Do all waiters/waitresses rely on tips for income? (credit, 2013, pay)
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Across much of Europe standard practice for years has built a ten to fifteen percent tip into the bill. That being said leaving a few bills/Euros (or giving directly to whoever) is still somewhat expected.
Reason for latter is often those tips collected via bill go into a pot that owner of place divides out. A good number take something off the top (if not major portion) for themselves. Others put all tips into general pool where it is divided among everyone in the place, not just wait/front staff. Cooks, dishwashers, bus boys/girls, etc....
VAT *is* a sales tax; just added on the front end in theory supposedly to make evasion more difficult.
That’s not the reason for a VAT. It’s to create a tax that is invisible to the final consumer.
When I did a stint as a waitress for extra income, I quickly figured out, that providing after-dinner mints with the bill consistently earned higher tips, and the house kept a stash of mints in the back. They kept the tips flowing.
Maybe teachers should be handing out mints with report cards?
Nobody ever explained how and why the default shifted from 15% to 20% about 5-10 years ago.
Not sure where this 15% came from. 30 years ago when I waited tables 20% was standard, with the exception of diners, which leaned more towards 18% average.
Working in a high end restaurant you can make some great money. I made about $30k a year working 20-25 hours a week during college. It was a great job, high stress and a ton of work.
For those of you walking out without tipping, not the way to tell a waiter the service was bad. Leave a dollar. If you walk out with no tip they’ll think you just forgot to tip.
Afraid they are. I've worked places that didn't even PAY at all. Strictly tips. No paychecks. I reported them to the Labor Board and let me tell you, they could care less.
I've had to share tips with cooks and dishwashers and hostesses, all of whom are making at least minimum wage, if not $13 or so.
There's a DRAMATIC amount of "getting away with" all kinds of sh1t in the restaurant biz.
Last gig, I made $5.50 an hour in a state with $2.13 was the minimum (still is, in fact). With tips, I averaged $30 an hour, so not bad living in a resort community with not much else going on.
But as was said, it all depends on what kind of restaurant and management you have. One highly-rated place that won all kinds of awards, KEPT the servers' tips. Again, Labor Board did not care.
Visiting Europe, I'd put a couple euros INTO the hand of my server, if I wanted to leave an extra. Don't leave on the table. Service was average, they just don't revisit you or bring your check until asked.
What? 12% VAT is printed on every receipt we get. Hardly invisible. At 65, we'll get it all back, too!
That’s only the last stage. Every other bit of VAT that has been paid along the way and is embedded in the final cost of the product is completely invisible to you.
Yes, the majority do. When I waited tables I made about $2 an hour. I never received a paycheck, it all went to taxes. The only money I put in the bank was tips.
Important point here. You put the tip on the credit card and the feds tax it. You leave a cash tip. Maybe NOT. Wink wink, nug, nug.
Important point here. You put the tip on the credit card and the feds tax it. You leave a cash tip. Maybe NOT. Wink wink, nug, nug.
What's a "nug"?
Of course, people like to be paid in cash. That's not some well-kept secret. My husband and I are self-employed, and cash is always welcome. We return the favor by paying cash whenever possible. Believe me, we pay PLENTY in federal and state tax.
Afraid they are. I've worked places that didn't even PAY at all. Strictly tips. No paychecks. I reported them to the Labor Board and let me tell you, they could care less.
I've had to share tips with cooks and dishwashers and hostesses, all of whom are making at least minimum wage, if not $13 or so.
There's a DRAMATIC amount of "getting away with" all kinds of sh1t in the restaurant biz.
Last gig, I made $5.50 an hour in a state with $2.13 was the minimum (still is, in fact). With tips, I averaged $30 an hour, so not bad living in a resort community with not much else going on.
But as was said, it all depends on what kind of restaurant and management you have. One highly-rated place that won all kinds of awards, KEPT the servers' tips. Again, Labor Board did not care.
Visiting Europe, I'd put a couple euros INTO the hand of my server, if I wanted to leave an extra. Don't leave on the table. Service was average, they just don't revisit you or bring your check until asked.
The post that I responded to claimed:
Quote:
the employer gets away with paying just the couple of dollars per hour.
My response to that claim was perfectly appropriate - the employer isn’t “getting away” with anything.
You are talking about employers breaking the law. Not even close to the same thing.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.