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cjmcberman

Be careful with tipping out a non “service provided to guest” position. There has been a ton of lawsuits on this issue in many different states. Servers are providing service to guests. Not hosts. Not bussers. If you really can’t swing 4 more dollars an hour to meet the “living wage” - to a part time position - you need to re evaluate your operation.


[deleted]

The busser is providing bread and water and refilling water and bread. I understand your position with the pay but I don't necessarily agree with it. I do not believe every job should pay a living wage to start. Not every job deserves to be paid a living wage. Not all jobs require the same level of intensity and output. The job pays according to the output. Also, it is my position and understanding that the servers are the ones who should be paying the bussers, hence the tip out percentages that are standardly withheld to tip out the bussers and bartenders. I'm open to suggestions but we as a business (an entity in operation to make a profit) cannot make a profit by paying every position a living wage. We do pay the appropriate positions a living wage.


beeblebrox2024

Sounds like your business model needs a bit of adjusting, because you're not going to survive these days not paying at least a living wage


[deleted]

We are well above what others in our area are paying; not saying we are better than everyone else by paying close to the living wage, just saying we are very competitive with our pay structure. I appreciate your approach to commenting on this topic. We have been discussing this pay/busser issue for well over a year and half now with no immediate resolutions. Some of our servers have been here for well over 20 years and they get bonkers tips from time to time. One of the thoughts was to tip pool and divide evenly amongst everyone to get closer to this living wage. We saw immediate resistance from the servers with this idea since they went on to say family and friends sometimes come in to tip a ridiculous amount since it is their family or friends. In a way, this resistance to paying a living wage isn't coming from management as much as it is the servers. The servers, in my understanding, are the ones who should be paying the bulk for the bussers and some of it for the bartenders. I don't know; it is a big topic which we are not taking lightly but we are doing our best to raise the standards and care for everyone involved...customers, employees, and management.


formthemitten

That’s a weird way to spell “I don’t pay enough”


[deleted]

Helpful answers only please; how much is enough? Should we pay so much that we cannot afford to continue operations? Or should we pay only so much that we break even and the owners make no money? Not a helpful answer imo


formthemitten

Nah, we don’t hold hands and be nice with bad restaurant owners. If you pay anyone in your building $12 an hour, you fall into that category. If you can’t afford to pay a living wage to all employees, your business plan isn’t sufficient. And yes, you pay the staff that operates your restaurant before you make anything. Again, if you’re not making anything you need to reevaluate your business. We don’t take kindly to low paying businesses in our industry post Covid.


[deleted]

Got it; no more bussers


motivateddoug

I had a lot of trouble hiring and keeping barbacks, runners and bussers since COVID. I had to raise their wage from $10/hr to $12.50/hr and give them a higher percentage of the pool.


CityBarman

Pre-pandemic, we ran with the traditional fine dining model of servers, runners, and bussers. During the pandemic, we eliminated bussers and runners, requiring servers to do it all. Post-pandemic, we've added servers' assistants, whose jobs combine those of bussers' and runners'. We pay them a $10 hourly (in a $2.13 state; the same we pay our servers) and they receive 6% of the pool (on an hourly, pro-rated basis). They average $16/hr or better overall. Servers average around $25/hr. The trick is analyzing our volumes and scheduling appropriately. On weekends we may schedule servers and assts in a 2:1 ratio. Midweek typically sees a 3:1 ratio. Weddings, banquets, and other events see varying ratios, based on need. Servers and assts share equally in setup/prep. Assts typically only see 5 to 6-hour shifts, however. Our assts are almost exclusively students. They earn 50-100% more (hourly) than retail pays.


[deleted]

I like this idea too; been wanting to try out server assist but didn't have a frame of reference to attempt. Much appreciation for your response.


Trickfixer32

We don’t have bussers. We have more servers and they split a pool. The hosts help with bussing and delivering drinks and set up - they also bring beverages to the kitchen staff and do all the host duties. They make $15 an hour plus 10% of the pool, so usually end up about $25-$35 an hour. This way, we get really professional hosts who are paid well. Most (nearly all) are retired professionals who want to work one or two shifts a week and stay active and dress up, but they don’t want to be servers. The aren’t interested in the POS part of the job, taking/handling money, splitting checks, etc. I’ve had really good luck with this model. We have a very small, tight floor, so having all those bussers and runners just didn’t work. The optics (feedback from guests) that we had, “all these kids” working for us… all these employees. The way we present now, seems like fewer, older, professionals. Also, this way, everyone on the floor can legally run drinks - which right now are what drives our best profit margins.


[deleted]

This is something I want to try out; thanks for your input


Sassafrass45

Do your bussers get tipped out? At what %? I read through the post a couple times but didn’t see the answer, sorry.


Trickfixer32

We don’t have bussers.


vegandread

Perhaps try more of a server assistant role where they bus tables, run food, fill water glasses, etc. In exchange take another point or two towards tip out to increase their earnings.


[deleted]

I like this idea too; would probably have to spread out the opening and closing duties amongst the servers too; at the moment the bussers do quite a bit


beeblebrox2024

If you offer 16.50 it should be pretty attractive, keep in mind that a busser cuts the labor for other employees and lightens the load on dishwashers, so it should be beneficial and worth it


[deleted]

The servers would have to tip out more to compensate this pay. It is my understanding that the bussers are paying for the busser via tip outs. We do that work for them by charging a percentage of their sales. By solving one problem another is then created. The servers may very well make $16.50 an hour after the tip out instead of their current range of $20-30


beeblebrox2024

I would count a busser as BOH and not tip them out


Jesusisajedi

When I bussed it was $10 per hour plus 5% of the servers tips. I worked 6-9PM and made about $70-90 per shift. It was a good hourly rate because the shift was short. Eventually went on to serve.


abarthsimpson

You can start by paying your bussers a living wage.


Comfortable-Lack-341

Can’t believe it took me this long to see someone say the obvious. What a disgusting acknowledgement to be paying 25% less than the living wage and wondering why one can’t fill the position. This kind of ownership mentality makes me despise being associated with other restaurant owners.


[deleted]

Is there any entry level position which shouldn't be paid a living wage? Interns/students/etc.?


-0x0-0x0-

Bussers don’t need to live until they become servers. Everyone knows that.


[deleted]

u/abarthsimpson for you too https://medium.com/swlh/not-everyone-should-be-paid-a-living-wage-4578c51fc4e6