It’s New Year’s Eve — the biggest night of the year for restaurant workers in Aspen, who anticipate some big tips coming from visiting high rollers. Carolyn Sackariason has more.
Aspen Public Radio went into the field and talked with bartenders and waiters about what their biggest tips have been. What we found was some extravagant gratuities have been doled out to hard-working servers over the years.
“This is our time to shine. It’s like the oscars. As far as tips wise, you’re looking to hook a big cat, a big fish,” says a local bartender.
I’m in the kitchen of a well-known, upscale restaurant in downtown Aspen. I’m speaking with one of the veteran bartenders, who is still excited — after 20 years — to be serving up fine wines, liquor and champagne during the holiday week.
For the two weeks surrounding Christmas and New Year’s, bartenders and servers rely on their customers’ generosity.
“I think the biggest tip, roughly, ballpark, was about $1,500 … $1,500 dollars and that’s just money. I have had other tips too,” he says.
And the customer didn’t even eat.
“It was one guy, they had about a $7,000 tab and they bought Screaming Eagle which is like $3,5 00 a bottle and he bought two of those and then he wanted DonJulio 1942. I felt obliged so i said I got the 42, don’t worry about it,” he says.
To be discreet, Aspen Public Radio is not naming servers or the establishments. It’s no secret that Aspen attracts the rich and famous.
“W e worked this private dinner where we ended up selling over $5,000 worth of lobster tails, a $1,500 a spaghetti and meatball plate, and ended up dropping a check for $150,000 that included cases of Crystal,” a waiter says.
Huge amounts of food. Alcohol. The list of things purchased this time of year can make your wallet whimper.
“His total bill was $168,000 and he tipped approximately $82,000 to make it an even $250,000 credit card purchase. And then he came back on New Year’s Eve and basically did the same thing again. The bottle of champagne alone I believe was $150,000,” says another bartender.
And once those tips are divvied up, every employee in the bar got a hefty check. But sometimes patrons give individually
“With the two transactions, I got $2,500 and $2,500. I think I got around $5,000.”
“$500 on an $80 dollar bill.”
“Myself and a few other employees made $8,000.”
And what did they do with it?
“I have a wife and two @$&% kids. I don’t see any of that @$&% money.”
Carolyn Sackariason, Aspen Public Radio news