>>>>>>>Just some advice...avoid eating at that restaurant for a while.
>>>>>>>
>>>>>>>>No kidding today on my way to lunch I passed a homeless guy with a sign that read 'Vote Obama, I need the money.' I laughed.
>>>>>>>>I got into the restaurant and again no kidding my server had on a 'Obama 08' tie, again I laughed as he had given away his political preference--just imagine the coincidence.
>>>>>>>>When the bill came I decided not to tip the server and explained to him that I was exploring the Obama redistribution of wealth concept. He stood there in
>>>>>>>>disbelief while I told him that I was going to redistribute his tip to someone who I deemed more in need--the homeless guy outside. The server angrily stormed from my sight.
>>>>>>>>I went outside, gave the homeless guy $10 and told him to thank the server inside as I 've decided he could use the money more. The homeless guy was grateful.
>>>>>>>>At the end of my rather unscientific redistribution experiment I realized the homeless guy was grateful for the money he did not earn, but the waiter was pretty angry that I gave away the money he did earn even though the actual recipient needed money more.
>>>>>>>>I guess redistribution of wealth is an easier thing to swallow in concept than in practical application.
>>>>>>>>
>>>>>>>>You might try this experiment yourself
>>>>>>
>>>>>>I have to eat at a new restaurant each day, in order to "spread the wealth around."
>>>>>
>>>>>You know, Obama shirt waiter could have been talking to (Mc Cain shirt ) cook who happen to get the share of the tips collected by waiters. Knowing republicans, guess what you might end up eating in your pie {g}
>>>>
>>>>Cooks are republicans? Or democrats? :o)
>>>Regardless. When it comes to money everybody is 'Jo the Plumber' {g}
>>>
>>>And yes in some restaurants (here almost, dunno US) kitchen gets the share of tips.
>>
>>I think that's unknown in the U.S. Busboys and maitre d's (misspelled, I'm sure) do get a cut of the tips but I don't think the kitchen help does. I worked in a couple of Italian restaurants in college as a cook. (Nothing fancy; mostly pizza). One night the busboy didn't show up so I was sent out front to cover for him. Imagine my surprise when the waitresses gave me $30 or $40 at the end of the night. So not only was I away from the 550 degree oven, and able to flirt with the waitresses, I made more money! Not fair.
>
>I worked in few restaurants here long time ago as well, and in one kitchen was getting fair share of tips.
>It was owner policy. But is not the case everywhere. And just as you noticed, it fas fraking fun !
>I liked it so much, that in fact I would not mind at all oppening restaurant one day, for having something to do when I retire {g}
>
>Cheers :)
>&
>Good luck today!

Thanks. My best friend and best man in my wedding is the restaurant critic of the Chicago Tribune. I emailed him last night asking about this tip sharing. Here is what he replied -- apparently it's not even as far along as I thought.

"The only Chicago restaurant that has adopted this policy is Charlie Trotter's. Charlie implemented this a couple of years ago, installing an 18 percent service charge that, he said, would address the inequity between waiters and kitchen staffers. Of course, nothing was stopping Charlie from raising his cooks' salaries, but he doesn't think that way. The service charge is divided in some manner between the front-room (waiters) and back-room (cooks, but no managers, as per IRS rules) staffs, but I'm sure it's not an even split.

"If you dine at Trotter's, the service charge is on the check (along with a notation explaining your right to dispute the charge), and there's also a line for any additional tip the customer might care to leave. If I had to guess, I'd suppose that the total amount of gratuity, service charge plus bonus, is greater than before.

"But as far as I know, nobody else in the Midwest has even tried this. I think there might be a restaurant or two in California doing it, but I'd have to dig to find out the names."

Charlie Trotter's is one of the top restaurants in Chicago, if not the top. And way too expensive for me! When Phil goes there, of course, it's on the Tribune's dime. Make that LOTS of dimes.