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If you are using a screen reader, please visit MathPlayer to do nload the plugin for your !ro ser. Please note that this is an Internet "xplorer#only plugin at this time. Microeconomics Top Navigation $ar%ourses&!out 'aurav Singhi Microeconomics !y (ichard Mc)en*ie Side Navigation $ar +ome Sylla!us %ourse (esources , Schedule -ideo .ectures /iscussion 0orums &!out 1our Instructor Su!scri!e for email updates. 0orums 23eekly &ssigned /iscussions 4ungraded5 2 Tip Pooling Sort replies !y6 7ldest first Ne est first Most popular 8 9 : ; < Next = tippooling /elete Tag> eek8 /elete Tag> ? &dd Tag Melissa .o!leST&00 @ : days ago Tip Pooling &t a restaurant near here the professor for this course lives, tipping servers is common 4generally !et een 8< and 9A percent of the total !ill5. The restaurant has t o distinct areas, the !ar 4or lounge5 area here alcoholic drinks dominate peopleBs orders and the Ccasual diningD area here hole meals. T o !artenders serve all customers in the !ar. That is, they each do not have assigned ta!les and !ar stools. & do*en or more servers attend to the ta!les in the casual dining area. "ach server in this area has assigned ta!les. The restaurantBs management has an interesting policy regarding tips. The t o !artenders on duty CpoolD their tips and divide the total at the end of their shifts. The servers in the rest of the restaurant keep the tips that they receive from their assigned ta!le. In other ords, there is no tip pooling in the casual dining area. 0irst and only step in this eekEs discussion# please discuss the !elo Fuestions in groups and post your responses. a. 3hy does the restaurant management have tip pooling in the !ar and not the rest of the restaurantG

!. 3hy doesnBt management have all !artenders and servers pool their tips and divide the totalG c. Management has instituted the tip#pooling2no#tip#pooling policy in the different areas of the restaurant. Is managementBs policy one that the !artenders and servers ould choose if they ere in control of restaurant policy on tipsG d. If the restaurant ere to expand to here the count of !artenders reFuired to cover all patrons in the !ar increased to, say, a do*en or t o do*en !artenders, ho ould managementBs policy on tip pooling in the !ar area likely changeG 3ould the !artenders likely agree to the policy changeG e. If management reFuired tip pooling across all !artenders and servers in the restaurant, hat ould likely happen to the reFuired monetary earnings of !artenders and servers !oth in the short run 4during hich people cannot shift Ho!s5 and the long run 4during hich they can seekG -ote this post up I -ote this post do n &ndreas )lostermann @ 9 days ago a5 &t the !ar cooperation accounts for timely service, and the servers donEt have the time to pocket tips individually and correctly. It ould also !e Fuite funny to see !artenders JraceJ for customers. !5 Individual tipping increases employee engagement and incentivises treating customers ell. c5 !artenders ould pro!a!ly ant to pool ith the servers. Tipping is less common at the !ar. Servers donEt care a!out the policy at the !ar except if it cuts into their income. The less attractive or Jla*yJ servers ould ant to pool ith those ho get higher tips. Jla*yJ is actually a difficult concept !ecause it makes people very easy to Hudge and cuts off any possi!ility of improving the situation. d5 The more !artenders, the !etter an underperformer can hide in the general population, and the prisonerEs dilemma follo s. The a!ility to race colleagues for customers is limited !y fe er !artenders ItEs also easier for one !artender to steal from the register or tip JHarJ, hen there is no individual accounting. e5 !artenders ould earn more than !efore, servers ould earn slightly more or slightly less, depending on their JperformanceJ !efore. In the long run, all other factors !eing eFual, those ho think they ought to earn more ith individual tips ill Hump ship. &gain, perception isnEt reality, and non#M$&s tend to !e motivated !y a lot of factors !esides money. -ote this post up 8< -ote this post do n %omments $ev $achel @ 9 days ago I do think !artenders JraceJ for customers, in essence, that they try to take and fulfill

orders as Fuickly as possi!le. I also donEt !elieve tipping is less common at the !ar. &t least not according to the !artenders I kno K most say they are tipped at least 8< percent, sometimes considera!ly more. 0or instance, a person !uys a !eer for L; and leaves a L8 tip. -ote this post up 9 -ote this post do n &ndreas )lostermann @ 9 days ago Pro!a!ly a cultural thing. I almost never tip a !artender at cro ded places, especially hen I as younger. The Jracing for customersJ is I think the rational, economic conseFuence for individual tipping. They ould rush to !e the first to take the order of the customer, at least if their serving isnEt !ack#to#!ack. 1es, in practice no !artender ould do that. It Hust looks stupid. $ut this is a discussion on economic models, so.... -ote this post up 8 -ote this post do n & 3ai )it @ 9 days ago I agree ith &ndreas, as human al ays ant more from hat they need. -ote this post up 8 -ote this post do n Marieta 'eorgieva @ 8 day ago &. I assume that they have a common cash register so it ould !e difficult to put aside the tips of every !artender. $. I think that itBs !etter for everyone at the restaurant to keep their Co n tipD M it ill definitely have some motivational functon. /.If it is a Fuestion of expansion of the restaurant, a decision may!e to create 9#:!ars instead of 8. So the policy shall not !e a su!Hect of change. ".ItBs important define here the !ills and the tipps are higher M at the !ar or in the casual areaG 3ho has the higher salary 4 ithout the tips5 M the !artender or the serverG So if e assume that at the casual area the !ills are higher and the tips as ell 4if there are N5, so the servers ill ant to keep the no#tip#pooling policy, hile the !artender may!e ill like to pool the tips. In the short term I think that the !artenders ill earn more at the restaurant hile the servers lo er. I guess that itBs a Fuestion of Csalary !entchmarkingD. -ote this post up 8 -ote this post do n %ornelius T. (yan @ 8 day ago a. Tip#pooling necessitates a high degree of trust. Trust implies a relationship. (elationships are one#to#one. In the !ar area, there are only t o participants reFuiring a relationship of trust, making it pro!a!le that the rules of ork are fully understood !y !oth participants. 3ith implicit rules of trust and a relationship !et een the participants, tip#pooling can succeed. !. Management has pro!a!ly experimented ith facility# ide tip#pooling and reached the conclusion that it as un orka!le !ecause the greater num!er of participants precluded a ork regime that ould sustain a level of trust !et een each orker and every other orker. 3ithout trust, each participant ill al ays

onder to hat extent all other participants are skimming tips from the pool. &s a compensating reaction, some participants ill skim and Hustify it as a defense for the skimming of co# orkers. c. The people in charge of the policy on tips are themselves former servers and2or !artenders. The policy they instituted as instituted !ecause they kno from experience that tip#pooling reFuires a very high degree of trust. If the pooling participants !ecome too numerous, trust !reaks do n. The current servers and !artenders reali*e this intuitively and ould likely opt to continue the tips arrangement ere they in charge. d. &gain, tip#pooling is more and more unlikely to succeed as the num!er of participants increases. If there ere a trust meter, e ould !e moving from simplicity48#8 relationship5 to ever greater complexity. e. The earnings of the most capa!le ould decrease and the earnings of the least capa!le ould increase. The most capa!le ould leave only to !e replaced !y less capa!le orkers. Soon, the restaurant ill !e filled ith mediocre talent looking around ondering here all the customers ent. -ote this post up O -ote this post do n Mark Stephen 7ldfield @ 9: hours ago Similar and further to the comments !y %ornelius $&( &rea # P77."/ TIPS 8# &s the group involves a small num!er of people it is incum!ent on each to provide good customer service # they all !enefit. 9# If one tries to Efree#loadE there ould !e a Fuick response from the other4s5. :# If more2all Efree#loadE, they all miss#out considera!ly. ;# This also !enefits the o ner, as the system is efficient, effective and self monitoring. <# There is also a customer profile pro!lem in that !ar customers may move around more often than diners, and having !ar staff Jfollo ingJ their individual customers is not via!le # especially if the num!er of customers2!ar staff increases. This is infective and ould restrict the num!er of drinks reFuests !eing meet, ie ultimately losing customers /ining &rea # IN/I-I/P&. TIPPIN' 8# Typically diners remain at their ta!le until the meal has finished, this permits the use of one server per ta!le. 9# +aving one server per ta!le enhances the possi!ility of increased sales # through !etter serve. This also increases the value of the tip. :# Set ta!les 4per Server5 also ensures a fairer distri!ution of tipping as each server then has good and !ad tippers 4and stop the JstrongerJ servers from hiHacking the !igger tippers5 ;# This is a performance !ased system # !etter service Q !etter tipping 4hopefully5. <# The o ner also !enefits as this limits the opportunities for free loaders thus ensuring all staff are providing an accepta!le level of serve 4 ith non#performers easily identified5. $etter service Q returning customers2more sales. -ote this post up A -ote this post do n &ldar Ragdaev @ 8< hours ago a5 I think !artenders ill pay too much attention to customers2 -ote this post up A -ote this post do n

