FRR - I don't remember complaining about my job OR pay. Read again, I complained about people LIKE YOU. Also, I never have and never will ever spit or do anything to people's food-but I know people who have. My life does not suck, and I choose to keep a second job for the sheer fact that it's good extra money-an excellent way to pay off student loans. The pay isn't bad, it's the stigma that goes along with it, the self entitled high and mighty opinions of people such as yourself that overlooks general regard for another's feelings. I can imagine you've had plenty of chicken spit-atore in your life sir. Good day and happy dining.
Besides my normal 9-5, I have also held a second job waitressing since I was 17 years old. People that think 15% is good need to work at LEAST 6 mos. in the service industry! "YOU PEOPLE" are ignorant!
That 15% tip you think is so great turns into 9.5% tip (or less in some restaurants) after I have to MANDATORY tip out the busser, hostess, and food runner, based on my own food sales (not tips). And I work in a dry town! Even less of that tip will end up in your servers pocket if there's a bar! Also, another interesting piece of info is if you pay with a CC, the SERVER, not the restaurant, has to pay the processing fee. Sure it's minimal, but $2-4 dollars on average a shift can turn into hundreds over the course of a year.
It is a PRIVILEGE to be able to afford going out to eat! If you want to gawk at 17% gratuity, than maybe you should also question your overpriced entree. It's most likely 300-400% higher than if you bought and made it yourself. Consider others... I find this an interesting follow-up to an article ran on this site a couple weeks ago, one of which I did not comment on.
The stigma on people in the service industry is that we are less than, and can be ordered and belittled around without regard to feelings. And that our job is easy. I've had people actually say "how hard is your job"? "can you do something about this wind?" All of it is laughable - and I don't condone/practice it, but your server might just add a spitwad or worse to your chicken marsala. SO ENJOY.
That 15% tip you think is so great turns into 9.5% tip (or less in some restaurants) after I have to MANDATORY tip out the busser, hostess, and food runner, based on my own food sales (not tips). And I work in a dry town! Even less of that tip will end up in your servers pocket if there's a bar! Also, another interesting piece of info is if you pay with a CC, the SERVER, not the restaurant, has to pay the processing fee. Sure it's minimal, but $2-4 dollars on average a shift can turn into hundreds over the course of a year.
It is a PRIVILEGE to be able to afford going out to eat! If you want to gawk at 17% gratuity, than maybe you should also question your overpriced entree. It's most likely 300-400% higher than if you bought and made it yourself. Consider others... I find this an interesting follow-up to an article ran on this site a couple weeks ago, one of which I did not comment on.
The stigma on people in the service industry is that we are less than, and can be ordered and belittled around without regard to feelings. And that our job is easy. I've had people actually say "how hard is your job"? "can you do something about this wind?" All of it is laughable - and I don't condone/practice it, but your server might just add a spitwad or worse to your chicken marsala. SO ENJOY.