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Topic

How to divide tips between servers and sushi chefs

Question
#1
  • 寿司シェフ向上委員会
  • mail
  • 2024/02/29 22:37

I would appreciate your opinions on how to divide the tips between the server and the sushi chef at a Japanese restaurant with a sushi counter.
We would like to hear from as many people as possible, even if you are not an experienced server or sushi chef.
Most customers come to a sushi restaurant for great sushi. I don't think there are any customers who come to the restaurant for servers except for their friends. We feel that it is up to the server to provide good sushi and make it better.
Some servers say that all tips should be taken by the server, but I wonder if that is true. ？
The hourly rate is decided by the restaurant based on the experience and work style of the person. One major Japanese restaurant does not mainly do sushi, but they split it 50/50. Please let us know how to make it mutually agreeable. Thank you in advance.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#2
  • Aloha Hawaiian
  • mail
  • 2024/03/03 (Sun) 17:50
  • Report


If you don't like it, you can move to a different restaurant
For example, a restaurant with a sushi counter where you can serve customers face to face.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#3

The Japanese restaurant where I used to work part time was a floor （ server ） and kitchen with 6 ： 4 and
7 ： 3. The big number is the server and the small number is the kitchen.
The kitchen staff is paid a little more per hour than the floor staff, and in some cases the chefs
need to be more skilled.
The kitchen staff is busy, of course, but the servers are more so because not only are they busy and moving around, but they are also dealing with customers who are in a good or bad
mood, so it's not all fun and games for them.
You usually don't have to deal with troublesome guests no matter how busy the kitchen is.
The kitchen staff agreed with that and I never heard them complain. 50 I would probably feel sorry for the stones. （ I am a kitchen staff member ）.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#4
  • ｋｋｋ
  • 2024/03/04 (Mon) 08:57
  • Report

＞ Please let us know how to make it mutually satisfactory. Thank you in advance. There are no mutually acceptable terms.
Everyone wants to get more TIP.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#5
  • min
  • 2024/03/04 (Mon) 19:52
  • Report

The Japanese restaurant I work at is 7:3.
This has remained the same for the 7 or 8 years I have worked there.
There is a significant difference in hourly wage between kitchen staff and servers, so
I think this is a reasonable ratio ？

Once or twice a year, there is a meeting with the manager, and staff can express their complaints at that time, although they can also make anonymous presentations,
I have not heard any complaints about tips, so I think it is an average ？
.
I'm in the kitchen, but I'm happy with the tips at the restaurants I used to work at, because they were less than they are now.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#6
  • Pear
  • 2024/03/04 (Mon) 20:43
  • Report

#3 I think Halo's experience understands employees and
7:3 or 6:4 is fair and best.
I think 5:5 would be unfair.

I think most people decide to tip based on the attitude of the server.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#7

I think that is up to the owner of the restaurant and not the sushi chef or server. I have worked in restaurants with sushi chefs where the sushi chef got a 3% ～ 5% server tip. （ Kitchens are different ） Aloha Hawaiian is right, if you don't like it, I think you should go to a sushi only counter restaurant. Please find a restaurant that you are satisfied with and serves good sushi.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#8

I agree with #2, if you don't agree with the tip ratio, you should quit and find a different place.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#9

At my restaurant, the server tips 85% and the kitchen tips 15%. From the kitchen tips are divided to the sushi chef, kitchen staff, and dishwashers.
The sushi chef gets an extra tip for taking orders and serving the customers at the counter.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#10

＞ Please let us know how to make it mutually satisfactory. Best regards. As everyone has said, there will be no mutually agreeable terms. I don't think the sushi chef should be the one to decide the tip, so I think you should go to a major Japanese restaurant where you can get 50/50 .

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#11

50 50 is not possible.
Tipping varies among sushi chefs depending on their skill and how they treat their customers. Ours is kitchen 20 server 80. If you are dissatisfied, why don't you work at one of the big restaurants and get 50? There are not many places like that. Good luck.

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#12

The tipping issue is complicated, so I think it's best to ask an expert, not a layman.
Some people write that it is the owner's decision. That is not true at all.

It is illegal, but there are many cases of owners and manager visa people taking tips from restaurants. You should check with an expert and learn about it yourself.

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#13

The tip would depend on the size of the restaurant, i.e., the number of sushi chefs, servers, and kitchen staff.

I am the only sushi chef in the restaurant, so I get 5 percent.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#14

A sushi chef who is paid by the hour is trying to get 50, you are only thinking of yourself.
Are you a famous sushi chef who makes great sushi or something ？ then I can understand. I have seen many sushi chefs in the U.S., and they talk big in their restaurants about being sushi chefs, but the sushi they make is terrible. And yet, they demand a high income just because of their title.

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#15

It may be possible to say that only the counter tipping is 50%, but I don't think it is possible to say that the server and the chef get the same tip.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#17

＞ Most customers come to the restaurant for great sushi. I don't think there are any customers except my friends who come for the server.

Like ＃ 14, I thought this person was a famous sushi chef who makes great sushi and has many regular customers of his own. I don't know about the tipping as I am not in food and beverage, but I thought tipping was only for servers.
And if a good friend of mine worked in a restaurant, even if it wasn't a particularly good place （ I would go there ） often as long as it wasn't bad. I think a server who has a lot of friends will bring in more customers than a bad sushi chef.
I think this guy is a great sushi chef, so if he moves to a bigger restaurant that he is comfortable with
I think he will have a lot of regular customers. I'd love to try it sometime.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#18
  • Mrぶー
  • 2024/03/08 (Fri) 08:11
  • Report

It's scary when money is involved. Let's not slander. Since you are anonymous, it is not a good idea to attack an individual in a judgmental manner. It is a matter of honor, and the person who made the slanderous post will be affected. As you can see ！ Thank you very much for your many comments. It was helpful.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#19

It is scary when money is involved. Slander is not good. It is an attack that seems to identify an individual, because it is posted under a pseudonym. It is a slander and it affects the person who made the post. It is defamation. It is a crime. Thank you very much for your opinions.

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#20
  • Nori
  • 2024/03/08 (Fri) 12:23
  • Report

I understand there is a problem in the Mainland regarding tipping customs. I hear that customers who use stores and services are getting fed up about tipping customs. This trend has led to the creation of restaurants and services where the owners themselves are paid appropriately and do not require tips. As a result, the restaurant has become a hot topic as a tip-free restaurant, and sales have increased to the point where they can pay their employees adequately. Personally, I think it is fine for service providers to work for tips, but I would like to see a revision of the payroll system that requires people to make a living from tips rather than salary. I don't think it will result in a good outcome for any of the employees or customers, as they are forced to tip, and the response after service changes drastically depending on the amount. I feel that hiring employees cheaply and making the customers who use your restaurant pay for the burden of hiring them, results in only the owner siphoning off the profits.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

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