Scales the tipping

Skip to below the dotted line to bypass the;

Backstory:

Every place I ever moved to I picked jobs I had absolutely no experience in.
Professional perpetual newb, at your service.
Some time in my twenties I got a job at a restaurant which was closing in a week, (who knew?... not me), and I learned one week of expediting and show up for work one morning only to notice that the signage, tables and well everything is gone.
So I walk down the street to the closest restaurant, (still in my whites) and start to try to explain my situation but didn't get to finish.
As soon as the word expedite came out of my mouth I was hired.
If any of you guys have heard of TGI Fridays this was Edmonton's knock-off version called Maxwell Taylors complete with the red and white striped table cloths, paraphernalia, menu items, the works. 250 menu items and seated about as many people.
I got another weeks training and then the person who trained me quit and I was firmly entrenched. I began working various other stations and was told I was being groomed to kitchen manage.
Our managers would send as many staff home as possible after every supper rush petered out and one night a Mike Tyson fight in Edmonton ended in 97 seconds at the same time as an Oilers game was letting out and our restaurant filled to capacity with three kitchen staff and two front house workers and a bartender.
No dishwasher.

Swear to God. Instant full house and skeleton crew.

So I'm working expo, nacho, saute, and running bus tubs. Grill guy was a total god who didn't budge from his station or crack while nailing temps and the manager worked fry and sauce while running like a madman back and forth from the coolers and freezers to keep us supplied.
The front house staff let the folks know that everything would be long-time in coming but we got not a single return or complaint.
Those three front house people made so many hundreds of dollars in tips that night that when we finally shut it down they decided to split all tips fifty-fifty with us lowly back-house staff rather than the normal ten percent kick-back.

The front-house back-house barrier had been pierced and I've never worked anywhere else since that attained that infectious level of team spirit from the people who worked that night which spread to those who didn't just from the shear magnitude of pulling that shit off.

End of little story.
-----------------------------

The idea is to allow patrons to determine which percentage of their tip goes to the server, and which percentage goes to the kitchen.

How many times have you gone to a restaurant and the food is awesome but the wait staff sucks, or vice versa your waiter/waitress is stellar but the food sucks?

This system would let owners and managers pinpoint what their customers do and do not appreciate about their establishment.