Worldviews in the Service Industry

As a server, the role is both a profession and a calling. Some give generous tips, some give little, and some even give absolutely nothing. However, every single tip, whether big or small, comes from a heart. As a server, my role is to serve, not to judge. It's not my place to question someone's ability to tip or their intentions. If you choose to base the quality of your service on your perceptions of others' economic situations, you should reconsider whether this is the right path for you in the service industry.

Personal Experience: A Greek Restaurant in Berlin

One evening in Berlin, while working at a Greek restaurant, I witnessed firsthand the impact of an unfriendly service. My friend and I had a disappointing experience, not just because the waiter was rude, but also because the bar area staff reinforced this negative atmosphere. By the time we were ready to pay, the rudeness did not diminish, and things got worse. Initially, I did not plan to leave a tip, but in a moment of carelessness, I found change in my pocket. I called over the waiter, handed him 3 Pfennigs, and said, "Here's your tip!"

Was this the worst tip I could receive? Absolutely not. In my opinion, the idea that someone who has no obligation to give a tip chooses not to is no worse than receiving nothing at all. The essence of service is to provide care and support, and sometimes even a small tip can be a reflection of a positive experience. In this case, the tip was both a small act of kindness and my attempt to restore a touch of pleasantness to an otherwise unpleasant experience.

A Lamentable Tip and Its Moral Value

Although my experience at the Greek restaurant was unhappy, it cannot compare to a memory shared by a friend. It occurred late one Saturday night at Tias Mexican in a busy city. By the time a woman walked in, it was almost midnight, and we were near closing. Although we understood her hunger, she made our situation worse by causing a delay in our departure.

As servers, we took her table so the other staff could re-stock and prepare to close. After a few minutes, the woman ordered food. Unfortunately, some menu items were unavailable, leading to her dissatisfaction. She screamed and yelled, expecting everyone to cater to her needs despite it being the end of our shift. Eventually, she settled down and ordered a dish, but when she finished, she complained about how terrible it was and refused to pay, claiming she should not be responsible as she had already consumed the food. In reality, this is a classic case of theft, even if only the food was consumed.

One of my servers had to intervene, threatening to call the police if she did not pay. Faced with this pressure, she begrudgingly paid. A particularly egregious act of disrespect was in the form of her tip. She scribbled 00.01 on her bill, leaving behind a literal one cent insult. Although he kindly disregarded it, this kind of behavior is unfathomable and deeply upsetting.

The moral of the story is clear: if you choose to be a complete jackass, you should avoid frequenting the same restaurant where you are recognized. This not only ensures you receive mediocre service but also might face the repercussions of tampered food.

Conclusion: Respecting Each Tip, Regardless of its Size

Whether a tip is generous or not is a choice, but each tip, big or small, comes from a heart. As a server, accepting a tip, no matter how small, is a sign of acknowledging a pleasant experience. It's not about the monetary value but about the value of respect and gratitude. In both instances, the true essence of service truly shone through in the way the staff and I handled the situations. Each tip, even if unsolicited, serves as a reminder to serve with kindness, patience, and understanding.