Tips as a mini-jobber in a restaurant?
Hello everyone,
I'm a trained hotel manager and worked at the reception for three years after completing my training. Of course, I also worked in service during my training.
Now I "only" work part-time in the hospitality industry—as a mini-jobber in a hotel restaurant, earning €15/hour. I've been there since last November, and I'm slowly becoming dissatisfied with the hourly wage. I don't get any bonuses for Sundays, tips, etc. (unlike permanent employees).
I've discussed this with colleagues from various companies, and opinions are divided. As a qualified professional, should I earn more than €15 or even receive tips?
I'm extremely interested in your opinion, with a strong focus on colleagues in the same industry, of course.
(1 votes)
Loading...
In principle, there is no right to tip because it is a voluntary service of the guest.
Of course, the service personnel can say how they divide the tip among themselves only the bosses are outside, they have no power to serve.
The question is if you can do the job better than someone else without the training. 15 euros are a fair wage first, you don’t pay any taxes. As I know the industry, you deserve more than officially possible – thanks to the creative bookkeeping in the branch.
The last statement doesn’t reveal to me. I earn max. 538€ and social charges. It’s not an advantage, it’s law. After all, I also work full time elsewhere.
Then you’re the exception. Know dozens of people who are all employed on a mini-job basis, but on average earn much more than 500 euros (1000+). The boss simply reports five or ten people on a mini-job basis, but everyone does like he has time, is paid after the shift in bar, depending on the daily turnover. Officially, the working hours are then distributed to the people who are registered, but in practice you can easily earn much more.
No.