I
 have been on both sides of the table, so I know (and understand) the 
arguments from each position. As a patron, I expect to be greeted 
politely and taken care of. You do not have to be overly animated or 
have a sparkling personality. All you have to do is be respectful, 
attempt to get my order correct and bring my food/drinks in a timely 
manner. If those needs are met, I have no problem with tipping. And I do
 understand when things don’t quite go right or when the kitchen is 
backed up and it takes longer to get my food. However, I also take into 
consideration how busy the restaurant is, how busy my server is and 
other factors that might come into play. Essentially, I’m a pretty 
easygoing customer. Having said all of that, I can be a pain in the rear
 if these simple expectations cannot be met or are returned with a snide
 attitude. After all, I was once a server too. I take that into account 
each time I go out to eat. It does not excuse you from acting in a 
professional manner, as would be expected in any other job. From the 
customer standpoint, I can understand why some feel they shouldn’t have 
to tip. I’ve read all of the arguments and I do agree that what it boils
 down to a lot is the attitude of the server, whether it is an existing 
attitude or an attitude that resulted from something going wrong. 
Servers: please understand that if I get upset, it isn’t necessarily an 
affront to your character. I’m likely just irritated for having to wait 
for an excessive amount of time, upset that I have to wait for food to 
be sent back after being incorrect or angry that you aren’t being 
attentive. Please don’t try to place the blame on anyone, just remedy 
the situation, period. That’s really all I want, unless I happen to 
specifically mention your attitude towards me.
           
 Now, let’s visit the other side of the table. When I was waiting 
tables, I always went to work with a fresh, positive attitude when I 
first began my shift. Sadly, by the end of my shift, I was ready to 
drink myself under the table. Yes patrons, it really is that bad and 
it’s usually only a four hour shift (that feels like eight after being 
on your feet the entire time without a break)! Whatever your feelings 
are about tipping (and I am personally not a fan of it), doesn't change that this is just the reality (a reality servers didn’t choose). Yes, I 
did choose to wait tables, but it doesn’t mean that I chose to put up 
with the constant stream of bull that I endure, table after table. As a 
server, I was yelled at, cussed at, accused of all types of things, 
talked down to and then stiffed at the end. Maybe people who work in the
 higher-end restaurants are more satisfied, but there is a reason for 
high turnover rates in the industry. Let me give you all a breakdown of 
how a shift might go: You must arrive an hour or two earlier than the 
restaurant’s opening time (perhaps earlier in some) and begin prepping 
your tables and getting the restaurant ready for service (i.e. brewing 
tea, pouring salt/pepper into shakers, stocking fridges, etc…). When the
 restaurant first opens, there are usually only a couple of servers 
staffed. Servers usually continue to stream in as the lunch shift really
 gets underway and this is when the chaos starts. Lunch is particularly 
bad because everyone is in such a rush to get back to work (although 
I’ve never understood going to lunch at a busy restaurant when you’re in
 a time crunch). You might have 3-4 tables who all want something at the
 same time and each one gets angry when you don’t attend to them that 
very second (I once had a customer who asked for a side of dressing and 
got upset with me for not producing it when I hadn’t even left the table
 yet). You are asked inane questions about the menu, asked to order 
things that aren’t even on the menu at all and when the bill comes, they
 want it split four ways and everyone hands you a $20 bill, which you 
don’t have change for (servers are usually only required to carry a 
small amount of change). That means you must go to the bar for change, 
wait on the bartender (who is usually slammed) and by the time you get 
back with the change, patrons are angry they had to wait so long that 
they leave you a crummy tip or not one at all! People seem to get into 
this line of thinking that servers make a ton of money because they add 
up what a server “should” make and assume that everyone is tipping that 
well. Trust me, they’re not. Just because people should tip 15-20% 
doesn’t mean they do. Many people (at least at the establishment I 
worked at) would leave 10% or less! I would have to kiss major ass to 
make my 15% (maybe sometimes 20). And I have no problem working hard in 
order to accomplish this. But I know that there are some people who do 
not tip based on the service, they tip based on attractiveness, race and
 other things that are completely out of the server’s control. Where 
else do people get to determine your pay based on factors that don’t 
even pertain to the job? I’m not saying this is right, but it is the 
reality. And yes, I could get another job, but most jobs are not usually
 as flexible and when I was in college, that’s exactly what I needed. In
 addition, yes servers really do have to tip share with other people who
 work in the restaurant. At the place I worked for, we had to tip out 
the bussers and bartenders (some places you even tip out the hostess). 
