Ever Been a Server or Bartender? Read THIS!

“Consumer Guide on the Working Conditions of American Restaurants” is a 30-page guide to working conditions in popular American restaurants, published by Restaurant Opportunities Center United, a worker-rights advocacy group. It tells you whether the staff at the restaurant you’re thinking of eating at gives its staff sick-leave, whether they are paid beyond the $2.13 minimum wage for tipped workers, and whether the restaurant has a policy of limiting women, immigrants and people of color to lower-paid “back of the house” jobs.

You can read more about it and find the full thing here. Yeah, it’s long, but it’s worth taking a glance at if you’ve ever worked in the service industry.

And here’s an interesting thought, how many people know that servers make $2.13 an hour? I’d venture to say a lot, if not most, diners. So, if an increase is made to the base pay, don’t you think people will then start tipping less?

Here comes my server talk, but it’s kind of like “gratting” a big table. Sure your menu says in size 4 fine print at the very bottom back right hand corner that parties of 6 or more can expect gratuity, but people still get mad- or maybe mad is the wrong word, but people are less likely to add to gratuity once it’s been included. That’s why you play it by ear.. if you are really hitting it off with a table, you don’t grat them because you might end up making more.

If people know that servers are making regular wages without tips, you can bet they will be just that- without tips. Don’t give people a reason to be any cheaper.

And notice the study comes complete with little cards you can hand to servers at the end of a meal.. I’m wondering how many of these “worker’s rights” enthusiasts would be content with just leaving said card.

I’m going to guess.. all of them.

Thoughts?

-Katy