I have a bartender friend who is assisting in opening a new bistro. He is one of the best bartenders I know and has a good understanding of pricing, recipes, mixologist, and bar mechanics/techniques. He not only worked on the bar menu and inventory but also created many of the bar and food recipes (he's very talented).
He is also training the opening crew.
He wants to make a % of the bar sales as part of his wages.
Is there a basic formula to use that is considered common practice for the industry?
Any suggestions would be appreciated.