Freelancer
Sideway....I don't know if they split the tip......who cares! You want to impress...you mis the girl maybe you end up with the chef finding out a few things about your real self

labmuttmix
Unless either one of them did something extraordinarily well, I would tip the same as I would in any other restaurant; 15% of the total check before tax as a starting point and then upping the percentage from there for great service up to a maximum of 50% for fantastic beyond-the-call-of-duty service. I'm sure that the waitstaff and chefs have a formula for a reasonable distribution of the tips collected.