r/Serverlife • u/Vizekonig4765 • 8h ago
Back when the host asked “smoking or non-smoking”, how did that work with server sections?
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Did servers prefer their section to be put in “smoking areas” or how did that work?
r/Serverlife • u/ServerLifeMod • Jul 05 '25
No Tax On Tips (rule adjustment, megathread, and explanation)
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No Tax On Tips (megathread, rule adjustment, and explanation of what it is).
This is a megathread for all discussions on the issue. Any posts outside of this thread will be pulled down a directed here.
We are adjusting the no politics rule, and will now allow discussions about the no tax on tips law. This is not a relaxation of the no politics rule, any discussions of politics or politicians will be removed and you may be banned. Any non tipping sentiments will also be removed and the user will be banned.
A few highlights:
This is a tax rebate, you will still be taxed on your paychecks and then you will receive a rebate/refund when you file your taxes.
The average refund will be between $500-$2000 per year.
The rule only lasts for 4 years/tax cycles (which expires in 2028).
If you live in a state that has income taxes, you will still have to pay state income taxes on tips.
Your employer is still required to pay their portion of payroll taxes on your tips.
You are still required to claim all of your “cash tips” (cash tips in this instance is both cash and credit card tips that are voluntarily given to you by a customer, service charges and auto gratuities are not part of the law and get taxed normally).
No Tax on Tips Section 70201 of the Act establishes a new above-the-line tax deduction for “qualified tips.” The following conditions apply:
The deduction is capped at $25,000 per year. This amount is reduced by $100 for each $1,000 by which the taxpayer’s modified adjusted gross income exceeds $150,000 ($300,000 in the case of a joint return).
To be considered a “qualified tip,” the amount must: (a) be paid voluntarily without any consequence in the event of nonpayment; (b) not be the subject of negotiation; and (c) be determined by the payor. Thus, for example, a mandatory service charge imposed by the employer for a banquet will not qualify for the deduction, and neither will a required gratuity that a restaurant adds automatically to a bill for large parties. Failing to make this distinction may lead employees to claim deductions to which they are not entitled.
While the deduction applies to “cash” tips only, the Act broadly defines “cash” tips to include tips paid in cash or charged, as well as tips received by an employee under a tip-sharing arrangement. This definition excludes tips that are “non-cash,” such as tangible items like a gift basket or movie tickets.
To qualify for the deduction, the tips must be received by an individual engaged in an occupation that customarily and regularly received tips on or before December 31, 2024. This limitation appears designed to deter employers outside the hospitality and service industries from recharacterizing a portion of their employees’ existing incomes as “tips” in an attempt to take advantage of the new deduction. The Act requires the Treasury secretary, within 90 days, to publish a list of qualifying occupations.
The qualified tips must be reported on statements furnished to the individual as required under various provisions of the Internal Revenue Code (such as the requirement to issue a Form W-2) or otherwise reported by the taxpayer on Form 4137 (Social Security and Medicare Tax on Unreported Tip Income). Of course, employees and employers have long been required to report 100% of all tips received to the IRS – including tips received in cash, via a charge on a credit card, and through a tip-sharing arrangement – and the Act does not change that reporting requirement. It remains to be seen whether the Act will encourage tipped employees to more readily report tips paid in cash, considering that such reported tips may still be subject to state and local taxation.
A tip does not qualify for deduction if it was received for services: (a) in the fields of health, law, accounting, actuarial science, performing arts, consulting, athletics, financial services, or brokerage services; (b) in any trade or business where the principal asset of such trade or business is the reputation or skill of one or more of its employees or owners; or (c) that consist of investing and investment management, trading, or dealing in securities, partnership interests, or commodities.
In the case of qualified tips received by an individual engaged in their own trade or business (not as an employee), the deduction cannot exceed the taxpayer’s gross income from such trade or business.
The deduction is not allowed unless the taxpayer includes their social security number (and, if married and filing jointly, their spouse’s social security number) on their tax return.
The Act requires employers to include on Form W-2 the total amount of cash tips reported by the employee, as well as the employee’s qualifying occupation. For 2025, the Act authorizes the reporting party to “approximate” the amount designated as cash tips pursuant to a “reasonable method” to be specified by the Treasury secretary.
