How Do Restaurants Divide Tips?
Nov 11, 2013 | 2:05 pm
#1
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How Do Restaurants Divide Tips?
Is there a general rule of thumb? Does it depend on the type of restaurant -e.g., upscale with numerous servers, kitchen help. Is there a difference depending on whether you leave cash or put the tip on a credit card?
Nov 11, 2013 | 2:38 pm
#2
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How Do Restaurants Divide Tips?
If there are several people waiting on the table, they usually put the tips in a pot and evenly divide. Other restaurants, the server will give a small percentage to busboys, bartenders etc.. Should be no difference between credit card and cash although sometimes the forget to add the tip to the credit card later. By the way, some people do not tip at all.
Nov 11, 2013 | 2:40 pm
#3
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I've known of restaurants that had elaborate rules about dividing normal and extraordinary tips among all staff on duty, not just those working the table, where more senior servers within their job title got more.
Nov 11, 2013 | 4:30 pm
#5
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It depends on each restaurant as to how they divide tips to if they need to split tips. Some don't, others have to tip the bartenders, others have to tip basically everyone.
Nov 13, 2013 | 9:54 am
#7
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Everyone in the dining room. With very little exception, kitchen staff (cooks, chefs, etc.) are not included in tips even if the restaurant has a "chefs counter" or sushi bar where you are served directly by a chef. Unfortunately when the food is good, tipping higher never actually affects those doing the cooking. Occasionally when I was a cook someone would pay the bartender to give the kitchen staff a free round of beers after service those were greatly appreciated.
Nov 13, 2013 | 10:18 am
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Nov 13, 2013 | 12:44 pm
#9
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interesting did NOT include these restaurants?
NOUGATINE AT JEAN‑GEORGES
THE MERCER KITCHEN
settlement papers said all the restaurants denied wrongdoing and that they had complied with labor laws, but settled for a variety of reasons including the risk of the outcome of ligation.
Last edited by Kagehitokiri; Nov 13, 2013 at 4:43 pm
Nov 13, 2013 | 4:42 pm
#11
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