25% Gratuity plus Tax - Seriously?

[Yumyums Inmahtumtums]

Originally Posted by Errakus [You must be logged in to view images. Log in or Register.]

US [You must be logged in to view images. Log in or Register.]
Server wage in IL = Like $2.50 an hour
Regular wage like $10 an hour

Sounds like a great system.


Pay the people who handle your food 50% of what you'd pay a babysitter/hour in 1996.

[Errakus]

Originally Posted by Yumyums Inmahtumtums [You must be logged in to view images. Log in or Register.]

Sounds like a great system.


Pay the people who handle your food 50% of what you'd pay a babysitter/hour in 1996.

Hey, I don't work in the industry anymore, but some servers make more money than I do. (All depends on where you work) It's also cashed and untaxed as long as it's not on a credit card.

[Sororf]

Originally Posted by Errakus [You must be logged in to view images. Log in or Register.]

Hey, I don't work in the industry anymore, but some servers make more money than I do. (All depends on where you work) It's also cashed and untaxed as long as it's not on a credit card.

you'll be expected to pay income tax on cash tips. the amount owed is calculated by figuring the % of tips received from credit sales and applying that to cash sales. though I doubt many servers actually do this.

[Errakus]

Originally Posted by Sororf [You must be logged in to view images. Log in or Register.]

you'll be expected to pay income tax on cash tips. the amount owed is calculated by figuring the % of tips received from credit sales and applying that to cash sales. though I doubt many servers actually do this.

You're assuming most servers claim the cash tips (PS - They don't [You must be logged in to view images. Log in or Register.])

[Bardalicious]

Tipping is a rather absurd practice. Having had the unfortunate pleasure of working in the food service industry for a brief while, I can say that the majority of waitstaff make more in a single weekend than an average chef does in an entire week, unless said chef is salaried in a fairly upscale establishment.

Personally I think that the person grilling my steak and mixing my drinks is far more deserving of my gratuity than the person that spends half a minute carrying the plate from the kitchen to the table.