Quote:
Originally Posted by taxbuster
Part of that tip goes to kids like mine...Sous Chefs (yes, they have their Red Seals) in restaurants where they have no interaction with customers and depend on tipouts to make up an actual living wage in the worst paid of all professions.
You're mad at someone?
BE MAD AT THE OWNERS WHO SHORTCHANGE THEIR STAFF AND EXPECT YOU TO MAKE IT UP.
STOP USING SKIP AND DOORDASH (they don't tip the resto staff, except for a few with a "community option"). MAKE SURE BACK-END STAFF GET TIPPED.
(Fair notice: I used to own a restaurant and made sure my staff were well-paid and that customers knew tipping was not necessary. If they wanted to tip - and most did - they were welcome to do so.)
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Don’t at most places tip outs go to the kitchen regardless of if the customer tipped or not and is based on bill total not tip total? Maybe that’s changed with most tips being non cash these days.
The implications of skip the dishes on house tips is something I had never considered before.
Sous Chefs probably have the worst income to education cost ratio especially for how much pleasure they bring people. Has to be one of the more underpaid professions.