Issue date: 3/16/06 Section: Editorial/Opinion

Hi, how are you doing tonight? My name is Sara and I will be your server. Before I tell you about our specials, I just want to make sure you are aware of a few things.

1. I do not cook the food, I only serve it. If there is a problem with your food, it is not my fault, but I will bring it back to the kitchen and make sure it is made to your liking.

2. On a Friday or Saturday, the restaurant is very busy. I will try my best to be as attentive as possible, but please don't expect me to give you my full, undivided attention. I will get whatever you need as soon as I possibly can.

3. If you do not like something, let me know. I can bring you something different right away. Don't wait until you've eaten the entire meal and then tell me it was so horrible you refuse to pay for it. It just doesn't work like that.

Now, in a perfect world, I would be able to say these things every single time I have a table to ensure customers know what my job is and what they are tipping me based on.

It's so frustrating to have a table, work your butt off trying to make sure they are happy with everything and then collect the measly pocket change they leave as a tip.

The fact of the matter is it's 2006, not 1950, and a nice, new shiny quarter just doesn't pass as a "good tip" anymore. I truly believe, unless I dump an entire plate of spaghetti on your lap, I deserve at least 15 percent as a tip.

According to the U.S. Department of Labor, the employer of a tipped employee is only required to pay $2.13 an hour for their services, "as long as the amount combined with the tips received at least equals the federal minimum wage."

No offense to the workers at McDonald's or Burger King, but waitressing is a hell of a lot harder than flipping burgers, and I refuse to work my ass off to be paid the
minimum wage.

Because we are only paid a little over $2, it really comes down to a complete dependence on what you leave us for a tip. The restaurant I work at is a little more expensive than some other places. Just because the final bill may be expensive, however, doesn't mean I shouldn't be paid for the work I did in serving you that meal.
If you are trying to figure out the tip for a server, you have to calculate it according to the bill.

Five bucks might be a good tip for a $25 meal, but it's not a good tip for a $65 meal. All of the prices are printed in the menus, so there should be no surprise at the end of the meal, and you should know before you order whether or not you can afford to order the veal and still tip your server fairly.

Continued...

Page 1 of 2 next >

Article Tools