Tipping in Restaurants in the U.S.A.
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- čas přidán 24. 02. 2023
- Tipping in full service restaurants in the U.S. is different than the rest of the world. It allowed me to make a pretty decent living for two decades, but it can be confusing. So let's talk about it.
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The fact restaurants don’t have to pay employees is crazy
They absolutely do
@@RC-ns6eh If they did, workers would not have to worry about which amount the customer tipped at all.
@@hectorrubio1765 it's called taxes, the states he mentioned are required to pay the 2.13 if the server makes over 30 in tips a month, they always do. If they for some reason make less than 30 a month the company is required to adjust the hourly rate. This doesn't not happen in corporate restaurants where the average is to pay a full minimum wage and split tips, tips are required to be documented and submitted to the IRS for tax purposes. If you don't report them and pocket everything, good luck. If you split them with the company on every shift and get a percentage in cash and the company doesn't report it, same deal. The restaurant with servers making full time and minimum plus tips unregulated apart from taxes would be ridiculous. Chefs and BOH would make less and servers would rival the pay of management.
@@RC-ns6eh bro. If you own a restaurant that has normal guests that tip servers. You literally have free labor. You are wrong af get tf out of here
@@RC-ns6ehso you know that 2.13 an hour covers zero bills and is 0$ after tax. If a server works 8 hours a day they get paid 17.04$ a day and 85.20 a week. Remind me what the average rent in America is of that right more than 10 times that amount.
I worked as a server in college barley making rent. I was getting food from the food bank and walked 5 miles to campus and 2 miles to work because I couldn’t afford the bus. Sometimes my friends would give me their old clothes or let me borrow something if i need it. I had a laptop, a flip phone, and a hot plate to my name.
Thank heavens i got recommended for a paid internship by my college professor. Its the only reason i didn’t end up homeless.
2,13$ an hour?! Holy crap I knew that servers "relied" on tips in the US but I didn't know it was this literal. This is insane.
well, the employer is required by law to pay up to minimum wage at the end of the year if the server doesnt make minimum wage once accounting for tips, but the issue with that is, one, it takes a full year before you get your paycheck that brings it up to minimum wage, so you may be surviving on much less than that for the year leading up to that, and second, minimum wage here in the US is only $7.25/hr which is pretty abysmal and virtually impossible to live off of.
So while its not QUITE as bad as it seems when you hear 2.13 an hour (cuz theyre technically guaranteed at least 7.25 if they dont make enough tips), its still pretty bad because minimum wage is pretty crap here in the US as well.
Things would be a lot easier if tipping was pretty much entirely phased out and restaurants just paid their servers a living wage to start with.
Its not the server relying on tips its the duchebag restaurant owner basically owning slaves if we dont pay them
They have to match minimum wage, but minimum wage is crazy low so always tip.
Imagine being required to work a dead shift with no customers on Christmas day away from your child for 2.13 an hour.
@@eragon78 that’s a state to state thing. In Mass, it’s whatever the pay period is: weekly, biweekly
I hate tipping culture and really wish we could get rid of it. As a customer, instead of being told an accurate price of what my meal will cost, I'm expected to pay more than I was told so that owners can continue to underpay the employees. It's terrible and I think the owners should feel shame that their employees are reliant on the generosity of their customers.
For the record, I have ten years as a server, line cook, and manager.
Completely agreed! If a 20% tip is expected across the board, why not just increase the price of the food by 20% and then pay the servers a living wage? It doesn't actually change how much I'm paying for my food, it just makes me have to do less math!
The problem comes in that as soon as you add cost to an item in the form of wages, supply, utilities, rent everything gets rounded up to provide a cushion to be sure the restaurant isn't losing money. To be clear I'm an outsider never ran a restaurant never worked in one but I have run businesses.
It comes down to if a customer wants to dine in an environment where they pay the server Fair wage so they don't have to add 20% at the end they should be prepared to pay $30 for a decent stake not 15. (I know what everybody is thinking, when was the last time you went out for a steak LOL)
The same people that for advocating for a $15 minimum wage for fast food workers are now shocked at the price of a Wendy's baconator are asking the server at Subway what happened to the $5 footlong
The other place this comes into play is the people bemoaning the fact that goods aren't manufactured in America anymore. Yet they buy $15 sneakers without looking at the label to see where they were made. And if they need a laptop they better be able to find one for $300 or that store just ripped them off LOL
One more and I'm done I promise. We all know the cost of food at the grocery store has skyrocketed over the last few years 4 years to be precise. Most contribute that to corporate greed. What they fail to realize is the skyrocketing cost of fuel in the same period better times meant spending $100 for gasoline to fill up a 20 gallon tank also increase the cost of delivering food and product to stores in the form of increased fuel prices
Please servers I don't want you to take this that I don't think you deserve a fair wage. I'm directing this rant at customers who don't understand why tipping is so necessary
@@slickmaster4248 if a business cannot afford to fairly pay their employees then the business should not exist. profit should not be placed above the wellbeing of the worker
@@slickmaster4248They are plenty of countries that don’t have tipping culture though??
I do not believe anyone who has been a decent server wouldn’t agree with tipping you probably just sucked
I feel like a server at Chateau du'Pantalon Chic would probably like to keep the tipping system, because if people are tipping a percentage and the bill is $500-$1000 per table that's good money. Then again, the server at Sammy's Senior Special would probably rather make a flat $15-25 an hour to wait tables. So many variables effect what you make as a server that have nothing to do with your service, but work is work and all full time workers should make enough to live on.
To be fair most places that expect tipping do so because the food is expensive.
I've only worked at a few restaurants in two states but my experience is that most servers prefer the tipping system. With the people that think they hate the American system don't understand is a lot of servers do not want to work a full shift. They want to make their big tip money and then get out. Not because they would barely make anything if they stayed but because they really just don't want to work more.
I will explain a typical day in a restaurant.
They come in an hour before opening and set everything up.
They work hard for 2 to 3 hours and they are likely to go home with anywhere from 50 to $100.
Most of them will leave after being there for only 4 hours. Some of them will stay 6 hours. They might make an average of an extra $10-20 an hour.
Most tables tip if you are in an area that's not black to be blunt.
So for the people who only want to stay for hours and they just do not want to stay longer, they are likely going to take home $100 for 4 hours of work. The average person makes $100 working an 8-hour shift. They would be bored out of their mind staying the last 2 hours.
I hope you understand why tipping culture is popular with servers. They get paid more than most people per hour and they work less.
Trust me they often get paid more than the back of the house too. Sure the back of the house is money is more stable and they don't have to deal with people so there are pros and cons.
Also the kitchen staff is usually not as attractive so they wouldn't make as many tips anyways, to be honest
Great video and very informative. As a non American, I find it truly insane that tipping 20% is expected and that businesses are allowed to pay $2.13 an hour, it's disgusting
In Quebec, Canada, the minimum wage for tipping jobs is 12.20$CA an hour!!!! The regular minimum wage is 15,25$CA!!!!
It’s actually a pretty awesome job if you find the right restaurant with the right clientele. It can be very lucrative to live off tips certainly more than the restaurant can afford to pay a server. When I served I averaged like $35-40/hr there’s little chance in hell a server could get that wage from a restaurant unless they had sommelier experience or something
@@SweetBaby-zt3fo And you called us self righteous. This is the most self righteous, arrogant shit I've ever read.
