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What are you waiting for?
For those of you that do not know, I am a waitress. I do the job because I like it and I am very good at it. I have a college degree and have had a professional career, however, waiting tables is more my style! I have held some kind of job in the restaurant business for the past 26 years be it hostess, waitress or bartender.
Now, my point... when I started waiting tables at the age of 15, the hourly rate of pay was $2.01 an hour and the average tip was 10%. I am now 41 and the rate of pay is $2.50 an hour. As you can see, the hourly rate of pay has not improved much over the course of 26 years, and I am sure that some restaurants pay their wait staff more, I am talkin about my experience.
It seems to me that the general public is a bit confused about what or how to tip properly. Here are some things you might like to know about proper tipping of wait staff.
In most every job I have held as a waitress, for the past 10 years or more, I pay tax on 18% of my total sales not tips. This includes both food and drink.
In jobs I have had that there is a hostess and/or bartender, I would 'tip out' the bartender 10% of my total sales and the hostess 3 to 5% of my total sales. NOT MY TOTAL TIPS.
So, if you go by the standard of tipping 10% of your bill, your wait person is already out of pocket 8% in taxes alone! This does not include the out of pocket they must pay to their support staff (bartender/hostess).
20% is the standard for tipping. I am not talking about a wait person that gives bad service, as far as that goes, stiff em, they don't deserve a tip! I am talking about a wait person that does a good job.
Another tipping issue that the general public seems to wonder about is 'To Go' orders. Now I would agree that 20% is a bit much, however, a dollar or two is greatly appreciated! Many times the person taking your order over the phone, making sure you have the correct order, putting your order in the bag, napkins, utensils, butter, whatever, is taking time away from their eat in customers to serve you, while still making that $2.50 per hour and taking the chance that their 'tipping' customers are going without while they are serving you.
I realize that our country is in terrible finacial times. However, this issue exsisted before this recession.
As much as I hate to say it, if you can't afford to tip your wait staff, you probably shouldn't be going out to eat. We have families to feed too.
How would you like to try and provide for your family in these times on a salary from 1990?
Thanks for reading my first blog. Hope you think about this next time you have a good waitress!