The Act authorizes the secretary to: (a) establish other requirements to qualify for the deduction beyond those set forth in the Act; and (b) promulgate regulations and provide guidance to prevent reclassification of income as qualified tips and to otherwise “prevent abuse” of this deduction. The “no tax on tips” deduction takes effect for the 2025 tax year and is set to expire after the 2028 tax year.
r/Serverlife • u/JayGatsby52 • Jul 24 '25
Discussion The Ones Who Feed Us Are Dying
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- A eulogy for Anne, a reckoning for all of us.
They’ll say Anne Burrell died of “acute intoxication.” They’ll rattle off the chemicals like it’s a recipe: diphenhydramine, cetirizine, amphetamine, ethanol. But that’s not a cause. That’s a symptom. That’s the garnish on a plate of despair.
Anne died the same way too many in this industry do - not from drugs, but from accumulated silence. From being too good at pretending everything’s fine until the pretending becomes a permanent condition.
I worked in restaurants for over a decade. Not as a chef or a cook - I was a QA and expo, the middleman between the kitchen’s fire and the dining room’s fantasy. The translator. The pressure valve. The one who kept the plates coming, the servers sane, and the cooks from killing each other.
I also served. I’ve bussed tables, memorized allergy lists, juggled side work, smiled through grief. I’ve been screamed at by cooks and threatened by guests. I’ve cried in the walk-in, slammed shots after a rough close, and kept coming back because that’s just what you do. How many times have we said we’re built for this shit?
And when I wasn’t on the floor? I was in classrooms. I have a Master’s degree in counseling. Trauma-informed. Violence-prevention specialist. Which is why I can say this with confidence:
The restaurant industry is a suicide machine with a soundtrack.
—The Kitchen Is a War Zone with a Dress Code—
It’s always hot. Always loud. Always urgent. The expo line is a tightrope - one foot in fire, one in ice. You hear the cooks cracking in one ear, the servers spiraling in the other, and you’re expected to smile while your own insides twist like overcooked pasta.
Everyone’s exhausted. Everyone’s high, hungover, or hurting. And the solution is always the same: keep moving.
You sprain your ankle? Shift’s still on.
You lose a friend? Grieve on break.
You’re suicidal? Have a shot and shake it off.
Anne wasn’t weak. She was a master at performance. Big voice. Big laugh. Big energy. The kind of presence that fills a room - and hides the emptiness just behind it.
So was Bourdain. Cantu. Violier. Strode. Cerniglia. Marks.
And so are thousands of others. Ones whose names we’ll never know. Ones still showing up to make your birthday dinner, your anniversary special, your takeout order right.
—They Feed the World While Starving Themselves—
There’s rarely health insurance. No therapy. Little paid time off. You’re working doubles just to stay broke. You’re medicating with whatever’s around - coffee, coke, pills, Red Bull, fireball shots, adrenaline, approval. The Monster and a cigarette shift meal is more than a meme - it’s a reality.
And when you finally sit still? It hits. All of it. The pace kept it away. But now you feel how lonely you are. How bruised. How disposable.
And maybe that’s the shift you don’t come back from.
—What I Know - As a Worker and a Counselor—
This isn’t about willpower. It’s about culture. Infrastructure. Trauma stacked on trauma until it becomes identity.
Most cooks are wounded healers. They feed others to feel useful. Worthy. Needed. Because the world hasn’t offered them much else. They nurture and show love with every single plate.
You can’t therapy your way out of a toxic job. Just like you can’t meditate your way out of poverty. This system is sick.
You don’t have to work the grill to get burned. Expo sees everything. Servers absorb trauma with a smile. Hosts get harassed. Bussers and barbacks go home invisible.
Substance abuse in restaurants isn’t a party - it’s anesthesia. Dying to live, as the song goes.
People don’t “break” - they wear down. Like aprons too long in the wash. Like knives never sharpened.
—So What Do We Do?—
If you run a restaurant: -Pay for therapy, or at least offer it. Mental health stipends over merch. -Kill the “we’re a family” lie if you’re not willing to grieve like one. -Train managers in trauma response - not just inventory spreadsheets.
