>the server "owns" the customer and are the one who will collect the tip from that table.
In many USA restaurants, the waitstaff tips are also shared into a pool with the runners, busboys, and kitchen staff. The % may not be equal however.
>What you are noticing is that many chains have a "full hands" rule:
But that contradicts the idea that "USA restaurants almost always over staffed there." The chain restaurant could just "overstaff" with dedicated table runners with no need for a "full hands" rule.
It doesn't seem like USA restaurants are overstaffed nor do owners have the incentive to overstaff. The very common scenario is the hostess seats you at the table and the waiter doesn't even show up for 10 or 20 minutes to take the order. The patrons are frustrated and wondering why it's taking so long. That's a symptom of understaffing where the waiter is handling too many simultaneous tables.
In many USA restaurants, the waitstaff tips are also shared into a pool with the runners, busboys, and kitchen staff. The % may not be equal however.
>What you are noticing is that many chains have a "full hands" rule:
But that contradicts the idea that "USA restaurants almost always over staffed there." The chain restaurant could just "overstaff" with dedicated table runners with no need for a "full hands" rule.
It doesn't seem like USA restaurants are overstaffed nor do owners have the incentive to overstaff. The very common scenario is the hostess seats you at the table and the waiter doesn't even show up for 10 or 20 minutes to take the order. The patrons are frustrated and wondering why it's taking so long. That's a symptom of understaffing where the waiter is handling too many simultaneous tables.