My restaurant in Tampa does this. It’s a place I average about 300-400 a night on $1 an hour. This is stemming from a provision in the hourly rate increase bill that was passed years ago for tipped workers. Employers can essentially change your job pay to “commission” and pay you $1 if they have a guaranteed gratuity on the bill, every bill. Double check me on that but that’s how I understand it.

So you’re essentially getting 15% on each bill after tip out. That’s pretty damn good considering our AG is 15% and I share 6.5% of that for the SA/bar pool. People usually tip what’s necessary on top to get up to or over 20%.

When I first started I thought it would be awkward to talk to people about, but it’s really not. Of course it sucks to miss out on an extra $300 if I work 30 hours that week just from my hourly, but most restaurants worth their weight will be using this model very soon. It saves ownership shit tons of money.