And yes, my base pay was $2.15 an hour. And yes, the restaurant is 
“supposed” to make up the difference if you do not make minimum wage. 
Want to know something funny about that? At the end of your shift, the 
computer asks you how much you made in tips. If you put in a number that
 the computer determines is too low, you either have to change the 
number or get a manager to override it for you. Do you how many nights 
that happened to me? And even though I could’ve waited for a manager to 
override it, most nights it wasn’t worth tracking down a manager to do 
that. After the day I just had, I’d rather just lie and say I made 
enough for the night. I can guarantee that I wasn’t the only one to do 
that. Is that the patron’s fault? Certainly not, but patrons need to 
understand exactly what a server goes through to placate the most 
finicky people. I’ve run around the restaurant like a mad woman, getting
 things for my tables to cater to them and still got left with a sucky 
tip (or again, no tip at all). I’ve given roses to moms on Mother’s Day,
 candy and small toys to children, been as friendly and polite as I can 
(after being stiffed by the last two tables) and tried to accommodate my
 customers as much as I can only to be insulted, yelled at and not given
 a tip. It was a good thing that my wait job was only meant to supplement my 
income because I wouldn’t have made it otherwise. I walked out of a 
shift once with $14! Fourteen! I might as well have stayed home for 
that. The thing is that people claim they tip based on service, but a 
lot of times they don’t. They take things out on the server that isn’t 
their fault and treat them like servants in the process. The managers in
 a restaurant tell their servers constantly that a bigger check means a 
bigger tip; this is such a falsehood. I found that most times when the 
check was bigger, my tip would be smaller.  Oh and did I mention the 
people who completely run out on their tabs? The management tends to 
assume that if this happens consistently, the server must be allowing 
it to happen. There was a policy instituted at the restaurant I worked 
for where if someone ran out on their tab, you either had to pay for it 
or you had to be written up. There was an incident that happened many 
years back at a local restaurant. A young waitress had a couple of 
people run out on their tab. Fearing she might have to pay the tab 
herself or get into trouble, she followed them out of the restaurant and
 they ran her over! She died because someone decided they didn’t want to
 pay for their food and management places the responsibility for that onto
 the server.  For something that is no fault of the servers, they have 
to face this penalty; it’s ridiculous. 
           
 Don’t get me wrong, I really enjoyed serving food to people. There were
 many friendly patrons who were easy to take care of and didn’t go 
ballistic when something went wrong. But we also had patrons who had 
obnoxious children running around, people who made messes that they 
likely wouldn’t make in their own homes, people who complained on such a
 consistent basis we knew who they were, people who snapped their 
fingers and hurled insults at the wait staff and many other ugly things.
 Yes, we should provide your meal hot, correct and with a smile, but we 
do not owe you our souls for bringing your food. Do I wish it could be 
different? Most definitely; I hated going to a job where I wasn’t ever 
sure how much money I would be bringing home. There would’ve been no way
 to make a decent living waiting tables unless each patron did their due
 diligence and ponied up their tip. Be kind to your server; they are 
attempting to do their job as I’m sure you do as well (and you’ve had 
bad days at work too). I would like to abolish tipping too as to be fair
 to both patrons and servers, but until that happens, please have a 
little respect for the people who bring you your food. It’s not as easy 
of a job as you might think it is. 
 
