Tipping sommeliers

[marcus]

So where does the sommelier fit into all of this complexity?

[beans]

We don't employ one.

[tommy]

some of those wine guys are doing alright. benefits, salary, perks, and all, from what i saw from a cursory search. i should be so lucky! cool!

Edited June 22, 2004 by tommy (log)

[marcus]

I have a salary plus commission on the wine sold.

This is an authoritative description of at least one model for compensating sommeliers and is likely the most common for very high end restaurants. This is actually the usual model for compensating salespersons in most industries. In general, it's the salesperson that gives the Xmas gift to the customer and not vice versa. If the sommelier is making a commission on the sale and the servers are being tipped on the bill, I see no reason to provide an additional tip to the sommelier, it doesn't seem to make sense. The commission should provide sufficient incentive and motivation. According to Tommy's linked artice, a lead sommelier earns from $75,000 to over $150,000.

If a sommelier is included in the tip pool as indicated by some, then they would receive a percentage of the tip based on how the restaurant evaluates their contribution, it might well not be the exact percentage of the wine sale, but that is really an internal matter that may vary from restaurant to restaurant, and that a customer couldn't really deal with. In this case, the customer's tip still takes into account the cost of the wine which is one of the highest markup items on the bill. Double tipping in this situation also doesn't seem to make sense.

[beans]

According to Tommy's linked artice, a lead sommelier earns from $75,000 to over $150,000.

Not in Cleveland! Our general manager didn't even earn $75,000. He and the executive chef were the highest salaries of the entire restaurant.

edit to add:

marcus -

tommy's first referenced website states the dollar earning range from $$ to $$$$ at the top places. How many "top" places are there and how is that defined? Further, if you will note $$ equals the range from $30,000 to $75,000.

$30,000 is still a bit high from the few I know in Cleveburg.

Edited June 22, 2004 by beans (log)

[tommy]

$30,000 is still a bit high from the few I know in Cleveburg.

i'll make sure i throw the wine guy a fin the next time i'm in Cleveburg.

don't wine guys in cleveburg make more than servers and bartenders? like, real actual salaries and stuff?

[beans]

$30,000 is still a bit high from the few I know in Cleveburg.

i'll make sure i throw the wine guy a fin the next time i'm in Cleveburg.

don't wine guys in cleveburg make more than servers and bartenders? like, real actual salaries and stuff?

pfffft.

I know of restaurant managers right now that are getting a share of tips and are hourly, or are hourly with a few waiting tables/bartending shifts each week to catch them up on making a few bucks they deserve but the owner can't afford to pay out. Servers at the the best restaurants are the ones right now earning the big bucks (at an hourly of $2.13/hr).

Then again, $30,000 is quite different here than NYC.

We're stodgy and cheap here when it comes to paying staff and find every way to capitalise on working someone a shift or two to make up in earnings with customer tips that otherwise would have never happened five years ago. Nothing glam about working in the biz or wine-ing (how do you spell this one?) and dining here except for the few notable chefs in this town, and two of three hotshots are chef-owners scraping to get by too.

[RobinsonCuisine]

It varies from restaurant to restaurant. I recieve a salary, but no commission and no percentage of the tip pool (I am considered management (I wear a couple of hats) and therefore technically it is illegal for me to be included in the tip pool).

I agree with the statement that many wine professionals, management level personel in NYC are picking up extra shifts etc to make ends meet which is a shame. $30,000-$75,000 sounds like a huge salary to my family in the midwest, but it is survival money here in the city and often the wine steward is the first position to be cut when a restaurant finds itself in financial trouble.

[beans]

.... and often the wine steward is the first position to be cut when a restaurant finds itself in financial trouble.

Exactly!

I came back to the thread to express those precise words.

*sigh*

Edited June 22, 2004 by beans (log)

[tommy]

.... and often the wine steward is the first position to be cut when a restaurant finds itself in financial trouble.

Exactly!

I came back to the thread to express those precise words.

*sigh*

in that case i'll start tipping!

Edited June 22, 2004 by tommy (log)

[GordonCooks]

Salary differentials may have a lot to do with certification and education. in other words

No paper? no paper.

[marcus]

(I am considered management (I wear a couple of hats) and therefore technically it is illegal for me to be included in the tip pool).

Wouldn't it also be technically illegal for you, as management, to accept a tip offered directly?

[beans]

Why?

I've been and am management (as far as some training, hiring recommendations, most inventory control and management passwords/swip cards/codes for our POS) and get tipped. Income is income and tips are reportable income for taxation. However, now that we are in season, my primary focus is promoting teamwork and bartending. But I'm still hourly, not salaried.

Similarly, if for whatever reason one of bars or server sections are completely in the weeds, a manager will jump in to assist -- picking up a table or two or pouring some drinks. They keep the tips they receive on their guest checks and as a standard barstaff practice, we will hand them some $20's as appreciation for digging us out of the hole we were in.

Where are there laws prohibiting same? Are there any in any of the States or District of Columbia?

Meh. At least not in oHIo!

[RobinsonCuisine]

(I am considered management (I wear a couple of hats) and therefore technically it is illegal for me to be included in the tip pool).

Wouldn't it also be technically illegal for you, as management, to accept a tip offered directly?

Not a gratuity intended directly for myself that is seperate from the floor staff tip.

No different than being tipped for arranging for a favorite table to be held, making sure flowers have been placed in advance or not mentioning that the last time the gentleman was in his lady guest wasn't his wife. <g>

The law is designed to prevent restaurant owners from taking the tips intended for serving staff (because this is legally how they make their income) and using them to pay salaried employees, i.e. the kitchen, management, porters etc.

My responses are pertinent to NYC and NYState law as that is where I have been based for the past several years.