because of shamelessly low wages, servers in restaurants must supplement their earnings with tips. Leaving the sine qua non of good service aside, the most successful waiters and waitresses know certain tricks for increasing tips. They also know that the larger a customer’s bill, the larger the amount of money likely to come to them in a standard gratuity. In these two regards, then—building the size of the customer’s charge and building the percentage of that charge that is given as a tip—servers regularly act as compliance agents.