Maria Toycheva @ 89 hours ago I assume this is the closest thing to Jdiscussion in a groupJ, so ill simply add my opinion here. In addition to all mentioned so far, I !elieve tip#pooling ould al ays have a negative effect on moral. It reminds me too much of the socialist rule J0rom each according to his a!ility, to each according to his needJ. If it makes possi!le for some people to ork less or orse than others and at the end get the same payment, it canEt !e something to attract good orkers to !e loyal and stay long ith the company. -ote this post up 8 -ote this post do n &lda Marlene &nHo $enta @ 88 hours ago I agree ith &ndreas especially in a5, !5 and d5 -ote this post up A -ote this post do n Marcelo 0aria Santos @ 8A hours ago I think as &ndreas toughts in !, c and e -ote this post up A -ote this post do n Mimi 3hittaker 4Student5 @ ; hours ago IEm Humping in here as I am uncertain here the other threads !egin and end. .ots of good comments and o!servations here. I think 'ustavo makes a good point that the !ar tipping does not depend so much on service delivered hereas ta!le service involves a lot more 4many trips and check#ins perhaps5. The idea also posed a!ove that the chance for upsell at the ta!les increases the sales # therefore Hustifying the individual tips. The race for tips should not !e underestimated. My first Ho! as as a aitress and I can tell you there are sharks out there # some even ould re#seat customers into their areas if you didnEt get to them fast enough. I think if the !ar staff ere expanded to a do*en or more, there ould !e a concern !y !artenders that their take ould !e smaller once divided # ho ever, if the !usiness truly arranted that increase, it should have no effect or possi!ly even a positive effect on the generation and su!seFuent division of tips. -ote this post up 8 -ote this post do n & comment as deleted. &nonymous @ : hours ago &.5 If there as no tip#pooling policy !artenders ould likely fight to serve the next person to increase his2her ages creating a hostile environment. The restaurant o ner ould likely ant to avoid such friction. $.5 Servers are usually assigned ta!les 4unlike a !ar5 so there ould !e no in#fighting !et een the staff. -ote this post up A -ote this post do n

&nonymous @ 9 hours ago I agree ith &ndreas also # ith the exception of c. .ike the professor, I live in 7range %ounty and common practice in the !ar area is a minimum tip of L8 for a JfreeJ glass of tap ater to L< or more for a L8A#8< mixed drink. So, the !artenders actually end up making Fuite a !it more !y not pooling their tips ith the servers. &s for $.6 I ould also add that if management did decide to pool the tips of the servers and !artenders, the kitchen staff should also !e included. &s far as the dining area is concerned, the !artenders are providing the drink portion of the meal hile the kitchen is providing everything else. 7nly the server is interacting ith the customer. -ote this post up A -ote this post do n /avid M Morrison @ 8 hour ago +i &nonymous... &s it relates to your response to $. I think it ould create a dangerous slippery#slope. (emem!er in our reFuired reading for this eek re6 J%ommon Interest TheoryJ. $artenders and Servers etc. ould !e operating as if in their o n department, ith their o n incentive mechanisms6 J$artending /epartmentJ pool tips, hile the JServing /epartmentJ does not. In the short#run there ill !e a massive diseFuili!rium # some persons ould !e paid more, hile others less # ho ever, the tasks of each orker ould remain the same and this may make violating another orker 4 ho they think is gaining unfairly5 attractive 4'ame Theory5. The duty of management is to minimi*e such actions as it has a cascading effect right up to the profita!ility of the !usiness. It is hard enough that the servers and the !artenders have to pool their tips, !ut to include other JdepartmentsJ ould make the Jpotential conflictsJ untena!le. In the long#run, ho ever, Hust to complete the ans er to the Fuestion, there ould !e an evening out of paid !enefits, as persons ould adHust their strategies 4'ame Theory5 so that they can maximi*e their value ithin the constraints they are no operating in. Just a thought. .et me kno hat you think. 6#5 -ote this post up A -ote this post do n ? &dd Ne %omment gustavo Havier garrido @ 9 days ago a# I guess !ecause restaurant tips depend on the Fuality of service given !y a particular server. $esides the !ar area is a secondary service used hile aiting for a vacant ta!le. !# Same as !efore. c# TheyBll pro!a!ly do. $ar tip amount does not depends on personali*ed attention. d# TheyBll keep their policy. Same reason as !efore. e# $artenders ould love that. Servers ould !e disappointed and go careless a!out clients. Management ould lose !oth good servers and clients. -ote this post up A -ote this post do n

%omments %arolina 'arcSa .Tpe* @ 8 day ago I agree ith you 'ustavo. I ill add that6 a5 in the case of the !ar *one there are Hust 9 !artenders ho take care of all client so it is easier to maximi*e gain sharing all the tip and it is easier to identify if one of the !artenders cheats. !5 if the !artenders and servers pool their tips that could lead to degrade the ta!le service in the area of Jcasual dinningJ. d5 I ill say that !artenders ill choose to pool their tips if they are sure that they are going to maximi*e their individual gain and if they can trust in the other !artenders, !ecause if the num!er of !artenders increase is more difficult to !e sure that there is not some of them that cheats and does not share all the tip 4PrisionerEs /ilema5. e5 In the short term customer service in the area of Jcasual dinningJ ill !e degraded and, in long term, good servers ill left the restaurant and customers too. -ote this post up A -ote this post do n ? &dd Ne %omment Julio 0rancisco Pr!ina $arreto 4Student5 @ 9 days ago +i every!ody, I ill assume that e have 9 types of staff 4hard orkers and la*y orkers5 a5 I agree that the ork on the !ar can !e more dependent of cooperation !et een !artenders 4refilling the ice or restocking the fridges and !ottles5, so in this case it makes more sense to share any tips. 7n the other hand the servers rely more on individual service to each ta!le, so the incentive of keeping a !ig tip can improve the service. Management has it right ith this. !5 $y pooling the total tips and dividing !et een the hole staff the incentives to !e productive ould !e less attractive. Then the Jhard orkersJ and the Jla*y orkersJ ould !e gaining the same re ards, discouraging the more productive. c5 The !est Jtip earnersJ in the servers are generally un illing to share their tips. The !artenders and la*y orkers ould !e in favor !ecause of a !igger pool of tips to share. d5 If they expand !ut continue to have a policy of not assigning a specific sector to each !artender 4all parts of the !ar can !e orked !y everyone5 then management pro!a!ly ould leave the tip policy as it is. They ould ant to increase the staff ithout diluting the Fuality of the service. &s ith the servers in the restaurant area, !est option ould !e to allocate personnel to specific areas and individual tips 4!artenders ould agree due to the possi!ility of !igger tips !ased on service Fuality5. e5 In this case I think in the !eginning every!ody ould !e in a !etter position 4!igger pool to divide !et een every!ody5. $ut as time passes the staff ould notice ho is a Jhard orkerJ 4!ig tips5 and ho is a Jla*y typeJ 4smaller tips56 in this moment all the servers and !artenders ould ant to change shifts to ork ith the hard orkers and share a !igger pool. This ould pro!a!ly cause a Jgood shiftJ on hich you ould have the !etter orkers, and a J!adJ shift ith the la*y ones 4assuming that the !est orkers have priority on choosing the shift they ant5. Management at this stage can identify the

!ad orkers and correct the pro!lem, or apply another system of incentives. -ote this post up U -ote this post do n %omments %ynthia $oth ell @ 9 days ago I agree ith a and !. c. I ould add that if I ere a !artender, I ould ant a portion of the tips from the servers, !ecause part of my duties ould !e to fill their drink orders # so if as a !artender I made a policy it ould include keeping my o n tips or sharing them ith the other !artenders, !ut also having a share of the servers tips 4the servers should tip the !artenders for their services5. d. I agree e. I donEt think there is enough information in the pro!lem to determine this. +o !usy is each sectionG 3hat are their normal sales and tipsG I disagree that everyone can !e !etter off unless they function more as a team, hich may take time. &ssuming that there is a fixed amount of tips hich e are trying to fairly allocate. If everyone stays the same, they are no !etter, no orse. If someone is !etter off, then some else is orse off. +o ever, if everyone shares tips and improves team ork then individuals may !e more illing to help each other and improve the overall Fuality of service and increase the tip pool. In that case, everyone could !e !etter off ith tip sharing over the long run. &nd management or peer pressure can factor into the improvement or elimination of la*y orkers. -ote this post up 9 -ote this post do n Mostafa &mir Sa!!ih 4Student5 @ 9 days ago I agree ith a and !. +o ever, I agree ith the first part of c that the !est EEtip earnersJ in the servers ould generally and rationally not !e eager to share their tips, !ut its not all a!out la*iness or productiveness, sometimes recognition of their effort and performance in the form tip pooling might !e favored more specially among the servers hich ould motivate them in favor of the policy if they ere in the control. d. I donEt think management ould !e needed to change the tip policy if !artenders are not assigned to specific sectors as at the end of the shift they ould share the total tips no matter ho large of small tips an individual !artender gets. The policy ould ork fine ith !artenders fulfilling that there is a harmony and good understanding among the added !artenders. e. I agree ith the argument a!out the pro!a!le changes in the shift among orkers !ut also agree ith %ynthia $oth ell that the prevalence of information and functioning in groups are maHor factors here for the management to determine the monetary earnings ithout compromising the Fuality. -ote this post up A -ote this post do n Julio 0rancisco Pr!ina $arreto 4Student5 @ 8 day ago Team ork in ans er 4e5 is a good point, as %ynthia said, if you assume thereEs a fixed amount of tips to allocate. If the maximum amount of tips is only reached via team ork, I agree ith the idea that management should encourage the team ork ith the tip sharing policy. If the max amount of tips depends only of the individual performance of

