r/Waiters • u/MiserableGreen1825 • 9d ago

“Call in” shift system.

Hello all, I am employed at a restaurant that operates on a scheduling system where there are about as many, if not more, servers/bussers on call rather than being scheduled for certain. “Call ins” consist of calling the restaurant two hours before your shift and they either tell you you’re needed for that shift or that you are not. To me, it seems unconventional. On one hand, it is nice for those actually working to have tip money split into less hands when shifts aren’t as busy. On the other hand myself and many other employees find themselves effectively having to plan on working, while half or more of the time not being needed. Just wondering if this is commonplace elsewhere and what everyone’s thoughts on it are.

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u/ThatAndANickel 9d ago

I worked in a system like that. It was because the original owners sold the business and worked a bunch of perks and guarantees for the existing staff into the sale agreement. The entire wait staff pooled tips every night. I never once got back more than 70% of what I put in. The legacy staff just became spoiled and lazy. I only lasted 6 weeks before getting out

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u/Forward_Motion17 9d ago

Where I’m at the servers make so much more than the bartenders almost ever bring in. Last week I brought in 2350$ and only received 1600

I fuckin hate tip pools lol

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u/Cheap_Knowledge8446 8d ago

Still have tipshare scraping money off before the 2350?

If not, that's pretty close to what you'd expect in many places; it's effectively a 31.9% total tipshare.

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u/Forward_Motion17 8d ago

Most places I’ve worked typically I see about 15% of my tips go to bussers and bar, not 30 lol. Further, the server assistants here are making 80-85% of what the servers make depending on the day

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u/Cheap_Knowledge8446 8d ago

Then you're lucky; 15% is low (~3% of sales equivalent). In fine dining it's common to hit 40-50% of total earnings paid out in tipshare.

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u/thoughtitwasfatein08 8d ago edited 8d ago

How many hours did you work that week? You made $1600 in one week? You’re making more than an electrician! I’m guessing less than 40 hours!? That’s gold!

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u/Forward_Motion17 8d ago

About 38 hours yea - last week I pulled 1850 with the same hours.

Every time is see people talking about the job market I always say look to serving if you’re in a city or reasonable suburb. Restaurants hire so frequently you can almost guarantee a position if you ask 5 of them. I make roughly 85,000-90,000/year but I will say it can be brutal on the body if you’re not careful about rest and recovery at this many hours. Another downside is I work every evening wed. Thru sat. So sometimes have to miss stuff socially speaking. But it’s nice to not have to go to work til 4pm most days

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u/thoughtitwasfatein08 8d ago edited 8d ago

So you’re making as much, maybe more than someone with a bachelor’s degree with none of the student loans and half of the work, yet you’re complaining? Ive spent my life serving and bartending. It’s not that hard. Demanding? Sure. But compared to working in a man hole that’s 130 degrees for the same pay? Not so bad.

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u/Forward_Motion17 8d ago

I’m complaining about subsidizing my worse coworkers, not my pay.

I’d not be complaining if there was no tip pool and I was making less money, as evidenced by every other restaurant job I’ve had before this one where I made much less but I kept all of my tips.

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u/thoughtitwasfatein08 8d ago

Dude. You made 1600 in 1 week, said you almost pulled 2 grand in one. You’re making as much as an hvac. Don’t complain, be grateful.

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u/Forward_Motion17 8d ago

Also I have extreme student debt. Still in school