It's been 30 years since I worked in a restaurant, but at that particular place the waitstaff received tips and split them according to some formula. I think bu

It's been 30 years since I worked in a restaurant, but at that particular place the waitstaff received tips and split them according to some formula. I think busboys got 10%, not sure if or how much went to the bartender or anyone "back of house" in the kitchen. In any case, the owner's revenue is based on the menu pricing; if the owner wants more then the prices get raised. For anyone else, the expectation is likely to be that tips go through the server and are divided from there if they're divided at all. Don't stress too much about tipping the other staff unless someone's gone far above and beyond.