I recently started as a service captain at a fine dining restaurant that opened yesterday. The first week we did mock services and pooled our gratuities. We didn’t get a clear breakdown of the the tip pool until Monday, the day before we opened. As a captain, my tip out is 50% of my gratuities, divided amongst my server assistant, runners, bar, and polishers. Everyone is making the tipped minimum wage, which is just over $2/hour. Is this a normal rate in fine dining? I’ve worked as a server assistant in fine dining before, but never really knew what the captains made or kept. I made $5.00/hr and the SAs split 5% of food sales. A friend of mine who serves in another fine dining place in our city tips out 25%, which to me seems more reasonable.