.....or "15" for you old-schoolers. (please excuse the onslaught of italics and off-handed opinionated remarks)
lemme splain'.........
15 years of my life has been spent in the service/restaurant industry. 15 years. That's a long time. From waiting tables, to expo, to bartending, to the grill and all the way up to management....I have done it all, yes...even the dish-pit. (I am not above it and have never looked down upon anyone in the dish-pit. It's an extremely important position in the restaurant industry. Like clean dishes? Yeah, me too.) I spent years trying to get away from it and for a time, I succeeded. But here I am, back at it, at least for now, as a second job. We all know I bought a house this year. I felt a supplemental income would be nice to pad my savings account for the upcoming possibilities of "oh no, my air conditioner took a permanent vacation" or "hello Oklahoma storm...goodbye roof". You know, those sorts of things.
Anyway...
For the last 4 or 5 months, I have been a part-time server at a fine-dining restaurant in downtown Tulsa. I must say, stepping back into the service industry was like riding a bike, like......going home. When you've spent time in the industry as I have (or any industry for that matter) it can feel just like that. What you know well runs through your veins like the blood that allows you to live and breath. And to some who have never had the desire to work in the service industry (and this may come as a surprise to you) I actually enjoy being a server and take an ample amount of pride in the work that I do. To watch a guest leave the restaurant with a joyful smile on their face and to see an expression of sincere gratitude of being treated like a VIP truly makes doing what I do extremely rewarding.
I say all of this to say the following; 1) 20 is the new 18 and 2) "Serving" is a real job.
1) 20 is the new 18
It used to be that the suggested percentage for gratuity was 15%. Unless you've been under a rock the last few years, you should know that it is now 18%. However, I can tell you this....20% is greatly appreciated and is teeter-tottering on the new standard. Shocked? You shouldn't be, and here's why. Did you know that servers STILL only get paid a whopping $2.13 an hour? While the rest of society's minimum wage has risen several dollars over the last decade, server's $2.13 has held steady. (Don't get me started.) And I can tell you that when I am given my "paycheck" it is only a pay stub showing $0.00. Why, you ask? Lemme splain' some more: The government expects you to make up the remaining amount of your "non-minimum wage" with your tips (and honestly, we do) and when we do, we are already "paid" and therefore there is no need for a "paycheck". We are, by law, required to report 100% of the tips we earn, and yes, I do so diligently. So, come tax time, we usually owe money to Uncle Sam, because since we have no funds of which to deduct from (ie: our non-existent paycheck) we owe come April. On top of all of this, there is such a thing called "tip-out". Not familiar? Lemme splain' some more again....As servers, we are required to "tip-out" a percentage of our sales (not our tips) but our sales to bussers, bartenders, expo and the like. This percentage usually ends up being about 5%. So, let's say I sell $500 in food and drink in an evening. At the end of the night, I am giving up $25.00 of my hard-earned cash away. (And rightfully so, as supporting those who support you during your shift is the respectful standard). Didn't know that? Not aware of any of the aforementioned normalities of the service industry? Well, perhaps now you can understand why I say 20 is the new 18. We pay to play, folks.
2) Serving is a real job
Most, if not all, of those who have served at some point in their life has had a moment, or many for that matter, of being "looked down upon" by those we serve or even those who ask "what do you do for a living?" As if being a server is a position for people with no drive, no talent, no education, no life, no future, etc. etc. blah blah blah. BOO HISS TO YOU!!! Ever tried waiting tables? Well, you should. Then you would know that to be one is hard work, physically and mentally. And you would also know that it can be a financially stable career. I am a server.....yet I have a college education, I own my own home, I drive a new Jeep, oh! And I have a "real" job during the day time, Monday-Friday, 40 hours a week and it pays well. I work hard and I LOVE what I do. Look down if you dare, but I care not. I'll still give you the best service I can offer and go about my day knowing I did a job well done.
Listen folks, the bottom line is this. Be kind.......to everyone. You know, the golden rule and stuff like that. I felt inclined to write this blog due to a table of two guests I had the honor of waiting on this past Monday. It was a very slow night and they ended up being the only table I had for the evening. They were business partners, a man and a women, who both lived out of town in separate states, but had worked together for years. I could tell that they were "well-off", so to speak. They were seriously two of the kindest, most-appreciative guests I have ever waited on. They genuinely appreciated my service, respected me and were just flat-out amazing people. For being a slow night with little money in my pocket as I left, they really made my night by reminding me that some people really do appreciate good service and by validating my position as a server. And I didn't mind the slow night after the likes of those two.
I could be a lot of things. I have many talents and interests. I choose to be a server (albeit it being a second job, and all). Be kind, be respectful and appreciative, in all things, and you shall receive the same in return.
Warm Regards,
Your Server
