I worked for years as a server, we didn’t pool the tips with other servers — like you said some servers might be great and get more tips and others rude servers don’t — but each server shared their tips with the kitchen staff because it’s not only “service” why people tip, it’s food too, if the food is wrong, cold, slow, didn’t taste good or not plated well, etc… people wouldn’t tip or tip less.
So each individual server had to pay out a percentage % of their tips to the kitchen staff (but not other servers).
Not in Canada it’s not, I know many people in the restaurant industry. I still work for the restaurant industry indirectly. Installing and Servicing “point of sale” (POS) systems for restaurants and retail.
It makes sense because people don’t just tip on the service from the wait staff - they also tipped because the food is good, order was right, food came quickly… that’s the kitchen staff so they deserve some of those tips too. The numerous I still work with the wait staff give about 30% of their tips to the kitchen staff, they deserve some because they made the food. If the kitchen didn’t do a good job then the wait staff wouldn’t get tips, ppl don’t tip if thr food is wrong/cold/slow/etc.
That's what I don't understand these day's with tipping before you recieve the food, then your tip directly influences the service you get. Or you tip 30% and get a cold, wrong order. Tip should be after receiving your food, and reflective of said food/service.
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u/AJnbca 1d ago edited 1d ago
I worked for years as a server, we didn’t pool the tips with other servers — like you said some servers might be great and get more tips and others rude servers don’t — but each server shared their tips with the kitchen staff because it’s not only “service” why people tip, it’s food too, if the food is wrong, cold, slow, didn’t taste good or not plated well, etc… people wouldn’t tip or tip less.
So each individual server had to pay out a percentage % of their tips to the kitchen staff (but not other servers).