@@SweetBaby-zt3fo Oh ok, that nice to hear, I'll stop tipping all together in restaurant if you make all that amount, thanks for that bud.
@@SweetBaby-zt3fo Ah yes, let's celebrate the fact that if you get lucky you might walk away with over 1k a week, and if you're unlucky you might not be able to make ends meet. Instead of having a standard wage that's the same across the board and benefits everyone, equally.
No one is denying the fact that you can make a lot of money working tables in the US, but you're basking in your own fortune whilst others can barely pay their rent, all because of the very same system. That to me shows a real lack of empathy and almost psychotic levels of arrogance on your part.
But hey, maybe that's to be expected from a person whose country will deny its citizens medical treatment if they can not afford it.
Fuck the poor, amirite. 🤷♂
i can watch this man talk about restaurant stuff for hours
Of course!
His experience is literally making people feel welcome!
He’s got a very soothing voice.
Same here; I also found the historical aspect of tipping origins in the US fascinating.
Right??
I was in food service so long that all these videos strike a cord with me. Dude is my unofficial hero.
My large fam went to a brand new restaurant once and a few things happened that made the experience not great, but none of it was anything the servers could control. So when i realized our party wasn’t going to give a good tip, i snuck off and asked our server to split my drink off the bill so that i could tip her more. She really appreciated it, and I really don’t think skimping on a tip does anything to punish a restaurant for a bad experience… it just means the waitstaff who were doing their best suffer instead.
You're the reason I worked in restaurants. Great people outnumber the not so great. Thanks for being kind.
See that's why percentage tips is just stupid. Say you tipped a generous 25% on your $40 of the bill, so $10. Nothing stopped you from throwing in that $10 bill as a tip for the table's bill. But then it would be part of, say, a 5% tip and look cheap. Still it is the very same dollar note going into the server's pocket.
I was a waiter supporting a family of three . Tips paid my rent, utilities, put food on the table, milk, diapers for the baby. It was rough to live off of tips.
I believe in tipping generously for good service. At one time, I was at an upscale lake front bistro and my waiter, who was obviously totally stoned, took our orders and then didn't show back up until 45 minutes after the whole table was finished eatting. I was just about to walk. I had to be somewhere and if he couldn't be bothered to being the bill I wasn't waiting any longer. After he finally showed up, I waited another 20 minutes until he returned with the check. I handed him cash for the bill with no tip. He had the audacity to stand there and try to publicly call me out for not tipping. That restaurant is now closed. Too bad too. There was a time when it was a nice place. Good servers are quintessential to a successful restaurant.
@@R-ok3cl I'm sorry that's just wrong dude. First off if we do more work then we earned more money. If I go in and quickly get one beer I shouldn't have to tip as much as someone who ordered 20 beers. We have to tip the busser and the bartender, the more you order the more drinks the bartender makes and the more stuff the busser cleans. Also, the more work I do for you means the less i can do for other tables so if I don’t get tipped the amount of work I did for you then I'm missing out on the money I could've made if I took other tables or served other customers instead of having to focus on you.
And you can't do it based on number of items either as that defeats the entire purpose and tipping system. It's extremely unfair to the guests and server to not use percentage. The food costs less due to tipping to protect the customer from bad service and reward the server for good service. If tipping wasn't based on percentage, it wouldn't match the difference in price you pay for the food so you'd pay more than you should if you got less than the amount of food your tip would cover the labor cost of, and if you got more the restaurant and server would lose profit based on the decreased price they're paying for the food that is not proportionately compensated for by the tip. A bad idea all around to do anything other than percentage.
Thank you so much for explaining this to people! I was a waitress for 10 years an the late 80s-90’s. So many people didn’t know that we didn’t get a paycheck.
everyone fucking knows that its not a fuckin revolation that worthless servers get paid 2 bucks since they do nothing its a fuckin scam get rid of all servers replace them with a tablet. Ill gadly go up to the counter when my number is called and refill my own damn drink its not hard and 100% worth not having to tip
My kids worked in a small pub, just one server, two cooks a dishwasher and a bartender where the employer paid everyone a full wage, and tips were shared. It worked very well; the better everyone did the better everyone did.
That should be his it goes. Real simple and motivation to make the establishment do well
That's how it should be!
Only works on the small scale, when you go larger you are bound to find that dickhead that doesn't want to do anything or play for the team, that becomes a parasite to this style of tipshare
My first restaurant/bar job did FOH-BOH tip sharing with an $8.00 hourly rate to start. We even shared tips for the whole day, no matter what shift you had. I’ve made more money at restaurants that didn’t tip share, but I’ve never had more fun at work then I did there. It really didn’t feel like work most days. When everyone shares tips, people that don’t try to pull their weight don’t last, and you end up with a really strong team that knows every part of the restaurant (we all had to cross train FOH, BOH, and even bar). I think there were probably 12 of us when I started, and 30 when I left. Now they have 3 locations.
@@YellaBellaRenothis is true. The team mentality will either fix the slackers or get rid of them.
I live in Idaho, and work as a server. My official wage is $3.50 an hour with tips. Some nights I bring home $300+ (weekends and event nights) and some nights I make barely $50 (weekdays and dead seasons). Its not consistent and that is why is can be really difficult to live off server wages.
I agree, when it hits November it gets so slow that up until February even on weekends I won’t make more than 50 a night but still work 10 to 12 hour shifts. Any time we make more than that through the busy months we have to put a lot of that aside for those next 3 to 4 months where it’s gonna be slow when you’re not gonna make anything I don’t think people understand that that’s why average servers still make around 30 K a year, which is basically around minimum wage annual earnings for other people.
This is truly dystopian and i really can't fathom how this is legal in the US. I'm a server in germany, the cafe i work at pays minimum wage (~13€) and the tips are not mandatory for the guests but serve as extra income for us. (This specific cafe splits all tips between all workers at the end of the day to be fair because not all of us get customer contact. I've gone home with anything from 15-50 euros in the past two months and accumulated quite a bit of extra savings i wouldn't have gotten in a non-server job.)
You have greedy servers who prefer it because of the good times - these people are dumb stability and consistency help people get ahead financially not random spikes in funds
As an Australian, where our minimum wage is over $21 an hour... That is terrifying
This is the reality. I was reading some of the comments I worked 2 nights a week in a college town / city and made bank. Not every town or city is a college town / city.
In Australia tipping exploded in 2018-19 and rapidly went away and nobody wants to pay tips on top of already very expensive meals, in a country where minimum wages are almost the highest in the world anyway. Nowdays I don't remember the last time any restaurant asked me for a tip.
Yeah tipping in my area here is just a gesture you absolutely DON'T have to do, it's only if someone was really exceptional and even then nobody would bat an eye if you didn't tip. Really the only tips i see are "keep the change/coins" after a transaction and more often than not it more just seems to be because it's convenient for the customer to not have to carry too many coins around. I'm visiting Canada/America soon and i'm so worried about how i should handle and feel about tipping, it'll stress me out i'm sure
Yeah same, here in India too tips is generosity, if you like the food, or the service, you give them an additional amount on that, and it’s never a percentage like the US, a concept I’ll never understand
Like for a server how is it different bringing to me a $10 meal and $100 mean? You expect an additional $18 dollars for doing what???
