I worked in damn near every type of kitchen, from restaurant to banquet hall to school to what have you. None of them tipped out the kitchen because of the laws and guidelines around all of it. And the one that DID tip out the kitchen, they would only schedule up to 32 hours/week or whatever to avoid paying health insurance benefits, and your pay was $3+ dollars less than competing restaurants in the area an hour because “you’ll make it up in tips.”

And the tips would’ve been split between all staff, so your share is a lot less than what the servers would get individually. And the entire time you’re going to hear or fight with servers who don’t think its fair they have to split their tips with the kitchen. I’ve heard it: “Why should I? They were my tables and I did all the work?!”

I even watched a cook one night welcome a server to come back in the kitchen and do his job while he went out and did hers. When she said she didn’t know how to cook, he responded, “Huh… All of us on the line could do your job, right now, but none of you could do ours… And you deserve all the tip money because…” 😂