By Jerry Nunn
I work as a server in a downtown restaurant. In this restaurant and many others, the art of tipping can be frustrating for the server and the guest. Here are some tips on tipping and how we can make the experience enjoyable for everyone.
In Illinois, minimum wage is currently $6.50 per hour, with servers making $3.90 per hour. At my current restaurant, my paycheck is 'non-negotiable,' which means that the tips I have earned for the week do not equal what my hourly wage is. At the end of the year come tax time, I have to pay all of those earnings back. California actually pays its servers a higher wage, which I find interesting.
Here is what happens when a guest doesn't tip a server: The server pays other employees on their sales for services rendered. Other employees may include a busser, food runner, bartender, barista, hosts, etc. So when the server obtains little or no tip, the server has to make up this amount.
Here are some guidelines tipping:
— 20% or more for excellent service
— 18% for standard service
— 10%-15% outdated standards of tipping
If someone has a gift certificate, coupon etc., the tip should be on the bill, not on the subtracted total. When you sit at a table for hours ( referred to as 'camping' ) , that effects the money the server can make and should include a higher tip.
If you are mathematically challenged like myself, just double the tax of your bill, since taxes are almost 10% now. This is a handy trick if you are not sure what to leave.
Hopefully, this will give you some idea where to start and end in your dining experience.