Many years ago, I worked as a bartender in Texas. At the time, you weren’t supposed to tip out to the kitchen, but at our particular establishment, we all agreed to give the kitchen about 10% just so they have some play money at the end of the night. The kitchen wasn’t particularly busy and there were only two guys back there, so it wasn’t a big deal. The front of house split the tips among the bar and waitstaff. We usually left with $300 a night during the week and $500-$600 on the weekends. Everyone went home happy.
Unfortunately, the bar started getting a reputation for violence and closed down.
Explain this to me, as a salary worker which means I get the same pay no matter the work load or hours, if you get $300 a night, that's $1,500 a week or 78k a year. How is this working out? I assume you don't get $300 every night M-F? If so, I need to change jobs. lol
@@anthonylosego usually folks in this position aren't working 5 nights, they may be up to 12 hour shifts. and don't forget taxes. those aren't taken out of tips.
As a cook in Florida that used to be a server, I don't plate my food as best I can, as quick as I can, and cook my food as perfectly I can for the guests, but for the servers. I do my best to be the guy they can ask for something from even if it's not my station cause I know how stressful it is dealing with guests. I know how much I'm taking home each week, they don't. Go kitchen staff!
I love that you think and care about the servers! I worked in retail, but food service sounds like hell. And it requires a lot of solidarity to survive that. I appreciate what you do to help the servers!
You would have been a dream. I never worked with kitchens like you.
As a cook in California for 5+ years - discovering the servers make the same minimum wage as I do, BUT they take home $50-500 a night in tips, when I'm taking home $5-$10 a night, I always walk to the kitchen and tip the cooks and dishwasher in person and have THEM split the tip money with the servers, if they choose. This is fair.
@@compliantpleb4712 I’m just curious, if you’re the cook where are you getting money to tip the kitchen and then have them share with servers? Surely you can’t be suggesting that you’re taking all of the tips made by the servers and giving it to back of house to share with front of house.
@@compliantpleb4712ah no. That’s not fair that’s theft. Surely you must have a typo in there somewhere because if you don’t what you’re doing is foul.
Edit: I realize now that you’re doing this when you dine in which is still foul. My cooks all make a min of 18.50 so you still have zero idea what you’re talking about.
As an old fart I have seen tips creep up from 15% pre tax to 15% post tax, 18%, 20%, and now when I go pick up my $6 boba tea the credit card guilt machine suggests I tip 22%. IMHO it would be really nice if restaurants just paid their staff a living wage and priced that into the food costs. That way any tip customer left whether it were 5% or 30% is appreciated by the servers.
Edit:
Sorry for the late reply, all. Funny I just got a notification today that people have been replying to my comment. Thanks CZcams. Please allow me to clarify my stance. According to MW Dictionary tips (formerly or formally known as gratuity) is something given voluntarily or above expectation. In the US the meaning seems to have shifted to "bridge the gap between what my employer pays me and funding whatever lifestyle I believe I deserve" or in the case of servers in California "bridge the gap between the ridiculous $2.13 minimum wage and what I need to not starve to death" Yes. In California the server minimum wage is $2.13. The bottom line is I personally would like to see a change in structure so that tips/gratuity went back to the "here's something extra because I appreciate you for a job well done reward" that is actually just something EXTRA for that person rather than it making a difference between the server eating stone soup for dinner or a wagyu A5 ribeye. Give it a couple of years and soon you'll be asked to tip vending machines. I promise you :)
This is one thing I think might be different in Canada...pretty much nobody tips of you are picking up the order yourself
I understand most of what you said here but I have to question two things:
1) how does a credit card machine "guilt" you by simply having a button? I'm assuming there is at least one other button on the machine.
2) How do you know if someone appreciates your tip aside from the obvious "thank you"/"I appreciate it"? Is it possible that staff DOES appreciate the tips but is running on fumes (forcing them to lack the spark ppl tend to associate with genuine thankfulness)? Working in a restaurant, sometimes ppl don't hear softer responses and can mishear louder ones.
@@keshaartis8365the machine guilts you by printing a recommended gratuity on the bottom of the receipt, or offering a range of gratuities before the signature/pin line that you have to select skip/no tip on on touchscreen models.
Don't get me wrong, I find the "would you like to tip" options given for regularly paid hourly employees who just cashier really silly, but the tipping average has went up because the cost of everything has went up.
The best way to change this is to tell government you want the change, and not to eat out if you don't or can't tip appropriately. Whether we like it or not, it's how serving in the US works.
They’re not saying they don’t tip appropriately, they’re just saying they don’t like how the system is structured. And honestly, I agree: I would happily pay higher menu prices if it meant no tipping and guaranteed a living wage for the staff.
At the end of the day, tipping is a weird shell game where restaurants advertise deceptive prices by gambling with their servers incomes. It’s exploitative.
Great info! This video felt sooo 2000’s behind the scenes/dvd special features kind of vibes, with the little cut screens to actual scenes from the videos wedged into it. Loved!!
I explained the history of tipping to my students recently. (Middle school.) Some of them made little index cards with math shortcuts to figure out 20%, 25% and 30% tips easily, and after talking to some older siblings who are servers, they suggested bringing new pens as a present for a server you see often if you're 'a regular' somewhere on your visit closest to a gift-giving holiday. (We are doing a class project on etiquette this year.)
Aww that’s so nice. This is a cool class activity. And the pen idea is so cute and thoughtful and useful.
I always heard tipping started up around because of the great depression. I guess this could be wrong though.
Because times were tough, a restaurant would have to fire people or close down during that time period, and so servers relied on tips.
Never heard about it being from the slaves thing. XD
25% 30% is ludicrous
25 & 30%? Well, I guess you can wishcast when you've never even had a job.😂 I waited tables thru college & a little beyond, & regardless of what this guy says 15% is average. And it's pretty easy to make good money on 15%. Want 20%? Then go above & beyond. But 25-35% is nuts!
@@melp761425% - 35% when you're cheaping out on the food I guess?
I worked as a waiter in the early 1980s. When I went back to restaurant work in 2018,at a corporate restaurant, I found that much of the work that used to be strictly back of the house, was now assigned to servers because they only cost $2.13/hr. In example, the server made the salad, there was only one dish washer & the server scraped, sorted & stacked all dishes, flatware & glasses. The pantry handed you a slice of cake and the server scooped the rock hard ice cream & dressed the dessert with chocolate,caramel, whipped cream, nuts & cherry. They changed the buss person to a server assistant because the only want them wiping the table but the server is to buss the table completely beforehand. In conclusion, I made $500 a week when rent for a new two bedroom appointment was $230/mo & $350 a week when rent for that same apartment was$ 1200/mo in the DFW area. The corporate owners were making 4times their 1980s salaries while servers were making a 1/4th when adjusted for inflation.
Wait, "there was only one dishwasher"??? Did you actually work somewhere with multiple dishwashers in the early 80s?!
Yes, and I’m speaking about employees. The waiters used to not buss the tables and the buss person would not have to separate flatware or put like dishes on the same stack. The pantry would make complete salads and desserts.
I despair of some allegedly sentient Americans who believe in a servant class. I listen to a couple of podcasts where they say funny things, occasionally about their Uber drivers. Then the state of California votes to make sure they’re not entitled to employee status or benefits. Which I understand is worse because healthcare comes from your employer? It makes all those funny jokes not at all in anyway. It seems equally bizarre that your employer doesn’t pay you- but that’s tipping culture in general I guess, and there’s a reason our host ended up in a minimum wage state perhaps.
