Hello! Does anyone have any advice on programming a percent based kitchen service fee to all checks that will not be added as sales and will be easily identified on the server checkouts to take out of their gratuities. Below is what I have figured out so far.
When added as service charge that is going to the restaurant that amount then is added to our net sales which is a problem as it is not revenue and a gratuity for BOH.
When added as a service charge that is going to the server it then groups all gratuities with no breakdown. And we have other grats that are consistently added such as event grat and large group grat. This also makes the tip line read additional tip which is confusing for the guest as the kitchen fee only goes to BOH and not that server.
The only thing I have not tried is adding this fee as a tax for programming purposes. I just worry that will get confusing with the accountants but would love to hear if anyone has tried that before.
Thanks!
