Marin wrote:Phil Fill wrote:I tend to tip in CASH, rather than on the card so they have money in the pocket and most is not recorded as income.* I find tipping on the high side especially in places we frequent we usually get better and fast service.*
You do realize, right, that in almost every case in every restaurant the tips patrons leave go into a pool and that pool is divvied up among the wait staff, cooks, table-clearers. dishwashers, etc.* I've been told many times by wait staff members that this is done so that the people in the restaurant who don't benefit from tipping because they never come in contact with the customers get some of the reward.
So in almost all cases it makes no differenc whether you leave cash or put the tip on the credit card since whatever you leave and however you leave it is pooled and then divvied up among the staff.
*Not in any restaruant that I have ever worked.* The only places that do that are cheap SOB owners.* They want to pay everyone dirt cheap.**
Surely I have had waitstaff share a tip if I in the kitchen went overboard in making sure some odd request got taken care of.
Any waitstaff that wants to make a career out it would never work in a pooled tip place.* It encourages slackers.* You pay the price for your coworkers stupidity.
Now a good team (Front waiter, back waiter, busser, sommelier, runner, host) they might pool tips within their team, but for the whole house to pool is the a bad sign.*
Kitchen staff and dishwashers sharing in the tips creates a bad situation.* You never want your kitchen staff to motivated by tips.* They would double the portions and hand out free food.*
Sure you have managers and owner's are around, but the front and back seperation should be like the Executive, Judicial and Legislative branches of government.*
I have 15 years in Hotels (Ritz Carlton, Hyatt), have worked New York City and own my Brewery pub now in Colorado.* I have a culinary arts degree from the Culinary Institute of America.