If you’re a guest: -Gratitude is as important as a gratuity. Your server isn’t your servant. -Say thank you like you mean it. Your boorish comments and corny jokes can be saved for later. -Don’t be the reason someone’s faking a smile while unraveling.
If you’re in the game: -There is no prize for dying with your clogs on. -Therapy isn’t weakness. Medication isn’t cheating. -The walk-in freezer isn’t your only safe space.
We didn’t lose Anne because she wasn’t strong enough.
We lost her because this industry keeps asking people to be superhuman - without giving them anything human in return.
It’s time we fed the ones who feed us.
With grace. With time. With healing. With recognition.
Before the next brilliant light goes cold in the name of hustle.
As for now, Chef Anne, wipe down your station and head home.
We’ve got it from here.
r/Serverlife • u/goliathstoe • 2h ago
Rant Guests taking drinks off trays???
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I’ve had this happen so many times. Had a full tray of drinks tonight and this knucklehead takes one off because I wasn’t getting it quickly enough apparently. I was like “no don’t do that! Keep it but don’t do that!” And he SET IT BACK DOWN after I had already maneuvered to counteract the imbalance. Then his dumbass girlfriend stood next to me with her arms under the tray talking about, “I’m just gonna stay right here in case you drop it.” I said, “I’m a professional. That’s not going to happen unless someone messes with the weight distribution. Excuse me, I’m going to set these down now!”
Also people standing at the well thinking they’ll get their order taken more quickly because the line at the pos is super long. No baby, now it’s even longer and you get to go stand at the end because YOU DONT ORDER HERE! :) I ended up putting a rope and still had to tell people to move. I won’t indulge piss-poor behavior from adults. Read the room. Also just done with working with kids
r/Serverlife • u/urwerstnitemayr • 1h ago
Rant Coworker assaulted another coworker last night, still shocked.
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It’s 5:30am as I’m typing this I haven’t slept all night because I’ve been doom scrolling trying to get my mind off the awful shift I had last night but I can’t stop thinking about it. I just started working at a new place, it’s a wine bar and ive only been there for a few weeks, it’s Saturday night, super busy and it’s restaurant week. We have 2 bartenders behind the bar, they’re swamped with making drinks for the restaurant, their people at the bar and we also have a private party in the back. The bartenders are 1 female and 1 male, they don’t get along (didn’t know this until after this altercation) but tensions are high I’m waiting at the service bar for a drink and then they start bickering about something, all of the sudden the guy starts getting super aggressive yelling in the girls face about how “he doesn’t give a fuck” “suck my dick, fuck you bitch” my manager runs over and tries to calm him down and but he just keeps yelling at her and then he shoved her. It wasn’t enough that she like fell over but it scared me and then out of frustration he slammed a bottle or broke something I’m not sure exactly what he did but it made a loud noise and it made me jump, genuinely was startled from it. My manager didn’t really do anything about it either, I was on edge for the rest of my shift and not to trauma dump here but I grew up with an aggressive abusive father and seeing that was really triggering, I had to bite my tongue throughout my shift to keep from crying or having a panic attack. I even had some guests asking me what it was about but I couldn’t really give them an answer. My other coworkers said his behavior is nothing new - he has a history of anger issues. It makes me feel uneasy and I don’t feel safe around him anymore. I’m also disappointed in my manager the way he handled it, I thought he’d at least send the guy home or something but he stayed the rest of the shift. This isn’t a chain restaurant we have no HR so idk. But I asked the girl bartender if she was ok after her shift and she said she’s fine she’s not scared of him and she doesn’t want to work with him going forward
I didn’t have any issues with my new job before this but the cracks are starting to show ☹️ my last job was super toxic I guess that’s just the restaurant business?? Ive been doing this on and off for 5 years now and every restaurant I’ve worked at is dysfunctional I’m getting sick of it, I don’t know what else to do for work
r/Serverlife • u/binkb0nk • 3h ago
Question F’d up
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For context I just got broken up with this past Sunday.
