ONTD

I work in a Japanese restaurant and I will tell you probably the reason why they said something was because in these restaurants a huge portion of the tips you earn for the day is given away to chefs. There's generally two ways of doing it- based on % of sale numbers or % of the tip (almost always 50% of the tip). In restaurants where you tip out based on % of tip you're guaranteed SOMETHING unless a customer gave you nothing, in which that case you get nothing. But where you tip out based on % of sales, such as my restaurant, any customer that gives me less than 8% tip is causing me to LOSE money because either way I still owe my chefs for cooking for those customers. A tip this low is basically no tip for me.

I don't think they should've said anything but tbh it's different from American restaurants where you don't lose as much of your tips, if any at all.