Tipping on a carry out order??

[gut]

I rarely agree with the moose but he is somewhat right. I worked in a few bars and restaurants while in college and in none of them were servers ever splitting tips with the kitchen in any way, form, or fashion. If I knew 100% that my tip was going to the kitchen then I would have no problem tipping in that situation, but if I call in an order and the server/cashier walks into the kitchen and then immediately comes out with it(indicating that it was done and they did nothing) I am not tipping shit because the correct person would not be receiving the money.

I agree here, but it begs the question why would a chef stick around in a kitchen where part of their pay is splitting tips with servers?

Despite the recent glamorizing of the Chef position, a good amount of them don't make shit....particularly if it's a smaller operation and they have no ownership stake....or on the flip side if it's for a large corporate joint as well. Many places like those, if it is a busy joint, your top bartenders/servers are making as much and probably more than the chef/head of kitchen.