With the increase in taproom sales and the amazing job done by our customer facing pub tenders and bartenders, have we created an income inequity by being great at our jobs? Certainly the beer production team is crucial to the entire operation, but these folks generally don't participate in any tipping pool. New federal laws make it legal to tip out cooks (production team, right), does this extend to beer production teams too? Should it? Why or why not? Please share your experiences, best practices, etc.