Here’s a tip for you …

(Editor’s Note: I have read with much interest the story about the Applebee’s waitress who posted the restaurant check of the minister who left the message that she gives God 10 percent and asks why a waitress should get more.  There was more than eight people in the pastor’s party and the auto-tip of 18 percent kicked in.  The waitress posted the check on Reddit and was fired.  I dug this column out that I wrote more than a decade ago that points out that when it comes to tipping — some people get and some don’t.   JM)

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Jennifer is in her early 20s and works as a waitress in a restaurant in Mt. Vernon.

Like many young people her age that are pursuing a degree, Jennifer chose the flexibility of a job in food service as she works her way through college.

I would imagine there are millions of young people just like Jennifer who are working nights and weekends as waitresses and waiters, delivering pizzas, bartending and bussing tables as they try to further their education. Anybody that has ever walked in those shoes knows it is far from an easy job or pace.

Because of my penchant for Mexican food — Monterey jack fajitas at Chili’s is my favorite – my wife Lisa and I eat at the restaurant where Jennifer works every couple of weeks.  She has served as our waitress several times and always does an excellent job.

However, on a recent trip to the restaurant Jennifer seemed a little out of sorts. She stopped by our table and explained that her mood had soured after a couple she had waited on left a business card on her table. Obviously flustered by the action, she produced the small, black and white card for us to see.

The card read: C.A.T. – Customers Against Tipping – Dear Server, (Please give this card to your employer). I left this card with your server tonight instead of a normal cash tip. I did this because I do not agree that customers should pay twice for a meal. Your server should be paid better wages instead of relying on tips to make a decent earning.

Showing my politically incorrect side, today’s column deals with ‘restaurant profiling’ and divides the general public into two categories – those that get it and those that don’t.  Or, maybe better stated those that understand what it’s like to work for tips and those that don’t.

My theory, and its only a theory, is that in most instances tipping is not based on wealth or poverty.  Instead, it’s based on the jobs a person has had in their life.  In short, those who have ever had to work and sometimes survive on tip money understand the art of tipping much better than those that haven’t.

I learned about the tipping process at a relatively older age. After working nearly 20 years in the coal industry I was one of thousands that lost my job because of the Clean Air Act. I started attending college for the first time ever at age 38 and was working three part time jobs to try and keep the wolf away from the door.  One of those jobs was as a pizza deliveryman for Domino’s in Benton.  And let me quickly say before I move on that, yes, I was one heckuva good pizza slinger and on numerous occasions was awarded the coveted “Driver of the Month” award.

I soon learned that there was no rhyme or reason to tipping. For instance, one Saturday night at nearly midnight we received two orders.  The two houses were only a few blocks away so I took both deliveries.  A steady cold rain was falling when I arrived at the first house; a beautiful home located in one of the better sections of town.  I was completely drenched as I made the long walk up the driveway and rang the doorbell. By the looks of the house, I thought, I should get a good tip here. The pizza cost $13.85 and the woman handed me $14.  As I turned and started to walk away the woman cleared her throat and said, “uhhh … I think you forgot to give me my 15 cents change.”

Then to make matters worse I dropped the dime and nickel and was bent over in the rain trying to pick it up.  Needless to say, I muttered a few expletives under by breath as I trudged back to my car in the pelting rain.

The second delivery was a modest home that paled in comparison to the previous stop.  I recognized the woman that answered the door as the waitress that worked at a local restaurant.  She handed me a check that included the price of the pizza and a $4 tip. There is only one lesson that could be learned from the two contrasting stops: when it comes to tipping there are those that get it and those that don’t.

My oldest daughter, Lyndsay, is in the nursing program at John A. Logan College and works three weekend shifts as a waitress at Bob Evans in Marion. A recent conversation we had about the way people tip adds yet more proof to my theory.

“I didn’t understand about tips until I started working here,” she said. “When I go out to eat now it changes the way I tip the server because I know now how important tips are.”

The next time you go out to eat, particularly if you’ve never worked for tips, I challenge you to take a moment and put yourself in the shoes of the person catering to your every need.  Regardless if it’s a student, a single mom or even a middle-age person trying to make an honest living, keep in mind that giving an extra dollar or five on top of 15 percent might make a difference in that person’s life that week.  And also keep in mind that the person waiting on your table is at the mercy of cooks and bartenders in providing your service.

And to those who might have gained a little insight and understanding from today’s columns about those who hustle our food and drinks to us, there’s no extra charge.

Just consider it a tip.