: About Me

When was the last time you went to a restaurant and were happy enough about the experience to leave the obligatory 15% tip? What percentage of the blame for anything that went wrong could be placed on your server's shoulders? Probably, not much. Was it the food that made you consider a lower tip or none at all? Did you only consider the performance of the server when determining the tip? A typical day in a foodserver's life goes like this: Your shift starts at 4:00pm. You are required to be there at 3:45pm, but are not paid until your scheduled time. During that pre-shift 15 minutes, you a...