Sounds like an olive garden
@@agin1519I gotta say, you can’t find a company that will pay me and my flight of servers what we make in tips. And we make good money. Let’s just not generalize the servers as a whole here because you’re talking about chilis servers. Not all servers XD
I worked as a chef in a high end restaurant in south Florida for a few years, the kitchen were on 12-16$ an hour and didn’t get any tips while some waiters went home with a thousand dollars in tips each night.
I've seen this. I used to bus and dishwash with occasional line duties.
I was lead cook for four years in Galveston Texas and my servers made more than double my wage from tips. And they still had a check all there credit card tips had to go on a pay stub.
Cooks mess up servers money all the time. The server can’t mess up the cooks money.
Also a very large portion of cooks are illegal, so it keeps cooks pay low.
@@EndFreemasonry Do you come to restaurants for the food or just to see the servers? Food is the reason why people even go to restaurants.
@@MexBaker yes ppl come for the food. But his point is that servers gets punished (lower tip from guest) if the dish was bad. In other words, if a cook makes a bad dish, the server might be the one punished monetarily.
I’m not sure why, but realizing you as Drew is as calm and proper as can be is weirdly surprising. But a very pleasant surprise.
I love your work. Hope to see more of them for as long as you can make them.❤
Roll Tahhd.
Almost a decade ago I dated and lived with this guy who worked at a high paying job for his uncle while I worked multiple positions in a chain restaurant (host, to-go, server, then later I did dish washer, salads, and morning deep cleaner) and in the beginning he couldn't understand why I was barely able to pay bills.
He would go on these vacations with his family and be confused on why I couldn't afford them. I got annoyed with it so I just showed him my pay check and he got super mad (not at me) because apparently he didn’t realize tip wage was that low.
He felt so bad and stopped complaining about my financial inadequacies after that. He also tipped better at restaurants lol. He was a good guy, just not aware of a lot.
My wife and I both started out working in restaurants, she was a server, and I was a busser/dishwasher. We were paycheck to paycheck for a long-time raising kids, but now are retired and doing OK. We have nothing but pure respect for the workers in restaurants and try to tip well, especially when service was good. And now, after Covid, we REALLY try to tip well so that servers, cooks and dishwashers will be motivated to come to work because they can make a living. The Covid response killed so many small restaurants and it was heartbreaking to watch so many great people their jobs. Love this channel!
My personal feelings are that the customer shouldn’t have to flip the bill for what in every other industry would never be expected. Why should a meal that costs .10 cents per plate, that generates 15 dollars in revenue is not enough to pay the employees, so that revenue is expected to be 21
The fact that you could afford to have kids and raise them and not be homeless while being servers amazes me because nowadays those paychecks wouldn't did up ..
@@chinchillamdgamer We Started as restaurant workers. We both left those jobs and ended up as govt. workers... Tho my wife worked both jobs for a while after starting at the bottom of the govt. system.
@@TheLocomono9tell that to the owners and high management, and the fda who artificially hike prices like the diamond market because farmers get paid to NOT grow food so there's no over abundance of food like there should be. It's all fkd up
@@TheLocomono9 On paper that might make sense but also on paper restaurants are one of the most notoriously unprofitable business ventures out there in terms of how much you have to invest back into it to keep it afloat. At least on a small business level, franchises obviously have more resources and standardization to help mitigate costs.
Unless it's a food truck or a really bare bones simplistic menu with a high public interest, most businessmen stay away from the food industry entirely.
Drew, I love videos like that! Please make it into a series like "restaurant history" or something like that. Doesn't even have to be on CZcams. A podcast eoukd be amazing. Also, you could invite guests like Alana, who does "restaurant stories".
Yes to all of this!!!!
That is such an awesome idea. I love it
I have always been a cook, or supervisor in restaurants in Ohio. I did fill in for managers before and remember paying out a minimum wage differential. Meaning that whatever the server wage was, plus tips didn't equal out to at least minimum wage, then the restaurant was responsible for paying out the difference. I recently left restaurants after 21 years and took a job as the chef of a local homeless shelter. Everything about it is so much better and more fulfilling
the fact that the expected tip percentage keeps going up is the reason i don't even eat out anymore.
I grew up very poor in Britain, I was constantly spoon-fed this narrative that 'look how great it is here compared to America, we don't have to tip!' It was a very awkward discussion with my colleagues when we went to my first really 'nice' restaurant after work, and they start discussing how we'd tip 💀
I think it's better to say that over here that tipping is normal but not expected.
That's the thing they point to? Tipping? Not the fact that a trip to the ER in the States might leave you tens or even hundreds of thousands of dollars in debt?
@@bk83082and our complete lack of parental leave, sick leave, vacation time, or worker protections?
@bk83082 I have an uncle in the US. He went to the ER because he was having a heart attack. It was an in network hospital, but his doctor was out of network. Insurance wouldn't cover it, so he had to raid his pension fund to pay.
What i always find crazy about our so called absence of tipping culture here in the uk is the fact that we all pay 10% service fee on everything no discussion
This was such an informative video. I'm from Pakistan and seeing the dismal situation of servers in the US breaks my heart. Here, in Pakistan, servers are paid very well but it's not considered a "respectable" job that's why ppl usually avoid it. Tips weren't a norm few years back but when you feel like the servers are expecting it then you leave whatever you can.
Your issue with the servers is reflected in Pakistan when it comes to food delivery guys. Companies Haven't adjusted their salaries for inflation and they rely a lot on ppl's kindness.
It’s NOT “dismal”!!!!! It WORKS WELL!!!! STFU!!!
Interesting that third world workers have compassion and pity for restaurant workers in the USA. Capitalism there is just too much
Oh wow ok
@@chrischarman8707you know they have major cities over there right but I agree completely with everything else
Servers generally make pretty good money compared to the kitchen staff.
Love the knowledge being shared.
this was a great break down and history as well as wonderful pulling from your videos for the reactions from the staff. Love it. and yes, Pickles. Like a hug!!!!
It’s great watching Drew speak and seeing all his different characters fleetingly appear as his inflections subtly change during his monologue.
Right?!? I love seeing that when the person speaks as themself.
This was actually pretty wholesome and I learned something. It's nice seeing you out of character just talking about life sometimes.
Very good info! I didn't know the whys - you explained it well! Thank you!
I love these informative videos just as much as the skits.
I would also like to add that there are some restaurants in which tipshare is determined by your sales and not by your tips. So if a waiter doesn't get a tip from a table they literally lose money for serving them.
Yep, the restaurant I work at does this. Usually giving at least 30 dollars to the tipshare based on sales.
@@aliasnamesake9407 we were also tipping out based on sales and that was over 20yrs ago. I enjoyed working as a waiter in college but if I had to live on tips now it would be way too stressful. Too many entitled A-Holes out there today
That's illegal.
@@AndyfnB no it’s not
@@ZeltressMust depend on state than 🤷🏼♂️. Here they can not require you by law to do that.
I live in Australia and the idea of tipping is so foreign to us. Like it never happens, but it is also not expected. This has caught my family and others I know out when visiting the US and we had to learn the hard way at first.
Americans will have you believe its not feasible to pay their workers a fair wage bc then the food will be too expensive 😂
I had a customer tip me $32 as a bottle shop attendant... for giving him directions. blew my mind. (I'm also in Australia)
@@prihapsthey dont know how much bank the owners and managers make lmao
Tipping in America is ridiculous, in my opinion. You have to tip for almost everything. Drive thru, haircut, taxi service, EVERYTHING! It is getting out of hand, and most of the business who expect to have their employees tipped make ridiculous amounts of money. I worked in a hotel, and the restaurant would make over 2 billion in profit!!! While the employees made minimum wage.🙄
@@prihapsit's like putting the tax on the in-store price tag. Stupid loud people will claim that stuff is more expensive when in reality, it's the same price
This is a great rundown of the history of tipping! Love your stuff.
