Pre-pandemic, some restaurants in my area started adding separate tip lines for servers and kitchen staff. While nice in theory as a way to recognize the work they do it left me feeling confused more than anything. Am I still expected to tip 15-20% or more to the server AND an additional amount to the rest of the staff? Do I split my regular tip amongst both lines? If so, 50-50 or some other breakdown.

In the end, I left my usual tip to the server and zero to the rest and left it for them to figure out, just like in every other restaurant on the planet. Servers make full, much higher than Federal minimum wage in my state plus tips, so really we should be abolishing tipping at this point IMO.