[AOPIHottie]

I am a restaurant manager-been in the business for 11 years. The concept I work at now, our servers have 3-5 tables on Fri/Sat/Sun depending on how good the server is. The servers tip out an automatic 1.5% to the bussers and 5% to the bartenders-if they sold any bar drinks. The bussers are responsible for bussing tables, and restocking the boh for the servers-ice, chips, salsa, cups, etc. The servers just wait their tables, roll silverware, usually 70-ish on weekends, turn in a cashout and go home. This is the first concept I have worked for where the servers didnt have running/closing duties and FOH cleaning to do. We pay people to do all that for the servers.