OT: Tipping dilemma

paladin181

Joined Aug 28, 2014
Jan 17, 2022
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So, tip sharing is usually done with the service staff, meaning the host, server, bartender and expediter (the person who gets the plates ready to serve and compiles the tables' orders) but not the kitchen staff. They make normal hourly wages or salaries. So, I would not consider the food quality when tipping. However, I definitely would have let the server know of the issue and considered the reaction to it in determining the tip.
This. The front of house staff have very little influence on the back of house staff, and they didn't make your meal. A lot of places don't do tip sharing because it can be considered illegal to take tips designated for one employee and give them to another employee (depends on the location, I'm sure). But back of house staff almost never get tips and make a normal wage, vs wait staff and hosts who will probably not be paid a living wage because someone, somewhere said "this job normally receives tips for a job well done, so the restauranteur no longer has to pay a living wage."

I dislike the system we have for that reason. But generally, tipping your sever will only help the servers, not the cooks. So if your food tastes bad, don't hold it against your server.
 

will110

Joined Aug 17, 2018
Jan 20, 2022
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What's crazy to me is the 3.5% credit card fee I paid at a restaurant last night. Add in a 20% tip, and that's a significantly higher bill.
 
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