each orker and his contri!ution to the pool, I think is inevita!le that some orkers ould JfeelJ they are putting more than others, and the shift changing scenario ould arise. So I guess it depends on ho much can every orker !enefit from team ork. Thanks for the ans ersV -ote this post up A -ote this post do n Siddhartha @ 8 day ago I do agree ith all the responses that u had posted I have posted !elo my individual response !elo . I agree that in case the entire collection for the day is pooled mem!ers ith lo output ill !e !enifitted hereas those ith higher output might feel cheated -ote this post up A -ote this post do n "rin So*anski 4Student5 @ 8U hours ago It is most !eneficial to the management to have tip pooling at the !ar to encourage team ork 4refilling ice, ashing glasses, stocking drinks5 and efficient service hile individual tipping for ta!le service is imperative to encourage high#Fuality servers to continue providing great service to customers !ased on the monetary re ard they receive. -ote this post up 8 -ote this post do n $en 7kon @ O hours ago I disagree ith you on 4e5. If there is a pool, unless everyoneEs earnings ere the same !efore the pool as instituted, some!odyEs earnings ill go up at the expense of someone elseEs. -ote this post up A -ote this post do n ? &dd Ne %omment Martin 'regorio I!arra Navarro @ 9 days ago a50irstly depends on the Ho!. on the other hand, can !e !ased on the attitude of each, and not everyone has good tips !5(ather It ould !e !ased on the environment or decoration of the restaurant, according to that it ould look if acFuiring a favora!le percentage as a tip for aiters c5The num!er ould depend on the day or month you have any festival, at times so ould increase the num!er of aiters partially d5 The num!er ould depend on the day or month you have any festival, at times so ould increase the num!er of aiters partially May!e you are not fully agree, as this includes ork late including days as eekends can !e e5In the short term, the aiters ill not gain much, since if there is large num!er of servers ill !e really hard to compete or !e noticed, making it difficult to gain the

position. $ut in the long run, they can gain more experience ith the environment and get noticed ith your attitude and the num!er of customers ho are comforta!le ith their care. -ote this post up A -ote this post do n %omments P*air &hson @ 9A minutes ago /o the customers really kno hom they are tippingG I suppose that %ustomers donEt kno a!out the tip pooling policy. So, they give tip for the personal service they get from servers, &N/ they donEt kno that their tip is going into the Jtip poolJ hich ill !e shared !et een the t o servers. 0or example, if one customer pay ;L in tip # she pays it for the service of her server, !ut &%TP&..1 o ing to the tip pooling policy, the other server also gets 9LVV This may give rise to free#rider pro!lem. +o ever, if the servers mutually decide to Maximi*e their ETip PoolE, then they !oth may decide to !ecome more efficient. -ote this post up A -ote this post do n ? &dd Ne %omment /ave "vans @ 9 days ago a5 Interesting that timely service at the $ar ould pro!a!ly promote tipping ho ever the interaction time 4influencing5 is less as ell as the service time # &fter all you only poured me a drinkV $5 & server is more likely to J orkJ their tip due to the presentation of choicesK the enHoyment of the surroundingsK the social interaction, a !artender is more likely to aim to !e efficient in serving their customer promptly, the management ant throughput at the !ar and longevity at the ta!le. 4customers decide ho much they ill drink, management or )itchen flo determine ho long your stay at the ta!le ill !e # usually the longer the !etter for the restaurant %5 "ach is determined !y ho the JpoolJ is divided or ho many opportunities each has to earn income # +o many covers does the restaurant expect to serve v ho !usy is the !ar. 0or many simplicity is the !est as I ould like to have the greatest control over my income so to share ith one other is fine as opposed to sharing ith many hich increases my uncontrola!le risk /5 &s explained earlier it ould depend upon revenue stream, if the !ar as !usy enough to sustain more patrons then of course it ould !e livelier and more people ould generate more incomeK this is all a!out risk v re ard, is it !eneficial to me to see more traffic at the !ar or is it an environment that reFuires an intimate surroundingK 3ork experience 4is it easy pleasant ork5 also comes into play "5 I disagree the &ndreas as I !elieve that if iEm sharing ith one other my revenue is fairly constant # ie fixed to the ork that iEm doing6 If iEm to share ith 8< people hilst iEm orking in a group of t o my income isnEt fixed to the ork that i do at all. This ill effect all employees performance and their continued efforts as it impacts Jnatural

HusticeJ Jmy re ard is linked to my effortJ, I can have an easy day and not perform and there ould !e little or no difference in my revenue. I do agree that lotEs of other factors come into play -ote this post up A -ote this post do n ? &dd Ne %omment &riadna $aranoff @ 9 days ago a5 Tip pooling for !ar !ecause cooperation is necessary, hile individual servers are incentivi*ed for timely excellent service. !5Pooling tips and dividing among the entire staff ould !e discouraging to those ho have to ork hard individually 4servers5 ho might earn less tips. c5 $artenders ould pro!a!ly !e happy pooling tips as they have the potential to earn higher tips, hile serves ould pro!a!ly not !e happy pooling tips. d5 If there are more !artenders, then it ould !e easier for la*ier orkers to make more in tips then they ould have if they erenEt all pooling their tips, so !artenders ould pro!a!ly not ant to pool tips. e5 $artenders could earn more or less depending on ho many underperforming slackers are hiding amongst them, same as servers. Those ho are hard orking might consider seeking employment else here if they think they can make more in individual tips. -ote this post up 9 -ote this post do n ? &dd Ne %omment Stanic /arko 4Student5 @ 9 days ago a5 Managers ant to promote cooperation !et een them. !5They ant to evaluate servers on personal merit. c5$artenders pro!a!ly ould, servers ould pro!a!ly disagree, lo server earners ould like to pool. d5May!e they ould divide !ar areas in fe *ones. "ach *one ould have its group of !artenders 9 to :, ith tip pooling separate for each group. $artenders ould pro!a!ly like this option, more than pooling all tips together. e5&ll ould have the same income in short run, !ut !etter earners ould pro!a!ly Fuit and seek !etter opportunity in long run. -ote this post up 8 -ote this post do n %omments Jyotsna Singal @ 8; hours ago I agree ith your responses and ould like to add that to some of the points a5 &s the restaurant seems to !e short staffed on !artenders, and the management doesnEt ant to see any causes of conflicts !et een the t o !artenders and as you mentioned they ould like to promote cooperation. !5 1ep, right c5 I think even the servers ould also like to pool their tips, as may !e some ta!les4due to their location5 may not !e getting enough customers and that ould mean lo er tips to a particular server. -ote this post up A -ote this post do n

? &dd Ne %omment Panagiotis Spyropoulos 4Student5 @ 9 days ago a5 The ork of !artenders is less individual service dependent, !ecause different !artender may serve the same customer depending the C orkloadD of the !ar and the freFuency of orders. 7n the other hand diner service relies more on individual effort of servers. Providing that the amount of tip received is increased ith the effort of the server, the opportunity of gaining and keeping a !ig tip can improve ta!le service. !5 If all tips here pooled and shared !et een !artenders and servers, the incentive ould !e less attractive, !ecause all orkers ould gain extra amount of money independently of their effort. +ence, good orkers ould !ecome less productive and la*y orkers ouldnBt increase their effort. c5 Servers that earn a significant amount of money from tips are not illing to lessen their income !y sharing their tips. .a*y orkers, on the other hand, and !artenders that often receive less tips, ould have a !igger pool of tips to share. +ence, they ould ant to share tips. d5 This depends on hether !artenders are assigned to specific sectors of the !ar or to specific customers. If that is the case, the !est tip policy ould !e the same as servers. The service ould !ecome more personali*ed and productivity ould increase. That policy ould !e actually the !est for the !usiness !ecause it ould help to control the customer flo . e5 I think that in the short run !artenders and servers ould !e slightly !etter or slightly orse, depending on the performance and customer flo of the restaurant. +o ever, as time passes, good orkers ould spot the la*y ones and ould try to separate their ork from them !y avoiding !eing in the same shift. They ould also demand hat they think they deserve. Management ould !e in place to identify la*y orkers and correct the pro!lem 4mix shifts5, or apply different type of incentives 4individual service dependent5. -ote this post up A -ote this post do n %omments Suhaila &min 4Student5 @ 9: hours ago I agree ith Panagiotis. a. In a !ar tipped staffs are una!le to specifically identify to hom each tip as directed to !ecause one customer can !e served !y more than one staff depending on the orkload and the freFuency of orders. In this scenario there are multiple services !eing rendered ith a single point of payment. !. I guess the management cannot reinforce this !ecause serving the ta!les is partly as a personalise service. The aiters have to !e sharp and presenting and even at the most pro!a!ly assist the customer in suggesting the menu. I have experienced here i have alked in the restaurant and a found a very pleasant aiter ho takes me through the menu or the menu of the day and at times allo him or her to pick something that I have not had !efore rather than having to eat the food that I normally go for. No this is aiters

initiative and skill. &nd a happy customer ell served ould definitely re ard that particular aiter and I guess if that aiter is asked to share the tip. She feels cheated and ill feel that their efforts are su!sidi*ed !y the less skilled orkers. It is in this scenario that the management ill not reinforce tip pooling in restaurants. +o ever, in most restaurants that I have !een, in order to promote team ork I have noticed that there is a service charge that is included in the !ills. +aving inFuired in one of the restaurants, i as informed that the service charge is a payment that orks out like a tip ith the maximum percentage that goes out to the entire staff i.e. aiters, chef and kitchen staff hilst the rest goes to the restaurant. +o ever, this does not stop the customer tipping the aiter directly for excellent services rendered. -ote this post up A -ote this post do n %hristopher $ro n @ O hours ago I agree ith hat Panagiotis has said a!ove. & # The service model !et een the !ar and the ta!les are different and so it makes sense that there is a different tip processing system. Servers tend to provide a more individuali*ed service here !artenders tend to Hust EserveE. $ # /ifferent ork dictates differing tip pooling and creates incentive. % # The Fuality of the orker ould dicate the vote. .a*ier orkers ould ant to give less to gain more and hard orkers ant to !e compensated fairly for their ork. / # If !artenders ere assigned to specific clients, it ould make sense to keep personal tips earned and not pool. " # This ould 2 could create a cultural shift in ho !oth servers and !artenders vie their ork and their individual efforts. It may encourage everyone to ork together more since no one is !eing re arded individually for services. -ote this post up A -ote this post do n ? &dd Ne %omment Jose Suare* @ 9 days ago & ta!le server 4 aiter or aitress5 has exclusive JcontrolJ of the customers at the ta!le. The server ill !e tipped usually in direct proportion to the Fuality of service provided. It is to the serverEs advantage to try to suggestive sell deserts and cocktails since people normally pay a percentage of the total ta!. 3hen the ta! goes up management is very happy. & good server is usually a reFuested server after good rapport has !een achieved ith the customers. This encourages hard ork and good service !y the server increasing customer satisfaction and repeat !usiness for the restaurant. $artenders generally service an area ith many chairs around the !ar and even more alk ups. They have no exclusive JcontrolJ of the customer. & !artender can sell the first drink hile another serves the second drink. Tips shared !et een t o people guarantee that they police each other to prevent goofing off. I as controller at a restaurant for seven years and e had this type of tip policy in place. It orked ell for all concerned and I think is rather standard in the industry. -ote this post up O -ote this post do n

