JOPLIN, Mo. —
It is no surprise that the state of our economy has led many to cut costs when possible. However, when individual cuts are made based on opportunity rather than necessity, this may detrimentally contribute to the persistence of the recession.
What am I talking about?
The sacrosanct nature of tipping and how reductions, despite the recession, are unjustifiable. As a longtime server and recent college graduate, I have always been concerned with tipping especially as the hourly rate for servers is only around 50 percent to 60 percent of minimum wage. What is more, the majority of servers must also fork over around 3 percent of their total tips for bartenders, hosts, and bus persons that is based on total sales, rather than actual tips. This tidbit is especially important because regardless of tip or the lack thereof, a server must still give up 3 percent.
Though it is true one may receive less than satisfactory service and may not want to leave as good a tip, one still needs to bear in mind that this individual still deserves to make at least minimum wage. I am not suggesting that one should leave a bountiful tip when they are unhappy with their service, but I want you to realize that if the tip does not sufficiently cover tip share, he or she will not only run a deficit by waiting on your table but may also not make enough for even minimum wage.
Some might argue that I accepted such conditions upon employment and a tip of at least 15 percent should not be expected. I would similarly reply that customers are also aware of the necessity of tipping in restaurants by virtue of their desire to be served and should not dine out if they cannot financially budget for the costs of the dining experience. Consumers should budget for what they can afford rather than reduce costs by not leaving a tip.
Paige Hammonds
Joplin
Opinion
Voices: Tips on tipping
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