D
Deleted member 29185
Guest
May I ask how are tips apportioned to the staff (and who, e.g. chefs, waiters, front of house, etc.), if at all?
Yes, this is a difficult one. I know of some establishments where all tips received are pooled and shared equally amongst all staff (so the back of house workers have a chance of getting a tip as well as front of house). Trouble is, often I want the person I give the tip to, to have it. I tipped for good service from a person. From time to time I've asked to convey my complements to the chef when the food has been great, but service not so. Only ever once have I been told "oh, I'll ask the chef to come out and you can thank him yourself", hence a chance to tip. Chefs are normally very busy people.