Serving breakfast might seem like the easiest shift in the restaurant world, but for those in the know, and especially for the Breakfast Servers themselves, it’s a demanding job that often goes underappreciated, particularly when it comes to tips. Let’s delve into why making it a point to overtip your breakfast server isn’t just a kind gesture, but a recognition of their hard work and an understanding of the realities they face.
Before we get into the grits of the matter, let’s briefly touch on industry news. There was a situation a while back with housekeepers being unfairly treated, highlighting broader issues within the hospitality sector. This just underscores the importance of fair treatment and compensation for all service staff, including our dedicated breakfast servers.
I was reminded of the significance of tipping breakfast servers after recalling a piece of advice from Life’s Little Instruction Book: “Overtip breakfast waitresses.” This simple instruction carries a lot of weight when you consider the nuances of the breakfast rush and the economics of being a breakfast server. It prompted me to start a conversation, even online with a Facebook group called “Overtip Breakfast Servers,” to advocate for better tipping practices. It’s surprising how many people are against tipping or are stingy tippers, especially towards those serving breakfast at your local diner. You often hear arguments like, “tipping is not mandatory,” “it’s an outdated system,” or the dismissive “get a real job.” I challenge anyone with these views to spend just one week working as a breakfast server – it would be a truly eye-opening experience.
This morning, I had the “Weekday Special” for just $5.95. For that price, I enjoyed multiple cups of tea, a hearty plate of three eggs, three sausages, two slices of toast, and a generous helping of home fries. The menu offered substitutions like bacon for sausage or grits instead of home fries, all at the same price. I relaxed with the diner’s newspaper, usually a dollar at the newsstand, and had a pleasant chat with Crystal, my server.
Breakfast plate with eggs, sausage, home fries and toast
The meal was exactly as described, no hidden fees, fantastic service, no cooking or cleaning for me, and all at a great price. When you get a bill like this, how much of the change do you typically leave as a tip? And more importantly, why?
Here’s what I consider when tipping breakfast servers, and why I believe in being generous:
- Breakfast Service is Hard Work: Don’t underestimate the demands of serving breakfast. It’s a fast-paced environment, often with a rush of customers who are in a hurry to start their day.
- Early Starts: Breakfast servers often have to wake up incredibly early, sometimes before dawn, to be ready for the morning rush. Starting work at 5:30 AM after waking up at 4 AM is common.
- Low Wages: The hourly wage for servers, especially breakfast servers, is often at the lower end of the pay scale. In many places, it hovers just above the minimum wage for tipped employees, barely enough to cover basic living expenses.
- Tips Are Not Guaranteed: Servers frequently get stiffed, meaning customers leave no tip at all. This happens more often than many people realize, directly impacting their already low income.
- Commuting Costs: Especially in cities, servers may incur significant commuting costs, whether it’s cab fares for early morning shifts or parking fees which can quickly eat into their earnings.
- Dealing with Difficult Customers: Service industry workers often face rude or demanding customers, and breakfast servers are no exception. Dealing with grouchy, rushed, or impatient patrons is part of the job.
- Small Check Averages: Breakfast checks are typically much lower than lunch or dinner, meaning tips based on a percentage of the bill are also smaller.
- Rethinking the 20% Rule: The standard 20% tip might not be sufficient for breakfast service, especially on inexpensive specials. A higher percentage is often more appropriate to truly reward good service and compensate for the smaller bill size.
- Added Value: Consider the extras you receive, like complimentary newspapers or endless coffee refills, which add value to your dining experience without increasing the bill, but represent extra service from your server.
- Morning Rush Stress: Mornings can be stressful for everyone. Servers are managing multiple tables, orders, and requests while customers are often rushed and possibly not at their most patient.
I once witnessed a customer leave just eleven pennies as a tip for a breakfast server. The server shared that the customer was a local preacher who was a repeat offender of this behavior. It’s stories like these that highlight the need for a shift in perspective when it comes to tipping breakfast servers.
What are your thoughts? What are your experiences with tipping breakfast servers, either as a diner or as someone in the service industry? Share your stories and help spread the word about why it’s important to overtip your breakfast server.
