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At the tipping point: a server’s perspective on gratuity

Katie Alleman, Culture Editor

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Dining out is a popular pastime for families and friends to enjoy, but when your belly is full and you’re paying your bill, do not forget about your server. Through the duration of your meal, a patron’s only task is to sit back, relax and wait for their food to be prepared as a server keeps their glass full. Meanwhile, the server is taking orders and monitoring various other tables’ needs.

Working as a server requires time management and people skills with the ability to multitask. If you were thinking that it sounds like a walk in the park, you would be sorely mistaken.

The life of a server entails much more than just taking orders and getting drinks.

To a patron, the server acts as the face of the restaurant and the messenger for the kitchen. Therefore, if anything is wrong, it is the server’s job to smooth it over.

The reaction of the patron is unpredictable. Hopefully they are understanding, but on a rare occasion the dining experience goes sour.

In these instances there is a possibility the server’s tip will be effected as a result.

Unfortunately, it does not take a negative experience for a server to receive a tip less than they deserve.

In the United States, it is normal to tip your server at a restaurant. With any social norm there are rules to abide by.

According to the majority of people asked, as well s most restaurants, 20 percent of the total bill is an appropriate tip. 

Relying on how much another person values your service is an unstable source of income. Therefore, it would be most beneficial to the server to tip according to the 20 percent etiquette.

Ultimately, the patrons might even find that they receive better service when a server knows they tip the appreciated amount.

In the restaurant industry, there is debate on whether to expel tipping or not. However, I believe that tips are the incentive for servers to do their best.

Without tips, patrons will not receive adequate service, and servers will not be able to survive on their wages at a part-time job.

In conclusion, 20 percent tips should become a social norm when dining out if not only to benefit the workers but the fragile economy.

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IV Leader is the student newspaper of Illinois Valley Community College
At the tipping point: a server’s perspective on gratuity