“My understanding is that, in some places, servers collect the tips and “tip-out” to the others (kitchen staff, etc.) at certain rates. If that is the culture (I have never been a server; not my skill set), why is a server trusted more than the employer to be fairer than the employer in tipping out?”
I have written about tipping ethics issues for years, and never encountered the concept of “tipping out,” perhaps because the minimum wage jobs I had in my youth never involved tips of any kind. Still Spartan picked up JutGory’s baton and dashed for the finish line. Here is her Comment of the Day on the post, Ethics Quiz: The Tip-Sharing Plan:
I used to work at a fancy restaurant and that was the system. The percentage of tip out was based on total food sales, so you couldn’t cheat. And, if I received really generous tips, I was incentivized to tip more because I wanted the hostess to seat good customers at my table, my drinks up first, my tables bussed quickly, etc. I would never work at a place that pooled tips because I was quite frankly better than most servers. I was quick, friendly, and rarely made a mistake. I could up-sell my customers on liquor and food which meant more money for me at the end of the night. And you people think I am anti-capitalist! Chefs aren’t tipped and they make a lot more than $3/hr., and although it is a hard job, at least their revenue is consistent. Many managers are well-paid too and often double as hosts or bartenders. I would be pissed if they had the ability to collect my tips.
The real solution to this problem is to pay servers a living wage and just have it incorporated into the price of food.