tip pools

I don't get this. I thought the point of a tipping system was to financially reward excellent service. It may be a odd system, that that is what it is for, no? If tips are shared across all servers, then it no longer functions this way. This may be a good system, but it doesn't sound like the "tip" system.

so many other factors come into play as well. dividing up stations, large parties, no shows, etc... how much money a server makes does depend on the level of service they provide. but not entirely. for example, lets just assume that i am a great server who always provides perfect service (HA!) but on a certain night i am in a station that is right by the front door or windows. a frigid wind comes in every time a guest enters the room. no one is going to want to sit in that station and my money will suffer. on the other hand, a walk-in eleven top decides to start dinner with four bottles of vueve-cliqout and drink opus one all night long. the server who gets that eleven top is just plain lucky. the tip pool provides more of a level playing field. we all still strive to get great tips because we know that is how to make more money!
p.s. i am not arguing that tips pools are better, just relaying my experience

Tipping is "supposed "to reward good service, but in this country where the tipped employee makes $2.13 an hour, you would have to live under a rock not to understand that the people who serve you count on your generousity. Under any circumstanstance,(No matter how extreme) is it never appropriate to not leave a tip. If you feel you receved bad service then leave 10 to 15% and speak to a manager. On many occasions the server has to "pay" for a patrons percived unsatifactory experience, when circumstances beyond his or her control may have led to something wrong. With the disappointed customer leaving a poor or sometimes no tip.
On the subject of tip pools... I worked at an establishment that pooled tips for a while and it seemed to work OK most of the time. It definately leveled the playing field. This was at a high end place with a very professsional service staff however.

What I was trying to express is that individual tipping is a system that intentionally sets up differences of compensation due to customer satisfaction and generosity. I don't fault waits for wanting to equalize it to make it equitable pay for all, but it is odd.

I had heard of tip pooling a number of years ago. As a result, this has become my practice: I normally tip 15 - 20 percent. If get get a really good server, I'll go 25, but in that case I give them 15, telling them that's to be counted toward the pool and the rest was to the server alone for the super job. Might be weird, but I've never claimed not to be (except in front of the judges when I'm practicing).

Just thought I would throw out an update to my situation....after confronting management all the way up to the corporate level I have still yet to receive an accurate accounting of where this tip pool money goes...I will be seeking a new job but live in an area where well paying ones are fiercely competetive so I am hesitant to mention the name until I have removed myself....Also, I am in contact with an attorney seeking compensation....

I don't know why any place would treat their employees with such disdain....

It just revives the oft-mentioned topic on this forum about corporate vs. independent....corporate places have the resources to staff and keep food costs down but you are forced (in my experience) to be a cog in a wheel with no reward but monetary....soulless bunch of creeps!!!!!

Just caught this thread. That's rotten what that company was/is doing. I hope they are busted hard.

It's also rotten when customers don't tip appropriately. It amazes me how many people don't understand the economics of working in restaurants. Not tipping 15%+ is very unethical, except in the most unusual of circumstances.

this is illegal. I worked in a restaurant where this was done and one of the employees reported it to the wage & hour folks. The restaurant was forced to repay the servers. I remember one day we all got checks for several hundred dollars each. I know it was a real hardship for the restaurant.

I had heard of tip pooling a number of years ago. As a result, this has become my practice: I normally tip 15 - 20 percent. If get get a really good server, I'll go 25, but in that case I give them 15, telling them that's to be counted toward the pool and the rest was to the server alone for the super job. Might be weird, but I've never claimed not to be (except in front of the judges when I'm practicing).

Tip poll is for the hard working staff that is making sure that evey guest is V.I.P. All of us are just the most important members of a a great culinary team that makes us all enjoy a relaxing day/night. In that case tip what is warrented. Tip poll is for all staff members that make you happy. Tip poll is a team goal. Its Derby Yall!!