 |
|
|
|
|
|
|
|
|
What a Chicago diner should know about tips
|
|
Thursday, May 01, 2008
|
|
If your knowledge of tipping stops at calculating 18 percent on a $32 check, if you tend to be more concerned with the environmental footprint your meal is leaving than with the financial welfare of your server—if you just want to, you know, eat— then you probably don't know how that generous gratuity you left tends to splinter, and disperse, and shrink.
To, oh, 14 percent.
Or less. See, when you leave a gratuity, be it $3 or $30 or $3,000, in most dining establishments, you may assume the full amount goes into your server's pocket and is taken home to pay for hair coloring and orthopedic shoes. But, alas, usually, it does not. If you have worked a day in the food-service industry, or paid your way through college waiting tables or even made it a career, this is not earth-shattering news. But consider Chris Tallian.
|
|
|
Read Entire Article on Chicago Tribune
|
|
|
|
|
|
|
|
|
