Tipping question for all you food servers, waiters, and waitresses out there...?

Question

After I'm finished dining, I place my cash (tip) on the table and exit the restaurant. Who takes it and where does it go? I've always assumed that I'm giving it ALL to the person who served me. If it gets distributed to all servers, cooks, etc, then that's wrong! I'm tipping the person who served me, not the whole staff.

Answer 1

I have worked in several restaurant "chains", ranging from theme park full service restaurants to fine dining. I have ALWAYS had to split my tips, and I do NOT get to decide. The restaurant has percentage of total sales (or bar sales for the bar staff) set already. Keep in mind, servers typically make about half of whatever minimum wage is, so that means, about 2-3 dollars an hour. And after taxes, they really aren't getting much of a paycheck, $60 a week, maybe. Then they "tip-out" to any of the following busser, food-runner, hostess, bar. I will give you two scenarios: Bill is $40.00 you leave a $10 tip. 2% of the total sale goes to the busser, 1% to the food runner, 1/2% to the hostess, and if you had bar drinks, 5% of the total bar sales to the bar. So really, if there wasn't any bar drinks, of that $10, your server would really be getting $8.60. And that is only if the server tips out the minimum required tip. If you want your tables bussed fast, your food ran hot, and your tables to always be full, you tip more than the minimum. I hope this was helpful.

Answer 2

Depending on what kind of establishment. If it's one that has a busser, the servers are required to tip them out a percentage of what they each made, for the server to tip cooks and bartenders can be required at some places, but most servers(if they're smart) will tip them to make sure they're food and drinks are a top priority, which in turn the server is securing his/her customers the best possible experience they can provide. I have always played by this rule as a server, also the bussers most of the time work harder than the servers.

Answer 3

It depends on the restaurant.

In some the waitstaff pools their tips and a cut is given to the bus staff and bartenders and sometimes (very rarely) to the cooks as well. This is because you are recognizing not only good service, but good food and so on. We all know that if the food is sent back to the kitchen, the tip is usually less, likewise if the drinks aren't right, you tip less. How about when the bus boy takes your soup bowl as you place your spoon down, don't you love being rushed?

In other places, the wait person keeps their own tips.

Answer 4

My fiance is from denmark, and when we went out to eat here where i live in the USA, i was slightly embarassed when we got up and I put down a tip, and then he went over to the waitress and gave her the tip in person. I think it's better to just leave it on the table and then go. It's just a tip, you shouldn't worry about who it goes to.

Answer 5

I've always worked in "fine dining" steakhouses, etc & the tip goes to ME. However, at the end of the night, I tip the busboy 10-15% of MY TOTAL TIPS.

Answer 6

versa is correct: the servers keep it and if she-he gets help from the busy boy-gal clearing table,help making salads on the kitchen,serving ice-cream in kitchen then distributes it.

Answer 7

the tip goes to the server. the server chooses who will get a cut and how much. since it is a gift, you aren't able to make demands on how it will be used.

Answer 8

i don't know the answer to your question and have often wondered the same thing myself. here is what i do. since i want the person who served me to get the entire tip, i have my son give it directly to them as we leave.