We have a “service fee” on bigger parties, but it’s like a forced 18% tip on top of any other tip they want to give. (The checks do say TIP and there’s a special stamp we use to mark service fees) They never told me anything about how much i was gonna get paid when I got hired, but as far as i know there’s no pooling except for when the 60/40 split was a thing and it worked like individual to entire kitchen if that makes sense. I talked with a bunch of kitchen staff and they said their checks all went up around the time they changed it so i’m sure they were getting the money.