Just came back from a nice lunch at a good oyster bar. Just as in sushi bars, large sign 'please do not forget to tip the oysterperson. l put a five in his jar, discussed what oysters he had, and what he recommended. He thern shucks them, give them to my waiter who had given me a lemonade who them passes it on to me. l have no intention of tipping over my normal % of around 20-22%. Thus l ordered something else, a soup, and left the 22% minus the five spot l had given the oyster shucker.
Checked with management on the way out, and he concurred this was the right way. Is it ? What is the correct tipping procedure in situations where the waiter is not the person doing the work, oysters, sushi, and there must be others as well ?