| In prosperous times waiting tables can be an | | | | customer mix) drop even further, or people |
| enjoyable and highly profitable career. However - | | | | throw two or three dollars on the table thinking |
| when times are tight people follow suit. | | | | they have done something for you. |
| Restaurants are already considered as a luxury or | | | | Table service pays only on sales. The days of |
| categorized as entertainment. Fine dining or so | | | | over tipping are few and far between and you |
| called 'nice restaurants' take this slap on both | | | | don't have the extra Lincolns flying at you just |
| cheeks because they are also seen as expensive. | | | | because of who you are. Beyond this, at every |
| Waiting tables is a commissions on sales type of | | | | level restaurant people are looking for a way out |
| income, meaning your pay is proportionate to | | | | of breaking the bank. They buy salads or |
| customer spending. In addition to all of this waiters | | | | appetizers as entrees, they split meals, some |
| are expected to tip out other staff members out | | | | people don't eat at all. Alcohol, appetizers (as a |
| of their income. | | | | meal course), and desserts are generally avoided |
| When the economy is popping we all enjoy eating | | | | with few exceptions. To top it off, a lot of times |
| out. Food is a sociable thing, and people prefer to | | | | people fall back on 10 - 15% tipping and maintain |
| enjoy it with others. Eating good food in a nice | | | | the idea they are still all important because they |
| setting with friends and family is ingrained in our | | | | are in your restaurant. Some people even have |
| souls. However, it is also something that can be | | | | the nerve to express that you should still 'be |
| done at home, in banquets, or at dinner parties as | | | | thankful to have them'. |
| it is so frequently seen in the northeast. The main | | | | Lastly, despite working only three or four days a |
| idea being fewer people eating out means less | | | | week, not making as much per table (and |
| tips for you. | | | | receiving fewer of them), you have to tip other |
| In fine dining restaurants, the pinch squeezes even | | | | employees. A frank 3% of your sales or 18 to |
| tighter. You are not only classified as a | | | | 20% of your income goes to someone else. This |
| commodity, now you are perceived as expensive. | | | | means if you are lucky enough to sell $500 a |
| The expectation of purchasing premium drinks | | | | night, now you have to pay out $15 to $20 a day. |
| and/or wine at incredible mark-ups is totally | | | | This brings your income from $100 a day (if you |
| contrarian to budgeting expenses. A la carte | | | | are still making 20%) to $80 to $85 a day. If you |
| menus fall to course inclusive restaurants for | | | | schedule only got reduced to four days a week |
| customers who aren't downsizing special events. | | | | you have received $320 to $340 a week instead |
| Mid level restaurants also experience a slower | | | | of $400. In addition, you are still required to have |
| table rotation throughout the floor and have more | | | | a dry cleaned uniform, work odd hours, and also |
| days off. Inexpensive, family style restaurants | | | | be in one of the most stressful work |
| slow down as well, and the tip percentages (which | | | | environments in the civilian community. Did I |
| are already horrible do to so much a wide | | | | mention you still haven't paid taxes yet. |