%omments Molly 3en*ler 4Student5 @ 8 day ago I really appreciate your perspective. Specifically, the differentiation !et een the exclusive JcontrolJ a server has managing a ta!le versus the community nature of the !ar area. &s I as reading the material on group !ehavior, I reflected on the idea that the !artenders are a small collective group, !ound !y a contract of sorts, and it is in their interest to meet the needs of customers and maximi*e tips. -ote this post up A -ote this post do n Sarah %halmers#Page @ U hours ago Thank you # that makes sense, Jose. I as ondering a!out this, since hen I orked in catering, the aiting staff ere expected to pool 4!ecause they had help serving ta!les # hen the food as ready t o or more aiting staff ould ork together to get the food served5, here the !ar staff ere not 4it only takes one person to serve a drink5. It doesnEt help !eing a $rit, here tipping aitresses and aiters at 8A#8<N is !ecoming more standard !ut tipping !ar staff is a lot rarer and more random. 1our explanation is very helpful. -ote this post up A -ote this post do n $runa de %assia $enhossi &lecio @ I hours ago I agree ith Jose -ote this post up A -ote this post do n ? &dd Ne %omment 0rances $igda#Peyton 4Student5 @ 9 days ago Interesting discussion !ut, I am also calculating the cost 4in my time5 of reading so many comments. I think the chances of my doing this 4reading and reflecting5 ill !e going steadily do n as more comments are added. Is there any ay to make this more discussion more efficient and2or constructive#focusing on main points, etc.G In terms of the demand curve, the price of participating no is lo #so more should !e riting in. &s the price gets greater 4more time follo ing the flo of conversation5, I onder if the Fuantity 4and Fuality of comments5 ill !e effected. 0rances $P -ote this post up ; -ote this post do n %omments Mark 3. %hidester @ 8 day ago Most online courses state that you should !e prepared to dedicate !et een I#8U hours of time per eek to the course. 3ith a couple videos orth a mere hour 4!eing kind to the vie er5 and their accompanying Fuestions to ensure you understood hat you had atched, that left all of us students ith reading assignments. 3hile some people read slo er than others, e ere only talking around 9A pages !et een the links. Still, letEs

say that took another hour to read. Then, you put in a lot of thought into your response to this Fuestion... and you took time to format it, and mull it over !efore finally posting it the ay you anted it to appear... another hour. That means that youEre up to a hopping three hours of J orkJ on the course. This is far !elo 4only half the smaller amount of5 the I#U hours most courses reFuire. This means that youEre accomplishing the same ork in a much smaller time, thus you have Hust increased your ork capa!ility. Think a!out the triangle of supply and demand... and voila, youEve Hust moved from point 8 to point 9. No , even using an additional hour or t o 4or even three5 revie ing these posts, commenting on some, and up#voting those you agree ith, you are still coming out 4even to the least amount of time reFuired ## if using a full three hours here ## or5 ahead in the amount of time an average course ould reFuire versus the amount of time you spent for this courseEs ork and responses. 3ith this !eing understood, I am unclear on the complaint you seem to !e attempting to pose 0rances. Is it a complaint a!out applying the proper amount of time and effort to the course !ecause thereEs more to read through no , or is it a complaint a!out your perception of an inflated scale 4curve5 that yields a greater 4supply5 need of your personal time ith less 4demand5 Ere ardsE 4accomplishment ithout as much effort5 as the resultG -ote this post up A -ote this post do n Mark 3. %hidester @ 8 day ago So apparently, pointing out the fla of a supposed logical argument is no do n#voteG smh -ote this post up A -ote this post do n & comment as deleted. ? &dd Ne %omment )eith & Pilston @ 9 days ago a. The !ar staff tends to !e more of a cooperative effort here any !artender may care for any patron during a visit. & aiter or aitress in a seated dining area tends to rely less on another employeeEs ork ethic and more on their o n personality and ork ethic. !. $y changing the policy Emid#streamE the management team may cause more issue ith all employees than leaving it as is. $y follo ing the current policy the management team is continuing the idea of cooperation among the !artenders and individual drive, personality and ork ithin servers. c. 3hile some personnel may choose to change the system I !elieve you ould find the !ulk of the restaurantEs highest performers ould rather rely on their ork for their paychecks 4tips5.

orthy of a

d. 3ith an increase in the amount of !artenders ithout an increase in the patron count2revenue e ould find that !artenders ould not !e happy ith this system. 3ith an increase in the num!er of personnel in any organi*ation e find that the orst performers are more likely hidden and tend to decay morale. e. Short Term6 1ou ould find employees that ould have lo ered morale and employees that ould lo er the morale of the team. 'eneral service levels ould decline as all personnel ould find they could lo er the level of ork and !e some hat EhiddenE. "ven ith tip pooling it is important to understand hich servers are excelling and hich perform poorly as to kno ho to coach and ho . e. .ong Term6 "ventually you ould find that the service level ould improve if tracked correctly in order for the !usiness to stay in operation. -ote this post up A -ote this post do n ? &dd Ne %omment +ristian %ara!ulea @ 9 days ago a. 3hy does the restaurant management have tip pooling in the !ar and not the rest of the restaurantG &ns er. The !artenders share the ork, and the servers do not share the ork. The servers have their o n ta!les # area of ork, hile the !artenders share together the entire !ar area. !. 3hy doesnBt management have all !artenders and servers pool their tips and divide the totalG &ns er. It comes again to their responsi!ilities and area of ork6 the !artenders and the servers do not share any ta!les and customers. Therefore, it ould !e impossi!le to define ho each should !e paid. c. Management has instituted the tip#pooling2no#tip#pooling policy in the different areas of the restaurant. Is managementBs policy one that the !artenders and servers ould choose if they ere in control of restaurant policy on tipsG &ns er. I am not sure. Pro!a!ly every employee ould ant to maximi*e their earnings. So if a server does not have good tiping clients, one ould definitely ant some of the tips from other servers ho had !etter tiping customers or richer customers, etc. &nd if the clients in the !ar tend to tip !etter after they have a fe more drinks, servers might ant some of those tips thinking that for the amount of ork the !artenders do, they receive ay much !etter tips, not really earned. The servers might argues that they ork much harder, and pro!a!ly they ould !e right. d. If the restaurant ere to expand to here the count of !artenders reFuired to cover all patrons in the !ar increased to, say, a do*en or t o do*en !artenders, ho ould managementBs policy on tip pooling in the !ar area likely changeG 3ould the !artenders likely agree to the policy changeG &ns er. I am not sure. Pro!a!ly the management ould try to cut do n on the chaos created !y t o do*en !artenders running all over the place !y assigning each !ar tender a set of ta!les. The !artenders might agree to this ne arrangement as long as their

earnings relative to the ork they do ould not decrease. I do not think any of them ould like to earn less money for the same amount of ork or more. e. If management reFuired tip pooling across all !artenders and servers in the restaurant, hat ould likely happen to the reFuired monetary earnings of !artenders and servers !oth in the short run 4during hich people cannot shift Ho!s5 and the long run 4during hich they can seekG &ns er. I am not sure hat is meant !y JreFuiredJ monetary earnings. J/esiredJ I ould understand. In the short run, all ould earn the sameK therefore, some might earn less then !efore and others more than !efore. /epending if the employees are motivated or unmotivated they ill tend to put themselves into a situation here they ill earn more and 2 or ork less for the money earned. Some might get motivated !y a sta!le average income, since the average tip for t o do*en employees might tend to !e more sta!le than the average earning of Hust t o !artenders. 7thers might get unmotivated !ecause they cannot earn anymore the maximum amount of money that they other ise might !e a!le to. PS I am not sure hat is meant !y talking in groups # ho could I discuss ith others in groupsG Thank you. -ote this post up 9 -ote this post do n %omments Mark 3. %hidester @ 8 day ago I !elieve Jtalking in groupsJ is referring to responding to each otherEs posts and attempting to discuss hat e agree and2or disagree ith in hat e see posted. -ote this post up A -ote this post do n Mark 3. %hidester @ 8 day ago &ttempting to help others is re arded ith a ghost do n#voteG Thanks guys. sigh -ote this post up A -ote this post do n ? &dd Ne %omment &nonymous @ 9 days ago & #$ecause !artenders have serve to all the customers and they do not have assigned ta!les !ut the servers do have ta!les assigned. ThatBs hy servers are more engage to each ta!le assigned and they must give an excellent service to keep the customer happy. $#"ach service is differentK the servers are more exclusive than the !artenders. %#$artenders ill ant to earn as much tips as the servers, !ut they have to understand that the tips on the !ar are less common than on the regular dining area. ThatBs hy the servers onBt like the idea of mixing all the tips 4$artenders and servers5 and make the tip pooling !ecause each server give their !est effort to have their !est tip and if not then the servers ont feel engage to their Ho!s and they ill think that there is no difference !et een getting tip or not getting tip !ecause any ays and the end of the day it ill !e the total of tips of the restaurant divided !y each !artender and server, I guess the

