The battles between FOH and the kitchen deserves its own thread, but IMHO, pooling the tips, and sharing with ALL who work that shift makes for a better team spirit.All elements are important, service, food, clean plates, clean resturants etc etc etc.Another positive thing is that if we are short staffed for a shift, the boys reaction tends to be,"no worries, think of the extra tips" I don't pay overtime, i pay for every hour worked at the same rate.David is salaried, and does the hours necessary for the job.Hes first to leave at night, but first in the kitchen in the morning.