Some people who have never been a waiter or waitress think that tips are just extra money for the employee. Wrong. All employees get paid hourly, but normally, it\u2019s only up to $4 an hour to start. That is not a living wage. But it\u2019s not possible for wait staff to live off tips, either.<\/p>\n
<\/p>\n
Megan Desrosiers, former waitress at Papa Gino’s, and Brittany Hill, former waitress at Colby College, both agreed that it\u2019s not possible to live off tips. \u201cIt depends on what restaurant you work at, the kinds of customers there are and how respectful you are with the customer,\u201d Desrosiers said. It does depend of the type of restaurant you work at. At restaurants such as Olive Garden, where there are many tasks for the waitress and expensive food, it\u2019s possible to get larger tips as opposed to a restaurant like Denny’s, where the food is cheaper.<\/p>\n
Some people may believe that a poor family that goes out once a month won\u2019t tip well. Those same people believe that a rich family that goes out once a week would tip very well. That\u2019s not the case all the time. \u201cThere are some who will and some who won’t, but they are a variety of people,\u201d Hill said.<\/p>\n
If you\u2019re going out to a \u201csit-down restaurant,\u201d then you should be able to have the money to tip an average amount. Chris Levesque and Jaden Gosselin, customers who pay gratuity, both agree that waiters and waitresses deserve to have a chance to be tipped if they provide good service. \u201cI tip for the level of service. If someone does a good job, I\u2019ll give them 20 percent. If they are busy and mess up a little, I give them 15 percent,\u201d Levesque says.<\/p>\n
Sometimes waiters and waitresses don\u2019t deserve to get tipped. \u201cSometimes I want to say what I\u2019m really thinking, but I can\u2019t because it not only affects the tip, but also, the boss proceeds with disciplinary action. So the only thing to do is stay calm and polite no matter how rude the customers can get. Customers do not affect the way I talk to people because I treat everyone equally and I stay professional and polite to everyone,\u201d Desrosiers said. \u201cEven if the customer is screaming at you, it\u2019s easy to stay calm. Customers don\u2019t affect the way I talk to others because I don\u2019t let people bother me,\u201d Hill said. They both have great points. The only way to get through a bad work day is to fake it to make it.<\/p>\n
Customers understand that everyone has bad days, but they also understand that it\u2019s the employee’s job to pretend that they\u2019re having a good time. \u201cIf they ignore me, mess up the order but don\u2019t take responsibility or take way too long getting me my check, I don\u2019t give them any tip,\u201d Levesque said. That\u2019s how most people judge how much the employee is going to get for a tip. Taking out anger on customers is also another way to avoid a tip. Gosselin explained that she didn\u2019t give a tip one time because \u201cthe server was disrespectful.\u201d<\/p>\n
\u201cI have always gotten tips, but some of my co-workers didn\u2019t. They said it was because they didn\u2019t keep checking on the customer and they took a while serving them,\u201d Desrosiers said. Sometimes people might think that it\u2019s the new servers who aren\u2019t very good at their job, but it can also be the servers who have worked in the same business for a long time.<\/p>\n
There are some people who never tip. Then there are some people who always tip. \u201cTipping is a habit,\u201d Gosselin said. For some people, it is, and they feel rude if they don\u2019t tip. But some people tip based on the service.<\/p>\n
The normal tipping range is 15 to 20 percent of the bill. Some people tip more and some people tip less, but it usually depends on the service. Levesque explained that he tips 15 to 20 percent, but not always. \u201cIf they don\u2019t ask if I want drink refills or ask how my food is, but they are trying hard, I\u2019ll give them 10 percent,\u201d he said.<\/p>\n
\u201cI tip 18 percent,\u201d Gosselin said. \u201cI\u2019ve given more or less because I\u2019ve done the math wrong a couple times.\u201d It\u2019s not wrong to tip more or less, but when tipping, you should make sure that the servers get exactly what they deserve.<\/p>\n
\u201cI\u2019ve always gotten tips between 15 and 20 percent,\u201d Hill said. If you don\u2019t get tipped over 20 percent, then it\u2019s not a bad thing. It just means that you\u2019re doing a good enough job to get a tip, but you\u2019re treating everyone equally.<\/p>\n
It\u2019s good to try to always tip, but it\u2019s not a necessity. A lot of servers count on tips to get them through<\/p>\n
rent and other payments. Sometimes if they\u2019re in a bad mood and being disrespectful, it could be a good idea to give them a low tip. This will let the servers know that they need to change their attitude for the next customer. If people don\u2019t give tips to servers who deserve them, then they are definitely disrupting the status quo. It\u2019s a norm to be able to tip at a restaurant when you g<\/p>\n","protected":false},"excerpt":{"rendered":"
Some people who have never been a waiter or waitress think that tips are just extra money for the employee. Wrong. All employees get paid hourly, but normally, it\u2019s only up to $4 an hour to start. That is not a living wage. But it\u2019s not possible for wait staff to live off tips, either.<\/p>\n","protected":false},"author":248,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[7381],"tags":[],"class_list":["post-4342","post","type-post","status-publish","format-standard","hentry","category-archives","et-doesnt-have-format-content","et_post_format-et-post-format-standard"],"_links":{"self":[{"href":"https:\/\/wp.umpi.edu\/utimes\/wp-json\/wp\/v2\/posts\/4342","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wp.umpi.edu\/utimes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wp.umpi.edu\/utimes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wp.umpi.edu\/utimes\/wp-json\/wp\/v2\/users\/248"}],"replies":[{"embeddable":true,"href":"https:\/\/wp.umpi.edu\/utimes\/wp-json\/wp\/v2\/comments?post=4342"}],"version-history":[{"count":1,"href":"https:\/\/wp.umpi.edu\/utimes\/wp-json\/wp\/v2\/posts\/4342\/revisions"}],"predecessor-version":[{"id":8992,"href":"https:\/\/wp.umpi.edu\/utimes\/wp-json\/wp\/v2\/posts\/4342\/revisions\/8992"}],"wp:attachment":[{"href":"https:\/\/wp.umpi.edu\/utimes\/wp-json\/wp\/v2\/media?parent=4342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wp.umpi.edu\/utimes\/wp-json\/wp\/v2\/categories?post=4342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wp.umpi.edu\/utimes\/wp-json\/wp\/v2\/tags?post=4342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}