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Do you tip Yasuda himself or on the bill?

r
roze Jul 25, 2008 01:24 PM

Sorry for all the Yasuda questions. I've been a couple times before but this is my first time sitting at the bar in front of him. (Can you tell I'm a little nervous) At a table I just tip on the whole check- is it any different when you sit in front of him?

  1. r
    Ricky Jul 27, 2008 12:22 AM

    As someone whose inlaws and friends work at various Japanese restaurants in the city, tipping in Japanese restaurants is pooled at the end of the night and then divided among the wait staff. The senior waiters get a higher percentage of course. So just tip on the check.

    1. s
      sushiman Jul 25, 2008 06:39 PM

      LOL-The name of the restaurant is "Yasuda".

      Get it. He owns the place. He has a partner or two, but he is not an employee and probably makes more money that most of his customers.

      Just tip on the check and don't over think the situation. He is doing fine.

      2 Replies
      1. re: sushiman
        t
        tpigeon Jul 26, 2008 10:49 AM

        Yup

        1. re: sushiman
          DarthEater Jul 27, 2008 05:15 AM

          Good point.

          Can you imagine your boss keeping a bonus jar by his desk?

        2. erin07nyc Jul 25, 2008 02:34 PM

          While I'll agree that tipping on the bill would be the way to go here, roze's inquiry isn't totally off. In other cities, there are often tip jars actually on the sushi bar. I've seen this in Jersey. We would make a point of leaving a few dollars in their jar, in addition to the tip for the waiter. However, in this case, I would consider that Yasuda is the owner of the establishment, and earning the profit of his business, whereas a service gratuity is aimed toward staff... no?

          1. thew Jul 25, 2008 01:30 PM

            why should it be different?

            2 Replies
            1. re: thew
              r
              roze Jul 25, 2008 01:34 PM

              I'm just hoping that Yasuda himself will get most of the tip because he will be giving most of the food while the waiters only do the drinks, etc.

              BTW chowhound froze when I posted and 3 topics ended up coming up. I tried to delete the other 2- sorry!

              1. re: roze
                Silverjay Jul 25, 2008 01:54 PM

                It's added to the check and is most likely for the benefit of serving and front staff regardless of your intention. I couldn't imagine a fine sushi chef collecting his wad of cash or tallying his credits at the end of shift. Tipping is culturally awkward for Japanese as it is.

                Just enjoy the food, smile a lot, and ask him about fish. He's a pleasent chap.

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