servers onBt agree ith that. /#In my opinion management ill change the tip pooling !ecause the !artenders ill have the need to ork harder to get their tips. The !artenders that are more enthusiastic and outgoing ill ant to change to no tip pooling !ut the other !artenders that may not !e that socia!le ith people or customers onBt agree ith the policy change !ecause they ill have to make more effort on their Ho!s. "#7n the short run the $artenders ill earn more money and again they ill not feel engage !ecause any ays they ill in the same as the servers 4servers6 hich gives a more exclusive service !ecause they have assigned ta!les5. 7n the long run, the servers ill try to look for another Ho! here their service is orth it and there is no tip pooling so they can get more income as servers. $ut this ill depend !ecause if management of the restaurant have in their mind set one same goal to all orkers 4!artenders and servers5 that is to have a happy customer regardless of the role that you are playing on the restaurant, the servers may feel good even if they are earning the same tips as the !artenders . -ote this post up A -ote this post do n ? &dd Ne %omment & post as deleted. /anielle Sotnick 4Student5 @ 9 days ago a. $artenders ork in one confined area, and need to ork together to get all customers at the !ar happy. 3hile servers are clearly given specific customers. !. $artenders and servers have t o very distinct tasks and they are paid !ased upon the type of service they provide 4!ased on their Ho! criteria5 c. I !elieve there are pros and cons to !oth scenarios. $y pooling the tips you take out the pro!a!ility that you might get less ta!les then someone else or your ta!le orders less expensive food 4drink at the !ar5. 3hile the cons of pooling tips if that some ork harder then others. d.3ith so many !artenders, it ould !e easier for the la*y orkers to hide and feast off the hard orkers, if management decided to keep the tips pooled. I !elieve they might separate sections of the !ar and pool tips of those sections. e. 1ou ould have unhappy orkers and a decrease in the productivity of those that ork hard. 3hen one doesnEt understand the Ho! of the other, they may think they are getting ripped off, !eing paid the exact same amount as someone doing a completely different ork scope. -ote this post up A -ote this post do n ? &dd Ne %omment Jared %lement @ 9 days ago a5 My thought is that !ecause the !ar staff most likely is also preoccupied ith filling drink orders for ta!les 4especially during dining rush hours5, the pooling of !ar tips !alances out the priority for !ar orders vs. ta!le orders. If as a !arkeep I kno that allo ing the other guy2gal to take care of a !ar order hile I finish up another order

onEt adversely affect my personal earnings IEll !e more apt to give eFual attention to all drink orders and not Hust Jmy customersJ. This should allo the esta!lishment as a hole to operate smoothly. !5 & lot of you have already touched upon this. The serversE Ho! is more territorial in that they are orking assigned ta!les or *ones. Their individual performance and interaction ith a customer has more !earing on hat kind of tip they can expect to receive. In a situation like that it is reasona!le to assume that pooling all server tips together ould lead to a lo er level of customer service as personal earnings are not as directly tied to personal performance. c5 This Fuestion seems to !e highly dependent on a person to person !asis. If I ere an experienced server ith an outgoing personality, more than likely I ould ant to keep my o n tips on the assumption theyEd !e decent. +o ever if I ere a generally poor server I might see an advantage from taking a percentage from the heavy hitters in lieu of keeping my o n 4possi!ly meager5 tips exclusively. &s far as the !ar staff, my personal strategy 4fulfilling higher Fuantity of orders vs. more actively engaging select patrons5 might also factor into hether or not I felt I could make more as an individual or part of a group. d5 I feel as long as customer volume is outpacing staff volume tip pooling ould !e generally !e accepted ith the staff. +o ever, I think if there ere an a!undance of !ar staff, they might !e more apt to fight for individual tipping. My reasoning is that if the supply of potential tips needs to !e divided !et een a greater num!er of staff, the idea of a JcommonJ pool of income ould seem a lot less lucrative. e5 $ar staff6 3ould S""M to !enefit from a greater num!er of potential income sources 4!ar &N/ ta!les5, !ut in the short2long run ould see that comes at the cost of having to give up a percentage of their prior earnings 4especially if W of servers is much higher than !ar staff5. Servers6 &lcohol sales are usually at a high markup in a restaurant and generally account for a high percentage of sales. In the short run itEs likely to assume servers ill see a !ump in earnings in general ho ever servers ould find their income less dependent on individual performance and I feel tip amounts in general ould !egin to decline and servers find little incentive to ork harder for tips they only keep a sliver of and have to share ith other employees. -ote this post up A -ote this post do n ? &dd Ne %omment (eu!en 'oodman @ 9 days ago 0irst a little preparatory inference. & !ig part of this Fuestion is !ased on here !artenders derive most of their pay. If there are 89 servers and a server can handle :#< ta!les then that is :I#IA ta!les. If the average meal lasts an hour and has : patrons each of hich orders 8 drink then that is roughly 8AU#8UA drinks per hour to !e made for the dining area. If it takes an average of :A seconds to make a drink 4some !ear some moHitos5 then that is <; to XA minutes of drink making per hour for the t o !artenders or 9O#;< minutes per hour per !artender. It is difficult to come up ith specific num!ers

from here !ut it is safe to say that !artenders spend the maHority of their time on drinks for hich they ill not !e tipped. a5 If the !artenders tips ere not pooled then they ould have a perverse incentive in hich each one ould !e paid relatively more for the time that they spend mixing drinks for patrons at the !ar than they do for patrons in the restaurant. This ould lead to shoddy and or slo ork for patrons in the dining area. !5 Pooling tips for servers makes the hard incremental ork that they might do for a customer less personally lucrative. 0or example6 if a ta!le has a !ill of L8AA then given a likely tip range of !et een L8< and L9A. If tips are not pooled then extra hard ork for the server yields them an additional L< for that one ta!le. If the tips are pooled among 8A servers 4the Fuestion said a do*en !ut it is easier to divide !y 8A5 then extra hard ork yields the server LA.<A. &dditionally the inverse is true6 if poor service is provided causing a loss of L< in total tips, pooling dilutes the individual impact to LA.<A. Since people are more likely to patroni*e restaurants ith good service the management team ants server tips to not !e pooled. c5 7pinions on tip pooling ould vary !ased on a num!er of factors including hether they make decisions rationally or emotionally, hether they feel they are among the !etter servers, hether they ant to do the extra ork, hether they ant to coast, hat the relative pay rates ould !e for !artenders and staff prior to and after the change, and others. 3hile e do not have ans ers to most of these Fuestions it is kno n that most people feel that they are a!ove average 4or could !e a!ove average ith effort5 thus they ould not ant tip pooling. d5 If there ere a need for a do*en !artenders then the relative ratio of the time that they orked on drinks for patrons in the !ar area relative to the dining area ould go from a fraction to over half 4assuming patrons in the !ar drank more than those in other areas of the !ar5. Thus splitting the !ar into sections and stopping tip pooling ould have the same positive impacts on service as it does for servers today. +o ever, there ould still !e a risk of poor service for patrons in the dining area. e5 It is hard to tell, !ut given the time ratios it is likely that !artenders make less in tips than servers do. So, if all tips ere pooled and split evenly then !artenders ould stand to make more money hile servers ould make less. This makes a 4likely false5 assumption that tips ould !e evenly divided. 'iven that a !artender is a more highly skilled orker than a server 4they have to serve food and create drinks5 it is likely that they are already paid more in !ase pay to make up for their lo er tip rate. Thus it ould Hust !e insulting for the servers to split the tips evenly. It is more likely that they ould !e proportionally divided !ased on the tip ratios prior to the s itch. So, in the short term6 if the tips ere split properly, average pay ould remain the same. In the long run good servers ill leave for a Ho! some here here they can !e paid more for their superior talent and thus the overall tip pool ill !e lo ered. -ote this post up 9 -ote this post do n ? &dd Ne %omment

