mhowellgtc

I'm the Chef/owner of a restaurant in Nova Scotia. Our policy is to tip the kitchen (myself excluded as the owner of course). We pool all house tips and waiters and cooks and dishwasher all allocated points in the pool. The waiters get the lions share, but approximately 15% ends up with the cooks and dishwashers. For 15 years before I became a chef I was a waiter and begrudgingly offered tips to bussers and bartenders. The transition to BOH made me aware that waiters DO breeze in and collect an undue share of tip when it became apparent to me over the years that the food has a good amount to do withe the tip. It also encourages the cooks to do a better job when they may be rewarded with some beer money each night for a job well done. I Encourage all owners and exec. chefs to make sure that a portion goes to the kitcen

I'm the Chef/owner of a restaurant in Nova Scotia. Our policy is to tip the kitchen (myself excluded as the owner of course). We pool all house tips and waiters and cooks and dishwasher all allocated points in the pool. The waiters get the lions share, but approximately 15% ends up with the cooks and dishwashers. For 15 years before I became a chef I was a waiter and begrudgingly offered tips to bussers and bartenders. The transition to BOH made me aware that waiters DO breeze in and collect an undue share of tip when it became apparent to me over the years that the food has a good amount to do withe the tip. It also encourages the cooks to do a better job when they may be rewarded with some beer money each night for a job well done. I Encourage all owners and exec. chefs to make sure that a portion goes to the kitcen