At a sushi bar are you supposed to tip both the server and sushi maker or just the server?

In college I worked at a Sushi Bar. Now if you are sitting at the bar itself you tip the chef and tip the server according to drinks. If you sit at a table, you tip the server due to the server getting your sushi, sashimi and drinks. Keep in mind that the server does tip out to the sushi chef, the bartender and the bussers, so if you sit at a table and only tip the server, don't feel bad. Vice Versa. Keep in mind also that the server makes 2.13 an hour plus tips and the chef makes quite a bit more. I hope this helps you.

Man! This is one of those simple questions that you go to answer and read what other people say and... I don't know how to put it. You asked about tipping so you are not in Japan and those answers are irrevalent. The long diatribe that you recieved about the straight dope? Well someone has a chip on their shoulder and again nothing to do with Sushi. People who don't tip well they get what they deserve. So this is how it works in most Sushi places. If you sit at a table you tip the server. That's it at anyone who is educated knows the tips are pooled and the server being the kind of place it is is not making $2.13 an hour. Now if you sit at the bar the job of the sever that comes by is to get you a first round and to get you settled in. After that the chef is your server. After that if you want anything even more sake you ask the chef and he yells it out to the servers. This is traditional and will make you out as someone who knows. This is what most people don't get. So on to tipping. You put your 20 or so in the jar so the chef can see it. When the server brings the bill you add just a bit more. So you want exceptional service? Go to the same place a couple of times and once you are recognized immediatly put a 5 or 10 in the jar. Fish is expensive and has a limited shelf life so if you are reconized they will hook you up with stuff. Odds are the chef is tired of making the same old stuff anyway so he will be happy to do a few special things because you are worth it and it gives him a way to either try new things or showcase his skills. So sit at the bar and tip the chef.

I think it is much simpler than all this...

I have worked in every type of restaraunt imaginable since I started my carreer as a chef in 1979, and as far as I know the whole purpose of going out to dinner is to be waited on and provided a good meal at a fair price.

This being said-The last thing the consumer should be concerned with is the split of the tip.

Generally speaking tips should go thus-

For dinner 15-18% is a good rule of thumb, 20% is quite adequit (I use twenty just for ease of arithmetic!), and if you sit at the bar waiting for a table, you should tip the bartender seperately.

Lunch is is not as crucial-Think of it this way:The server is fortunate to get a daytime gig, and when it comes right down to it, how much is fair for a server to make?

A little math-if a server makes a 2$ tip on four two tops in an hour(this is a very easy task to achieve), as well as the 2.50$ish per hour, they are already making more than most of the cooks!

The point of having less hours to acheive this goal?

Poppycock!

If you expect to get paid by the hour-change carreers!!!!!

So don't fret it-enjoy the sushi and keep a positive attitude-A buck or two per person at lunch, bartenders at the bar, and don't leave an "insult tip"-make the effort to speak to the manager about a bad experience, or for that matter just go elsewhere the next time!

For the message a few back-it's spelled "sense" of which you have none.

Many sushi restaurants pool their tips, so you might want to ask the server whether that is the case. If so, you should leave a tip with the server that is enough for everyone being paid out by the tips.

Otherwise, you should definitely tip both separately. Keep in mind that sushi chefs make a good deal more than servers.

Eric

If you sit at the bar you give a larger tip to the maker and something small for the server. If you are at the table you tip the server but if you are a regular to the sushi bar I would suggest that you tip the maker, too. This way you get your orders sooner and with better quality stuff.

I always tip both. Each person is providing a different service. The server is waiting on you and your needs. I LOVE sushi and I think it's an art to make great sushi. The sushi maker is providing another service and if they do a good job, they deserve a tip.

ladies and gentlemen! this is the straight dope here! not meant to be harsh- just informative from someone who's been it all in the restaurant/service industry for more than 20 years.

please understand that a server makes only minimum wage and the chef makes "considerably" more with quite a few more hours per shift. the chef gets paid the same (usually plus a "tip-out" by the server at the end of the night- servers also tip-out bussers, bartenders, expos and hosts!!!) regardless of the quality they (any of them) produce.

servers rely on your tips and tips should be given based on the server's service/attentiveness- NOT on how the food tasted, or how you were greeted, or how quickly the busser picked up after you! it is rarely o.k. to not tip since a usual MINIMUM of 3.5% to even 6% of their sales is what the server tips out at the end of the night to the other employees... if you stiff them (for whatever reason) the server actually ends up paying for YOU to eat (ie. if you had a $50 check and didn't tip- your server has to pay out of their pocket $3!!!) This happens everyday in the states! oh, and if you bail completely without paying the $50 check (because your burger came with tomato and you asked for it without)- the server not only is out the $3, but some restaurants make them either split or cover the entire bill- complete with a "write-up" for "poor cash-handling" skills!!! eat at home please!!!

p.s.--- if you're thinking that you should just tip out only the chef for the good food when the service is bad- then keep in mind a few things... 1) management already pays them more hourly 2) servers are the "face" of the restaurant and have quite a bit more responsibility (ie. customer service and complaints) and anyone who thinks that all a server does is take the freagin' order and bring you iced tea is oblivious at best 3) again, chefs never get dinged (financially) when they mess up- servers are always in the spotlight dealing with many of you who have been mislead to think you're tipping on the entire restaurant package (which has many contributors)... as you can now see- there's a much bigger picture.

p.p.s.--- i'd love to see that lady (posted earlier) leave 3 pennies in the shape of a diamond (at any type of restaurant)!

If it is really good I tip both. If it is just OK I only tip the server. If the server isn't good but the food is great then I only tip the sushi chef.

Sushi Bar Etiquette

i imagine innovations is a ought to. It relies upon on how reliable the foodstuff and the provider they have there. the position I used to artwork, innovations is devided by skill of 40-60 (the cooks get 40% of the innovations) which i imagine it truly isn't any longer truthful because the servers run and manage problematical shoppers and the cooks in undemanding words do their issues contained in the kitchen or on the sushi bar. And in order that that you know the chef income is likewise a lot more advantageous than server. although, technically, the cooks deserve some innovations besides in the adventure that they can make acceptable dishes, and awsome foodstuff, they artwork lower than pressure and warm oven, they ought to sense free with their job and how a lot they are making.