)en Sanderson @ 9 days ago &. The !ar is often more cro ded and faster paced. The interaction !et een a classic !artender and patron is much less 4in terms of time 5 than ith a server#patron relationship. &lso, a server must keep the patrons entertained hile the inevita!le ait for food preparation is under ay. $. Pooling tips for the t o ork areas ould not make sense. It is like comparing apples and oranges. Their ork, functions, and environments are entirely different. %. I agree ith hat many others have said. If you put the policy making in the hands of the employees, maHority ill rule. So if you have a high num!er of under#performers, they ill desire pooling and result in a disincentive for them to try harder. It ill also !e a disincentive for the higher performers ho ill feel that their extra effforts are not !eing recogni*ed. /. If there ere that many additional !artenders all orking at the same time # they ould likely need to change the entire ay they do !usiness, not Hust the policy on tips. They ould likely need to !e more like the servers # given designated areas and individual responsi!ility for their o n tips. ". It depends. I ould need more information on the environmental context, local culture and norms, demographics, etc. 'enerally speaking, hichever area is less !usy, people ill gravitate to ards since it ill !e less effort for the same tip pay. -ote this post up #8 -ote this post do n ? &dd Ne %omment Selena Marie 'rasso @ 9 days ago a. 3hy does the restaurant management have tip pooling in the !ar and not the rest of the restaurantG Yans er in my opinion Zand my opinion might !e !iased !ecause IEve dated !artenders[ !ut it ould have to do ith the amount of ork and service most !ars donEt deal ith flaming !everages as a rule and unlike aitstaff there isnEt a risk of !urns from carrying hot foods and also there is less of a chance of a order !eing placed rong not cooked enough etc. &lso the !artender4s5 arenEt dealing ith the customers on a regular !asis they deal ith them only if the customer ants another drink there isnEt a constant checking up on them to see if they need a refill or if they need anything else. Y !. 3hy doesnBt management have all !artenders and servers pool their tips and divide the totalG Y$ecause if you are Hust in the lounge area and ordering drinks then that ouldnEt !e fair to the !artenders ho ould then have to share that money ith the aitstaff !ecause then technically the aitstaff ouldnEt have done anything ith that particular customer4s5. Same goes for the aitstaff that ould !e dealing ith a ta!le that didnEt order any alcoholic !everages !ecause then they ould !e the only losing the money for ork that asnEt actually done. Y c. Management has instituted the tip# pooling2no#tip#pooling policy in the different areas of the restaurant. Is managementBs policy one that the !artenders and servers ould choose if they ere in control of restaurant policy on tipsG Possi!ly if I orked there I ould agree ith this system. It really does !efit !oth parties even though it sounds like the !artenders are getting stiffed

on money they actually have the potential to make more than the aitstaff !ecause there is pro!a!ly a greater num!er of people ho are there to drink than to eat and my guess on that is !ecause in the earlier portion it as mentioned that there as a !ar2lounge area here people could go to drink. d. If the restaurant ere to expand to here the count of !artenders reFuired to cover all patrons in the !ar increased to, say, a do*en or t o do*en !artenders, ho ould managementBs policy on tip pooling in the !ar area likely changeG 3ould the !artenders likely agree to the policy changeG If you ere to implement this change then I couldnEt see the !artenders agreeing to this change. The reason I say that is !ecause then there ould !e more !artenders and then you ould have a greater amount of people ho ere servicing the customers !ut then you ould also have a greater amount of people to share the tips ith hich ould in fact make the !artenders loser moneyK that is ho ever if they kept the tip pooling policy that they have no . If they changed the policy to hat the aitstaff makes in tips here they each get to keep the tips you still ouldnEt make that much !ecause if you increased to a do*en !artenders and letEs say there are 9A people in the !ar on a slo night that ould mean there are 8.I !artenders to each person making it unnecessary and then less money ould !e made !y the individual person. Plus if e go !y these num!ers that ould mean that it as actually overstaffed and the !usiness ould lose money from paying these people !ecause I ould assume that itEs not solely tip !ased. e. If management reFuired tip pooling across all !artenders and servers in the restaurant, hat ould likely happen to the reFuired monetary earnings of !artenders and servers !oth in the short run 4during hich people cannot shift Ho!s5 and the long run 4during hich they can seekG5 YIn the short run I feel like the money ould !e lost on !oth ends especially if you factor in all of the outside factors6 eekday vs eekend, pay periods vs non pay periods, cro ds vs small2no cro ds, special events vs regular days, etc. In the long run if everyone orks the same amount of hours and the same amount of !usyness and you had no outside factors 4essentially if everything ran perfectly5 then I could see everyone making money and it !eing !eneficial Y -ote this post up A -ote this post do n %omments Selena Marie 'rasso @ 9 days ago sorry my ans ers posted eird and you have to read everything to find here the letters are...I have no clue hy the !reaks didnEt transfer from the original format to the post -ote this post up A -ote this post do n ? &dd Ne %omment Sherin .ee @ 9 days ago The fact that there is only 9 !artender and more than 89 aiters suggest to me that in this restaurant, there is a higher demand or !etter sales in the dining area than !ar 4demand and supply therom5. The service nature for !oth !ar and dining is different6 the service time for the former is short 4Hust tell the !artender hat drinks you ant5 hile

the latter is long 4take orders, explain the dishes, deliver5. a5 Tip pooling is done in !ar !ecause if the deduction that sales in !ar is much lo er than dining, then the total take for tips ould !e lo . "g the no of staff at dining is I times more of !ar.Say total tip for !ar is L8A hile that of dining is LIA. if you divide !y 9, each !artender takes L< and each aiter 489 of them5 also takes L<. +o ever, there is more ork to !e a aiter. +ence, if there is tip pooling, there is more incentive to ork as a !artender than aiter in this restaurant. 3orker ould tend to !e less hard orking assuming that they are a are of ho much the !artender is taking. !5 The L spend per customer in dining is pro!a!ly higher in the dining area than !ar. +ence more attentive service is reFuired in the dining area than !ar, as !etter service ill Hustify the higher L spend in the restaurant. It ill also get customer to order more dishes and thus increase the L per customer. c5 The hard orking staff ill choose individual tips. .a*y orkers ill choose tip pooling d5 The management ill cease tip pooling police. They ill revert to individual tipping system for the !ar area. If !usiness is as per hen there is 9 !artender, they ill likely to protest against this as it means more competition. If !usiness is !etter than !efore, they ill likely to agree. e5 They ill need to increase the !asic ages of the aiters if they cannot shift Ho!s. If they can shift Ho!s, then in the long run they need to give more perks to aiters 4e.g !etter promotion opportunity# e.g promoted to !e floor supervisor, more leave days5 -ote this post up A -ote this post do n ? &dd Ne %omment Tushar +anda @ 9 days ago +ere are my thoughts a!out the pro!lem6 a. 3hy does the restaurant management have tip pooling in the !ar and not the rest of the restaurantG \ It is dependent on the effort the servers at the !ar put in and the demand at the !ar. The people at the !ar ill first of all !e Emore drunkE than the people at the ta!les. The state in hich tipping takes place ill !e entirely different. The servers at the ta!les are tipped according to the effort they put in. 3hereas, the servers at the !ar ill have to meet the demand of the customers ar!itrarily. Pooling then !ecomes a !etter idea. !. 3hy doesnBt management have all !artenders and servers pool their tips and divide the totalG "fforts of servers at !oth ends is different. c. Management has instituted the tip#pooling2no#tip#pooling policy in the different areas of the restaurant. Is managementBs policy one that the !artenders and servers ould choose if they ere in control of restaurant policy on tipsG They ould surely prefer rotation of the roles. d. If the restaurant ere to expand to here the count of !artenders reFuired to cover all patrons in the !ar increased to, say, a do*en or t o do*en !artenders, ho ould managementBs policy on tip pooling in the !ar area likely changeG 3ould the !artenders likely agree to the policy changeG \Increasing the num!er of servers at the !ar should not follo the same policy. It ill make them Ela*yE and not illing to ork much

!ecause the incentive is eFually divided any ay. e. If management reFuired tip pooling across all !artenders and servers in the restaurant, hat ould likely happen to the reFuired monetary earnings of !artenders and servers !oth in the short run 4during hich people cannot shift Ho!s5 and the long run 4during hich they can seekG \ In short run6 There ill !e an increase in divided tip since most of them ill !e in a ha!!it of doing Etheir o n Ho!E properly. \ In long run6 They ill tend to reduce the effort !ecause incentive is eFually divided.So not competition -ote this post up 8 -ote this post do n ? &dd Ne %omment "rick J +ughes 4Student5 @ 8 day ago a. Tip pooling in the !ar area promotes team ork !et een !artenders and other !ar staff ho all must ork in conHunction to provide service to a num!er of guests. "mployees orking under the non tip pooling status ould also !e expected to ork ith other servers !ut not to the extent in hich the !ar staff ould and have more of an individual approach to service. !. Manangement ould not have the serving staff and !ar staff pool their tips together and divide on an hourly !asis as the Ho! functions of these t o positions are different and such a policy ould only promote la*iness among staff and skimming of the tips received !y individual employees. c. This ans er depends on the individual employee !ut I ould argue that the harder orker employees ould choose not to institute such a policy as to here the la*ier employees ould elcome it. d. The tip pooling policy ould likely change if the count of !artenders ere increased as the necessity of team ork !et een employees ould !e greatly reduced. The !artenders may not elcome the policy change as many people !ecome accustomed to a particular ay of doing things after a certain amount of time. e. If management ere to reFuire the pooling of tips !et een servers in the restaurant than there ould certainly !e a skimming of cash off the top of cash tips hich cannot !e controlled !y management and this skimming and ill lead to lo er ages for honest employees. /uring the long run this skimming practice ill !e continued as it cannot !e regulated !y management hen customers pay in the form of cash and may lead to turnover or more dishonest practices !y employees. -ote this post up A -ote this post do n ? &dd Ne %omment &nonymous @ 8 day ago a. If thereEs only small num!er of people in the group, they ill ork as a team to increase their performance so that eventually it leads to !igger tips to share. !. If there are too many in the group, there may !e some Jla*y onesJ ho does not ork as hard as others !ecause they kno that youEll get the same share of pooled tip. c. I think they ould if they are dedicated orkers and on the other hand, not so dedicated ones might prefer all pooling system.

