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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)

#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.

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)

#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.

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)

#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.

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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