We are now “No tipping allowed” because we had a tip jar, if the tips were not stolen by customers (yes, seen it happen) the cash was disbursed evenly among all hourly staff. Come to find out that it is a felony to do that.
CC tips became a problem with multiple cashiers and CC tips being assigned to the person who may not have done the work to book and get these large orders out the door
So no tips allowed whatsoever, Customers are instructed to not tip, there is no tip line on CC receipts either, but if money is left, there is a jar for the local dog park that the money gets donated to, or I stick it into a large piggy bank on top of our exhaust hood, and we do company outings, last week I rented a go-kart track for an hour, and we went full retard at the track with ice cream afterwards.
We do add a 15% “Service Charge” to all items, and that goes to all hourly staff since we/they are a team. This allows these guys to see pay rates no less than $15/Hour for entry level dishwashing jobs, my cooks are mid to upper $20/hour.
This has been really great for all involved, I have been trying to devise a way to make sure these guys get a full days worth of pay if we happen to sell out in a few short hours and they only work for maybe 4-5 hours/day, and this solved that problem too. The busier we are, the more money they make. The days we are not busting our hump as badly, the do not get rewarded as much.
One guy was very skeptical about our “Fair & Equitable Wage Program” , that attitude quickly changed after the first pay period.
The charge shows up on the customer receipt as EWP
