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Absolutely. We’re the reason that ribeye comes out perfect and the plate looks like art. FOH wouldn’t have anything to serve without BOH.
I don't know if I think there should be tip pooling because servers are so incentivized to receive tips by giving the best service. Do you think they'd be as incentivized if they weren't pocketing all their own tips? I've always kind of thought back of house roles were a training ground for front of house roles. That's happened a lot from what I've seen.
Their service means nothing if the food is trash. I'm not saying a 50/50 split, but my Cooks work hard to make sure the food is good and presentation is on point.
I worked BOH while learning English, and I remember watching servers make more in a night than I did in a week. It crushed morale. I’d totally support tip sharing because without BOH, FOH has nothing to deliver. What’s fairness worth to you?
Worked BOH to FOH. Fine dining. BOH in Canada gets tipped out. The more a server serves the higher cheque average the higher tips for BOH. Takes years and years to get to a high level of expertise FOH but same for BOH. I think BOH deserves more then minimum wage. if the establishment is honest the BOH should have a good share of tips. If they living pay cheque to pay cheque from low wage then that’s the establishments issue
Chief
The FOH can’t operate without the BOH. I do think tips should be shared so everyone does well, instead of a select few. Cooks should be incentivized to make good food by getting good tips, as should servers. It’s too unbalanced right now.
I just started working at a place (after a 20 year hiatus of serving) amdnthey pool tips. Don't tip out the bar tenders. Its a mess.
I don't think it should be an even split, to be honest. I'm not saying the BOH should get nothing, but my motivation to hustle as much as I have to would be severely hit if I weren't getting my fair share of the tips. Just being honest.
Think how motivated the Cooks would be to get it perfect for you if they made tips. Even a 60/40 split.
I think the back of house should definitely get a cut of tips. They are just as imporant in everything as the front of house. Everyone is a team and one can't operate without the other.
I absolutely believe BOH should get tips. The way my restaurants did this was by the server tipping out the kitchen like they would for a busser or bartender. However the tips would be pooled and distributed to the kitchen based on hours worked. The BOH would get a separate check with their tips monthly. Some BOH staff would get several hundred, they were pretty happy and felt appreciated.
I own a bar that operates similarly. All tips are pooled. BOH & support staff gets a higher pay rate, FOH servers and somms get lower hourly, but a higher percentage. All percentages are based on hours worked. We also have competitive guaranteed minimums so if there is a slow period, no one is screwed. Transparency at the time of hire is crucial, but it seems to work ok for morale, BOH/FOH relations, etc...
every restaurant I’ve worked in we tip out the kitchen
In my opinion, restaurants cannot operate without the kitchen staff. I started my career as a chef and felt the same way you do. You can't blame servers if they make great tips, although I feel that corporations, and smaller comapies value profit over everything else unfortunately, and this segment of the industry is extremely underpaid, used and abused.
I remember when all the district manager went to help lobby against getting rid of tipping a few years ago. Does any one else remember those black shirts they had servers wearing.
Yes! We work hard,too.