Quote:
Originally Posted by Noir
Oh no. Trust me, I understand his example completely in a mathematical level. It's on the principle that I don't understand why tips to the kitchen should be borne out of the waiters out-of-pocket cash when tips are not present.
If what he's saying is correct that the kitchen gets 3% (as per November's example) regardless of whether a tip was left by the customer or not, that's not a tip. That's a 3% Kitchen commission. Commission because despite a tip not being present, the 3% seems like a mandatory entitlement for the kitchen.
If it IS commission, then those are not the employee's (waiter's) responsibility but the employer's. By which meaning November should NEVER be paying out-of-pocket.
Tips in my definition = Gratuity. Meaning that if no gratuity is available, nobody gets benefits. However, if gratuity is left by the customer, then the benefits are shared between waiter & kitchen staff.
Disclaimer: I may have a limited knowledge as I've never worked the food industry, but I'm seriously going on common sense here.
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Ahh interesting theory. I never thought of it that way. I guess your right if a waiter gets no tips and has to still tip out, the onus should actually fall on the restaraunt.