I have no evidence on a single BVI eatery on gratuity distribution. What we have learned on our seasonal travel stops is at least some hold the pooled money to be distributed to a period where only the smaller core group is there to participate. That is what lead to our change in behavior where when we are visitors in seasonal tourist markets we tip or pay gratuities directly to the server in cash. If we are in a formal US urban resturant we will likely put the entire payment on a credit card, any place like the Greek or Carribean islands likely tip in small cash directly to the server, bar tabs anywhere we try to tip in cash. Keep in mind in the US the minimum wage for servers is $2.13 an hour. Maybe $20 a shift. The expectation is those folks waiting on us survive on our gratuities. As you travel the world you will find more and more operating on a "service compris" approach to make sure that gratuity is actually paid by visitors or infrequent customers who in many cases do not fully understand what they are expected to pay when. These debates are a good example on the confusion of what, when, where, and how when it comes to compensating service staff as a percentage of the total bill. Food and Drink is always a percentage of the total bill. Gratuities for hotel housekeeping is a per room/person custom. A porter or doorman who helps with bags is calculated by the piece. Again most of those staff members are only there to serve us an are paid directly by the customer. Truly inappropriate service try to politely decline to pay for it with a specific explanation to the manager. Then vote with your pocket book and do not go back. When we cruise a new place to us we usually have one part of the group head ashore early and explore a few places for dinner. In just a few minutes chatting with a bartender even manager you can get a good vibe for how the night might work out for your group. If we meet.... "What you gonna eat". Along the way we might pass on the venue. Starting with your first good afternoon or good evening you may get a feel on whether the place is all about them or all about servicing the customer and his guests on holiday.