🚀 go-pugleaf

> *Anyway*, the point of this was:  When it came to figure the check,
> I didn't want to leave a tip at all, but my fiance pointed out that
> the tip would be divided among the other persons who *did* do their
> job, like the food servers, and it would not be fair to deprive them.
> We eventually left something like 10%.  What say you all?

I've waited tables in a number of restaurants with many different systems
for dividing tips.

In most restaurants (those that have one waiter per table, bus help, and
maybe a host) the breakdown is as follows: the waiter keeps the bulk of the
tips, but is required to tip the bus help a certain percentage (usually 10%
of the gross tips) and the bartender (usually 10-15% of the gross tips).
The host makes a regular hourly wage (as opposed to the $2.25/hr. that
waiters make), does not have to assist in setting up and closing down the
dining room, and, thus, does not get a cut of the tips. Most good waiters
will give the bus help more if they are particularly good, since they are
apt to walk with the least amount of money in the deal and because if a bus
boy doesn't like you he can make your life hell in the dining room. My own
personal opinion on bartenders may be a little biased, but I don't like
tipping the bartender a lot if he/she has his/her own customers. These sort
of bartenders almost always clean up tip wise and since waiters can often
get shafted by customers, I don't like to dole out cash to some bartender
who already has a big wad of cash, especially if they leave me waiting
longer than necessary for my drinks.

Some restaurants work on a pool system. If you're in a place where many or
all the servers in the dining room assist you throughout your meal, the
tips are probably pooled and everyone gets the same share at the end of the
night. However, good waiters working under the standard section system will
always help out co-workers who are new, swamped, or having other sorts of
problems. 

If you really want to know for sure, ask the server what sort of system the
restaurant operates under or, if you notice a bus boy who has been
particularly attentive, slip him an extra tip. Despite what people think,
not tipping a bad waiter will probably not make him change his/her
attitude, but will only piss him/her off. The only true way to teach an
unconsionably bad waiter a lesson is to complain to the manager.

I hope, though, that most people can tell the difference between a truly
bad waiter and one who is new, swamped, or trying to sort out problems
caused by the kitchen or bar. I wish everyone who enjoys dining out, must
first have spent at least 6 months working as a full-time waiter. I'm sure
if this were the case, both customers and waiters would benefit.