![]() ![]() These, as is natural, are of the most diverse, and in part obscure, origin. A noticable number of the modern words for 'boy', 'girl', and 'child' were originally colloquial nicknames, derogatory or whimsical, in part endearing, and finally commonplace. Boy-crazy "eager to associate with males" is from 1923. Boy-meets-girl "typical of a conventional romance" is from 1945 the phrase itself is from 1934 as a dramatic formula. Emphatic exclamation oh, boy is attested by 1917. 1600.Įxtended form boyo is attested from 1870. The meaning "male negro slave or Asian personal servant of any age" attested from c. In some local uses "a man," without reference to age (OED lists "in Cornwall, in Ireland, in the far West of the U.S."). Used slightingly of young men in Middle English, also in familiar or contemptuous use of criminal toughs or men in the armed services. ModE boy looks like a semantic blend of an onomatopoeic word for an evil spirit ( *boi) and a baby word for 'brother' ( *bo). I would get minimum 80 bucks a night plus 40 from the manager. ME boi meant 'churl, servant' and (rarely) 'devil.' In texts, the meaning 'male child' does not antedate 1400. It was at a 4 star restaurant and the manager was wicked chill and all the waiters were good guys and super nice. Another conjecture: In Old English, only the proper name Boia has been recorded. This suggests a gradational relationship to babe. Possibly from Old French embuie "one fettered," from Vulgar Latin *imboiare, from Latin boia "leg iron, yoke, leather collar," from Greek boeiai dorai "ox hides." (Words for "boy" double as "servant, attendant" across the Indo-European map - compare Italian ragazzo, French garçon, Greek pais, Middle English knave, Old Church Slavonic otroku - and often it is difficult to say which meaning came first.)īut it also appears to be identical with East Frisian boi "young gentleman," and perhaps with Dutch boef "knave," from Middle Dutch boeve, perhaps from Middle Low German buobe. as "male child before puberty" (possibly extended from the "urchin" sense). 1300, "rascal, ruffian, knave urchin," mid-14c. For example, while it is being contested in various states: back of house workers and managers cannot usually be included in any tips the restaurant can typically set a pooling policy but it has to be universally enforced and detailed in the employee manual and the restaurant cannot assess any sort of administrative fee for handling tip outs.Mid-13c., boie "servant, commoner, knave" (generally young and male) c. ![]() Worksheets like this one can reduce the vagueness and sense that money is not flowing in a transparent way.įinally, before setting any tip policy, consult with counsel and your state restaurant association to be sure your policy is compliant in your jurisdiction. Once you have recommended guidelines or house percentages in place, it is easy to produce reports of each server’s beverage and food sales as well as credit card tips. It can be complicated, for sure, but your POS system can be your best ally. A general rule of thumb is to expect overall tip outs of about 20-30%. Those percentages are fairly generous compared to other restaurants, but can work when tickets are high and when there are relatively few servers aided by each busser or bartender. At Philadelphia-based Pod, a restaurant similar to yours, a server reports, “8% to the bar, 10% to the busser and 12% to the runner.” On weekends, when there is a barista working, she or he is tipped out $5 or $10. One good strategy is to look to similar successful restaurants for a breakdown. For example, a restaurant where servers take orders, serve drinks, run food, handle payment and ensure overall guest satisfaction, assisted only by a busser, will have lower tip outs than one using a team approach where a back waiter, runner, busser, bartender and/or sommelier all have a hand in the experience. The easiest way to think of them is as a jack of all trades. There are good reasons for this variance-restaurants are staffed differently and job descriptions differ, so finding an equitable structure that will keep employees satisfied and reduce turnover becomes a unique challenge for each restaurant. A busboy’s job varies depending on the restaurant and the shift. The inconsistency is further complicated by variations in state law. At some establishments, there is a clear house policy, uniformly applied at others, there are house guidelines and still at others the discretion falls on the individual server. Like a lot of restaurant industry benchmarks, standards for “tip outs,” giving a percentage of tips to hosts, bussers, runners, and bartenders, vary widely. What are standard tip out percentages? I feel like it’s all over the place, even within the same restaurant. ![]()
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