Today’s Portland Daily Sun provides a professional server’s perspective on tipping.
Countless factors come into play when guesstimating the amount of tips a server skates away with at the end of any given shift. The variables fluctuate in degree of importance and frequency from place to place, and even in the most rigid of corporate settings they may not always be consistent. Who actually punches out with how much green in hand is one thing that makes the restaurant business so confounding. It’s an ongoing, inconclusive topic and makes for lively conversation when two or more servers gather in a social setting.