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Ahhhh!!! The service industry. Yes, easily one of the oldest professions in history, yet its blue collar image has caused many to frown down upon this honorable position. Let’s face it. It’s one of those jobs that have to be done. Now, not to be confused with the fast food industry; waiting tables can be a very lucrative job. Often held by students and young adults, because of the flexible schedules and fast cash options, waiting tables is seen as a stepping stone or transition into another field. Everybody in their life time has dined at a restaurant; some better then others. But what often keeps a customer patronizing that particular restaurant has to do as much with food quality as it does service. So why is it that good service does not beget good tipping practices?
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Upscale and fine dining establishments such as H20 in Washington, D.C, Dolce in Los Angeles, Justin’s in New York, or even the chain of Ruth’s Chris restaurants located all over the United States, have tipping practices that have gratuity already added into the customer’s bill. Many after hours cafes and diners also use this method as late night patrons may not be inclined to leave a significant amount for a tip. Well, before we analyze these practices, first a little education. For it is education on the idea of gratuity where I think we fail to completely understand each other. Previously, waiters and waitresses have had the luxury of having a job where the IRS cannot accurately determine how much money they make in tips. A new occurence to deter this has been the implementation of declaring tips. This concept is universal and takes place in many restaurants. Servers are given the option of claiming the amount of tips that they may have received in a shift, so that can be properly credited on their pay stub. Many restaurants have it where servers cannot claim anything less then what they have made in charge tips, everything else is based on the honor code. This honor code, many are not apt to hold up. Reason being, that majority of waiters and waitresses make a whopping total of $2.13 cent an hour. Half of minimum wage. The IRS has also added a portion into tax forms specifically for those that make majority of their wages in tips. So, if you don’t claim it they can’t track it. But that too also has its reprecussions and consequences.
Ok, back to the matter at hand. $2.13 an hour. Slave wages. With inflation and the economy doing all that it can to make sure the improverished stay that way, this cannot be an ample means to sustain most people’s lifestyles. Some restaurants go above and beyond to help guide the guest to what a suitable tip should be. Some Bonefish Grill restaurants, a subsidiary of the Outback Corporation, include a suggested gratuity of 18% percent that is printed by the total price of the meal. So let’s give you a few rules to follow the next time you decide to eat out.
Rule #1
If you are on an Executive Account (meaning you get reimbursed for your meal), or you have a Corporate Card, and the service is great. You should automatically tip 20%. It’s not your money and you can write it off.
Rule #2
Do not blur the line between a servers mistake and the Kitchen cook’s mistakes. Your waitress did not undercook your steak, so please don’t take it out on them.
Rule #3
10% gratuity is for bad service and bad service only. It is never ok to tip that low amount. 15% - 18% for decent service.
Rule #4
Always treat your server with the same respect that you would want to be treated. No yelling, no snapping fingers to get their attention, and definitely no grabbing.
Rule #5
If the restaurant closes at 11pm, then you need to leave no later then 11:30pm. Servers want to go home at the end of the night too. So please don’t walk into a restaurant at 10:58pm and expect for everybody to be happy.
It would be my wish that everybody on this Earth should have to wait tables at least one weekend to really get the experience that I am speaking about. As a former waiter I would never not leave a decent tip, because I know what they have to go through. So just keep that in mind.