d. I think management ill follo the same method as floor servers do. e. Some might loose their motivation to ork hard. -ote this post up A -ote this post do n %omments $ernie Melo 4Student5 @ I hours ago &ns er num!er 86 1"S, &ns er num!er 96 If every!ody take option $ they can o!tain ;,I9N more money. -ote this post up A -ote this post do n ? &dd Ne %omment &nonymous @ 8 day ago a. The tasks are different. Pooling encourages the needed cooperation !et een !artenders. &lso, they may participate in serving the same customer and so it is fair to pool the tips among themselves. !. This may encourage slackness and free riding. c. I guess so given the different nature of each Ho!. d. If this happens, then the !ar ill likely !e divided into sections. the !artenders responsi!le for each section may pool their tips. e. This depends on the actual presence of free riders. If everyone seems to ork hard, most likely each one ould receive the same sum on average if the tips are not pooled. +ence, pooling may not have any significant negative conseFuences. If there are clear free riders, this ill create resentment, declining enthusiasm and, in the long term, flight from the Ho! !y the serious orkers -ote this post up A -ote this post do n ? &dd Ne %omment Mohammed -asiuddin 4Student5 @ 8 day ago a5 Tip Pooling at $ar 6 -ery .imited amount of time needed for !ar tender to serve a customer.so a !ar tender can serve more num!er of customers, this doesnEt need more num!er of !artenders. Tip ould !e pro!a!ly lo er in !ar. Tip at other areas restaurant 6 Service at the restaurants need more care and each ta!le reFuire more time, tip received !y the server depends on the service, attitude, !ehavior and illingness. !5 7ver all tip pooling !et een all the server ill not !e a good idea as a hard orker ill !e disappointed and discouraged. c5 Most pro!a!ly d5 .ess num!er of servers means more cooperation !et een each of them.The idea of Tip pooling ill not !e via!le if there are more num!er of !ar tenders if the !ar expands.$ar tender ould likely not choose tip pooling. e5 Short run 6 &ll the !ar tenders ould !e happy. .ong run 6 Pro!lems ill arise as the servers ould !e disappointed ith tip pooling !et een the la*y and hard orkers. -ote this post up 8 -ote this post do n ? &dd Ne %omment /avid 'aede @ 8 day ago

a. 'iven the small W of !artenderEs, the likelihood of a !artender finding disincentive in lo ering his2her productivity is very lo . Tip pooling encourages the !artenders to ork as a cohesive team. !. 0or ta!le serverEs, pooling tips ould !e a source of much contention as Fuality servers ould !e penali*ed, hile lo er Fuality servers ould !e re arded for their lo er la!or effort. c. Those ho ished to put less effort into serving ould gravitate to ards pooling, hile those illing to put out more effort ould likely choose no#pooling to !est serve their self interests. d. They ould !e !est served to go to a no#pooling procedure. $artenderEs ould agree2disagree ith this policy as it suited their interests and ork ha!its. e. Pnless the ait staff is particularly cohesive, a tip#pooling policy ould likely have the effect of reducing the effort of all orkers. There ould !e no incentive to put extra effort into service. If staff ere to a!le to choose shifts, everyone ould seek the off shifts so as to avoid heavy orkloads. Shifts considered a premium in a non#tip#pooling environment, ould !ecome the least attractive. -ote this post up A -ote this post do n %omments Senthil 'anesan 4Student5 @ 8 day ago a5 The general trend I have itnessed in places I freFuent and perhaps so in the authorBs community is that the num!er of patrons in the !ar is usually higher than in the dining area and very importantly they look for timely service. +aving a set num!er of patrons 4or assigned area at the !ar5 for each !artender ill make the service slo and the restarant management does not ant a drinking patron to ait longer than reFuired. !5 $artending and servicing food orders are completely different tasks that reFuire different level of customer service orientation, coordiantion ith the kitchen, communication ith the customers, etc. +o ever, it ould make sense to think of this approach if it is clear as to hat the customers typically tend to do M have a drink at the !ar and move to the dining area or if they are Hust for the drinks or the food c5 "ach one !elieves that they !ring a higher level of service standard and hence ould feel more comforta!le ith earning indvidual tips !ased on the Fuality of their service. The feeling is similar to hat e see in various organi*ations M no employee ould agree to a fixed !onus amount irrespective of performace. d5 It ould !e prudent to continue ith tip pooling irrespective of the num!er of !artenders M ith the general layout of a !ar here seating may not !e availa!le to all patrons 4particularly during 0ridayBs5 it ould make it difficult for the !artenders to tend to CtheirD patron if they could only manage to stand2sit far a ay e5 This can !e !etter addressed if the food versus drink proportion of daily restaurant earnings is made kno n. Not kno ing hat is the margin set for drinks verus food, I ould assume the !artenders ould generally ould ant the drinks and food tips !e separate. -ote this post up 8 -ote this post do n

? &dd Ne %omment Marcel %hristian Muller 4Student5 @ 8 day ago +i, It is all a!out the cost. 7ne ta!le can !ring more tip then one !ar seat. If a server servers a customer on a ta!le, the tip ould !e the percentage of the paid meal. 3ith higher service...the tip ill !e higher. The !artender has at the !ar more violocity of customers. That means...there are more customers that ill drink. !ut the amount of tip ill !e lo er. The percentage that the ork for the costumer ill !e also shorter. $. If the tipping pool is only depending on the amount of costumers or the amount of tip they can have as a restaurant.......then at one piont the !artender or aiter ill make a choice to ork or not to ork. The amount of hours put in to ork against the profit il !e to lo in order to survive in the country. The ork is not profit!le anymore. -ote this post up A -ote this post do n %omments NHang 7dette @ 8 day ago a5 I presume that Hust t o !artenders to attend to the area here peoplesB orders dominate imply that they have almost eFual ork loadK i.e. they !oth canBt leave the counter at the same time. Thus it ill !e logical to think that the one ho is preparing their orders ill not have the same opportunity to tend to customersK hence at the end of the day, he ill have had no tips if he did not get the opportunity to leave his task and tend to customers. So in my opinion I think the management in so doing ensures that the t o !artenders have eFual tips at the end of the day !ecause oneBs individual task is eFually important. !5 It is easier to manage a fe people than a cro d. &nd this is also seen as incentive to keep the servers on alert as it turns out that the more ta!les you ait on cheerfully the more tips you get. c5 7f course not all ould choose that policy. Those ho are la*y ill certainly go for tip pooling hile hard orkers ill settle for no#tip pooling. d5 .ike I said is CaB a!ove, the management ill certainly change its policy to no#tip pooling to ensure no redundancy, argument among !artenders as to hose turn it is to tend to customers. e5 No one ould like a situation here he2she does most of the ork and at the end get and eFual pay. So if this happens orkers onBt have that motivation to tend to the customers -ote this post up A -ote this post do n ? &dd Ne %omment Mark 3. %hidester @ 8 day ago &s nearly all Fuestions ere dual Fuestions, even if stated as a single Fuestion, I responded in a dual response 4Points 8 and 95 to each Fuestion. &.5 3hy does the restaurant management have tip pooling in the !ar and not the rest of the restaurantG Tip pooling exists in the !ar area !ecause unlike the full service areas, the !artender is not attentive to a full spectrum of the ants of every customer, !ut rather only those

associated ith drinks. &lso, hen it comes to drinks, there is not an JaverageJ time that can !e expected per patron as there is for a dining experience, hich makes the concept of JsectionsJ a lot harder to implement ithin a !ar area. Tip pooling is truly used in many esta!lishments, and so far as the misnomer that servers do not also tip the !artenders, thatEs a complete fallacy. Many times, the !artenders ill even give preferential treatment 4in the form of faster service5 to servers that tip them !etter for their help in making the drinks to give Fuicker service to their ta!les. This is not only a documented case, !ut something I dealt ith !oth as a server and a manager in restaurants. $.5 3hy doesnEt management have all !artenders and servers pool their tips and divide the totalG $artenders donEt tend to make the half minimum age ? tips that servers earn, instead !artenders tend to have a set salary that is usually a!ove minimum age and tips added to their !ase salary are JextraJ to them, not their actual form of income... IEve heard many servers state it simply as, JThis place hardly pays my taxes, itEs the customerEs tips that pay my salaryVJ /ue to pay differential, !artender efficiency vs. serverEs full service, and the actual time and effort !eing spent for a customer is significantly higher and more involved for a server than it is for a !artender. %.5 Management has instituted the tip#pooling2no#tip#pooling policy in the different areas of the restaurant. Is managementBs policy one that the !artenders and servers ould choose if they ere in control of restaurant policy on tipsG "mployees that understand the difference in pay and Ho! specifics ould likely em!race the split#system design herein one group pools tips hile the other does not, hile understanding the ork load difference and differing focuses of each position. "mployees that do not understand the difference in pay and Ho! specifics ould likely see the !usiness design as one that is unfair in that it limits personal income and forces an uneFual amount of additional la!or on one group as opposed to the other. /.5 If the restaurant ere to expand to here the count of !artenders reFuired to cover all patrons in the !ar increased to, say, a do*en or t o do*en !artenders, ho ould managementBs policy on tip pooling in the !ar area likely changeG 3ould the !artenders likely agree to the policy changeG Management ould likely !egin to see !artenders more like servers and adHust their tip pooling to reflect the adHustment hile !eginning to expect more from them, likely diminishing their returns from their employees and straining the additional income for the !artenders to the point they ould feel they ere !eing orked as hard as servers ere for nothing more than Jminimum age income.J $artenders ould likely !egin to feel more like servers, though ithout a pay degredation, this concept ould prove nothing more than farce. +o ever, most all !artenders ould disagree ith the change, as it ould result in more ork and less income for them as more and more additional !artenders ere introduced to the system.

