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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)

#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.

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)

#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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