ophelia
So we started to do the non-pooled tip thing tonight and when it came out I had the second highest tips ($93) with the highest ($105) going to the girl who had a table of happy, drunken karaoke-ers that included her parents. I didn't realize I had done so well, I had mostly two-tops the whole night and one table where everyone tipped just below 15% because they were mad that avacado accidently got in some rolls (I had the things sped through the line and remade and apologized and gave them a discount on those rolls. What did they want me to do, turn back time?). But it was decided that the 15% that went to the sushi bar (populated by the owner and a Korean "head waitress" type who didn't take any tables and rarely does) wasn't enough, so everything was pooled together anyway, giving the two of them equal shares. We made $50. And we better fucking not complain about it.
Well the girl who made $105 sure did after we got outside. She doesn't think the owner, sushi-man or not, should get a tip when he makes profits on everything sold. She doesn't think the head waitress should get tipped because she hardly ever takes tables and seems to stand around helping the owner and chatting (and making fun of us non-asians) in Korean. She thinks the kitchen and sushi bar people should just be paid a better salary so we can keep our tips...and that socialism never ends up working. Last time she complained about it to actual management she got bitched at (first in Korean, then in English) for an hour. I'm not complaining or anything, but it does kind of put it in a different perspective when you realize pooled tips are making you lose 50% of what you earn...that's worse than the government, with their tip taxes and fica.
Today a few of the waitresses made a list of all the other waiters and waitresses that didn't make it. We've been open almost two months and the total number is 12 (although we may have forgotten some of the ones that only lasted a day or so) and kitchen has been through around 5. I guess it says something that I've been around so long, and I haven't even been knowingly in danger of being fired lately (although they seem to change their mind about that kind of thing a lot).
I'll probably end up working around 16 hours tomorrow/today.
I really don't mean to be so negative, and I definitely would still eat there. I guess I'm just a tad burned out, Alexes don't like to work more than 8 hours in a day, it makes them tired and cranky. Especially when there are a million other responsibilities over her head...and hell, she does like free time too (especially when it's not a the cost of her precious and rare sleep time, like now.).
Also, my betta fish of almost three years died. His name was Burke, after a past National President of APO...because he was the centerpiece at the head table where Patrick Burke sat when he came to the trisectional conference we hosted. I have yet to be able to dispose of a dead fish, I asked Peggy Sue to do it for me. Dead and/or slimy things seriously creep me out.
Dear closet,
If you wanted to magically appearate a cute, clean, and unwrinkled outfit for me to wear to work tomorrow, I'm totally down. Seriously.
Sincerely,
Alex the woefully naked.
Well the girl who made $105 sure did after we got outside. She doesn't think the owner, sushi-man or not, should get a tip when he makes profits on everything sold. She doesn't think the head waitress should get tipped because she hardly ever takes tables and seems to stand around helping the owner and chatting (and making fun of us non-asians) in Korean. She thinks the kitchen and sushi bar people should just be paid a better salary so we can keep our tips...and that socialism never ends up working. Last time she complained about it to actual management she got bitched at (first in Korean, then in English) for an hour. I'm not complaining or anything, but it does kind of put it in a different perspective when you realize pooled tips are making you lose 50% of what you earn...that's worse than the government, with their tip taxes and fica.
Today a few of the waitresses made a list of all the other waiters and waitresses that didn't make it. We've been open almost two months and the total number is 12 (although we may have forgotten some of the ones that only lasted a day or so) and kitchen has been through around 5. I guess it says something that I've been around so long, and I haven't even been knowingly in danger of being fired lately (although they seem to change their mind about that kind of thing a lot).
I'll probably end up working around 16 hours tomorrow/today.
I really don't mean to be so negative, and I definitely would still eat there. I guess I'm just a tad burned out, Alexes don't like to work more than 8 hours in a day, it makes them tired and cranky. Especially when there are a million other responsibilities over her head...and hell, she does like free time too (especially when it's not a the cost of her precious and rare sleep time, like now.).
Also, my betta fish of almost three years died. His name was Burke, after a past National President of APO...because he was the centerpiece at the head table where Patrick Burke sat when he came to the trisectional conference we hosted. I have yet to be able to dispose of a dead fish, I asked Peggy Sue to do it for me. Dead and/or slimy things seriously creep me out.
Dear closet,
If you wanted to magically appearate a cute, clean, and unwrinkled outfit for me to wear to work tomorrow, I'm totally down. Seriously.
Sincerely,
Alex the woefully naked.