My brother has been in the food industry for about 20 years now.  He&#x27;s mentioned multiple times that all tips go into a common shift pool and are shared between the servers, cooks, and cleaners.  He&#x27;s worked in many different mid to upper tier restaurants across two different states (one in the southeast, one in the midwest).  So I assume this is a standard arrangement.<p>His first complaint with this particular approach has been that when he&#x27;s gotten a good tip as a server, he has to share it (i.e. the customer gave &quot;him&quot; a large tip because of &quot;his&quot; service).  The other is that when he&#x27;s been a good cook or good cleaner, but there&#x27;s a bad server, he&#x27;s penalized because the server is given bad tips.<p>Ironically, we&#x27;ve never directly discussed whether he would prefer tips or a more traditional wage.  Based on the conversations we have had, he would definitely like the ability to earn more while working in the industry (he loves cooking and he loves serving).  He&#x27;s hit pay ceilings in multiple restaurants, which has been a huge problem.  It&#x27;s such a big problem that he&#x27;s transitioning to work in nurseries, because he can make more money with much less effort, and he hopes to save enough to open his own farm-to-table restaurant with some friends.