As the economy continues to tank, with gas prices in line with Kobe beef these days, I am humbled to think about the restaurant business and how leaner times are affecting so many facets of the industry I cherish. Most people do not realize that servers are paid at a much lower rate than the standard minimum wage. Think about that next time you decide to save a buck or two and under tip. How would you like to clock in at $2.31 an hour and wait three hours for a table to be seated in your section? Now, there is a flip side like most things. I have yet to meet a server in my 30 some odd years in the biz that declares 100% of their revenue and if you really, really hone your skills, you can perfect the lost art of fine dining service and bring in some serious cash. Friends of mine often boast up to $80,000 a year between over the top gratuities and high check averages at Ritz Carlton dining rooms, especially when the reserve wine list is called for and beluga is near endless.
But, that is a small percentage of the overall industry and what worries me most is that restaurant people in general are the most generous tippers; hopefully I am included in this group by those that have graciously served me. But in the downturn, one cannot help but to wonder, when sales are down in the higher end restaurants, how do the breakfast and lunch bistro servers balance their check books? Many restaurant people are saving their own pennies by cooking at home more often. But, when they do dine out, they ensure their wallets are balanced with a high gratuity factor. So, when I recently read that some diners are cutting back by lessening the tips, I could not help but to appeal to them, does this mean the servers will cut back on their service to you? Here is my theory since I was a poor college student back in the day. If you can’t afford a good tip- at least reasonable, get take out pizza instead.