As well as prepare all salads, fruit bowls, breakfast rolls and Danish, as well as the toast. When you have customers that only want rolls, toast, fruit bowls and cold cereal, then the cook does absolutely nothing for these customers. And we get quite a few that order this thinking they're making it easy on us. I have a problem with tipping a cook who makes more than I do in wages, does very little in the way of helping us, and then demands that we tip them. I have no problem tipping someone who is helping me do my job, but I don't think I should be expected to give up money I worked DAMN hard to earn.
Banquets are a lot of work, and the cook has the easiest part of the job.
Please let me know if this is common practice, because from what I have found out, is it not, and I want to know if I should be tipping a cook who does very little for me. Thanks, Jo A. Dear Jo, In many restaurants including the one I am running now tipping the cooks is a common practice but is not mandatory. My servers do not tip the chef they only tip the line cook or dishwasher. My chef is a salaried employee who shouldn't take tips unless it is built into his contract and taxed accordingly. In restaurants where tipping is mandatory there are tax laws that the restaurant needs to abide by based on state and federal regulations.