[MikeMcClain]

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Several posters in this thread seem to be making an assumption that is not necessarily true. They are assuming that the 3% juice actually goes completely to the staff. As is usual for the casino industry (and I am sure many others) much of this money is diverted further up the food chain to people who come to work in suits and ties and never set foot in the tournament area.

FWIW, the Legends tournament staff do get paid fairly well during the tournament, but nowhere near the ridiculous estimates you guys are "calculating."

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You use that word 'calculating' in quotes to imply that it is bogus math. The bottom line is that $300 was labeled as 'service' on the receipt, and that the sum of the $300's of all of the players added up to about $200 per table hour for this tournament.

Where is all of the money going? Even if the dealers are only getting 20% of the $200/table-hour, then there is another $116,400 divvied up amongst the other 'staff'. Show us the proper math to understand why this is not enough.

If the cardroom does not choose to educate us regarding the costs of running this tournament and how the service fee will be divided amongst the staff, it is difficult for us to determine if some staff members are being screwed and if some are being over-compensated. Until they better explain the expenses, we can only look at the total amount paid and our own estimate of how much the total should be. And when the former number is higher than the latter, it is hard to leave any extra.

In the same manner, they do not tell us how our tips will be divided. Do the bulk of these also get skimmed off by the suits? If so, how can we leave tips unless we can get them in the proper hands?

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Anyways, this thread really wasnt supposed to be about how tournament personnel are underpaid, but more about Dan Harrington's extreme frugality

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Your tourney tip example can only be judged for its frugality by looking at the pay scale of the tournament staff though.