".5 If management reFuired tip pooling across all !artenders and servers in the restaurant, hat ould likely happen to the reFuired monetary earnings of !artenders and servers !oth in the short run 4during hich people cannot shift Ho!s5 and the long run 4during hich they can seekG The likely pay differences in the short run ould include6 "veryone ould earn less in tips. Servers and $artenders ould likely encounter strife over ho got hat due to possi!le incomes. The tip income ould eFuali*e, yielding no incentive to keep up performance. Servers and !artenders might co#exist in a strained harmony, to maintain cash income for the esta!lishment. The likely long#term effects ould !e6 Tips ould increase as many of the !etter orkers sought employment else here, to !etter capitali*e on the efforts. Servers and !artenders ould !oth encounter a temporary s ell in income as some of their colleagues left, !ut the suffering clientele ould cause the result to !e temporary, giving ay to a loss of income in the long run. 3ith performance sagging, tips ould follo . $artenders, having to also take up serving, ould !egin to JoutshineJ servers as they can !oth make drinks and serve ta!les... !ut in the process, !oth services ould suffer hich ould likely result in an overall loss of income all the ay around. Please note6 The a!ove extrapolations are partly from the course video and partly from my o n ork history as it gives a first#hand experience to aid in attempting to extrapolate possi!le outcomes. 3hile it may not have !een specifically orded into the assignment to use such experiences, I feel that it is in keeping ith the spirit of the exercise, and thus I used my o n experiences to attempt to enhance my responses. -ote this post up 9 -ote this post do n ? &dd Ne %omment kingshuk poddar 4Student5 @ 8 day ago The issues addressed so far have advertently addressed the concern of pooling of tips as a differential management practise. +aving no first hand experience in the hospitality industry or any !usiness hich involves tipping I pro!a!ly ould try an outsider perspective in addressing the case study. a5 The cost factor not ithstanding, the amount of return from the !ar and the general dining area are surely compara!le. So perhaps depending on the particular day the revenue from each individual area of the restaurant and hence the tipping aspect cannot !e generalise. +ence, for the management it makes perfect sense to demarcate the tip pooling and non#pooling regions. 7n a !usy day, the revenue from one section of the restaurant might not trickle do n to the other region even if e consider guests ordering drinks as they ait for their at the ta!le. Plus, the mentioned fact that the t o !artenders ork in unison ithout individually attending to individual guests much unlike the

general dining servers Hustifies the pooling of tips. !. &s mentioned !efore !ecause there is a clear demarcation of areas specific for individual kinds of services, it makes ample sense to make the staff orking at their specific area of ork to keep their tips 4pooled or un#pooled5. If the !artenders ere made to part ith their share of tips for a guest ho did not even visit the general dining area, it ould !e inHustice. Similar norm ould suit the servers as ell. In addition Tip pools can !e a valua!le tool hen directly tipped staffs are una!le to specifically identify to hom each tip as directed. This definitely does not happen for the serving staff as they individually cater to ta!les. c. I aptly !elieve given an opportunity the staff themselves ould have had opted for the same policy as the one in practise. "veryone duly ants a share of appreciation, hich in this case happens to !e tips and going !y the pay structure in the restaurant !usiness, it duly makes up a !ig share of the income. &s long as the senior management or supervisor demands a share from the services, the serving and !artending staff should agree to this norm. d. In case of larger num!er of staff to !e employed the tip credit could !e installed herein the staff gets additional incentive !eyond the minimum age. This ould !e primarily significant herein service line norms of single payment for general dining services and direct payment at the !ar are in practice. e.7ne situation hich I can foresee ould !e a much generalised tipping return. +o ever, much like the norm in most places here the management and the supervising staff cannot have share to the tips, allo ing a serving staff access to tips earned !y the !artending hands 4particularly hen they have different payment systems5 ould !e unfair. This ould surely increase friction amongst the staff and the general functioning of the restaurant ould suffer as a fe of the staff ould prefer a free ride for a service for hich they got tipped !ut they never rendered. $oth in the short and long run, that ould !e catastrophic, more !ecause the restaurant till date had !een follo ing the separate tipping policy. -ote this post up A -ote this post do n ? &dd Ne %omment (omeo $aguio @ 8 day ago a. 3hy does the restaurant management have tip pooling in the !ar and not the rest of the restaurantG &ns6 It is common that patrons should tip !artenders 8< to 9A percent of the !ar ta! or one dollar for !eer and ine and t o dollars for cocktails and mixed drinks. &nd it is necessary to implement tip pooling at the !ar due to the nature of the !artenders orks. The moral here is to share the amount of orks and encourage everyone to ork hard and avoid misconception a!out the tip. !. 3hy doesnBt management have all !artenders and servers pool their tips and divide the totalG &ns6 This ould !e unfair for the servers that ork very hard. It is common to give

more re ards or incentives to the staff ho dedicated and passionate to their Ho!. &nd accounta!ility it is o!vious that !artenders alone are much lesser orks than the servers. c. Management has instituted the tip#pooling2no#tip#pooling policy in the different areas of the restaurant. Is managementBs policy one that the !artenders and servers ould choose if they ere in control of restaurant policy on tipsG &ns6 &gain this ouldnBt !e fair to the servers that ork extremely ell if incentives are eFual amongst everyone. This ould !e in favor for !oth !artenders and those servers are not really capa!le and passionate to their Ho!s. 7ther ise, they have to designed a round ta!le shifting schedule ena!le to eFually share the amount of orks. d. If the restaurant ere to expand to here the count of !artenders reFuired to cover all patrons in the !ar increased to, say, a do*en or t o do*en !artenders, ho ould managementBs policy on tip pooling in the !ar area likely changeG 3ould the !artenders likely agree to the policy changeG &ns6 It might !e necessary to assign a sector at the !ar if !artenders are expanded. The !ar managers ill have to manage and allocate the customers fairly to each sector. .et say each sector has three !artenders assigned. The tip pooling has to !e determined to each sector. 7r other ise they have to adapt tip pooling across the hole !ar then everyone share the tip eFually during closing time. e. If management reFuired tip pooling across all !artenders and servers in the restaurant, hat ould likely happen to the reFuired monetary earnings of !artenders and servers !oth in the short run 4during hich people cannot shift Ho!s5 and the long run 4during hich they can seekG &ns6 This system implies to ards the shifting of the staff. If reFuired tip pooling for !oth !artenders and servers then there must !e a round ta!le shifting schedule !et een !artenders and servers as a routine at least everyone has the eFual amount and fairness of orks. -ote this post up A -ote this post do n %omments Jordi $eseran @ 8O hours ago I have !een orking in a restaurant here have !een orking t o !artenders and several servers, I had !een one of the !artenders and I have my personal perspective of ho it orks, and ho it ould. I ill try to !e the most economically possi!le in the discussion. a5 itEs normal that the servers have their o n ta!les and get their o n tips. They get the money exclusively from the customers, and mainly from the Fuality of the service and the total of the !ill. $artenders get the tips from the customers, here they go to the !arK and a small percentatge from the servers. 3ith 9 !artenders is easy to see if one orks than the other, and if it happens the team ill !reak. !5 !ecause if they do that for the !artenders it could !e unfair. $oth are orking hard and as a team, and may!e one get !etter tips from the customers that the other from the servers. c5 it ill !e hard to change the culture of the servers to make a pooling for the tips.

Moreover, not to do the pooling is the ay servers try to offer the !est service. The !est servers ill feel that the system is fair, and the other servers ill have an incentive to improve in their ork. d5 in that case the tips policy it ill have to change. ith this num!er of !artenders, the management ill have to assign responsa!ilities and duties, detailing from here each !artender ill get his tips and ho the !ar is going to ork. ith that num!er of !artender and a pooling system increase the pro!a!ilities that some of them ork more for the same tips, so the overall performance of the !ar ill decrease e5 that ill a huge caos. Is hard to imagine ho this could !e possi!le. they ill need to create a detailed schedule of shifts, duties, and responsa!ilities to keep the fairness of Ho!. In that case, the easy ay ill !e that the restaurant ill keep all tips and the restaurant ill provide a fairness age for every single orker -ote this post up A -ote this post do n &mma %o!!inah @ 8< hours ago My 9 cents # The concept of tip pooling is a touchy su!Hect, !ut can provide a fair distri!ution of funds and promote team ork. In my opinion, management may recommend !ut could steer clear of tip pool and leave employees to define and orchestrate ho they divide funds !ased on hours orked etc. If management reFuired tip pooling across !oard, it is their responsi!ility to institute a policy that is fair and protects all participants. -ote this post up 8 -ote this post do n Jyotsna Singal @ 8: hours ago 1es, leaving it to the employees to decide ho they ant to distri!ute the tips is the !est option, !ut they should keep the management informed a!out their decision. -ote this post up A -ote this post do n Paula Montanari @ O hours ago I ill ans er directly as all of you copy the topic, a5 $y the organi*ational economies in large groups as severs unless there is a coercion and self interest in the individuals to act to achieve their common interest can !e pro!lems, also its difficult to ensure that everyone contri!utes her2his part of the group common interest 4 e are ith the game theory and the PrisonerEs dilemma game5. In the !ar is a small group, so oneEs kno s hat the other do and is easy to control. !5$ar tenders and servers may not have the same common interest 4salary5 and ill cause in extra cost having them ork at the same time for eFual o!Hectives. c5 May!e yes !ecause it depends in the common o!Hectives of each of them. d5 If the $artenders group expand, management policy ould possi!le change similar or like servers. Initially the former !ar tenders ont agree !ecause possi!ly the earns ill decrease, !ut then they ill agree.

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