🚀 go-pugleaf

I worked in two restaurants in high school (about 6-7 years ago) and we
divied the tips as follows:

(1) Family style place where waiters did almost everything including
prepping salads and cleaning tables:
       Waiter 60 % 
       Cook  20 %
       Host and Bus-boys (who did thing slike floors): 20% I don't know
how they split
      It was at the waiter's discretion to share tips, but it was made
fairly clear to me that it was expected and a friend of mine who was a
waiter said it was in my best interest to share on this scale (he was
right as a greedier waiter later discovered)

(2) A more formal restaurant with complete staff was split 50% to the
waiter and 20 % to the busboy for the table and the rest went to the
kitchen staff.  The Maitre d' was himself one of the assistant managers
and very well paid, and was often tipped for the table, so we didn't share
(one of them was a real jerk too, which didn't help.