Our Service Charge Model Explained
To enable the company to provide a fair and reliable pay structure for our dedicated service team, we add a 20% service charge to each check. The company retains 100% of the service charge. In return, we are in a position to pay our professional servers and bartenders a 15% industry leading commission on their sales. This commission structure allows our team to focus on what they enjoy most – taking great care of our guests. A service charge also allows us to pay competitive wages to our entire support staff including our kitchen, busser and host teams. We pride ourselves on being a company that attracts and retains the best talent in the industry.
Our servers and bartenders are well compensated through this commission model. Optional gratuities/tips are neither required nor expected. If guests would like to leave an optional gratuity/tip, it will be humbly accepted and go entirely to the server.
If any aspect of the guest experience falls short, we are committed to making it right and we invite you to reach out to address any concerns you may have.
Frequently Asked Questions
Why do you use a service charge model?
We looked at different options and worked collaboratively with our team to determine a structure that ensures that our staff is well compensated, that our guests receive an outstanding experience, and that our company is well positioned for the future.
How are your employees compensated?
One of our core company values is to provide an excellent professional career path for our team with the best compensation, training and work experience in the industry. Our team was a crucial part of the process in developing our model which allows us to provide health insurance for our employees and their families at 25 hours a week, a 401K program and a predictable, stable, industry-leading compensation package for every employee.
How is this different than the traditional tipping model?
There is a misperception that servers keep all their tips in a traditional model. The reality is that the tip amount is distributed between the server, bar staff and support staff including bussers and hostesses. Income is difficult to predict and track for both the employee and the company. Our compensation structure creates a professional environment where each member of our team works together to create our signature service experience for every guest.
What if a guest is not satisfied with their service?
Our professional service team stands behind what we do and there are issues with the service we provide, we will make it right.
Other Resource:
• Restaurant Hospitality Magazine story about compensation models
If you have any questions or concerns about our service charge model, please reach out to Cooper Mills, President, Fire & Vine™ Hospitality.
