Tip pooling between FOH and BOH always stirs up drama. I’ve worked in places where it felt fair and others where it felt like my hard-earned tips were being redistributed to people who barely interacted with guests. At the same time, I’ve cooked enough to know BOH works their asses off for way less money. It’s a weird moral tug-of-war. Where do you land on FOH/BOH tip pooling?

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The issue is that restaurants are using tip pooling to get out of paying BOH what they deserve. I am not against a tip out to BOH. But pooling imo is not acceptable. Each foh person has their own duties and each BOH person has their own duties. Now, I recognize that a lot of restaurants don’t make a great profit, however, FOH and BOH are two separate entities and BOH needs to be given an appropriate wage in the first place.

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BOH folk are not at risk for their earnings at low volume. FOH folk are at risk for their earnings at high volume.

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I'm happy to pool. Our BOH team is incredible and I know they aren't paid nearly enough. I couldn't do my job (and earn tips) without them, so I can't complain about them getting a cut.

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I think it should be a "voluntary" tip out meaning you need to tip the kitchen but the server can decide how much to tip. This way it encourages the boh to work harder and treat servers better in order to get a better tip at the end of the night. You the server don't deserve the tip tbh, you didn't make the food or cocktails and yet you feel you are entitled to all of the tip? Most servers in my experience are glorified order takers while the heart of the restaurant has always been the kitchen.

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