The "service charge" ( euphemism for tips ) on it, is a trap ....for as the saying goes "An innocent & his money are soon parted".
Tips should be dispensed voluntarily by the king-ish customer but waz extortion-ingly included in the invoice, thus hurting as much my inner voice, as my already diminishing regality :-(
Mustering courage, confidence & conscience, I still proposed a 5% monetary tip.....breaking away from my rather principled life's stance of 'better to reward the deserving, rather than help the needy'. I would have actually liked to reward this guy with some advise on hospitality instead - which he so much deserved. However, I know that waiters are paid less in lieu of tips that they receive.
That 5% was promptly deemed by my very own sons-of-a-batch school friends as, either me having been global-financial-crises stricken or me having turned into a miser.
Did I say - I know that waiters are paid less in lieu of tips? Yes.
The story behind the story:
I had discovered a university within a university.
The 1st paid job that I ever did in my life, was that of a part time waiter.
I got an opportunity to work at a fine dine restaurant called "Barons" at the University of Houston, Hilton Hotel. It usually attracted the high net worth customers like corporate folks or parents of students visiting the university campus. That experience taught me more about business, than perhaps what any business school could have.
That exposure during my formative years, helped me many years later in leading my company. There should be no growing-up without doing a job, no matter how menial or trivial. In strange ways, it unknowingly gives us an experience that tends to benefit us many years later.
One of the key features that I learned then, was that I had to adjust and accommodate between the customer (the obvious target), the kitchen (the factory) and the bus boys (or support staff - who clean & re-set the table once the customer leaves).
How different is it today for anyone at the helm?
At the time, the minimum wage in Houston, Texas was USD 4.35 per hour. However, since it was deemed that customer's voluntarily tip servers, they could be paid a lesser amount. The assumption being the gratuity shall compensate for the shortfall.
Thus, for the job as a waiter, I earned USD 2.01/hr. Compressed between or rather stretched apart by the moods and tantrums of the chef (earning USD 9/hr) and bus boys (earning USD 4.35 / hr) and the demanding customers (wealth usually brings along it's conjoined twin arrogance); I used to feel that my job was not worth it. Well, it was not, at least not in the beginning, but then eventually it grew on me and became enriching.
As a server, I was actually just a messenger between what happens in front of the kitchen door and behind it, and was yet expected to be the smiling face of the restaurant and maintain customer relationship so that they keep coming back. At first, I had thought that it would be easy, then I thought it was unfair, but only much later, I realized, how heavy that responsibility was, and it was actually a fantastic opportunity.
I must explain that as a postman of sorts, a waiter often gets undeserving beatings from customers - the insipid cuisine created by chef or a missing fork by the careless bus boy, was not the waiter’s fault, but was nevertheless always vented on him or her. A waiter has no authority (read luxury) to explain whose fault it is. He or she is simply expected to resolve the issue with a smile-and-sorry to the customer.
'Customer is the king' was an axiom there. It was always perceived as the waiter's fault and so as the visible face of the organization, I was expected to mollify the mood of His or Her Highness.
Having the requirement to handle hard cash and credit card transaction, I was expected to be even more responsible than the chef or bus boy.
When the pressure was too much, I was expected to assist the chef by fetching the condiments from the back-room shelf or even slicing the lemon, etc.
Then on selected days, I was to be a back-up for usher cum cashier i.e. when the assigned person (earning USD 12.00 / hr) must suddenly rush to the restroom to fix his neck-tie or take a small break to quickly comb his hair, just so that he or she looks impeccably presentable.
To add insult to injury, I even had to clean up if some kid knocked off daddy's precious beer mug. I slowly learned to do that while smiling at the child's mom, just to reassure the lady that the apple of her eye was still as adorable.
To add injury to insult, at times I was expected to also assist the bus boy (technically my junior in status & my assistant) in clearing or joining the tables if a huge party of unexpected guests showed up, ouch!
And don't forget, for all this I got paid a measly USD 2.01 i.e., below the minimum wage, but still legal for waiters in the US, as waiters were expected (not guaranteed) to get tips. Frankly, such expectation may be from the government, but I knew that in real world, I somehow had to ‘win’ the tips and earn my bread, even as I served it.
Not knowing the daily take home but keeping that challenge of somehow winning-the-tips in mind, I kept the job.
After about a year plus of service, I slowly learned to move away from bearing the burden with a grin, to serving with a genuine smile. Some days, I made just a little bit over USD 2.01/hr and some days even USD 10/hr, but on most days, I called it a victory at USD 6.0.
Since law of diminishing returns strikes fast with fast money, slowly, even the tip factor began to diminish. I then 'evolved' to love my job as it gave me an opportunity to be in my own element. Each new customer was a chance to meet a new person - be they good, bad, ugly, or mad. The everyday suspense & surprises in the earnings and learnings from ‘my’ customers was a given.
I began to feel lucky. Each customer that came in was more work for the chef & the bus boy. For me, it was a chance to serve, learn and earn.
So, I learned that good days and bad days is only in the mind, that should not be the only thing to determine the fate of my mood. To assert mental stability in the face of various vagaries of life was important. It meant that I had to engage with all three entities i.e., the chef, the bus boy and the customer. No matter on which side of the kitchen door - status or hierarchy don't count much; what counts is that they all should like you and smile back at you. Sure, any job can be tough or mundane, but why not make it challenging & interesting!
The tips eventually became a by-product and just one of the many reassuring indicators on my control panel.
The chef feeling ‘my’ pressure each time a customer was in a hurry, the desire of every bus boy to be assigned to work ‘under’ me and regular customers demanding to the usher that they be seated in that section of the restaurant, which is allocated to me, was far more rewarding.
Some customers at times even shared an experience, a personal tragedy, an incident, or joke with the ‘small’ person - a mere waiter. I was sometimes touched by what they shared and sometimes I know, I touched them. Dignity of labour does go a long way.
I realized thru experience, that people with high status are also emotional humans and so am I, and so we can connect irrespective.
To rule the world, one must serve it!
Yes, go ahead and get 'tip-sy' i.e. don't forget to tip those waiters, for they too give us tips, even as they serve!