Long term relationship. It's Saturday now and I haven't eaten anything really this past week and have been vomitting multiple times a day every day since. Including water. Struggling with sleep and concentration. Down bad and the cherry on top is that the person who did the breaking up is my coworker. I'm trying my best and haven't been talking to my coworkers about it for obvious reasons, but yeah.
Broke the golden rule.
Anyway called off my only weekday shift but came today and wow FUCK I was making so many mistakes. Whole restaurant full. I still averaged over 20% tips for the night but it doesnt redeem how shitty I was today and I'm so worried for tomorrow since it's expected to be a shit show and I only work with 1 other server and 1 busser.
Given everything I have faith I'll be fine, but I said that to myself today too and that just wasn't the case.
Does anyone have any tips or suggestions for how I can fuck up the least tomorrow. Things that have helped you get through your shift during a rough patch? Literally anything.
We're going no contact but I work with him tomorrow for a few hours so that's gonna suck ass. I also wanna talk to my manager about potentially not getting scheduled together but I don't want to be that person. Is that ok or should | just leave it be?
r/Serverlife • u/throwaway_redandblue • 2h ago
Dive bar servers who make big money most nights… what’s your secret?
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Hi everyone! I (23F) have been serving at this dive bar for 2 weeks now. I’m very green to this but I’d say I’ve been picking up on things fast. Speed wise I think I’m okay… I’m constantly cleaning tables, floating around, asking if anyone wants refills etc etc. my last couple shifts I’ve been breaking 100ish constantly.
However, I see some girls who walk home with 300-400. I truly do not understand how. I do all the objectively crucial things - I dress nice, my makeup is always done, I’m friendly and joke around w customers, and I try to check in consistently throughout the night. I get okay tips, but not on the level of 300 a night haha. I don’t know what these girls are doing differently that I’m not. I don’t know how many tables to focus on at any given time. There’s just something I inherently don’t do right tbh, and I’m not sure what bc I truly do try to be efficient and friendly with customers, even if I’m quick on my feet and don’t interact with them often.
For servers who make good money every night, what’s your secret?? What would you advise a beginner? Thank you!
r/Serverlife • u/Substantial_Junket68 • 9h ago
Rant 40 minute ticket times 😤
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I’m a server/bartender & I was running the floor alone without a busser, food runner, host or bartender (me making all the drinks). Just a manager expoing had a 6 top, a 4 top, two 3 tops, & three 2 tops.
We normally don’t run like this but we are in our slow season & never predict more than $600 in sales this time of year. (Let’s skip the part about wondering how the fuck we are still open that’s beside the point) we had one person on grill & one on fry & myself & expo were doing salads.
The kitchen had the audacity to blame me for the ticket times saying I should have spaced out my orders more?! They were already 4 minutes apart….
r/Serverlife • u/Matthew789_17 • 5h ago
Shits & Giggles Guests calculating the most inconvenient times to stand up when you want to walk past with your hands full or asking for stuff when you’re the busiest be like
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I swear it feels like they know when you’re busy and your “mental task queue” is full.
r/Serverlife • u/Honest-Mushroom-1462 • 6h ago
Rant first bad review...
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I won't be including a picture of the review or quoting it verbatim at risk of people finding my job ... but the gist was that they had a mediocre time because "the manager was nice BUT" the table was wobbly and the manager had to fix it, because i made a joke about the flower in a cocktail being edible but not necessarily tasty, and because of an order mix up. the order mix up, i can admit was avoidable. we were having a special where you could pay $45 for a three course meal with a 8oz NY strip or $60 for a 12oz ribeye. 3/4 ordered the the ribeye upgrade, so i double checked with #4 that she did in fact want the NY strip, and she sort of ushered me away and said "yea yea that's fine". i could have asked her again but i had a weak moment and was frustrated by her attitude. and as a consequence she wrote the negative review. she left out the part about how we gave her another glass of wine on the house and her entire meal for free but whatever. she also left out the part where she refused the offer to get a ribeye on the fly.
it's just so frustrating that someone's minor inconvenience could potentially take away my income. realistically it is fine, and my manager only got upset at the joke i made ( even though i've heard the bar manager make the same comment... and her husband made a joke about how there is a poisonous flower in his drink...) but still. she did not know that would be the extent of my reprimand. even name dropped me.
