As a former waiter, I view the above comments with a differing perspective: I gladly worked for the minimum wage, in exchange for a percentage of the tips I received. Even after I shared my tips, as follows:
Bartender - 5%
Cocktail waitress (yes it was a long time ago) - 5%
Maitre D - 10%
Busboys - 10%
Kitchen Staff - One Six Pack
Even after that I could make a months rent in three nights.
You understand completely. I’ll bet you did a great job. If you do your job well and consistently, you make out.
Not only you, but your employer. People DO go to places for great service...granted, if the product isn’t great, service generally isn’t going to cover that flaw. But if things are anywhere near each other in product quality, service wins out.
Bartender - 5%
Cocktail waitress (yes it was a long time ago) - 5%
Maitre D - 10%
Busboys - 10%
Kitchen Staff - One Six Pack
That is one thing that always bugged me as a cook at restaurant in the early 1970s when I was in college. The "kitchen staff," the people who actually cooked the meals, made minimum wage period. No tips. While the waitresses made over $400 a night in tips, all the while taking breaks, and blaming the cooks for their mistakes (forgetting to turn in a ticket to the cooks, etc.) while the cooks worked non stop without a break. Sorry, had to get that off my chest.