You are preparing to open a restaurant. You anticipate hiring wait staff (table servers) and kitchen staff. You value your high quality kitchen employees and believe it is unfair that they get no tips. I an effort to treat all your employees fairly, and also supplement the hourly wage of your kitchen staff you want to set up a system to fairly distribute the tips generated by your wait staff. What do you have to do in reference to your wait staff so that you are in compliance with the Fair Labor Standards Act (FLSA). Will you have to divide the tips between the servers and the kitchen workers or can you direct all of the tips to your kitchen staff?