We are hourly employees working in a venerable restaurant
in San Francisco, CA and make a living from our guests' gratuities.
We take it upon ourselves to ensure the best guest experience
possible and are grateful for their patronage. To simplify the process
for the host of a private party, remittance, which includes paying
for the food, beverage, and service and extra tips are
received in kind by those in charge.
Management nets a quarter off of the top of the 18% service charge
and the rest of the distribution is a disheartening and contentious
matter to behold unbeknownst to the well intentioned public.
Are there any "gold standard" precedents or models on how the service
charge and tips can be divided amongst eligible parties that addresses
seniority, amount of business generated per employee and job function?
If you possess special knowledge, I could get more people interested
in paying for information that results in an agreeable resolution
since this is coming out of my pocket alone.
This is a union house. |
