Truer words never written:

And bartenders, like misery, love company.

and never, ever, ever, never call out sick.

@2 why, because spreading disease is the hallmark of a true professional?

Those are good tips. I'd add never cheat someone when dividing the tips. That is the kiss of death.

Great stuff! I'd just add one thing:

Be nice. It's way easier being nice, believe me. I've been a total dick to people at jobs before, and it's totally not worth whatever vague pleasure I might have gotten out of it at the time. Be respectful to your fellow employees, and take that little bit of extra time to be nice, both to your coworkers, and to your customers, even if they're bloody idiots and you can't stand them.

It takes a lot less energy to be nice than to be pissy all of the time, and it's totally worth it in the long run!

Working in several restaurants in Austin, Texas in the 1980s and 1990s (Kerby Lane Cafe, Chez Fred, etc.), I learned just how ridiculously screwed up the tips system is and why it needs to be abolished. Bottom line: servers averaged an hourly wage 2.5 - 4 times that of those folks in the kitchen and did not share much in the way of their tips--consistently. And they had much more flexibility, schedule wise. Class warfare begins in restaurants and it is the former waitstaff who defend the arrangement. Is there any wonder?

I'm disappointed in this article, Stranger! There is sooo much potential here; it feels like the author either hasn't spent too much time in the industry themselves, or hasn't thought too much about it, or had 30 minutes to write this article. Do better next time guys!

Rule Number One: organize. --- http://www.iww.org