First post hopefully I'm in the correct thread. Sorry if not.
I work in a very nice restaurant in the Bay Area. Ive worked in this Kitchen for full time a little under a year. Myself and some other chefs had discussion about how we felt it was unfair that the cook are not getting tipped out. Mind you ive worked in a few kitchens before. Im well aware Tipping out cooks are not super common in most restaurants these days. Im Here asking for help if any fellow chefs have experience with going about the formalities of creating a new system from within on what i feel is a needed balance in the world of restaurants.. COOKS SHOULD BE TIPPED AS WELL.
This is not a discussion on who works harder FRONT of the house VS BACK of the house. Very few have more perspective then myself. ive worked part time server simultaneously ever since i was a cook. Just to balance the low wages for what i truly love to do.
Its my honest opinion both are very hard positions. But at the end of the day MONEY TALKS. and the ability to provide for my family from x-amount of tips serving definitely helps combat any BS dealt with irate customers. Now if i could only follow thru with my idea to cooked a small percentage of front of the house tips as a cook. to help combat all those days of ticket rush, cuts and burns, and just overall BS dealt with in a kitchen.
Small things to consider when developing a idea of how to go about this.
1. I have a majority of the line cooks on board. I mean when you open with " hey want more money" of course the answer is Yes.
2. Even though they say " Yes, im with you" how far are they willing to go for the cause???.. im talking hold outs or strikes.
3. Head chef... my thought on asking him.. He probably could care less being he's the only one making good money.. im pretty sure any thought of disrupting hes kitchen is a No Go. so im not sure if i should even ask him to join the team.
4. Lastly i do have a few friends in the front of the house. consisting of one floor manager and food-runner who is also responsible for dividing the tips amongst the front of house workers.
p.s the runner told me on a nightly basis those servers are making minimum $20 dollars an hour not including they're paid wages.
Thats more then our Sous Chef.. and im embarrassed to say how much more then me..
thanks for reading my first post.. im new to this site but enjoy every bit of it... hopefully you can give me insight on this discussion.