Alice Waters: Why Her Waiters Don't Expect Traditional Tips

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Steve. I'm a chef, and we're not whiny, and I promise you that we work just as hard or harder than the servers. I work in Los Angeles, so the minimum wage + 1 dollar that i earn an hour applies to Ms. Waters' restaurant as well, I'm sure. We aren't making the hideous amounts of money that you think we are. Kitchen staff where i work makes 9 dollars an hour, plus on average 20 a night in tips. Waiters receive 4 times that. I'm not saying that I want their money or something, but I take offense to you thinking that we're overpaid and don't deserve a bit more money.
I've spoken to chefs that work at some of the best restaurants in LA, and at those places, someone even as high up as the lead line cook might receive only 12 dollars an hour. These guys are working full work weeks in hot, busy, crazy kitchens. I count myself as lucky. At least I get some tips. At those fancy restaurants that you seem to hate so much, cooks don't get tips at all! The busboy makes more than them! Don't try and tell me that it's harder to bring water and clear tables.

Jon of CA 2:41AM March 25, 2010

Service charges are taxable as "a sale" thus increasing the customers bill!
Service charges are arbitrarily distributed by employer.
Service charges ARE NOT subject to employer withholding (matching) yet another benefit to the employer.
Restaurants use the ENTIRE service charge as the payroll!! The remaining 2-4% if that is then distributed!
Restaurants are doing this legally. Amazing!
Patrons can refuse to pay a service charge or alter the bill writing in gratuity. Doing this will reduce the sales tax and insure the server receives the gratuity while sending a message to the establishment that labor costs are the responsibility of the proprietors!

Tiffany of CA 12:54PM January 14, 2010

Steve of IA,
Glad to see your comments. I am sure Alice Waters also wants you to grown ur own vegetables and not have to visit her place to just get some fresh produce.
As for the rest of us losers who can't do so, we will gladly eat at her place and pay for it.

CoolRivers of CA 8:30PM October 13, 2009

If the chef wants more money, let him wait the tables! Just another sob story of someone (the chef) who gets paid an exhorbitant amount of money who just wants more money! He/she is not the person who has to face the customer that may be irate over something stupid! I have no sympathy for these people whatsoever.
Are there more people in this country who would eat at her (Ms. Waters) restaurants, or at Olive Garden? Easy question. No matter what NEal of CA thinks, $60 for a salad is NOT inexpensive (the cheapest item on the Chez Panisse menu)!!!!!!!
Keep your food and your whiney chef's! I'll grow my own lettuce, tomatoes, and herbs in my middle class American backyard in the State of Iowa and eat just as well!

Steve of IA 9:57AM April 20, 2009

nice, really nice!

Invexixheli of AL 7:57AM April 17, 2009

I keep hearing phrases like "extremely expensive" thrown around when describing Chez Panisse, but factually, it is quite cheaper than most destination restaurants. Have you looked at the prix fixe menu at The French Laundry? $220 for the small menu, more than triple mondays at Chez Panisse. Also, even in Vegas, one of the hardest hit cities by the economy, an average price for one person with a soup/salad, entree, and desert is $70, not to mention restaurants like Joel Robouchon and Per Se, where its not uncommon for bills to go in the $1000's for two guests.
And about the whole state tax laws post, in California (where Chez Panisse is located), it has always been mandatory for servers to claim their tips as income... thats why businesses are allowed to pay them 1/2 of minimum wage, because they make a majority of their income on tips. So if your concerned with lawfullness you should be worried about all the servers that dont claim their tips, not Alice Waters.

Neal of CA 9:20PM March 23, 2009

There are many ways to look at this. If you have ever had the passion to cook in a restaurant you know how hard it is to do. The servers get all of the gratitude and the people who work so hard to give you what you want don't get much. It is much like being an intern at a hospital. No glory...you do it because you love it.
The whole industry, like the healthcare industry, needs to be revamped. There really needs to be equal pay for all. I agree that the profits need to be shared with all. The restaurateur understands this more than anyone. Their success relies on those around them. And for those talented chefs to be recognized and rewarded is a huge step in the right direction. I am hoping that this new plan does not create a "line in the sand" between the wait staff and the kitchen. Wait staff only get a meager hourly wage. This could end up biting her back.

Chef Elsie Tracy of CA 1:06PM March 23, 2009

When Is a Gratuity Not a Gratuity?
When the Customer does not have a choice!
Ms. Waters should place a call to the State Department of Revenue and the IRS. When a customer does not have a choice the TIP/fee collected is subject to sales tax and is to be reported to the state as income.
She has no business taking the money from the waitstaff, its called stealing from your employees.
If she is going to be honest, she should raise the menu prices by 18%, and pay her staff properly.

Ray of CT 7:52AM March 23, 2009

This might come as a surprise to the logical mind, but why don't the owners just pay the 'back of the house' employees better and meaningful salaries? Being forced by higher menu prices with mandatory tips added, customers must bear most of owners' greed when eating out. This splitting/sharing of tips just seems like a very sneaky way to keep owners' pockets fuller.

gordon of CA 6:03AM March 23, 2009

I have nothing against vegetables, organic farming or the Slow Food movement, but holy jeez I want to throttle Alice Waters.
Trying to push organic gardening as anything other than an indulgence and a luxury is naive at best and insulting at worst.
http://urbzen.com/2009/03/16/the-recession-garden-seeds-of-discontent/

StephanieInCA of CA 12:38PM March 19, 2009