C. F.

I am a server (more proper term), in a fine dining restaurant. Our service is outstanding and for the most part we are tipped well. Something I would like to point out that most people don’t realize is the tax factor. Now I don’t know if states are all different or even restaurants, but we are required to make an earning claim of 12% of what we sell whether we make it or not. Not to mention, in this retaurant we tip bussers, bar, etc. 35% of what we gross. Usually it works out. Problems arise though when people order expensive bottles of wine and don’t tip on them. I served a $315 bottle of Dom P. champagne and got a $5 tip. Now I understand that all I did was open a bottle,but they didn’t realize that I had to tip out 35% of that $5 plus claim as if they had given me close to $40. Those taxes come out of our already weak paychecks and sometimes out of our pockets..