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Old 01-30-2013, 07:32 PM   #24
NFRs2000nyc
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Join Date: Feb 2004
Location: NYC/NJ
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Quote:
Originally Posted by cpnardi View Post
In my opinion, it's better to work at a slower paced low volume restaurant so that you're not constantly having to "turn and burn" tables. This way you can attend to tables and receive decent percentages on checks.

This isn't always the case though. You can make a lot of money either way if you're working in the right place
Your theory works in a place where the average spend is $50pp. In an establishment with a $25pp average, you need to turn and burn if you want to make real money.
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