Letters

Other side of tipping saga

To the editor:

As a restaurant owner-operator, I feel it imperative that I throw in my two-cents on the issue of tipping that has been published in Lagniappe’s letters for the past two circulation periods.

Whether-or-not to tip is the choice of the customer and should never be looked negatively upon by the serving staff, nor should the amount of the tip if one is left. Instead of worrying about the possibility of getting a tip out of a customer, servers should be more concerned as to the quality of service that they are providing.

Recently, a customer dined at my restaurant. She seemed to have enjoyed the meal, but she left after paying without leaving a tip. Surprisingly enough, she returned days later – not to eat, but to leave the tip that she had forgotten to leave before in her rush to get back to work.

Years ago, there was an old man in a wheelchair who would frequent my restaurant whenever he could. He either ate a light meal, or simply ordered a cup of coffee as he sat and relaxed out of the searing summer heat. When he finished, he would leave a few cents on the table as a tip – nothing that would ever make an impact on the server’s take at the end of the shift, but it was more than enough to say thank you, especially considering that the man was merely getting by on a fixed disability income. To this day, I wonder what became of that man who gave so much when he had so little to give.

On a daily basis, I total the tips that are left for the servers at my establishment. They are then compared to the sales of the day, as well as to the underlying circumstances of the customers that dined with us. If the day’s tips are higher than the norm, praise is given to the staff. If they are lower than the norm, discussion ensues as to how service can be improved upon.

In regards to servers earning a meager $2.13 per hour, plus tips – don’t be misled! The following is a direct quote from Fact Sheet #15 of the U.S. Department of Labor: “If an employee’s tips combined with the employer’s direct wages of at least $2.13 an hour do not equal the minimum hourly wage of $5.85 per hour effective July 24, 2007; $6.55 per hour effective July 24, 2008; and $7.25 per hour effective July 24, 2009; the employer must make up the difference.”

In short, those writing in and complaining about not being able to live on $2.13 an hour really don’t know what they are talking about, unless they are being cheated out of their pay by their employers.

Now, hear this. If any of my employees were to dare even mention a tip or a lack thereof to or about one of my customers, that person would quickly find that unemployment pays much less than I do.

Roy D. Pope, Jr.

President

Busaba’s Thai Cuisine, Inc.

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