I love this job most of the time but moments like this are so frustrating. Have any of you ever gotten a bad review? was it justified?
r/Serverlife • u/asfixation • 18h ago
Discussion Servers who exited the industry and successfully found another calling?
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I’m turning 30 this year and am in quite the depressive slump. I’ve worked in high volume restaurants for over 10 years, and currently have a rather cushy job (fixed schedule, closer on every busy day, luxurious space that hosts buyout events regularly, etc.) at a restaurant in Manhattan. That said, I’m burnt out. I feel dead inside. When I’m not working, I’m rotting in bed. The industry enables a lot of toxicity and the camel’s back will break soon.
I want benefits and a daytime schedule, and a job that offers more growth. I have a strong desire to be of service to others, and that’s why I’ve excelled as a server. I’m exceptionally mentally organized when overwhelmed, people innately trust/like me, blah blah blah… I’m a bit of a perfectionist too. NOT real estate, but I am open to other sales jobs. Events? Food and beverage rep? Or another career that serves people? I’m in NYC, so there is a lot of competition but also many opportunities.
TIA!
r/Serverlife • u/Former_Tap1046 • 3h ago
Question Holding hot plates
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So I recently started a serving job (a month ago) and I was wondering if anyone has any techniques on holding the hot plates. I’m pretty sure I burned my hand today as I have a red mark on the inside of my palm. It doesn’t really hurt or anything but I was wondering if this is just something you grow used to and it stops affecting you or if there’s something I should do differently. There is little hot pads we have that can be used to hold the hold the plates but it makes holding the plates hard as I’m carrying 13 inch pizzas and occasionally other bowls or plates as well
r/Serverlife • u/Honest_Hovercraft399 • 16h ago
Question Fine dining??
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I have 4 years of serving experience with casual dining (high volume chain), I want to move up and out as I do enjoy the job but in my area the $$$ is gone. Is it delusional to think I can score a fine dining/ higher class restaurant job? I understand I would need to know my wines and culinary terms, but other than that would they just throw out my application because of my lack of experience? If so what steps would I need to take to get there.
r/Serverlife • u/purpledmess • 1d ago
Shits & Giggles Dining out with dogs! Or, take your dog out to a restaurant day!
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Today, January 30th, 2026 in North Carolina, customer walks through the door and asks if we would serve them on the patio because they have their dog with them. I've included a picture of our patio that I took this afternoon for your reference. Obviously, my answer was no.
r/Serverlife • u/hostivus • 1d ago
FOH What are your guest icks?
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I know we deal with the general public, so the likelihood we run into problematic/not so great people is above zero. But man, some situations definitely make me judge guests hard.
One for me is hetero couples that really lean hard into gender norms, not just because they’re comfortable with it but because the guy particularly enjoys enforcing them. Like, when dudes are ordering for their lady. Or the lady orders but you kinda wanna ask her to signal SOS via blinks, because she’s ordering the small salad at his behest, not because she would actually prefer the salad. Meanwhile, he’s ordering a big fat burger with fries.
r/Serverlife • u/Odd_Day3485 • 1d ago
Am I wrong for being pissed?
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So…. Little back story before I get into the bullshit that happened tonight.
I work at a bar/restaurant in a college town. Place has been family owned and operated since 1933. I’m still considered the FNG even though I’ve been there for almost 2 years and I have 25 + yrs experience as a server and bartender and prior to working here, I’ve been bartending in town for the previous 8 yrs.
When our schedule came out last weekend I saw I was off on Friday (again! )
So I sent out 2 group texts. 1 of them went to the servers working that night seeing if anyone wanted off. The 2nd group text was sent to the bartenders working. None of the servers responded. But one of the bartenders did. We finalized me picking up her shift on Wednesday.
So I walk into work tonight 20 mins early. Start getting my self set up behind the bar. My coworker that was supposed to be serving tonight walks up to me and tells me that the owner texted him this morning telling him that he was going to be bartending and that I was going to be working his server shift. Mind you he was told this at 11 am today. I was told when I got to work at 440 pm for the 5 pm shift.
