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Topic

Server Chip

Problem / Need advice
#1
  • summer
  • mail
  • 2024/10/25 09:13

I am currently a lunch server at a Japanese restaurant. The restaurant is open all night with no lunch break, but servers rotate with dinner servers at 4:30pm.
Since there is one server for both lunch and dinner, each server gets a tip.
However, the customers around 4:30pm are more subtle; it is the lunch server who is in the middle of the meal, and the dinner server who takes the check and lowers the plates.
The dinner server gets a tip for that customer.

Is this a normal part of the server duties ？ I have a few questions about the subtleties of the shift times.
I do not place a check on a customer while they are eating before I come up, as it is against the rules.

Please let me know if there are any differences in calculation between Japanese and American restaurants.
Thank you very much.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#16
  • ボケた高齢者
  • 2024/10/28 (Mon) 22:26
  • Report

？
I sometimes feel like tipping at a Japanese restaurant because the service is so good I sometimes feel like tipping at a Japanese restaurant because the service is so good ？
I sometimes feel like tipping at a Japanese restaurant because the waitresses at Japanese restaurants just come to take your order and bring your food. The waitresses in Japanese restaurants just come to take your order and bring you your food, and that's it, they just give you a busy atmosphere and don't call out to you
I don't go to Japanese restaurants anymore except for Hachitaro because they are so stupid.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#17
  • サーバー一筋
  • mail
  • 2024/10/29 (Tue) 08:20
  • Report

You should properly share the tip with the kitchen behind the scenes.
A restaurant is a business of the heart, and someone who cannot show sincerity to the same employees will not be able to show sincerity to the customers.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#18
  • 田舎君
  • 2024/10/29 (Tue) 09:26
  • Report

The problem is that TIP is not a rule. Servers and customers think a lot because of TIP. There is no conclusion to the many things that are said to each other, and it is taboo to talk about politics, religion, and TIP in a conversation of three or more people. Someone is watching you work hard.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#19
  • ボケた高齢者
  • 2024/10/29 (Tue) 12:35
  • Report

TIP,
The tipper has the rules and regulations of the restaurant, if you are dissatisfied, just say so
The payer puts a tip of 18% ～ If you are dissatisfied with the service, don't put it down
It's a rule, nothing complicated, and it's not hard to do.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#21
  • キビシイ
  • 2024/10/29 (Tue) 21:54
  • Report

Okay, the question of which server the tip goes to at shift change time is a vexing one.

The general rule is that if a customer arrives during the lunch server's time and finishes his/her meal during the dinner server's time, the tip often goes to the dinner server. However, this varies from restaurant to restaurant and there is no clear rule. The same case can be found in some American restaurants.

Some approaches:

Promoting teamwork: Another approach is to divide the tip between lunch and dinner servers. This is a way to make it feel especially fair.

Check restaurant policy: It is best to check with the restaurant manager about the tip distribution policy and follow their instructions.

It is natural to question the current rules, so it is important to discuss this with the restaurant manager and other colleagues to find a solution.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

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