> What variable is there in the kitchen staff's work that warrants tipping? Turnaround time, quality, order accuracy, etc. When you order from the server, they

> What variable is there in the kitchen staff's work that warrants tipping? Turnaround time, quality, order accuracy, etc. When you order from the server, they're the customer of the kitchen and depend on the kitchen's work to get their tips. The kitchen gets paid somewhat better than the waitstaff, which is why it's not a 50/50 split with the waitstaff, but nobody working in a restaurant is getting a living wage except maybe the management.