Atlas

Ahoy. Captain Panda, back again.

So I haven't been on in a while, I know. Partially, it was because I've been massively busy. But another part was that I didn't really have much to say. I still don't, really; at least nothing that anyone really cares about other than myself. Which, I get it, I suppose. Too much negativity comes from my keyboard at the moment. I know I promised that I would try and be light and upbeat on this, shall we say, 'literary circus,' and I haven't really done that. (I think that was another reason why I was away.) But, right now, I can't stay away. Feel free to rail at me if you must.

*sigh...*

Shit is just getting harder and harder to deal with. No one is ever satisfied. Nothing is ever good enough. The weight of the world keeps crushing me more and more, day after day, and it's getting harder and harder to keep fighting. I can't keep dealing with it all.

My own version of Atlas, I suppose. Though, a bit more metaphorical.

I still fight, mind you. I haven't completely given up yet. I still keep shouldering the weight of the world and marching on. But it's harder and harder to bear the weight.

Thanks for reading. And for those of you that are sticking with me through all the crap...thanks.

And for those that aren't...good riddance, you sodding old wankers.

And now, back to your regularly scheduled program.

Lemon curry?

The Tortoise and the Eagle

"Now consider the tortoise and the eagle.

HI!

The tortoise is a ground-living creature. It is impossible to live nearer the ground without being under it. Its horizons are a few inches away. It has about as good a turn of speed as you need to hunt down a lettuce. It has survived while the rest of evolution flowed past it by being, on the whole, no threat to anyone and too much trouble to eat.

And then there is the eagle. A creature of the air and high places, whose horizons go all the way to the edge of the world. Eyesight keen enough to spot the rustle of some small and squeaky creature half a mile away. All power, all control. Lightning death on wings. Talons and claws enough to make a meal of anything smaller than it is and at least take a hurried snack out of anything bigger.

And yet the eagle will sit for hours on the crag and survey the kingdoms of the world until it spots a distant movement and then it will focus, focus, focus on the small shell wobbling among the bushes down there on the desert. And it will leap…

And a minute later the tortoise finds the world dropping away from it. And it sees the world for the first time, no longer one inch from the ground but five hundred feet above it, and it thinks: what a great friend I have in the eagle.

And then the eagle lets go.

And almost always the tortoise plunges to its death. Everyone knows why the tortoise does this. Gravity is a habit that is hard to shake off. No one knows why the eagle does this. There’s good eating on a tortoise but, considering the effort involved, there’s much better eating on practically anything else. It’s simply the delight of eagles to torment tortoises.

But of course, what the eagle does not realize is that it is participating in a very crude form of natural selection.

One day a tortoise will learn how to fly."

-Terry Pratchett

Small Gods

Your Server Hates You

Your server hates you.

It may sound a little harsh, but it's the truth. If it makes you feel any better, it's nothing personal. These poor people are overworked, underpayed, very underappreciated, and have to regularly deal with some of the most demanding, self-centered and deluded people on Earth, both at the table and in the kitchen, and are expected to do it all with a smile.

How do I know this? Because I am one.

I think that one of the biggest issues with servers (and even the restaurant industry as a whole) is that there are a lot of misconceptions that people have about the industry. One of the biggest confusions that people have is on the subject of gratuity. Let me lay a few things out for you good folks.

A statement that I hear all the time is: Waiters already make minimum wage. Why should I give them extra for doing their job?

Most famously...

Truthfully, when you think about it that way, it kind of makes sense. If these people make the federal minimum, why would they be entitled to extra money? Pay for the meal, thank the server, and be on your way, right?

Slow your roll, there, folks. This statement (and Mr. Pink) makes one hell of an error in assumption: that servers make minimum wage.

In the United States, we have something called 'Federal Minimum Wage.' this is the minimum amount that an employer must, by law, pay their hourly employees, which at the moment sits at $7.25 per hour. Different states may have different laws regarding their own minimum wage, but regardless of what the state law is, you cannot pay your employees less than the federal minimum.

It's still not really enough to live on, but it's something...

In the states of Alaska, California, Minnesota, Montana, Nevada, Oregon and Washington, this is true for every employer in every industry. However, in the other 43 states in the union and every U.S. territory except Guam (read: most of the country) there is a distinction between hourly employees and tipped employees.

An exception to the minimum wage law in these states basically says that if you make tips as an employee, your employer does not have to pay you Federal minimum wage. They only have to pay you enough to make up the difference between your tips and the federal minimum. Most employers exploit this exception to the fullest, usually paying their tipped employees less than $3 an hour. (My hourly rate of pay in Wisconsin, for example, is $2.33 per hour. I'm expected to make enough in tips to get it up to $7.25 per hour) There are some exceptions to this law, but we'll get to those in a minute.

