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This is a good point, but I do want to note one caveat, which is that in a lot of restaurants now tips, at least those that aren't in cash, are split between fr
by yladiz 10y ago
This is a good point, but I do want to note one caveat, which is that in a lot of restaurants now tips, at least those that aren't in cash, are split between front and back of house staff. This means that even if you tip extra for the purposes of rewarding your waiter/ress for their service, it may not go to them.
This does not mean you shouldn't tip extra if the service was great, amazing, etc., but just something to be aware of.
- clairity 10y agothe reason for that is it takes the whole team (server, host, line cooks, busser, etc) working in concert to give you good service (timely, tasty, well-prepared food in an enjoyable environment).
- nommm-nommm 10y agoService is by and large a function of how well a place is managed.
- bradleyjg 10y agoI'm not sure why this is a caveat or how it is responsive to the post you are responding to. losteverything's post wasn't about "rewarding your waiter/ress for their service". It was about the disproportionate effect a little extra money can have for someone that's desperately poor. That applies even more so for dishwasher, bussers and line cooks as it does for servers. Pooled tips across both parts of the house are a step forward on a broken system. It is unfortunately very difficult to do legally in NY.