Thank you for sharing that with the people! Love your videos you really do a fantastic job! 🙂
What's super interesting is how it goes across cultures. For me I tip 15% if the service was bad. 18% to 20% for normal service. And if it was really good 20+%. My girlfriend is Nigerian and she is always shocked that I tip that much. Her normal tip would be like 10%. I've definitely had to talk to her about American restaurant culture. Also that you never order a well done steak 😂
That well done steak alone is a reason to break up.
I tip 15% for shit service, 20% for all other service. Unless, like, the waiter takes a bullet for me. Then they get 25%.
I tip 0% because it's not my job to pay servers wages. What sort of fucked up world is it where your job relies on people paying for their food AND your wages. Get a grip.
If I buy the steak, I'll eat it however I want to eat it. Keep your opinions to yourself, you're not the one eating it or paying for it.
And if you ARE paying for it, don't attach strings to that kindness. Either you want to pay for the food out of love, or you can 1uck right off with your gate-keeping attitude.
Quick note about the laws surrounding the $2.13 figure. If you make under minimum wage, the restaurant is required to pay the difference to bring you up to that state's minimum wage (usually $7.25), however, most chain restaurants will let you go if they have to pay you more than the 2.13 (at least in my experience). There is a lot more information surrounding the situation but I hope this sheds some light.
That usually indicates that the server isn’t good at serving and should be let go. Or they naturally quit because they aren’t making much money.
@@johnp139 true, depending on where/when you work
Yeah, they have it in their policy, but they don't. They make you enter that you made at least enough tips to cover minimum wage (which you get taxed on), or you get written up or suspended for "not following the schedule" (aka, arguing with the manager, because you need manager approval to clock out of your tips didn't make it to minimum wage). 2 different restaurants this happened to me at, and they depend on broke college kids and single moms that don't have the time or money to sue them for wage theft.
Adding to this: On slow weeks where this actually might apply (like the first week or 2 of January aka Holiday fatigue month) I had to monitor and ask for this. Managers are not going to do this for you.
Came here to say this. But in my experience, the restaurant usually ends up paying more not because of bad servers, but because of slow days or shorter shifts. For example, nicer restaurants usually require more prep work to start the shift so a server may come in 2 hours before getting a table, if it's the morning, and the lunch crowd is slow, you may not have had that many customers AND one of my restaurants required waitstaff to wash all their tables' dishes on weekdays. Or you get stuck with the old ladies who order one sandwich to split, and have you refill their coffee 24 times while they play cards. There's also poor management decisions like putting your best servers on the slowest shifts because that way you only have to pay one person, even if you get a bigger surprise crowd. (This sounds good to the manager in principle, but results in all their best servers leaving for other jobs.) One thing to note about this is that often restaurants can pay different wages to the same server for different duties. For example, as a server if I came in to do 4 hours of prep before a big event, I could be paid the "regular" rate for that whole shift, or sometimes, clock out when I was done with that, then clock back in when I was switching to server duties where I could earn tip. At all of the restaurants I worked at, hosts got the regular no-tipped pay rate.
This was very enlightening!! And needs to be discussed more
My experience is in Texas. I worked for a domino's pizza franchise for a few years as a delivery driver. While I was in the building, I had to do everything (so did everybody else). Front counter customers, answer phones, take orders, makeline, oven, cut table, fold boxes, cleaning, ect. And I would make minimum wage during that time. But when I clocked out to a delivery (or several), the entire time I was out of the building, I got zero hourly pay, $1.25 to cover "gas & wear and tare" (on my personal vehicle) plus tips. After taxes, my bi-weekly checks were typically in the 2 to 3 hundred dollars range. And I typically made around $60 to $80 a day in tips (but there were definitely some $20 days in that average)
Having to rely on tips was incredibly stressful. I waitressed for a summer (waitress, hostess, bartender, all at once it was a nightmare) and I never saw a paycheck. I relied super heavily on tips and it was so stressful. It really kills your soul and your faith in the people around you.
How about just getting a job that pays you, rather than being a freelance butler?
Does it feel like begging?
@@gwouru If everyone did (or could) do that, who would serve you when you went out to eat? What the actual F@ck is wrong with you?
That's just straight up exploitation. The more I learn about the service industry the more I'm surprised that there hasn't been an outright anti-capitalist revolution.
@@gwouru"just" is doing a lot of legwork there
I worked at both fine dining and casual restaurants and my tips on paper were really high in fine dining, but by the time I was done tipping out hosts, bartenders, back waiters, food runners, front waiters, bussing staff, the maitre d’, and sometimes the sommelier, that pile of money very quickly dwindled down. Sometimes I actually made more at the casual restaurant where I only owed the house 3% of my sales. The worst feeling in the world is to get a table that spends a lot of money but stiffs you on a slow night. You could actually end up owing the house to go to work that night.
All customers should be aware of this when calculating gratuity .. Avoid getting "tunnel-vision" on the server alone, and instead realize they're paying several people.
Idk what state you are in but owing the house is illegal in most states. "Charging" you a % to work there can only be done on an independent contractor basis, NOT regular employment.
Fine dining is such a double edged sword. The tips can be ridiculous sometimes but tipping out out barback, bartender, busssers, hosts and then kitchen took a bite. But it’s not like you weren’t walking with anything, just wasn’t the original big tip.
I learned to enjoy and request closing shifts because most of the floor had been phased by the time I clocked in, which means less people to tip and I could get a shift drink at the end while doing paperwork haha
@@adaml2932 I’m in New Orleans. But I don’t think it’s uncommon to have tip out be deducted automatically regardless of what you were actually tipped. Owing the house is an uncommon, worst case scenario, but definitely not unheard of. Some places also charge their servers the credit card fees if they are tipped on a card. Or force their servers to pay for all or a percentage of the bill if they have a dine and dasher. All of it may be illegal but in my experience restaurants have never overly concerned themselves with legality. In my area, restaurant staffs tend to be disproportionately made up of college/ high school students, people with criminal records, undocumented workers, and people absolutely desperate for a paycheck. It’s not the crew who feel empowered to get a lawyer and sue. Most restaurants seem to view labor laws as mere suggestions. As for minimum wage, a lot of restaurants here make the calculation once a month, or once a year and average all your shifts together making it very unlikely that you’d ever be compensated for those shifts where you made under minimum wage.
Yeah, that's especially frustrating if it's the kind of restaurant that doesn't quickly flip tables because guests stay three hours. I was a host and a barista but I absolutely pulled my weight. Though it was frustrating because sometimes people would dodge tip-out and I was also making less than minimum.
Very interesting. Thanks for posting. 🙂
In Maine servers are paid half the minimum wage plus tips. At the end of the week of a server has made less than what he would have made receiving full minimum wage then the employer is expected to pay the difference. A good server will earn a lot more than minimum wage. Maine’s minimum wage is currently $14.15.
It's pretty dystopian how tipping became normalized as "instead of living wage". I'm from Germany and this shit culture has slowly started to creep here. One waiter once served us the bill, then served us a second mashine where we could choose a tip (no tips not available).