Well, that's okay, isn't it? I mean, you're still making minimum wage in the end, aren't you?

Umm...not really, no. I mean, yes, if the tips are consistent from day to day, then the math works out and you wind up taking home close to minimum wage.

I searched 'consistency' in Google images, and this popped up.
I'm not sure what this means, but I do know I want cake now...

The problem with that is that gratuity is never consistent. What happens if it's a slow night? The Super Bowl, the Stanley Cup and the World Series are notoriously slow nights for restaurants like Red Lobster, Olive Garden, and pretty much anywhere else that isn't a sports bar. And it's not just sporting events; if there's some big event happening in town, or if the weather's terrible, or any number of other factors can make for a dead restaurant. What do your servers do then? With no tables to serve, there are no tips to make, and your servers are stuck making three dollars an hour.

There's also the issue of restaurant goers just being cheap.

'You gave such great service, young man. Here's a nice tip for you.'

In the United States, it is generally considered acceptable to tip your server or bartender 15 - 20% of your total bill. I tried to find out why this number is significant, but I couldn't find anything. (I suppose it's just a social norm by now) Anyway, this means that on a $20 check, the accepted tip is $3-4, on a $50 check, $8-10 is decent, and on a $100 check, $15-20 is acceptable. And many of the people that go to restaurants understand this.

However, it's not at all an uncommon thing for diners to leave far less than 15%. There have regularly been times where I've served tables whose bill has wound up being $80 or more, and have been left five dollars (or even less) as a tip. That's a little more than 6%. And the thing about large bills is that it means a lot of work for servers: fancy drinks, many refills, bread, salads, appetizers, entrees, desserts and take-out containers for 4-6 people. On top of those diners, servers can have anywhere from 3-6 other tables that they're serving, which means that they're running laps around the restaurant making sure that everything is kosher for all their tables. That's an awful lot of work for very little money, and crappy tips just make the job worse.

Part of this phenomenon, I suppose, is the 'Mr. Pink Theory' that I described above. People tip less because they don't think it's right to give too much extra money to someone for doing their job. On the other hand, it could just be that people are stingy bastards, in which case, learn to cook for yourself and stop going to restaurants, you cheap jerk.

And whatever asshole left this card in place of a tip deserves to have
toothpicks shoved under each and every one of his fingernails and toenails.

Anyway, moving on.

Okay, so you don't make much money as a server. At least you make something, right? You take something home each week in your paycheck, don't you?

Nope.

See, here's another thing about those tips we were talking about: they're considered taxable income. Every penny of the tips that I receive must be declared at the end of the night. So the government takes those tips into account when they're calculating my tax amount. Since taxes and social security is taken directly from my paycheck before I am paid, and since the $2.33 I make an hour is just enough to cover those taxes and withholdings, my hourly paycheck turns out to be a total of zero dollars and zero cents.

Yes, that's right. You read that correctly. My past 5 months worth of paychecks have been for nothing.

And that's not the worst part, either. Quite often, the $2.33 per hour is not enough to cover taxes and withholdings, which means that, come tax time, many servers and bartenders wind up owing money to the IRS.

Even worse than that, in some places in the United States (like Baltimore, for instance) servers and bartenders can be held financially liable for any service mistakes. That means that if a server spills a drink, or if a steak is cooked incorrectly, or if the customer forgets to tell the server that they are allergic to an ingredient and their meal has to be remade, then the server must pay full price for the wasted food. At the end of the night, it's possible for a server to actually owe the restaurant money.

It's like robbery, only legal.

I mentioned that there were exceptions to the minimum wage vs. tipped laws, and there are. If a tipped employee spends 20% or more of their work day (basically 1 out of every 5 hours) doing work outside of table service (like cleaning the restroom, stocking glasses and take out containers, taking out the trash, rolling silverware, etc.) they are supposed to be paid the full minimum wage of $7.25. But it's far too much work for an employer to calculate how much of a server's work day is 'side work,' as it's called, so they just ignore the rule. (They conveniently forget to mention this little factoid to their employees) They also encourage their employees to do their side work during lulls in their shift, instead of at the end. That way, as long as the server still has tables that they're waiting on, the employer can count the time spent doing side work as table service time, exploit a loophole, and still pay less than $3 an hour.

Yes, it's an unfair system. Servers are treated like trash, paid far less than the poverty line, and are stuck in a position that they can't get out of. But there's not a whole lot I can do about it. If I've learned anything as a server, it's that nobody listens to servers. It would be really nice if the government would reform the laws of the service industry, but that probably won't happen. The government used to be for the people and by the people. Now it's all about corporations.

If I can do anything with this post, it would be to try to change the attitudes of restaurant goers.

Please treat your servers with respect. They're human beings, just like you. They're working long hours and in terrible conditions. They deserve a little kindness.