I’ve never heard of cooks getting part of the pooled tips.. That’s a new one to me!
I worked my way through college (1978-1981) as a waiter at a first class French/international restaurant. Here was the break down on my tips:
Start of shift -- $20.00 to Maitre'd to ensure good tables. End of Shift:
5% to the cocktal waitress
5% to Bartender
10% to Busboys
Two six packs of Coors to the kitchen, always given to the Chef, who then distributed it to the kitchen crew.
Average night in tips was gross of 75 to 90 bucks.
I would go home with $35.00 to $50.00
Double those figures on weekends. I would net about $250.00 a week. My rent was $200.00 a month, two short blocks from the beach.
I did not complain.