Not only was I REALLY confused, because that's not custom here... it also immediately made me worry about the waiter. Like "hey. They do pay you... right?"
That's the American way
I noticed that as well in Berlin and some other “touristy” areas. Thankfully, it’s not everywhere yet.
Grüße aus NRW 🙋🏾♀️
@@maryl8614 it's nowhere. It's a tourist tax nothing more.
In belgium as well, but this is only in the big city's. It's basically trapping people that are used to tipping. Locals just hit 0 tip without shame lol
That was a Great Post, Thank You
This is so informative and nicely edited. Thank you so much for the schooling 😊
Just started as a server like a month ago, worked in gyms for almost 10 years. I’d like a video about how you account for taxes. Also I’m like dying every other night with certain guests asking for every little thing and still leaving less than 5%. The computer didn’t even believe I made less than 15% that night…
When you greet a table you should pay attention to body language, how they’re sitting, and how they respond to you. And then when you’re on the other side of the restaurant, you can look over and see if they may be missing something, once you have a little more experience you’ll be able to realize what they need and it gets a lot easier. Also combining tables. Whoever trained you should run through what they typically ask for. And then when you get double-quadruple sat, taking it as one table so you arent running yourself ragged
Served for 5+ years and trained many other servers. My best advice for you is to set aside about 15-20% of your reported (😉) tips for the night every night. At tax time you should end up fairly close to the amount you’ll owe. Obviously depends on other things such as dependents, second jobs etc. but unfortunately I don’t have experience with those situations so I don’t have any advice for them. Hope this helps
There are always those tables that give so much trouble but tip a very little always, they complain, expect etc
My favorite are the verbal tippers 😂 you were amazing just fabulous service wow incredible and then a flat fucking 5 dollars..
@@quinniewinnie1276 lemme just pay my bills with compliments 😂
Drew Talbert has got to be a top 10 youtube channel. How is this not at 1 million subscribers yet? TIP THE MAN
Totally agree. Not sure what is holding him back from blowing up.
Seriously. I found his channel accidentally and watched everything he'd done in the space of hours. Amazing talent.
U should donate to his patreon
@@TheFakeyCakeMaker U should donate to his patreon
@@TheFrenchPug U should donate to his patreon
Thank you for the information 🥰.
I once heard, “If you’ve been served, they deserve a tip.”
This video was So Helpful! Thank you!
Drew, I’ve been enjoying your content for a few months now - really good stuff!
I've worked as a cook my entire life, I've been tipped out maybe four or five times. It's really frustrating because while the servers I've worker with don't make minimum wage, they usually averaged a least 20 an hour when I made 13. The servers I work with now make 15 plus tips in a high traffic restaurant, which gives them usually over 40 an hour, double what I make as a sous chef.
I worked in a restaurant kitchen in Canada around in the early 2000's and we received minimum wage $6.40/hour and the servers didn't share tips the kitchen. It was the hardest I have ever worked for the least amount of money.
Same! I worked in the kitchen in several restaurants in the late 90s and we made maybe a buck more than the servers, but they got the tips. I mean, I didn't have to deal with the customers, but it's hot, sweaty, back breaking work..
Oh wow Canada must pay alot on average. Not here buddy
Emmeepie: my brother, my best friend and my roommate who I have lived with for 16+ years are all cooks in Vancouver and that’s just not how it is anymore. Restaurant work -particularly line cook jobs-used to be the worst jobs out there because there were so many people available to fill a relatively small number of jobs. So it used to be that if you didn’t basically suck up to management, they would happily fire you and find someone to replace you the same night. Now there is a shortage of cooks and they are treated a lot better. In BC, 2000 was also right around the time BCLiberals just went on the attack on the whole working class, changing the rules to make it better for the wealthiest and getting rid of all sorts of mandatory worker protections (like a rule that if you were called in to work, you had to be paid for at least four hours was changed to two hours, meaning your transportation might not even be covered by your shift, also cutting back paid breaks, removing safety rules, removing requirements that parents sign off on kids working and keeping kids out of high injury industries-lots of those sorts of things were scrapped) and it was really a Wild West for restaurant workers for a few years.
Now cooks are starting out at $18 an hour and even dishwashers can get by on their wages (no one can afford rent in Vancouver, nonetheless), and one can move up pretty quickly as well. From what I’ve observed, it gets ugly again when cooks get promoted off the line and become like second cooks or sous chefs or those kind of things and first get put on salary. Their salary is based on 40 hours a week at a wage not much higher than a line cook and all of a sudden everything stops with you. There’s no overtime, no stats to speak of, there’s getting called in for ‘emergencies’ that the Chef wouldn’t tolerate, there’s multiple closing shifts every week, you get some responsibility for menu planning and orders and all sorts of chef type responsibilities that mean you end up working sixty-plus hours a week for a salary based on a forty hour week. And you still aren’t the chef, so you can’t shrug any of it off on to anyone else- especially hourly workers because management/owners won’t pay wages or sometimes time and a half to get something done, when they can put it on a salaried sous chef. As soon as you’re on salary, you find yourself doing shit jobs that no one would dare ask a chef to do, because chefs can make a restaurant, sometimes just by their name and connections to other chefs. The lowly salaried second cook or sous chef or anything in between, however, gets all the extra work. It’s probably at least partly why chefs have a reputation for being mercurial and sometimes even being divas; they don’t want to ever give the impression that they can be stuck with all that extra work that they probably had to do when they were first salaried.
Wow this was super informative. Thanks!
Thank you for the history lesson! Interesting information 🙂
Do more videos on the history of restaurant service, that was really interesting
I'm from Aus, and when I went to The States, I was just wildly confused about tipping and service charges, like you also have to tip bartenders. I just couldn't believe when you purchased something that the price shown is not the final price.
Thank you it was informative and much needed
Great explanation, thanks for the video. Very eloquent and well mannered
In Sweden we have unions instead of any minimum wage. Tips are rare, most places don't even give you the option. However at high end restaurants it sometimes is expected.
In America having a high quality server that actually cares if you have a good experience can ONLY happen with tips.... otherwise it is not worth their time
You crazy northmen also stopped using cash in restaurants. Stop spreading that diseas to the rest of the world...
@@davidkramer333 "high quality server" how about any server whatsoever. if you don't tip your server and then come back to that restaurant, don't expect to have the same server again
@@davidkramer333well it could happen another way.. actually paying them what they're worth ;P
@@davidkramer333 Exactly. In Germany for example, they’re astounded by the American concept of ‘free refills’ & ‘sending back food you ordered, but just _don’t like_ for a full refund/replacement meal.’
Well, that’s the trade off they’re accustomed to for paying servers a ‘gracious’ livable wage.. $1.95 per refill, and a _‘I don’t give a dam what you _*_like,_*_ Consumer.. _*_Eat_*_ the shit you ordered, _*_Pay_*_ up, then _*_Get_*_ tha hell outta here!!’_ 😡
Law dictates servers make the same top dollar regardless of customer experience ..meaning restaurants can’t afford diner complaints (let alone any ‘freebies’) ..so what more could anyone expect? 🤷🏻♀️
In America, restaurants are essentially ‘paying’ employees by giving them access to provide customers with ‘free menu items’ at the restaurant’s expense.. in exchange for those workers being able to collect tips off the restaurant’s dime.
It’s not an unfair system.
