Is 15% too much to ask? Consider this my two weeks notice, or perhaps, two hours..

I am writing this post on behalf of all of those who work in the food service and receive ridiculous wages on top of cheap tips because the general public lacks the common and proper knowledge of how to deal with those who handle their food. It is my wish that all people casually report what they typically tip their servers before I fetch their drinks, thus saving me the time and effort to milk them of their earnings which are quite significant compared to my minute "income" that I've been blessed with every weekend for the past four or five months.

Don't get me wrong, I'm thankful that I even have a job. But in order for me to consider even sticking around for that job, it has to be worth it, and lately, my job has been anything but worth it.

Perhaps the fact that Hillsdale is anything but thriving has limited our "rush" of business that so enthralls the walls of our oh-so fabulous establishment operating on Main Street. It's also quite possible that it is as the owner of the two bars (Jackson and Hillsdale) who resides in Jackson that he is correct in proposing that the reason sleezy Hillsdale is so lacking in business is not due to its failure to launch a booming economy like the rest of our fortunate state, but because the service is inadequate and does not meet the standards of the Jackson bar. Have I mentioned that in the year and nine months that I have been employed at the bar that I have never once met, nor seen the owner? Naturally, he would be capable of pinpointing the exact reason as to why we are operating at such a low point during such an unprofitable period in the dinky town the rest of the employees of the local bar reside in.

Excuse my rampage; back to the original purpose of this post...

I've been working every weekend for the past ... summer. I have learned much in these past three months such as how to count back change, how to deal with extremely rude and ungrateful public, and how to make fantastic fruity drinks that are overpriced and often lead to less than appealing consequences. I've also learned how to sterotype a person and attempt to guess whether or not the customer will be a decent tipper, or a pleasant person in general. I've learned what to say when someone is overstepping their boundries after a few too many, and that the world is not a generous place.
I'd just like to know if it's really that difficult to shell out a few more bucks if you can afford to eat at our bar; you are only providing a small amount to what is my source of income and what has not been much of a source of income for the past four months. I made twice as much as I make now when I worked as a hostess, and I only worked 10 hours a week. There's something wrong with that picture, if you ask me.

And to those cheap college boys who ridiculously left $0.75 a piece, please keep your charity. I do not wish to receive your apologies from your daddy's bank account because you're too busy spending it on liquor to look wealthy and demand attention. It's not attractive when you can hold your liquor but cannot hold your ego or manners when working with someone who deals with what you drink or eat.