having worked as a chef for 25 years, the small percentage that goes from the wait staff to the kitchens is important. it givers the cooks a lil more dough when its busy. it also tends to make cooperation between the kitchen and the wait staff a lil better.

otherwise waitrons can be making $100 an hour (i cheffed at a fancy place) and the cooks are making not near that. there is no way for the owners to make money paying the cooks at a waiter rate.

without the tip out percentage my staff would not have stayed around as long. i don't think any should go to management however.