The question has arrived will I do tasting menu for groups of 6-12 people at the chefs table. I reccomended it, i agree to it, I think it's a great idea, we have the space and I love doing that sort of thing for special groups.. The question is GRATUTITY, I believe if I make a customized off menu 4-however many course tasting menu I deserve 1/2 the tips considering I'll be describing what's in the plate to the patrons and it's a lot of extra effort for me to make this happen (as you all know how much spare time us chefs have on our hands) In the past this is how a former restaurant I was chef for did the tasting table 1/2 the tips. What does everyone else's think is fair? Honestly have you ever done this and what percentage of top did you gain?