Active Salaried Managers Taking Tables/Tips

I work in an establishment where the 2 salaried managers are taking tables. This alone is troublesome, but the way they have been going about it makes it all the more frustrating. There are no time restrictions or sections in which they are designated to take tables, While on the floor as manager, or even a scheduled serving shift. To give an example of a couple situations:
 
One day there were two servers on the floor, we both had 3 tables of 2. One of my tables had already cashed out so really I only had 4 people to deal with. At this time a group of 11 strolls through the door and guess who takes the table.... the manager. This group was stereotypically affluently dressed, and I wouldn't have minded had the other server been given the table, but the manager took it and I was furious. This occured at 4:30 pm on a Friday... and I eventually had to take the roll of the host shortly after this had occured because the manager was busy with her table.
 
On another day I had a different manager jokingly say well I'm gonna sit down and watch you work for a while..... we both laugh cause there wasn't a lot going on and yeah, thats about all there was for him to do, besides rolling silverware or a few closing procedures he could have been getting done early. after about 15 minutes he gets up and tells me that I'm done taking tables, just as a group of 4 walks in. he seats them and begins taking their drink orders. Now after about 15 minutes of doing nothing he all the sudden wants to work. I continue finishing up my tables, and continue to roll silverware and clean up while he serves the 3 tables that had come in. By the time I had finished my sidework and rolled silverware, 2 of the 3 tables were done eating.
 
I have discussed this with other servers, and nobody seems to be OK with the way the managers are handling there freedom to take tables. The owner apperantly wants to cut down labor and thinks that busying the manager will make the restraurant better off. No real conversations have come up to my knowledge about the direct competition that the managers are creating by cherry picking tables and choosing when they would like to work or not.
 
 I first of all would like to know if it is actually OK for Managers to take tables as a part of their duty while scheduled to be the manager. I feel like it shouldn't be there right to take tables as they choose while being a manager. I would feel like it would be OK if they were given a scheduled shift as a server and served during those times to collect tips. (As long as they were not paid for their time because they are exempt from being paid overtime)
 
My frustrations are surely clear, but I hope I depicted the situation clearly enough. Thanks for any input you may have.
 
 
 

I think its OK for managers to "help out", however, the tip should still go the the person whose section the manager is working in.  Managers are supposed to create an environment of teamwork and it obviously isn't happening in your situation.
 

What Rootsman said. The managers should leave the tables to the servers unless there is a rush and real help is needed, then it is all hands on deck. And I agree with the tip, it should go to the server of that section, NOT the manager.
 
Mike

IMHO, The Managers want their cake and eat it to. They are picking up the gravy tables making a fast buck without much work. I would tell the manager you want all the tables you can get. If they continue to take tables then find another job they are not out for your best interests. I always wanted my wait staff wanting more, and being aggressive. I have managed many restaurants and have never worked a station. I can't manage a restaurant from station 12. I would see where the energy was needed and focus on that area and then move to the next. It's up to the manager to make sure the flow of the dining room is smooth and the customers are getting good service. The managers job on a busy night is seating, bussing, help serving and so on, they don't need to take tables away from wait staff unless the wait staff is new and inexperienced. A busy restaurant is a time for the wait staff t shine and make money, they don't need to loose tables, they just need a helping hand. The two instances you brought up were slow times, if the managers want to cut back then send the wait staff home. If it's slow the wait staff need all the tables they can get just to make it a worth wild night.....................Bill

I worked 4 years as a line cook in a nice steak and seafood place.  The floor managers were always out and about helping out when needed.  But they ALWAYS left the tips to the staff.
 
It's just unprofessional to take a salaried position then also take your staffs tips just because it got very busy.  Their job IS to help out when and where it's needed and keep things smooth.  That's part of the salary.