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The back of the house gets dick.

Everybody in a busy restaurant works hard, but where tipping is traditional the work is not rewarded equally.

On the tables, one gets paid better for working harder. In the kitchen, this doesn't happen.

If an environment is progressive enough, the cook will get a small percentage of a pool of the tips that the wait-staff is made to share — but it's a pittance.

And, since the "tip-out" to the back of the house is only a percentage of the gratuities that the waitstaff get (and report,) the amount received by an individual cook or dishwasher is not based upon individual performance.


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