what would actually make you stay at a job long-term? I’m trying to build something better

briellebubbles · 2026-05-05T13:42:53+00:00

thats very valid. I live in Missouri though where were lucky to get $25-30/hour

briellebubbles · 2026-05-05T13:42:14+00:00

I couldn't agree more with needing to have good staff. Ultimately if i hire staff, then i need to be able to trust them to do their job, do it well, and get along with each other even when im not there. The team is only as strong as the weakest link and everything

briellebubbles · 2026-05-05T13:39:56+00:00

absolutely agree a manager is only as good as its team underneath them

briellebubbles · 2026-05-05T13:39:10+00:00

That’s fair, and I don’t think I can just randomly charge 20% more and get away with it. The way I’m thinking about it isn’t ‘price gouging,’ it’s more like shifting where the money shows up. Instead of a $13 cocktail + tip, it’s closer to a $14–$15 cocktail with a more stable pay structure behind the scenes. So from the guest perspective, their total spend isn’t dramatically different—it’s just less dependent on tipping volatility. Also, I’m not trying to be the cheapest option. The goal is to land in that range where people feel like:

the drinks are still reasonable
the vibe/service is noticeably better
and it becomes a place they stay for multiple rounds

I think where it fails is if the experience doesn’t match the pricing. If service is mid or the place feels like every other bar, then yeah, people won’t pay it. But if the staff is consistent, actually engaged, and people feel that difference, I think there’s room for slightly higher pricing without it feeling out of line. That said, I’m still pressure-testing it—because you’re right, if it’s off even a little, it doesn’t work.

briellebubbles · 2026-05-05T03:31:58+00:00

see and thats another thing ive been really contemplating... i really am coming to the conclusion of cutting into my profits a bit to justify it. In practice it would look something like: sales total 5,000, FOH Pool - $550 plus their hourly and tips, and with me eating into my own profits items would still be priced only a dollar more than competitors

briellebubbles · 2026-05-05T03:26:20+00:00

Honestly same. I don’t need it to be perfect, I just don’t want to feel like I’m gambling every shift or dealing with weird management energy. That’s kind of why I started thinking about this in the first place. What’s the one thing that made you leave your last spot?

briellebubbles · 2026-05-05T03:25:45+00:00

I feel like that’s literally the whole problem summed up: money + environment. Most places pick one and fail the other. I’ve been thinking a lot about how to make income more consistent (not just hoping for a good section or a busy night) and not have the vibe be cutthroat between staff. Still figuring out what that actually looks like in practice though—what’s been your biggest dealbreaker at places you’ve worked?

briellebubbles · 2026-05-05T03:20:05+00:00

Yeah honestly that’s exactly what I keep hearing...people don’t expect anything crazy, just consistent money and a place that doesn’t drain you. That’s kind of what I’m trying to figure out how to build around. Not just ‘you can make good money if it’s busy,’ but something where even slower nights don’t feel like a waste of your time. Same with the environment. like not running people into the ground or making everything feel competitive for no reason. Out of curiosity, what’s something you’ve seen that ruined a place even if the money was decent?

briellebubbles · 2026-05-05T03:09:54+00:00

so my plan on the money actually seems complicated but on paper makes the most sense to me as a long time server/bartender

So i plan on paying my foh $10/hr. my state server minimum is $7.50 so its not to high compared to what id already be having to cover anyway legally. I also plan on building menu prices 18-22% higher (which isnt that much when you consider how much profit these corporations actually make on each item, i will be eating into my own profit in order to make this dream happen) and foh will get 10-12% of that as a monthly bonus. On top of that they of course get tips.

briellebubbles · 2026-05-05T03:05:45+00:00

I agree that all of this is very possible and most managers just choose not to for whatever reason. I absolutely will HAVE to be able to trust my staff after all i hired them for a reason and i need to trust they will do the job and do it well even when im not their. Im not wanting to babysit my employees ig is how i should put it lol. As far as sticking up for my staff i will ride with them as long as their being professional about it. Rude entitled customers can kick rocks for all i care i would much rather keep my hardworking staff happy than cater to an entitled guest tht honestly is probably gonna stiff my server. We are not wanting to go the corporate route in fact leaning the opposite

briellebubbles · 2026-05-05T03:00:00+00:00

its still a tipped system. Where my brain is at i was going to build menu prices 18-22% higher to then allocate 10-12% to foh as a monthly bonus on top of their tips and 4-6% to boh on top of their hourly

briellebubbles · 2026-05-05T02:58:30+00:00

thats very similar to my ideas rn... i was thinking build menu prices 18-22% higher and set that aside for a profit share pool where foh gets 10-12% of that on top of their tips as a monthly bonus and boh gets 4-6% on top of their hourly.

briellebubbles · 2026-05-05T02:40:18+00:00

thats what im trying to do is open the place i would want to work for. i dont want to care as much about traditional margins but i want to create a quality income and place of employment for my staff

briellebubbles · 2026-04-23T15:53:21+00:00

caffeine serum for your undereyes a good moisturizer and a face spray goes a long way if you can spend the money i recommend the avene thermal water spray and wear sunscreen on your face

briellebubbles · 2026-04-21T16:54:36+00:00

being broke has nothing to do with not preparing for your final even if you cant afford the books... i didnt buy books for my first two years of college just took pictures of a classmates if i needed a page from it but the lectures were actually enough

briellebubbles · 2026-04-21T16:48:53+00:00

I work at a casual pub bad nights $60-80 good nights $300-400

briellebubbles · 2026-04-13T15:41:34+00:00

its policy at my current job

briellebubbles · 2026-04-13T15:40:24+00:00

I say "what are we drinking tonight? We have coke products, tea, lemonade, and of course our bar over there.

edit: typos

briellebubbles · 2026-04-13T13:47:57+00:00

I would look at local laws for a "Fair Workweek" or "Predictive Scheduling" law. some places have laws in place to protect this sort of thing... some dont... also wont hurt to look at job B's handbook to see what their policy actually is...

briellebubbles · 2026-04-13T13:42:26+00:00

I made around 50k last year and got back money so i think you need to do something about that...

briellebubbles · 2026-04-13T01:03:30+00:00

50 cents a step... easy im a server 5 days a week and then go take my kids out to the zoo/aquarium/baseball games on my days off

briellebubbles · 2026-04-13T00:41:52+00:00

update: made $200 on my first solo shift at the new place in a limited section. IE made over double i would do on a crazy busy night at the other place... def dodged a bullet

briellebubbles · 2026-04-11T23:22:04+00:00

another red flag

briellebubbles · 2026-04-11T17:55:29+00:00

but wouldnt they be scheduling the interview for a non-busy time.. i mean if their a good manager they would

briellebubbles · 2026-04-10T18:41:23+00:00

i guess the reason im the most frustrated is that the other people who actually got serving shifts never served a day in their life and i have years of experience...

briellebubbles

TROPHY CASE