Sydney waiters spill on who passes the tips test

Service staff lift the lid on the great tipping divide: Who earns them? How are they split? How much can staff really make a month? And what about the staff diners don’t see?

Rockpool Bar and Grill waiter Megane Ducret, hands over the bill with a big smile hoping for a big tip. Picture: David Caird

Waiters at restaurants across the city have lifted the lid on the practice of tipping.

Tips are usually pooled together in restaurants and divided among staff based on their role, how many hours they’ve work and their seniority. A runner will take a smaller share than a waiter.

However most staff members at Sydney’s best restaurants are made to do a knowledge-based test before they get a share of the tip.

Questions vary but usually revolve around the waiter‘s ability to name gluten free meals on the menu, the signature cocktails or what wines are available by the glass.

At CHU Restaurant by China Doll in Sydney’s west, Rooty Hill, assistant manager 7 Tee says staff at the restaurant usually on average get $400-$500 every month from tips.

Waiters at Sydney’s restaurant can be made to sit a knowledge test before they get a percentage of the tips.

“All the tips that we collect (whether that be) from cash or card we put it in the tips pool, then we split at the end of the month,” Ms Tee said.

“We’ll then get an equal of around $400 to $500 dollars on average.”

Assistant restaurant manager 7 Tee at Chu by China Doll at West HQ, Rooty Hill, NSW. Picture: Justin Lloyd.

She said she thought the system of splitting the money from a “tips pool” was “more fair” as “you get it more this way.”

“If you only get it (tips) from certain customers then certain people will only want to serve those customers.”

She also noted the system is more fair for staff that don’t get to face customers during service, such as the chef, kitchen hands and bar staff.

“I say we have quite a healthy tipping culture, customers do like to tip especially when the service is great.”

On source told Kitchen Confidential that thanks to 10 per cent surcharges being added to bills for group bookings, during peak seasons, waiters could expect to take home an extra $800 to $1000 a week thanks to tips.