By Jessica Sepulvado
When people get hungry and decide to go out to eat rather than cook or drive through the window of a fast food restaurant, they are not only providing business for that particular industry but they are contributing to the paychecks of bus boys, hostesses and even the kitchen staff. However, there is one group of people who do not have the luxury of a set income and rely solely on that customer’s decision to come in, sit down and eat--the servers of that restaurant.
Servers in the majority of restaurants get paid under minimum wage; a whopping $2.13 an hour, and then use tips to bring the total income up to minimum or above.
“$2.13 doesn’t pay the bills,” says Krista Chapman, 22, of Nacogdoches Texas. “Your gratitude and your thanks won’t buy my dinner, so tip.” Krista is a college student at SFA and an employee at La Carreta Mexican restaurant. She has been a waitress for four years .
Then there is tip sharing. Joseph Devine of ezine said, “One of the big issues in tip sharing comes up when those that directly earn tips share their tips with those that don’t earn tips. For example, requiring the servers and bartenders to share their tips with the busboys or cleaning staff of the restaurant. Yes, they help the overall atmosphere but they don’t actually bring in tips. The biggest problem with this system is that the tips aren’t tips anymore if they are used to even out salary. They are then salary except they can’t be fully depended on” (http://ezinearticles.com/?Issues-in-tip-sharing&id=2614857).
Dalton Thumann, 19, and also an employee at La Carreta said, “if you don’t work to earn the pay, you don’t deserve a part of it.”
Some would disagree that tip sharing to busboys is not as bad as it seems, even if they get paid an hourly minimum wage much greater than a servers. “If everyone does their job, it’s not an issue,” says Dani Ontiveros, 21 and a server working at Asian City. She has only been employed there for 7 months but she has had the job title of waitress or four years now. However, in Dani’s opinion, tip sharing “sometimes cheats the server depending on if you have lazy coworkers or even lazy management.”
There is no getting out of tip sharing your busboys or a hostess and if either of them fail to do their job, you get skipped several times or the busboy doesn’t seem interested in cleaning your table, they still get partial of what you sell.
Tip share is based on the total amount of food each server sells. At least that is how the system works at La Carreta. Three percent of all total sales is taken out and divided between three different people from that shift. The bartender, the hostess and the busboy/chipper each get one percent of this three. The only exception is when there is no hostess or busboy at the time or alcohol sales are at zero. If that is the case then the three percent is split between the other two possible options.
People sometimes ask how much a good tip is. “Offer up 15 percent to 20 percent of your total bill. Keep in mind that the amount you tip reflects the total price before any coupons, gift certificates, etc. Just because you get a discount does not mean your sever did not serve you the full order. If you are part of a party more than eight people, you should offer an amount closer to the 20 percent marker, if not more depending on the needs of the guests of your party. If, for example, one of your guests insists on getting the salad dressing on the side, extra bread more water and no avocado, then you definitely want compensate the server who extended service to include these extras,” suggests an Essortment website – Proper Tipping Etiquette (http://www.essortment.com/all/propertippinge_rmuv.htm).
When asked what to tell a customer who doesn’t tip, Ontiveros answers, “I look at all tables as a business opportunity. My opinion is most likely the same as any other server. They (customers) come in not to just eat but to be waited on. They are providing me with a job and then not paying for my services.” Ontiveros only has to pay 1.5% of tip share, but there is also no bartender and no hostess. That 1.5% goes to one person, the busboy/dish washer. She believes that this is a “very fair” amount.
When it comes to the statistics of how many people don’t understand the waitressing business, Ontiverous says, “I never look at a table negatively, but those that do know how it works; those are the people I’m going to make my money from.”



