Thanks San Nic44,
I really get energized and try to listen to guests and what their concerns are. As an American myself and a waitress I know how hard this job is. I know that the wait staff is the most important part of the restaurant and the food. I reached out and spoke to a large group and to many other restaurants but unfortunatly I cannot change the system, It has to be all in favor or none. Many restaurants I have to say split the money equally with their staff, Many others proboly do rip off the staff and use the whole 15% for breakage. Many of you should already know who these restaurants are, Those who stamp no service charge are usually the ones who get nothing or the ones who tell you tip not included. My concern is if this happens than the manager should be aware of the situtaion or politely ask the server how the service charge is split amogst them. The only way to know is to ask. Mant restaurants know the secret to a good name is the staff because their service will shine through as well as a great dinner.
Take care Nic , as always you have great advice