Although there are many different fields of low wage work, the restaurant industry and its system of tipping in the main focus of this hypertext. My main focus is on those employees who do not earn higher wages or tips and how this does not provide a living wage. The majority of my research is from personal interviews of restaurant employees and their own experience with the tipping process.

I feel that I have a strong personal connection to this topic because I have actually worked this job and understand the ways in which restaurant politics and finances work. However, I also included information that other researches found regarding the tipping process and various ways in which employees may be cheated out of their well earned money.

In addition to solely researching the servers’ point of view, I also included stories from various other restaurant positions as well. One of my focuses is on the amount of tip money that servers actually receive and also the way that other positions (dishwasher, busser, cooks) are tipped at the end of the night.  Because I worked several different positions in my own experience working in a restaurant, I can also incorporate the experiences that I myself encountered working for minimum wage. Overall, I worked to answer the question of whether minimum wage, even the highest minimum wage in the state of Washington, is actually a livable wage and question the standards and realities of the tipping process.

This image borrowed from The Independent.

"'Most people won't even leave the standard 15 per cent,' she says. 'I love getting older couples. They usually tip more than 20 per cent.' Unlike most servers, Benlolo doesn't mind being asked for separate bills. 'That way, if most people leave five or six dollars, it adds up to be more than what they'd leave as a group'" [3].

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