Originally posted by nateo
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But I will say this. I have worked at many fine dining restaurants and managed a couple. I have also worked at a couple of chain restaurants.
My sales at fine dining restaurants were easily $1000. Do the math with a 20% average gratuity. At chain restaurants, my sales were easily $500. Again do the math.
It wasn't until I wanted to buy a house that I started reporting my tips. It is very common for servers to not report their tips. Maybe this is where the Bureau of Labor is getting their statistics from.
I made more money waiting tables four nights a week and going to school full time than I currently do working 40+ hour weeks as a Supply Chain Analyst at a manufacturing company.
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