Diners should give servers their just deserts
by Melissa Sanchez, reporter

    Either servers should be paid more than the standard $2.15 per hour, or every patron in the world should have to educate themselves on how the restaurant business works before being allowed to dine out.

   I honestly think this would enhance the dining experience for the public as well as improve the working conditions for those who toil in America’s eateries.

   Let’s face it: servers cannot pay bills and have 40-hour workweeks. Most servers have to work more like 80 hours a week to make enough money to pay bills, on top of going to school.

   Why? Because it’s shameful the way people tip. If servers made 15-20 percent on every check, it might be easier, but that doesn’t happen.

   Customers will watch their server scurry around, getting drink refills, chip refills, separate checks and extra butter.

   Yet, when the check comes, some customers will still leave $5 on a $59 tab.

   Apparently, they have no compassion for the server’s tending 17 other customers or the ketchup in the server’s hair or the sweat beads all over his/her face.

   It happens every day at least once. I think if people were more educated about the service industry, they might understand that not everything they are disgruntled about is entirely their server’s fault.

   Customers tend to retaliate when they feel they have waited too long for their food without realizing that sometimes the kitchen is understaffed or a big party has the kitchen backed up.

   Whatever the case, the server almost always suffers the consequence.

   Sometimes, customers are displeased about the quality of food. This situation also is out of the server’s control.

   The servers didn’t make the food, nor did they invent the recipe. They just deliver the food, the drinks, customer service and the check.

   Talking to the manager about the quality of the food is always a good idea, but taking it out on a server by leaving an inadequate tip is wrong.

   I do realize that service sometimes is atrocious. While I argue that stiffing is cruel and unusual punishment, I have had some pretty horrendous service in the past. I agree that bad service should not get rewarded.

   However, customers need to take a minute and look around. If they see things that could be a factor in their discontent, they need to direct their concerns appropriately.

   Consumers who simply choose not to tip are stealing—stealing time and money from the server and good service from the subsequent table.

   Tipping is not optional because servers aren’t paid enough. It is a contract made between server and diner from the moment service begins. Many believe they should not be responsible for supplementing the server’s income.

   Right or wrong, taking frustrations out on the single mother or struggling student making slave wages to serve cheap clients won’t change anything.

   People just don’t realize that the servers are the ones who clean the gum out from underneath the tables, refill condiments, roll the silverware, put the chairs up at the end of the night and dig out whatever heinous surprise people have left crammed in the wedge of a booth.

   All that side work is worth it when your tables show appreciation by leaving good tips. It’s just horribly discouraging when a table says, “We had great service” right before they leave you $2 on a $25 check. Verbal praise doesn’t pay the bills.

   If you want service with a smile, give your server something to smile about. With a little understanding, I believe the food industry can become better for everyone.