I've worked in food service for many years. I worked in kitchens for many years and I have to say I hate tips! Now-a-days I'm more fortunate and don't work in k

I've worked in food service for many years. I worked in kitchens for many years and I have to say I hate tips! Now-a-days I'm more fortunate and don't work in kitchens anymore. My biggest problems with tips is when I'm making (for example) $10/hour and I see the waitstaff counting out the hundreds of dollars in tips they got that night when I get $400/wk minus taxes. It is disparaging that one's performance while working in a kitchen is not only not rewarded, but the reward for good kitchen performance is actually given to the waitstaff. Just to be clear, I do tip. I usually just go with $5, $10, $15 or $20. If the order is really large I might do the math just to make sure I'm in the ballpark. If the food is particularly good, I will send a $20 back "to the chef".