There’s little about the restaurant industry that causes more consternation, confusion and overall angst than the subject of tipping. At least in American restaurants. In many other countries, servers are paid a better wage to begin with and any gratuities are merely lagniappe. 

But here, most servers are paid only enough salary so the employer will have something to deduct from the paycheck for withholding fees. But not all servers are in the same boat, and not all food service is subject to the same tipping “rules.”

This article from Wait But Why has some good advice, from the perspective of a waiter.

What do you think?

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