[BigRedBeta]

You tip out because the quality of the work done by the other staff directly impacts how much you can make.

Waiting tables is easiest when you get in a good rhythm, and things are flowing. When I waited tables, if I was getting slammed I would often just give up on tables. I'd look for tables that were spending a lot of money, seemed nice, and felt like they were going to tip well for good service. If you weren't all those things, I'd make the conscious decision to only do the minimum for your table and hope for the best when it came time for the tip. BUT, if I was in rhythm - there was good spacing in the timing of tables, things were progressing smoothly, there were no emergencies, then it was very easy for me to give great service to all my tables. As such, my tips would be higher.

Busboys help you flip your tables - so they stay dirty for shorter periods of time. Then you can get tables re-sat.

Good hostesses can make your job unbelievably easier based on how/when they seat you. If they're paying attention and willing to give you even just a little bit of time between seating two tables, it makes things easier. Or if they're willing to help get drinks started or take to-go containers to tables, again easier.

Bartenders who are fast and accurate in their drink making means I don't have to wait forever to get my drinks to my table, keeping me in sequence.


When the whole team is clicking, a restaurant works amazingly well.