Tipping- Don’t be a Cheap Jerk
Before becoming a chef, and while still in college, I waited tables. I really enjoyed it- it afforded me the opportunity to meet all kinds of people, and earn valuable cash. I worked at a TGI Fridays in California… it was constantly busy, and the money I earned working part-time was more than enough to live on, and pay for my books, and part of my tuition.
I’m not sure why everyone has such a hard time when it comes to tipping; how hard is it to figure what 15% of the total bill is? I always get asked, “How much should we leave?” when eating out. I’m not really sure why this is, (maybe because I’m a Chef) but here are some suggestions for those of you who are confused.