In Australia we have a fairly high minimum rage that is regularly adjusted so tipping is not really expected at restaurants. You can, and when eating out to dinner with large groups you generally do tip something. For drinks, coffees, or lunches and breakfasts at cafes you generally don't tip.
It is actually pretty perverse in Australia. Tipping is not very common, and lots of people hate the idea. The only places I see it are high end restaurants where realistically staff probably need them far less than in the average restaurant.
Thank you for this very informative video! I just came back from holiday in the US and 20% was always added automatically on most checks, or at least calculated for you already.
Where I’m from, the minimum wage is also different for service and non-service employees. Service employees earn $4.50 an hour versus $6 an hour (minimum wage) but employees are required to top it up if they don’t make that difference in tips. It’s not a huge amount still at the end of the day, but it means on a slow day, they’ll still make a minimum $6 an hour.
On a side note, I’ve now watched so many BistroHuddy videos I recognise pretty much all of the cutaways you used throughout your video!
Great info!
Thank you for speaking up and out about this and utilising your platform for awareness.
He intentionally left out the fact that if the employee's tips combined with the employer's direct wages of at least $2.13 per hour do not equal the federal minimum hourly wage, the employer must make up the difference. This means that servers also get at least minimum wage. But he wants you to feel bad, so you'll tip more.
@@Canadia_Ballsurely every employer follows this rule
@@Canadia_Ball hey he was in the game for 22 years, gotta help out his fellow servers.
@canadianmapper6267 given that minimum doesn't pay for living, the job is worth more than minimum wage.
I liked that you mentioned that (to a certain extent) we choose BOH or FOH. I've worked at just under ten restaurants in a two decade career and tip sharing hasn't always been super relevant to me, but I hear there's all sorts of odd super-specific policies and tricky maths involved. I worked at one restaurant where each senior chef (de partie and above) was tipped out 0.5% of total server tips, busboys were something like 2-5% server nightly tips, and bartenders something like 10% but only on tables with drinks. Yes ideally we would all be paid a living wage, but the important thing is to try to be honest and to try to do your best to take care of each other.
WTH? Why do busboys get tipped out more then a senior chef????? The restaurant wouldn't exist unless there was food. That place better be paying the kitchen staff more then anyone else per hour then.
All restaurants pay the kitchen a higher hourly wage then servers. In a nice restaurant, someone in the kitchen with the title of senior chef (probably does not get tipped out) and are very likely making more take home than an average server. I would also remind you that everyone is important for a restaurant to properly function. A good busser significantly contributes to a higher tip percentage from a table.
Based on your statement, I would assume you tip very well when you order take out.
Although it can be hard, I wouldn't feel too bad for us. Sometimes we bring in a couple hundred a night
I love how he’s bringing up facts about realistic tipping wages and how it works today. I’ve been in the restaurant service industry for 3 approaching 4 years now and granted I’m a prep but I used to be a sous chef and a server as well and man I had to work several jobs at once and flip flop between restaurants just so I can keep building my wages and find better benefits within companies.
Dallas, Texas
Thank you for sharing. 😊
Honestly Drew, you've done it again! You kept that easy to follow for those not in the States or Industry and fun with the little clips sprinkled throughout. Great job dude!
Are we in love with Drew and his multiple personalities? Yes.
YES!! YES WE ARE!! 😂😂💜
You mean they are not real different people? JK. It's easy to forget though. He is has worked hard to make all his characters unique.
Thank you so much for breaking down how tipping culture came to be and how it continues to affect our lives today! Very informative- hopefully this video helps those who have never worked as a server/ bartender understand why we typically rely on tips to pay our bills.
This is really helpful information to know. Thank you!
Adding the little snippets makes this easy to learn while still being entertaining, I love it!
I was a hostess at Ruby Tuesday around 2010-11 and on my seating order chart, servers who hadn't been tipped an average of at least 17% the shift before got skipped being sat every other time for their next shift because management thought they couldn't handle the workload. Which is crap because most people I grew up around thought tipping 15% to be really good. Hopefully, that has changed. I took a lot of crap for skipping, too, because no one would tell the server they were on a skip until I skipped them.
Very cool video Drew. ✊🏼
So helpful ❤
A donut shop near my home accepted tips at the register, and I often gave a 20% tip. Until one day I asked out of the blue “you guys get these tips, right?”
She said no. The company kept all the tips. I was flabbergasted. I ended up writing the business several messages arguing with them that the expectation of the customers who tip is that the employees get the tips. Ultimately, the business said they spoke with their lawyers and agreed to give the employees the tips.
So if you work in a service industry and tips are collected, remember to research the laws or even speak with your state’s labor board to make sure your employer is in compliance.
Good job. That would piss me off too
Years ago I worked in a BBQ restaurant and the owner pocketed all the tips so I straight up told the customers to keep their money when I saw them go for the tip container
That's expressly illegal everywhere. Ownership is legally prohibited from taking tips meant for service staff; it's wage theft.
@@habloespwnol2117 I worked for a restaurant a couple of years back who paid us $10/hr but the kicker was that unless the customer left a cash tip we couldn’t keep our tips. The entire time I worked there I only made less than $200-250 in cash tips. Meanwhile I had well over $4000 in credit card tips 😑 I worked there for like 4 months.
There was one day I got a $100 tip on credit card and when the customer handed me the receipt I almost started crying, the customer thinking I was crying because I was happy told me I had deserved it & I said thank you but you don’t understand I won’t get to keep this money….. & i quietly explained to her the situation. She immediately took the receipt back, ripped it up, then got up went the counter & asked for another copy of the receipt as she had “spilled her drink & ruined the receipt” she signed and left $0 for the tip, came back and handed me $100 in cash.
And told me not to say anything. She was completely pissed about that. From that day on any time she came in she always left a cash tip.
My manager saw her hand me the cash and asked me how much it was, I lied and said $10 😅 because I know if I told the truth they’d want to keep part of it even though it was cash.
But yeah, that was a regular occurrence. Once I had a customer bring his family out & leave me a $75 tip (it was within my first week of working there) and I went to my manager and asked that since it was such a big tip could I keep it?
They said no 😢
I cried my eyes out. And was pissed off the entire time I worked there after that.
We also had to “share” tips when we had big parties come in, so if they left $200 in cash tips we had to share it so you only end up with $30.
The cook would constantly screw the orders up and then come out and scream and cuss you out IN FRONT of the customers and blame it on you. So what little chance you had of getting a cash tip went out the window at that point, because whose gona believe the sever over the head “chef” as she called herself??
@@habloespwnol2117 so yeah it may be illegal, but it’s a known practice that everywhere does.
The last place I worked at kept all tips on take out orders unless it was Friday or Saturday night & we had a server working the take orders.
So it didn’t matter if you took the call, packed the order and brought it to the customer & checked them out & they left you a $20 tip think you’d be getting it… nope my boss got it because it was a “weekday” 😑
We need more facts videos like this
Bro, you handled this soo well!!
i love this historic background on the video its so cool and informative
I'm an Australian that lives in the US. It always feels weird when I go back to Australia and you go to a cafe or restaurant where you don't even have the option to tip.
I was actually quite surprised that tipping is pretty much not done in the antipodean countries. Few places in New Zealand seemed to expect tips, it wasn't common to see a tip jar. Though I was quite surprised to see surcharges on the menu for public holidays. In the UK you'd just factor the extra wages in to your regular prices.
It surprises me in aus, that some places are starting up the tipping hustle.
