ARE YOU GOING BROKE LIVING OFF YOUR TIPS?...OR ARE YOU NOT BEING THE BEST AT WHAT YOU DO??
IF YOU HAVE BEEN WORKING FOR TIPS FOR ANY LENGTH OF TIME YOU'VE ALREADY FIGURED OUT .."HOW TO MAKE THEM"..YOU KNOW, UNLESS YOU HAVE A BUNCH OF REGULARS. YOU HAVE TO .."PERFORM" . SO UNLESS YOUR HOUSE IS GOING OUT OF BUSINESS, IT'S SIMPLE . AFTER BEING IN THIS BUSINESS FOR AS LONG AS I HAVE I KNOW I LOVE WORKING FOR TIPS, I LOVE TO PERFORM, AND I AM A .."LEO" BEING THE CENTER OF ATTENTION IS A NATURAL ROLE FOR ME TO PLAY. MOST PEOPLE GET IN THE RESTAURANT BUSINESS BECAUSE EITHER THAT'S THE ONLY OFFER YOU GOT OR IT WAS THE ONLY ONE THAT WAS AVAILABLE. IT MAY HAVE EVEN BEEN BECAUSE IT WAS THE ONLY ONE YOU WERE QUALIFIED FOR. IF THAT WAS THE CASE THEN YOUR IN THE RIGHT PROFESSION!! AT LEAST YOU ARE COMFORTABLE DOING YOUR JOB, WHICH MEANS YOUR GOING TO DO IT IN "AUTO ".. YOUR NOT EVEN GOING TO THINK ABOUT IT. YOUR GOING TO LOOK LIKE YOU KNOW WHAT YOUR DOING AND THE "AIR" YOU CARRY AROUND THE RESTAURANT AND THE KITCHEN IS NOTICEABLE. NOT ONLY BY THE PATRONS BUT BY YOUR CO-WORKERS AS WELL WHEN YOU GO INTO A PROFESSION WITH A LEVEL OF CONFIDENCE YOUR ALSO MORE OPEN TO LEARN . I THINK ONCE YOU HAVE FOUND THAT GROOVE THE REST BECOMES INEVITABLE . THE TIPS WILL REFLECT YOUR PERFORMANCE. STAYING IN THE RESTAURANT BUSINESS FOR AS LONG AS I DID GAVE ME A FOUNDATION FOR ANY JOB THAT DEALS WITH THE PUBLIC. WHEN I FIRST STARTED BACK IN THE 70'S THE HOURLY WAGE WASN'T EVEN HALF OF WHAT THE MINIMUM WAGE WAS AT THAT TIME. SALES HAVE ALWAYS DETERMINED THE AMOUNT OF TAX YOU PAY. BUT THE WAY I LOOKED AT IT IS I DECLARE WHAT I WANT AS LONG AS I STAY IN THE GUIDELINES OF THE FEDS. THEREFORE IT ONLY STANDS TO REASON THAT IF YOU HAVE A HIGH CHECK AVERAGE THAT YOUR TIPS WILL REFLECT THAT . GOOD DINNER HOUSE YOU SHOULD BE MAKING BANK. 20% OF YOUR TOTAL SALES.. THEN YOUR TIP OUTS/ 10% TOTAL BAR SALES TO YOUR BARTENDER.. 10% FOOD SALES TO YOUR BUS PERSON.. QUALITY, QUANTITY, SERVICE. EVEN THEN IT ISN'T EVER A GUARANTEE THAT ALL YOUR CUSTOMERS ARE GOING TO TIP 20%, BUT IF YOUR GAME PLAN NEVER CHANGES FROM TABLE TO TABLE YOUR AVERAGE SHOULD NEVER BE BELOW 10%. ONE THING THAT WILL ALWAYS BE A FACTOR IN YOUR TIPS IS YOUR ATTITUDE. I HAVE ALSO FOUND THE LESS I THINK ABOUT HOW MUCH MONEY I HAVE MADE , THE MORE I SEEM TO MAKE. YOU HAVE TO THINK OF WHAT KIND OF AN IMPRESSION YOU ARE MAKING ON YOU PEEPS ALL THE TIME. YOU DON'T THINK THEY SEE YOU STANDING AROUND THE CORNER IN THE PASS ON OUR CELL PHONE. THEY THINK," SHE DIDN'T EVEN CARE ENOUGH TO NOT LET US SEE HER"!! YOU SHOULD CARE... REMEMBER HOW YOU AS A SERVER CRITIQUE YOUR SERVER WHEN YOU GO OUT. SOMEONE WHO ALWAYS TIPS 20%, IS LOOKING JUST AS MUCH IF NOT MORE.. SO AS LONG AS YOU LOVE WHAT YOU DO , THEN DO IT THE BEST WAY YOU CAN AND THEN DO IT BETTER!!!
