reallyme wrote: ↑You heard correctly. The way it works in anywhere from 2-5% of the days sales is paid out to the house( owner). That percentage is split between the kitchen and support staff (busboys and dishwashers) as well as to management ( but only in rare cases). So assuming you tip 15% of your bill to the waitress, up to one third she has to pay out. If you only tip her 5% she has to pay it all to the house. If you tip nothing, then that comes out of her pocket.
one place i worked, the payout to the kitchen was calculated from total SALES, not total gratuity. so if you sold $500 dollars worth of food during your shift for your tables, you paid out a percentage from that. the owner didn't get anything. it was just for the kitchen staff.
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