On Jun 5, 10:39*am, "James Silverton" >
wrote:
> Hello All!
>
> This weekend's issue of WP Magazine (included with the Washington Post
> newspaper) has an interview with their restaurant critic Tom Sietsma
> where he maintains that he usually tips 20%. I have never received a
> straight answer to whether food critics include tips in the expense
> accounts submitted to their employers. If they do include them, they can
> afford to be generous.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations:
> not.jim.silverton.at.verizon.not

In restaurants, sometimes tips are split between servers and the rest
of staff, usually kitchen staff. The dishwasher slugs it out hard.
The cooks slug it out hard. The pay isn't that great for either. If
you're a papered cook, you can get a sort of wage at a hotel or
hospital (although hospitals are changing/have changed; they buy stuff
that is heated and served instead of made from scratch, and no longer
need real cooks). Cooks that are every day joes don't make big coin.
The executive chef usually does OK, but usually not fantastic unless
he's in the big time.