|
http://www.Tip20.com
The number one resource for service industry information, restaurant news, tipping practices and industry standards.
From Purple Slinky, by Jo Oliver Re-printed without permission These are sure fire ways to decrease or lose a tip. Correct sequence when serving courses. Drinks……appetizer……salads…..main course……dessert. Don’t bring me an appetize (read full article)
Our first Tip20! Poll addresses something that is neglected in most tipping vs. no-tipping arguments. If you don’t like tipping, what do you think a fair hourly wage for servers should be? Note: There is a poll embedded within this post, plea (read full article)
We have decided to occasionally feature a product from our extensive Tip20! Bar Store now and then. Found in the Flair Briefcase Tool Kit Today we are featuring our “Top of the Line” Flair Briefcase Tool Kit. If you are a Flair bartender (read full article)
By John Dimsdale – Reposted from PublicRadio.org The IRS figures the food and beverage business should be sending in some 200,000 tip disclosure forms every year. But only about a quarter ever show up. The IRS wouldn’t go on the record, (read full article)
From the Tip20! Forum by ~anonymous~ Tip20! Forum Contributor Please take a minute to read. Tipping your server at a restaurant has been a long-standing American tradition. While tipping 15% of the total bill has been the standard for a long time, (read full article)
By Marta Daniels of How To Be A Better Restaurant Customer - Reprinted with permission. If you order a cocktail with no ice because you don’t want your drink watered down, I get it. That’s smart. If you order your drink with no ice be (read full article)
IR-2009-110, Dec. 1, 2009 WASHINGTON — The Internal Revenue Service today extended for an additional two years its program that simplifies the record keeping burden for reporting tip income in the food and beverage industry. The Attributed Tip Inco (read full article)
Continued from “Jipped on the Tip” by Doreen Linder of the Allentown Headlines Examiner Last week told the story of two college students who got arrested for not paying their gratuity. Well as anticipated, the charges have been dropped. Nor (read full article)
“Jipped on the Tip” by Doreen Linder of the Allentown Headlines Examiner When John Wagner and Leslie Pope visited the Lehigh Pub in Bethlehem, they never thought they would be leaving in a police car. They never thought their service (read full article)
Tip20 is pleased to welcome Shoes for Crews to it’s list of officially endorsed products! Shoes for crews has been in the business of creating comfortable slip resistant shoes for the service and hospitality industry for over 25 years. Weather (read full article)
Found in Seattle Weekly. Article By Maggie Savarino in Ask the Bartender It’s that time of week when we answer the questions you’re too drunk or shy to ask…This question comes from Eric: We went out after a late show, but we weren& (read full article)
13 Crucial Tools Every Successful Bartender Must Have By: Jeremy Sherk “A man is only as good as his tools” is a phrase I’m sure you’ve heard before and it applies to bartending as much as anything else. You’ll only ever be as good as your (read full article)
The 3 Biggest Lies Of Bartending By: Jeremy Sherk In my time as a bartender, I’ve come across what I like to call the “3 Biggest Lies of Bartending”. A long time ago before I set foot into this industry, I was convinced by others that the follo (read full article)
Becoming An Extraordinarily Fast Bartender – Part 2 By: Jeremy Sherk ef·fi·cien·cy [i-fish-uhn-see] n. pl. ef·fi·cien·cies 1. accomplishment of or ability to accomplish a job with a minimum expenditure of time and effort. 2. The ratio of (read full article)
Nation’s Restaurant News , Feb 18, 2008 by Dina Berta, Reproduced with permission. Amid a swirl of controversy, some restaurants have scuttled plans to deduct portions of credit card processing fees from servers’ tips as a way to offset w (read full article)
Our free membership allows you to rate and review recipes, manage your private recipe box, submit your own recipes, and more!
