Lupo
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- Apr 1, 2012
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My dad was in catering a lifetime, as a young waiter/restaurant manager when the pay wasn't great he relied on tips to boost his earnings. When he was older and had his own restaurants he used to ask for all tips to be put into a pot so that he could split out and ensure his kitchen staff got a slice (pardon the pun) tooThe problem with just tipping the person who has given you great service (usually waiting on staff) is the people you can't see, cooks, washing up staff etc wouldn't get anything even though they've contributed to the good service.
When my daughter worked in a local cafe while doing her A levels, all the tips went in the till, I was not impressed when I found out and told the owner what I thought of him, she left shortly after and got some work in a supermarket at a better rare.