Do you believe that pooling tips encourages waitstaff to deliver good service in restaurants?
I have heard of this practice; but, I have little firsthand experience in that industry. I would like to hear some different takes on the subject.
I believe that it is akin to a socialist program.
Take care of my table, and I will value you............
if you have to 'share it'...........what is the point?
If you can not do this...............you do not deserve the reward. Those who DO, should not be expected to share it.
I used to patronize a place that had this practice. The only reason I can think of for it is to prevent jealousy among the wait staff.
I had not heard of this practice until my youngest son was a back server at a restaurant of a big D.C. hotel. (He later became front server.) This to me is an excellent way to do business. The service is great each time to all present, not just to me. I also saw this practice at another big restaurant elsewhere in D.C. and saw the same level of service. I think all restaurants should work this way.
Absolutely! I worked in several pooled houses in NYC and Atlanta. It creates a superior sense of team work with the staff. And the guests are always very well taken care of...here's why:
1) In a traditional system where a server has a section and is soley responsible for those tables, the other servers will help him when he is busy, but not very much. However, when a server has a busy section in a pooled house, all the available servers are inclined to help, because they are getting a split of the tips. If they stand back and do not help, they will be admonished and eventually fired for not pulling their weight.
2) It reduces jealously amoung the staff when a server has a "great night", because if one server has a good night, all servers do.
3) The teamwork reduces the need for a lot of servers on the floor, therefore increasing the amount of tips each person will receive.
4) The teamwork creates a sense of competition to SELL and the other servers and back servers help the front server have the time to sell and spend with the guests.
I have always believed this type of system would work in general corporate sales too....it creates the ultimate in putting the customer first, teamwork and doing what it takes to succeed and make money. Competition is purely around selling, not who makes the most commission (tips). And let's face it, in restaurants and general sales, it's rare there is a superstar who has abilities other don't. Usually they are either lucky or greedy.
This system rewards all who pitch in and requires each player be on their game or they will be weeded out by their peers in less than 2 weeks. It creates a creme de la creme team.
Copyright © 2018 HubPages Inc. and respective owners. Other product and company names shown may be trademarks of their respective owners. HubPages® is a registered Service Mark of HubPages, Inc. HubPages and Hubbers (authors) may earn revenue on this page based on affiliate relationships and advertisements with partners including Amazon, Google, and others.
|HubPages Device ID||This is used to identify particular browsers or devices when the access the service, and is used for security reasons.|
|Login||This is necessary to sign in to the HubPages Service.|
|HubPages Traffic Pixel||This is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.|
|Remarketing Pixels||We may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.|
|Conversion Tracking Pixels||We may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.|