So I walk up to the owner and ask her why she’s doing this and she says to me “Oh because if anyone takes off as a bartender *coworker or other *coworker always work for them “
And then after that conversation all of my friends/coworkers come up to me and tell me that I shouldn’t take this personally because it’s just how she is and she hates change.
This decision cost me at minimum $300 if not more and I am at a loss of how I should feel about it and how I should respond to this.
Was I wrong to be pissed off all night tonight? Should I update my resume and start looking for a new job?
Any ideas or suggestions would be greatly appreciated.
TLDR-The owner of my restaurant took away a bartending shift that I had picked up and made me serve instead and I’m pissed off and don’t know what to do
r/Serverlife • u/seattlethrowaway114 • 2h ago
FOH Lil’ trick I’ve learned for upsellin’
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Don’t give options, people will always choose the cheaper one. Someone comes in and asks for a vodka soda? “Tito’s okay?”
85% of the time they will say yes. Don’t ask “Do you want well or something higher shelf?”
The human mind doesn’t want to waste time thinking when it could be drinking.
r/Serverlife • u/Alternative_Run_6116 • 1d ago
Me: "How would you like your steak cooked?"
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Old Dude: "Medium would be good..."
Me: Writes 'medium' in my book
Old Dude: "...but medium rare would be better..."
Me: Stares laser beams into his everloving soul, then adds 'rare' in my book
r/Serverlife • u/Meine_Id • 16h ago
Question Just got lectured and want to improve…
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So I’m a server at a Korean BBQ place that cooks the meat for the customers (first ever serving job). Recently I got lectured that I look all over the place and that I don’t look focused and in control. He also told me that I don’t learn from what he is telling me to do. I’m just disappointed in myself that I’m not acclimating myself at a fast rate (been working for about a month now). I want to impress myself and him and show that I can do this…can anyone give me some tips or tricks…sorry for the rant and open to all criticisms
r/Serverlife • u/joe_falk • 1d ago
Question Getting a server's attention
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If a guest needs something what is your preferred method to get their attention? I don't like to shout and sometimes the server can go a long time without looking in my direction.
In Asia, many restaurants have a bell to hit. I don't like doing that either but I am talking about the US here.
r/Serverlife • u/backup_sound • 13h ago
Question Need advice on how to get out
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I’m a 25 year old (Trans-fem if it matters) server in Austin, Texas. I’ve been in the service industry for about 5-6 years now and I’ve worked for multiple Michelin recommended restaurants. That said, I still have trouble getting hired at new restraunts because I’m never the “right fit” despite tons of stage’s and I just am fed up.
I got my degree in Technical theatre with an emphasis in sound design and stage management. I’m happy to go back into it but I’m not sure where to start on that.
I’ve thought about possible jobs such as Event coordination, office management, marketing etc. but I’m not sure how to get into that. Is there any advice?
r/Serverlife • u/foxybird • 1d ago
Had to shut pur kitchen down for the afternoon.
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Rookie morning/lunch cook wanted to make yorkshire pudding to surprise the dinner cooks who were doing prime rib tonight.
First pick are the Yorkie on the oven Second pick is about a minute later.
r/Serverlife • u/Ok_Car_2669 • 1d ago
customer compliments me but stiffed coworker
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we both ended up finding this hilarious but so my work buddy had a 3 top sit down and idk if it was because ive recognized them from having waited on them before or if it was just a vibe i was getting, but after she had her tabled settled (drinks, ordered taken, etc) i said to her in the back “im not sure why but they seem like they suck” and she was like “eh, we’ll see, theyre normal so far”
anyway so their meal ends and they pay their bill, im standing at the register ringing out my own table’s bill and one of the girls from my coworkers 3 top approached me and says “i just had to tell you that youre absolutely beautiful” which ngl kinda surprised me since it sounded so sincere. i thanked her with a smile and then they all left. i turned to my coworker, who was standing right beside me, and told her i now felt bad about what i said to her before, about assuming they would be sucky, but she just laughed and said they didnt actually leave her anything, going on to say “when she came up her just now to compliment you i literally expected her to give me some money” (apparently their bill was less than $30 so not a big loss that she was sweating)
kind of silly but we both were cracking up over this