>>>And yes in some restaurants (here almost, dunno US) kitchen gets the share of tips.
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>>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.
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>BTW, this is becoming more common. I have heard a few restaurants pool all the tips and divy it all out to the whole staff.

I actually had to write a little form to keep the piggy bank account straight, and to calculate the percentage that goes to the kitchen. It's called "server banking" (and the expression got me on a completely wrong track at first... then I asked for explanation).