Chefs may be celebrities, restaurant owners may be renowned, but waiters are the most visible component of the restaurant dining experience.
In return for being the personalities with the most customer interaction, waiters receive $2.13 an hour plus tips, an “extra” sum they must often share with such backstage employees as food runners, bussers and service bartenders, or that they pool with the tips of other waiters.
Can an often arduous job be worth the effort and the pay, especially when tipping can be erratic or uncertain?
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