Many of you will have seen the story last week about an Indian Restaurant in Portadown, Northern Ireland where a mammoth €1,145 (£1,000) tip was left for staff.

Wow, that masala must have been absolutely amazing!

The huge tip was given by a businessman who has enjoyed the restaurant for over 15 years.He wished to remain anonymous, but stated that he wanted to thank the restaurants two chefs Babu and Martinho Silva for their excellent cooking.

Most chefs can only dream of such a large amount of money being given as a tip. But this does beg the question of exactly who the tip actually went to?

Did it go to Babu and Martinho? Or was it divided equally among everyone or did it just go to the owner of the restaurant?

HOW DO YOU DIVIDE UP TIPS? HOW MUCH DOES THE CHEF GET? COMMENT BELOW

I would hope it didn’t go to the owner, but I would also (as a chef) hope it went predominantly to those who inspired the generosity of the businessman- the chefs!

Tipping is a strange subject. There are no hard and fast rules and as a result there seems to be some problems.

Usually customers tip for general service and food.

However, even though the client almost always takes into consideration the food when calculating how much to tip, the money tipped goes largely to the server or management.Very rarely does the bulk of it go to the chef.

This could be because of the American system. In the States none of the waiters/waitresses receive an hourly wage and so they rely on tipping for an income- it all goes to the servers.

However in England where everyone is on a wage this seems unfair.

The server- not having to rely on the tips- doesn’t need to monopolise all the money.

Surely if the tip is based on the service and the food then this is also where the money should go.

I think there should be a separate tip for the food, a separate tip for the service and yes I’m going to say it- none for the management.