06/15/2026
After eight years of serving tables, I’ve learned something surprising:
The customers who wear you down the most aren’t always the rude ones.
Sometimes they’re the nicest people in the room.
A couple comes in.
Orders a prime rib dinner.
Friendly conversation.
No complaints.
No special requests.
Drinks refilled before they ask.
Food arrives exactly as ordered.
They leave smiling.
The check totals $106.36.
The tip? $10.
And before anyone says, “Wasn’t there already a service charge?” — that’s where a lot of the confusion begins.
Many guests assume those extra fees automatically go straight to the server.
In many restaurants, they don’t.
Meanwhile, servers are often still relying on tips to make up the majority of their income.
What makes it difficult isn’t one table—it’s seeing the same thing happen over and over again.
Guests leave happy.
They enjoyed the food.
They appreciated the service.
But the tip tells a different story.
I understand the customer side too. Everywhere you look there are added fees, service charges, suggested gratuities, and extra percentages. Most people genuinely don’t know where that money ends up.
But for those working in restaurants, those small differences add up quickly.
Rent doesn’t stop.
Gas isn’t free.
Groceries keep getting more expensive.
After years in this business, I’ve realized the toughest moments aren’t always dealing with difficult customers.
Sometimes it’s watching people enjoy everything about the experience, walk out satisfied, and never realize how much of a difference their tip can make.
