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Vivinavi Hawaii
How to divide tips between servers and sushi chefs

Question
#1
  • 寿司シェフ向上委員会
  • mail
  • 2024/03/01 00:37

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)

#5
  • min
  • 2024/03/04 (Mon) 21:52
  • Report

The Japanese restaurant I work at is 7:3.
This has remained the same for the 7 or 8 years I have worked there.
There is a significant difference in hourly wage between kitchen staff and servers, so
I think this is a reasonable ratio ？

Once or twice a year, there is a meeting with the manager, and staff can express their complaints at that time, although they can also make anonymous presentations,
I have not heard any complaints about tips, so I think it is an average ？
.
I'm in the kitchen, but I'm happy with the tips at the restaurants I used to work at, because they were less than they are now.

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)

#6
  • Pear
  • 2024/03/04 (Mon) 22:43
  • Report

#3 I think Halo's experience understands employees and
7:3 or 6:4 is fair and best.
I think 5:5 would be unfair.

I think most people decide to tip based on the attitude of the server.

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)

#7

I think that is up to the owner of the restaurant and not the sushi chef or server. I have worked in restaurants with sushi chefs where the sushi chef got a 3% ～ 5% server tip. （ Kitchens are different ） Aloha Hawaiian is right, if you don't like it, I think you should go to a sushi only counter restaurant. Please find a restaurant that you are satisfied with and serves good sushi.

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)

#8

I agree with #2, if you don't agree with the tip ratio, you should quit and find a different place.

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)

#9

At my restaurant, the server tips 85% and the kitchen tips 15%. From the kitchen tips are divided to the sushi chef, kitchen staff, and dishwashers.
The sushi chef gets an extra tip for taking orders and serving the customers at the counter.

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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