There are millions of workers in the USA that rely on tips for most of their income, and there are well over two million businesses where the employers rely on tipped employees. According to recent statistics from the U.S. Department of Labor, food and beverage service-related workers held 6.5 million jobs. The U.S. Department of Labor estimates in a recent study that tips and gratuities may account for well over $5 billion per year being left on plates and tip trays, financed on credit cards and handed directly into happy, open palms. But let's face facts. Relying on customers' tips for your income is tough. The average customer just doesn't realize how difficult and hard the average waiter, waitress, hair dresser, concierge, cab driver, maître d', or bartender works for their money. Dealing with and satisfying the general public is one of the most demanding jobs around. Many, if not most, tipped employees have a tough time making ends meet. And then there are the complicated IRS tax laws regarding tipping and gratuities that most employees and few employers know how to handle correctly. For the first time this new book deals with all aspects of tips and gratuities. For the employee or self-employed, learn how to earn more tips and how to properly account for and pay taxes on them. For the employer: how to manage and properly account for the taxes on tipped employees; for the bookkeeper and accountant: get the latest on tax and withholding laws. Apart from all great and practical advice in the book, it has to be remembered that tips have to be earned, thus there are literally hundreds of little tricks, hints and suggestions to help tipped employees - well, make more tips! Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 144 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.

The most in-depth guide available to the tipping culture of some of the world's most frequently visited countries.

Though the history of tipping can be traced to the Middle Ages, the practice did not become widespread until the late 19th century. Initially, Americans reviled the custom, branding it un-American and undemocratic. The opposition gradually faded and tipping became an American institution. From its beginnings in Europe to its development as a quintessentially American trait, this work provides a social history of tipping customs and how the United States became a nation of tippers.

Hilarious tales from the trenches of food service from the popular blog—perfect for fans of David Sedaris, Anthony Bourdain, Erma Bombeck and Mo Rocca. For all those disenchanted current and former food service employees, Darron Cardosa (a.k.a. The Bitchy Waiter) has your back. Based on his popular blog, this riotous book is full of waitstaff horror stories—plus heartwarming tales—from three decades in the industry. Cardosa knows you want your beer cold (“You want a cold beer? Thank you for clarifying so I didn’t bring you the one that just came out of the oven”). And while he may hate children (“I know the kid at Table Eight is trouble the moment he rolls into the restaurant in his fancy stroller”), he will at least consider owning up to his mistakes: “Do I take the steak from the floor, citing the “three-second rule,” and put it in the to-go box and carry it back to the woman?” From crazy customers to out-of-control egos, these acerbic tales offer a hilarious glimpse into what really goes on in that fancy restaurant—and inside the mind of a server. Praise for The Bitchy Waiter “Cardosa does for wait staff what Anthony Bourdain did for kitchens: he exposes the ugly side of food service from the perspective of those working on the front lines. And he puts the potential restaurant customer on notice that someone is watching and recording their bad behavior.” —Shelf Awareness

Gratuity provides a perspective on nonstandard compensation that demonstrates the process by which tipping norms have an impact on the experiences of workers. Understanding this under-researched perspective reveals a great deal about the role of norms in economic transactions as well as the management practices that shape the work environment and enhance organizational performance.

One of the New York Times’s Best Books of the 21st Century Named one of the most important nonfiction books of the 21st century by Entertainment Weekly‚ Slate‚ Chronicle of Higher Education‚ Literary Hub, Book Riot‚ and Zora A tenth-anniversary edition of the iconic bestseller—"one of the most influential books of the past 20 years," according to the Chronicle of Higher Education—with a new preface by the author "It is in no small part thanks to Alexander's account that civil rights organizations such as Black Lives Matter have focused so much of their energy on the criminal justice system." —Adam Shatz, London Review of Books Seldom does a book have the impact of Michelle Alexander's The New Jim Crow. Since it was first published in 2010, it has been cited in judicial decisions and has been adopted in campus-wide and community-wide reads; it helped inspire the creation of the Marshall Project and the new $100 million Art for Justice Fund; it has been the winner of numerous prizes, including the prestigious NAACP Image Award; and it has spent nearly 250 weeks on the New York Times bestseller list. Most important of all, it has spawned a whole generation of criminal justice reform activists and organizations motivated by Michelle Alexander's unforgettable argument that "we have not ended racial caste in America; we have merely redesigned it." As the Birmingham News proclaimed, it is "undoubtedly the most important book published in this century about the U.S." Now, ten years after it was first published, The New Press is proud to issue a tenth-anniversary edition with a new preface by Michelle Alexander that discusses the impact the book has had and the state of the criminal justice reform movement today.

An "examination of what we don't talk about when we talk about restaurants: Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? Is the server tolerating sexual harassment because tips are her only income? ... [This book] offers an insider's view of the highest--and lowest--scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat"--Amazon.com.