After what seems years of planning and plotting we’re finally in the process of building out our restaurant. We’re moving “all in” and taking over a location which had a 20+ year successful run as a small town sports bar, but failed when that ownership sold to a couple who frankly seem like they just weren’t prepared to work the business like it needed to be. We’re changing up that tired concept and will reopen sometime in January with a “family pub” atmosphere.
We’ll be a full table service place serving deep dish, tossed, some pastas, soups salad, burgers and even a handful of entrees like a ribeye, porkchop, etc.
My question is…what is good server help worth? I’ve been a retail business owner/mgr for 34 years, and I know what non-tipped employees are getting around here (midwest), but what about my servers who should be tipped rather well here. My kitchen employees? Dishwashers?
I have a couple of folks working in that capacity in other locations and will certainly pick their brains, but I always go into a conversation like that with a feel for the answer.
Any help?
We’ll be a full table service place serving deep dish, tossed, some pastas, soups salad, burgers and even a handful of entrees like a ribeye, porkchop, etc.
My question is…what is good server help worth? I’ve been a retail business owner/mgr for 34 years, and I know what non-tipped employees are getting around here (midwest), but what about my servers who should be tipped rather well here. My kitchen employees? Dishwashers?
I have a couple of folks working in that capacity in other locations and will certainly pick their brains, but I always go into a conversation like that with a feel for the answer.
Any help?
Last edited: