Banker Leaves 1% Tip On $133 Lunch Bill In Defiance of 'The 99%' [UPDATED]

- Tip Pool Method #2  requires wait staff to contribute a portion of tips BASED ON TOTAL FOOD SALES. Ex Server sold $1000 in food and beverage sales and or required to tip out 5 percent of those sales. This method  is not ideal. If a customer fails to tip, the waiter still is forced  to tip out the busser/food runner on sales, not actual tips received or a percentage which means the server assumes the risk solely, not the support staff. 
Ex.  A percentage of tips are deducted automatically from Credit Cardsale amounts not actually credit card tip amounts.  Although beneficial for the employer, it does not fairly meet the compensation of the servers. Also, it can cause headaches if the server fails to make minimum wage due to a bad tip.  Another example.  Once I worked at a casino which gave away $500 dinner vouchers to its loyal gamblers. Some of these diners came in with the vouchers, ran up the bill, but then did not tip out on $500. Sometimes these diners left only.$10. I was still required to tip out  a 15 % rate. ( Assuming I made $100, I owed the bussers $20 dollars even though I only made $10. I lost $10)  The result.  These type of diners were avoided like the plague and often received the worst service imaginable.  Angry and dissatisfied, they wrote searing, awful reviews on trip advisor.  My advice: Don’t put your servers in this position. If someone doesn’t tip properly, at least allow for adjustments and share the risk of business with everyone. The servers should not be the only ones who assume the burden of a bad tipper.
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