Alexander

Could someone tell me what percentage restaurant owners are required to claim for their servers? I’ve worked in places where managers claimed 20% of a servers gross sales. When it came to taxes, it actually cost the SERVER money to wait on anyone tipping less than 20%. Also, the servers had to tip out a total of 20% of what they made between the bar and hostess. This meant that the server didn’t even make the 20% they were paying taxes on. What would have been the correct way to claim when it came to tax time, or could anything have been done to adjust the situation (besides getting a different job) ?