If the "caterer" is dependent on "tips" to survive, they're pricing is WRONG!
Tips, in general, IMHO, should be distributed to the "serving staff", the "caterer" should be paying the kitchen staff sufficiently without counting on "tips".
Then again, I'm "old school", the "owner" does not participate in "tips".
If you wish to "allocate" betwreen FOH and BOH, that's you choice!
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Chef/Owner
Le Bistro
33 W. Putnam Ave.
Porterville, CA 93257
559-783-8151 |