Yes 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, ke

Yes 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.