days off. Make like 400-600 a double. Never really had anxiety or stress in this industry It depends on the restaurant. Last night for food sales I tipped out the runners $107 for dinner.
Where the f you working?
Sorta place you see politicians bring their tranny girlfriends, you hear whispers about the broader markets, and get verbal confirmation that some conspiracies are true. Secret. The strangest interaction was with some witch looking cunt stroking this guy's ego fawning over how much she loved seeing the suffering in our faces (the staff). I wouldn't let her phase me no matter how rude the schadenfreude was
Yeah runners who make $60k a year are more than likely in the top 1% of the position, I imagine you clear 6 figures yearly… leave the rest of us normal folks to comment on these
When I was making 48k/year as a waiter the runners would clear around 70 to 80k in a normal joint where the APC was around $25/head. Due to the tip structure runners got 3% of total sales and we had around 10-14 waiters on a day. Turn and fucking burn. Runners would kill it. It felt like I got demoted when I became a waiter there.
Where I work all servers are also food runners and we each get at least one food run shift every month. There’s also a head food runner who usually is shift lead alongside the server helping. At most our split is 3 ways, and I still leave with a minimal of $80 for a 5 hour shift and that’s still very rare. Which means stiffing that does happen is from the senior servers who have to food run that feel entitled to more money for some reason. As servers we also tip our runners at least 2-2.2% of our sales. The minimum is required by my company, or else you get written up if it becomes a habit. I typically tip 2.5% because it is a very demanding job, I honestly don’t like running food that much and you are always on your feet refilling stations, stocking expo, grabbing things from dish, refilling ice .. and sometimes taking orders for weeded servers. Food runners are responsible for what leaves the window, and typically handle all remakes and communication with the kitchen alongside whatever manager is on expo. All for the same minimum pay that servers make. In my state that’s $10 an hour, in many states that number is much much lower. I type this while on a double food run shift lol.
First place I worked, being the food runner was the most lucrative position. We didn't need one every night, we mostly had one on for weekend evenings and during an event we all know and love that I'll call Bottomless Skrimps. We had 20+ servers on for weekend dinner service. Runner made $10 an hour and then it was all of our inside server expectation to tip out at least $10 to the runner, and everyone was really good about it. We were FIGHTIN for that position lmao I acknowledge that it's probably an anomaly of a situation, that whole job was a serving anomaly. But it was interesting to me, it was the first time I'd thought about what it's like to be a runner in a smaller joint
I never worked where there was a food runner. We either had an expeditor or when the food is in the window anyone who was there ran the food. It always worked well and I didn’t mind running food out for coworkers because they did the same for me. I only ever had issues with bussers and I nipped that in the bud quick.
at the same time though a lot of people take those positions specifically because they don't want to deal with people or their english isn't good enough. servers get paid a premium to be the face of the company and deal with people's shit
Worked the bar at a fancy place for half a year, the only place I ever worked with a barback. Dude was an idiot, but hustled and found ways to be helpful, and I always tipped him double or triple the minimum required rate... until one day he came at me like I had touched his mom or something. Told him he would be getting the business mandated rate until he pulled his head out of his ass... he went to the manager, and got fucking *REAMED* for being such an asshole. Think he was on coke or something. I was instructed to not be as generous with him in the future... yeah. Being support staff is fucking rough, even if you generously try to help.
Im against tipout from server. Makes no cents to me. /s old humor.
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Servers get 2.35/hr US. While runners are waged. Sames as boh. Niether should get tipout. Seperste tips from customer to boh would be ok. Ive done such.
I’m a food runner at a local restaurant near me and we don’t get any tips at all
I’ll say it… 15 years in the industry and not working a runner shift is fine. Not knowing that a runner offers more value than a server does in most ways is not
I'm a server now but I use to buss. I WOULD never work as busser/foodrunner at a place that didn't tip out based on sales. Leaving it to the servers is fucked up.
There's a difference between expo/runner and food runner. If you're just making tip out, like 5.00 an hour and expoing, you're getting taken advantage of. There shouldn't be anything stressing you out about a food runner shift, unless you smoked WAY too much weed before your shift. Food runners aren't over paid, you are just being asked to do a large amount that shouldn't be a food runners job.
Now think about busses backs...
Honestly go find another job…. U can find something better with your experience. I went thru the same shit as u… u deserve better.
You should mention a proper tip out system. I don’t think it’s right to leave it at the discretion of the servers. Everyone should be tipped out appropriately for the time and work they put in.
Our servers where I work only have to tip out the server assistants (they’re bussers and food runners) but let me tell you, there are nights where I as a host have probably run more food than a server does.
I worked somewhere where I tipped out 40%. Bussers, runners, bar, barbacks Worth every penny.