As an Australian I seethe any time tips are even mentioned in a restaurant. Employers should pay workers a good wage. End of story.
@@ludaMerlin69 because the greedines imported from the US( and no,i m not talking in regards to wages versus tipping in the US,i m talking about people working entry level jobs who now think that they should become rich just because they feel like it,and OTHER PEOPLE should pay towards that) has affected other countries too
@@Croz89 Public holidays in NZ: some stay closed, some advertise a surcharge, some have already factored that into their prices and advertise no surcharge. You just have to make sure you pay attention to the signs / double check while being seated.
The only time I ever got tipped as a cook was when I worked in an open kitchen style cafe where I was more or less a short order cook. Most days I went home with 4 or 5 hours' worth of extra work in tips
Awesome video!
You perfectly embody all of your characters!! Thank you for the lesson 😊
The tipping expectations at least here in the U.S. is out of control.
Ever since the introduction of the new pay system, every business asks for a tip. Subway, McDonald’s, etc. now asks if you want to leave a tip on their screen.
Something as simple as ordering a smoothie to go, now requires a 20% tip. It has inevitably led me to eat out less.
Years ago in my 20's i was a waitress and you are right, i fully depended on my tips to literally put food on the table and pay bills for me and my 4 kids. I never forgot how hard that was and neither did my kids. I always tip way over 20% and so do all my kids. I have the upmost respect for waitresses and busers. I love your videos! It brings back memories of my waitress days and brings a laugh!
Tip culture is out of hand so now I rarely tip, if you dont like you're wage then get a different job
@@HarRasser Well you are entitled to your opinion the same as i am entitled to mine :)
@@sandrajames7961 you're opinion is deeply rooted in slavery but since you make out it must be an okay thing 🤣🤣🤣
Sandra did you find it hard to not know what you were making? I am not in this industry. I know what my cheque is going to be each week.
@@nicholastyler2714 Yes i did find it hard. I knew on certain days i would make a lot in tips and certain days i would not. I was only a waitress because i was having health issues and could not do the job i was used to doing. I worked as a CNA for most of my work life.
Thank you for the history lesson on tipping-interesting info.!
I love your vids! You’re so funny and talented, and all the characters are great!
Clint’s look reminds me of Keith Urban. 😄
Well-researched history, neutral, informative delivery. You could be a prof in even the best universities.
Great job, Drew!
I also think it's worth mentioning that tipping out depends a lot on restaurant policies. I work at a corporate restaurant in Florida and the servers get about $5.70 an hour, and than they have to tip out the bartenders and the bussers, but hosts don't get tipped out, whereas other nearby restaurants hosts do get tipped out
Great information! Crazy though.
Great video!
I worked as a cook for many years (in canada), and we got tipped out. We had a tier system in my specific restaurant. So the more you knew, and how well you did your job put you into the higher tiers. On top of a decent wage, I would have about $400 cash in tip out bi weekly. I miss being a cook. Now I've turned into a Terry. Lol
Hahahahaaa
Roll Tide.
@@sirfizz6518 roll tide brother
Former server in Oregon here. I made state minimum wage plus tips. At my establishment, we had no hostess or bussers. We ran our own food and cleared our own tables. We weren't required to tip the back of the house, but if it was a hard night I would give them all some cash. Most times they would tell me "no" as they were paid very well. This isn't standard for the state at all, just my experience at the hotel restaurant I worked at. I loved my job, and the BOH would make or break us for sure!
What pisses me off with the US tipping culture is that people demand tips even though they hardly do anything. In SFO I went to the hotel, went to their small (in)convenience shop a d bought a sandwich for frikin $25 (that was this year 2023) and dude who swiped my card had the audacity to hand write $7 on the receipt. I snatched it off his hands, ripped it and said that a. ‘I’ decide whether to tip or not and how much. You swiped the damn card and demand 27% and now give me a damn refund. And yes. I complained too.
Umm... that's not tipping culture here. 😂
Sounds like that dude was trying to scam you. Maybe he figured he could get more money out of you because you're not from our country and presumably wouldn't know any better.
You are 100% on point.
“What would Pickles do?”
I’m gonna frame this
I want this shirt
@C4710n You read my mind. I heard him say that and thought, "New t-shirt idea!"
It’s definitely dependent on many factors like Drew said, but the last few restaurants I worked in servers made double what the kitchen made even though they worked far less hours.
Yeap, that happens ALL the time where I live in Oregon... honestly though its probably frequently four times the amount then what the kitchen staff makes.
I know servers that probably walk away with $500+ in cash at the end of a shift.. plus the now $15 hour minimum wage.
And the annoying thing is, that THEY are the ones that complain the most about having to tip out rest of the staff. While servers that work at less expensive restaurants and get tipped less typically are like, "We're a team, it makes sense".
One of my acquaintances was making $300 a shift in tips after a four hour shift 10 years ago!!!!!
This video is awesome, everytime I see some video covering tipping troubles in USA I am completely shocked as a European. Now I understand it from the staffs point of view but in general it's completely shocking it's even possible from the lawmakers point of view.. In my country tipping is only the extra bit, you don't have to tip at all but it is expected to tip about 5 % or to round up the price. Our restaurant staff is also not being paid super well but they are definitely not surviving on tips, that's just crazy
Thank you for this information!
In Singapore servers are typically paid monthly full time wage and each check includes 10% service charge. Customers can top up $ if desired but it's not common or expected to do so.
In my early 20s I worked two restaurant jobs at the same time, one was an over the counter restaurant for $10/hr and an optional tip jar (think, idk, subway maybe, but it was a small family owned business). Any tips put in that jar throughout the day were divided equally among whoever worked that day. The other was a full service restaurant but a low price pizza joint, the only real server job I could get at the time. I made the $2.13/hr + tips there but between it being a new restaurant without a steady clientele and affordable, I made pretty much nothing in tips (very few tables, sometimes as little as 2 in 5 hours, very small bills). You probably can move up to a better restaurant after a year or so and make that great tip money everyone talks about but I couldn't do it anymore. Like a lot of people I had 2 jobs because neither would give me 40 hrs a week to live off of, but of course the over the counter restaurant was still paying most of my bills. Eventually I quit and went into a call center job which would at least give me a chance to sit down and have a full work week, which I was incredibly grateful for when March 2020 happened and I could work from home safely.
Hi Drew! Very factual and non biased way of explaining tipping, loved it. I've been working in the service industry for 13 years, the last 4 bartending. Have you considered doing a video on how tip pools and tip share work for bartenders too?
He intentionally left out the fact that if the employee's tips combined with the employer's direct wages of at least $2.13 per hour do not equal the federal minimum hourly wage, the employer must make up the difference. This means that servers also get at least minimum wage. But he wants you to feel bad, so you'll tip more. That sounds like bias to me.
@@Canadia_Ball Right, because $7 an hour should be plenty for anyone to live on.
@@justsomeguy859 Yes, it should... everyone just sucks at managing their money these days.
@@Canadia_Ballthink about this for a second. how often do you think they actually pay out the difference? wage theft is the most common form of theft in the U.S.
i’d bet 9/10 times that difference isn’t calculated until at least the end of the shift instead of hourly. there’s probably a fair number of places that wait until it’s time to write the checks to do the calculations. but honestly, since there’s such a push towards cash tipping, i wouldn’t be surprised if they just lied and said the servers made more than they did on a slow week, and expect the servers to just make up the difference when it speeds up again.