ISO some raw bar etiquette 101
One of the specialties of a favorite local bar/restaurant of mine has freshly shucked raw oysters as one of its specialties - the shucking station is at the bar -
During the weekly buck a shuck special there is a designated shucker at the station. The "special" lasts all evening - copious amounts of oysters are consumed - the shucker is working pretty much non stop - he is not directly interacting with customers there are bartenders and table servers handling that
Other times when less busy and less oysters are being consumed per capita there is not a designated shucker. The Bartender generally handles the oysters.
In Scenario #1 do I assume the designated shucker is part of the wait staff or kitchen staff - should I increase tip? tip him directly? or assume he is paid for his work as would be an unseen line cook or whoever may suck oysters if it was done BOH
In Scenario #2 is it necessary/appropriate to increase tip% if a good number of oysters are ordered or is the increase in bill sufficient
I would not think about the oysters being anything but part of the bill if they come from BOH but when it's done barside it seems to be part of the service/presentation - and certainly on special night the shucker is putting out the most effort in the joint. Can I trust if I add another 5-10% to the tip that he is getting broken out?