4 ms·
Ive never worked in a restaurant, so I could be wrong, but I think most places pool tips. So you have to split that 72-120, with the line cooks, bus boys, etc.
by berberous 8y ago
Ive never worked in a restaurant, so I could be wrong, but I think most places pool tips. So you have to split that 72-120, with the line cooks, bus boys, etc.
- deleted 8y ago[deleted]
- URSpider94 8y agoYes and no. A typical setup at fine dining restaurants is a team of a front waiter (takes the orders, lists the specials) and a back waiter (brings the food, keeps drinks filled). Bussers clean and set the table between seatings. You’ll typically tip out the whole wait staff on an even basis, or the front waiter may keep a little more. Then you give something to the busser, but not an even share, and you probably also give something to the expediter, if there is one - the person who manages the window to the kitchen. It would be fairly uncommon to pass on tips to the kitchen. Also note, with a staff like this, you can serve more tables in an hour, maybe 6-7, so there’s more money to go around.
- bluedino 8y agoI’ve only worked in restaurants that pool tips and the line cooks never got any
- gamblor956 8y agoDespite doing most of the work necessary to make the restaurant function, line cooks are generally not included in tip pools. Worse, in same places they are even excluding from being part of tip pools despite not making much more than the waitstaff (on a pre-tip basis).