would we be happy with which volume as the “commission” instead of tips?
Yes, of course, the cost of the dishes would have to be regulate ceiling to take this in to account. Perhaps the percent or so some-more for combined book keeping, though I’m only asking about the opposite system, not deliberating all the hows as well as whys of it.
So, what commission of sum sales would recompense we for the tips we right away get?
{ 2 comments… read them below or add one }
it’s like $15-20 tips per hour, with average tip being 15%
a lot more than the people who make the food get paid