While there are a few gigs like that the vast majority do not make that.
Think about what is the "average check". The is a term used for how much is spent per person before tax.
Now think about how much is spent per person in most restaurants by most people.
Right now I'm out but I would place it at 45 bucks based on today's prices compared to when I was in.
They have also reduced section sizes to 3-4 tables and seat numbers to max 14 in many places.
So in average a server with get about 10 customers at $450 sales per round. Openers and closer will see three maybe 4 rounds on a busy night( about 1/3 of the staff of a decent sized place) the rest one less round( only working the rush).
Higher end? Less turn over of tables but higher bill.
Basically your average chain server is looking at 100 buck weeknights 150 weekend.
Because there is also a tip pool of up to 5 percent of total sales that goes to hostesses, bussers, bartenders and in some places the kitchen.
That's the reality. It can be good.
But to those who calculate things also remember lots of slow days. From now to Valentine's Day sales are way down. Holiday bills come in, weight loss resolutions, weather and such hurt business.
Summer patios open, more staff hired but the sales just get spread wider.
And honestly alot of servers aren't that great, and judging from comments above lots of cheap tippers out there, so don't assume amounts divided per week or multiplied per year are close to accurate.
Think about what is the "average check". The is a term used for how much is spent per person before tax.
Now think about how much is spent per person in most restaurants by most people.
Right now I'm out but I would place it at 45 bucks based on today's prices compared to when I was in.
They have also reduced section sizes to 3-4 tables and seat numbers to max 14 in many places.
So in average a server with get about 10 customers at $450 sales per round. Openers and closer will see three maybe 4 rounds on a busy night( about 1/3 of the staff of a decent sized place) the rest one less round( only working the rush).
Higher end? Less turn over of tables but higher bill.
Basically your average chain server is looking at 100 buck weeknights 150 weekend.
Because there is also a tip pool of up to 5 percent of total sales that goes to hostesses, bussers, bartenders and in some places the kitchen.
That's the reality. It can be good.
But to those who calculate things also remember lots of slow days. From now to Valentine's Day sales are way down. Holiday bills come in, weight loss resolutions, weather and such hurt business.
Summer patios open, more staff hired but the sales just get spread wider.
And honestly alot of servers aren't that great, and judging from comments above lots of cheap tippers out there, so don't assume amounts divided per week or multiplied per year are close to accurate.