Seems like the tipping issue keeps coming up. I was a chef for the last 32 years, what I would like to know is, who should get tipped:
or anyone in the kitchen.
For those of you out there, all of the above share in the tip except for the kitchen. All of the above make minimum wage except for the kitchen, they make about .50 cents over that.
What do you folks think, how should tips be handled?