Separate tip line for kitchen staff? What say you?

[Robin Garr]

Alimento restaurant in Los Angeles a few months ago came up with the idea of adding a separate tip line to the tab, offering diners the option of sharing a little love with kitchen staff, I kind of like the idea. Without getting into the usual back-and-forth about the pros and cons of the tipping economy, given current realities, what do you think?

alimento.jpg

http://www.lamag.com/digestblog/aliment ... ty-checks/

I really don't like the idea that well. In my mind it's hard to pick somebody that you have no contact with even though they contributed to your visit. I like the concept but...

My reaction to the second sentence in the restaurant's offer would be to write on the ticket: "To management: Please note that 'current labor laws' do not prevent you from offering a higher wage to the kitchen 'lads and ladies'. Maybe management could consider participating in that."

Realize that diners, too, have a budget. I budget 20 to 25 percent to gratuities. If I were to designate a gratuity for the kitchen staff, the total gratuity for them and the server would stay within my budget. So, anything designated for the kitchen would come from the server's portion. The server might not be happy with that, but isn't that essentially "tipping out" ("sharing server's tips" in the restaurant's explanation language). The only difference is that the customer does the tipping out (legal) vs. the server doing it (apparently illegal).

My reaction to the second sentence in the restaurant's offer would be to write on the ticket: "To management: Please note that 'current labor laws' do not prevent you from offering a higher wage to the kitchen 'lads and ladies'. Maybe management could consider participating in that."

Realize that diners, too, have a budget. I budget 20 to 25 percent to gratuities. If I were to designate a gratuity for the kitchen staff, the total gratuity for them and the server would stay within my budget. So, anything designated for the kitchen would come from the server's portion. The server might not be happy with that, but isn't that essentially "tipping out" ("sharing server's tips" in the restaurant's explanation language). The only difference is that the customer does the tipping out (legal) vs. the server doing it (apparently illegal).

Dear diner: We are prevented from offering higher wages not by current labor laws, but by the amount you and your fellow diners are willing to pay for dinner. We'd be delighted to be able to pay our staff more, but it would mean significant menu price increases that we don't think the market would bear. So we've come up with this strategy as a way to let those who are able and willing be generous and show their appreciation to the kitchen staff.

Dear Ownership,
It is your responsibility to create a business plan that works for every stakeholder. That means wage scale, pricing, and profitability. Those for whom the plan does not meet their needs may seek alternate dining, employment, or investment opportunities applicable to your stakeholder position.

Yes, I would do it. I have liked places that offer a line for buying a beer for the kitchen staff as well. I might not do it everywhere, but places where I loved the food? I would be hard put to not show the love if I possibly could.

To me, menu price + expected tip is the same as a higher menu price + no tipping allowed. I prefer the latter.

I don't typically leave a bad tip anywhere when I eat out because I don't want to be labelled as a poor tipper if I decide to return. I go out to restaurants to eat not to critique service or give tips to managers on how their service or food could be better.

Alimento restaurant in Los Angeles a few months ago came up with the idea of adding a separate tip line to the tab, offering diners the option of sharing a little love with kitchen staff, I kind of like the idea. Without getting into the usual back-and-forth about the pros and cons of the tipping economy, given current realities, what do you think?

alimento.jpg

http://www.lamag.com/digestblog/aliment ... ty-checks/

No.

/I really don't think it deserves more words than that in response

NO

...buying a beer for the kitchen staff...

Funny you mention that. Last time at Rye they had a dessert offering of "Buy PBRs for the Kitchen". I thought that was clever and we ordered the dessert. It was getting late and they were near the end of service. With the open kitchen I could see they did indeed deliver the beers to the "lads and ladies" there.

Dear Ownership,
It is your responsibility to create a business plan that works for every stakeholder. That means wage scale, pricing, and profitability. Those for whom the plan does not meet their needs may seek alternate dining, employment, or investment opportunities applicable to your stakeholder position.

I agree.

It's a Tip.

You can't compel anyone to do it, but you can encourage it.

This seems a bit much to me- this number of pushing people to tip people they aren't supposed to tip. It can be a turn-off. A much more elegant way of going about the affair (what I do) is to mention the cook's name in conversation:

'Matt worked on this all day.'

'That was Darius's concept.'

'Arthur worked hard on that.'

People appreciate this stuff. They know BOH work their butts off. FOH is in the business of service and promotion. It's an easy sell- six words, off-handed. You're not going to turn anyone off.

Time-willing, they'll get a 'Chef-visit,' making for a better meal and one helluva happier cook.

We have a guest that regularly walks back and tips out every kitchen team member--- It is an amazing , generous, thoughtful thing for him to do,,, and that he does it almost every time he comes in our restaurant has not been forgotten by any of the boh staff...However, adding a line to tip the boh-- just doesn't seem "right" to me.... just my 2 cents..

As a customer I don't like it one bit. I would feel compelled by politeness to tip the kitchen staff, but because it is not customary I would feel slightly taken advantage of by the situation. But if I don't tip, I would end up feeling guilty. Either way, I end up feeling stressed out and would probably avoid returning to the restaurant.

As a customer I don't like it one bit. I would feel compelled by politeness to tip the kitchen staff, but because it is not customary I would feel slightly taken advantage of by the situation. But if I don't tip, I would end up feeling guilty. Either way, I end up feeling stressed out and would probably avoid returning to the restaurant.

Why would you feel that way when it says in big bold letters that there's no expectation?