Reply to Restaurant Tip: Do You Usually Tip on Pre-tax or Post-tax Amount?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Another former server here....for those of you who don't tip on alcohol, you need to consider that in most restaurants, servers need to share their tips with the bartenders and bussers.  In some restaurants, the tips shared with bartenders are based on percentage of alcohol sales.  So, if you stiff the server on the alcohol portion of your bill, they are paying the bartender out of their own pocket.

So, let's say I grossed $180 in tips on $1,000 of food/drink sales (assuming average 18% tips, let's set aside the pre/post tax discussion for the moment).
Assume roughly 30% of that $1,000 if alcohol, or $300.  My tips would have been distributed as follows:

$30 to bartenders (10% of alchohol sales)
$27 to bussers (15% of gross tips though I would often give extra on a busy night)
$21 to food runners (3% of food sales to the servers who help plate and tray the food and bring it from kitchen to table ASAP)

Leaving me with $102 to take home.  Consider that every dollar counts when you are nickle and diming your bill.   
[/quote]

I have always been told by servers that you do not tip on wine unless it is chosen for you by a sommelier.  Obviously mixed drinks and such and very different.  [/quote]

Calling bullshit on that one.  I waited tables for 6 years and I would have NEVER told someone that.  But nice try.[/quote]

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