IF YOU HAVE BEEN WORKING FOR TIPS FOR ANY LENGTH OF TIME YOU'VE ALREADY FIGURED OUT .."HOW TO MAKE THEM"..YOU KNOW, UNLESS YOU HAVE A BUNCH OF REGULARS. YOU HAVE TO .."PERFORM" . SO UNLESS YOUR HOUSE IS GOING OUT OF BUSINESS, IT'S SIMPLE . AFTER BEING IN THIS BUSINESS FOR AS LONG AS I HAVE I KNOW I LOVE WORKING FOR TIPS, I LOVE TO PERFORM, AND I AM A .."LEO" BEING THE CENTER OF ATTENTION IS A NATURAL ROLE FOR ME TO PLAY. MOST PEOPLE GET IN THE RESTAURANT BUSINESS BECAUSE EITHER THAT'S THE ONLY OFFER YOU GOT OR IT WAS THE ONLY ONE THAT WAS AVAILABLE. IT MAY HAVE EVEN BEEN BECAUSE IT WAS THE ONLY ONE YOU WERE QUALIFIED FOR. IF THAT WAS THE CASE THEN YOUR IN THE RIGHT PROFESSION!! AT LEAST YOU ARE COMFORTABLE DOING YOUR JOB, WHICH MEANS YOUR GOING TO DO IT IN "AUTO ".. YOUR NOT EVEN GOING TO THINK ABOUT IT. YOUR GOING TO LOOK LIKE YOU KNOW WHAT YOUR DOING AND THE "AIR" YOU CARRY AROUND THE RESTAURANT AND THE KITCHEN IS NOTICEABLE. NOT ONLY BY THE PATRONS BUT BY YOUR CO-WORKERS AS WELL WHEN YOU GO INTO A PROFESSION WITH A LEVEL OF CONFIDENCE YOUR ALSO MORE OPEN TO LEARN . I THINK ONCE YOU HAVE FOUND THAT GROOVE THE REST BECOMES INEVITABLE . THE TIPS WILL REFLECT YOUR PERFORMANCE. STAYING IN THE RESTAURANT BUSINESS FOR AS LONG AS I DID GAVE ME A FOUNDATION FOR ANY JOB THAT DEALS WITH THE PUBLIC. WHEN I FIRST STARTED BACK IN THE 70'S THE HOURLY WAGE WASN'T EVEN HALF OF WHAT THE MINIMUM WAGE WAS AT THAT TIME. SALES HAVE ALWAYS DETERMINED THE AMOUNT OF TAX YOU PAY. BUT THE WAY I LOOKED AT IT IS I DECLARE WHAT I WANT AS LONG AS I STAY IN THE GUIDELINES OF THE FEDS. THEREFORE IT ONLY STANDS TO REASON THAT IF YOU HAVE A HIGH CHECK AVERAGE THAT YOUR TIPS WILL REFLECT THAT . GOOD DINNER HOUSE YOU SHOULD BE MAKING BANK. 20% OF YOUR TOTAL SALES.. THEN YOUR TIP OUTS/ 10% TOTAL BAR SALES TO YOUR BARTENDER.. 10% FOOD SALES TO YOUR BUS PERSON.. QUALITY, QUANTITY, SERVICE. EVEN THEN IT ISN'T EVER A GUARANTEE THAT ALL YOUR CUSTOMERS ARE GOING TO TIP 20%, BUT IF YOUR GAME PLAN NEVER CHANGES FROM TABLE TO TABLE YOUR AVERAGE SHOULD NEVER BE BELOW 10%. ONE THING THAT WILL ALWAYS BE A FACTOR IN YOUR TIPS IS YOUR ATTITUDE. I HAVE ALSO FOUND THE LESS I THINK ABOUT HOW MUCH MONEY I HAVE MADE , THE MORE I SEEM TO MAKE. YOU HAVE TO THINK OF WHAT KIND OF AN IMPRESSION YOU ARE MAKING ON YOU PEEPS ALL THE TIME. YOU DON'T THINK THEY SEE YOU STANDING AROUND THE CORNER IN THE PASS ON OUR CELL PHONE. THEY THINK," SHE DIDN'T EVEN CARE ENOUGH TO NOT LET US SEE HER"!! YOU SHOULD CARE... REMEMBER HOW YOU AS A SERVER CRITIQUE YOUR SERVER WHEN YOU GO OUT. SOMEONE WHO ALWAYS TIPS 20%, IS LOOKING JUST AS MUCH IF NOT MORE.. SO AS LONG AS YOU LOVE WHAT YOU DO , THEN DO IT THE BEST WAY YOU CAN AND THEN DO IT BETTER!!!
No comments:
Post a Comment