[chiffonade]

You're probably right...the cooks and dishwashers probably got a cut. I'd frequent that restaurant quite exclusively, contingent on the quality of the food. This should be a mandatory rule in kitchens in the U.S.

 

[suzanne]

Wow, I can just imagine the virulently negative editorials and letters in Nation's Restaurant News if there were any attempt to make it mandatory! Seems as though for every enlightened capitalist who understands the need for ALL the staff to make a living wage, there are about a zillion conservative, misguided owners who fight anyone who suggests such a thing. And, worse, will try to bring pressure on Congress to make sure it won't happen. G-d bless the NRA!

 

[chefjohnpaul]

FOH & BOH are a team. It's not us against them, if that's the attitude then you will not have as successful an operation as if you work as a team. I do beleive though that for the amount of work they do that waitstaff are paid more generously than cooks.

Cooks need to be getting a % for each plate they put out. Even $0.25 per plate would amount to an extra $25 to $50 a night, and you'd have better attitudes and less turn over.

:smiles:

 

[nick.shu]

ive worked in a place where i got a cut. The pay was lousy, and the owner suffered from nepotism, which i suppose would of been ok if it wasnt directed completely at himself. I didnt care for the cut, i didnt care for the job.

Now i work in a job, where i get respect, my lifestyle is taken care of and the cut of the tips doesnt matter. the last job, as i have said, the kitchenhands got a cut. Then they didnt, no explanation. It wasnt my welbeing (directly) that i was concerned with. It was the others welbeing, and therefore, the workplace atmosphere.

So i suppose in a selfish way, i was concerned with my own welbeing. However, it wasnt so much the tips that bothered me, moreso the attitude that "well, they dont need to know" that affected me the most.