Tips on Tipping

As if the waiter profession weren’t demeaning enough, now comes “snitching” (Restaurant News, June 5). Kathie Jenkins’ article portrays waiters as oppressive and restaurant patrons as their helpless victims. Her article also suggests that waiters need to be kept in line.

No, I’m not a disgruntled waiter, just the boyfriend of one. I dine frequently at her restaurant (a Beverly Hills eatery that recently enjoyed a glowing review in your paper) and get the privilege of seeing firsthand the arrogance, intolerance and cheapness with which she and her ilk are treated, regardless of the quality of service.

Waiters pay taxes on a fixed percentage of sales, but in one of the remaining professions where customers are able to evaluate the service and pay accordingly, people are rarely as fair as Uncle Sam assumes.

Contrary to Fred Eric, chef-owner of Vida, many patrons are not shy about appearing cheap. A medical doctor recently tipped my girlfriend a whopping 4% after thanking her for a fantastic meal; the tip, as is customary in restaurants, was later divided among busboys, bartenders and hostesses.

It’s unnecessary to have restaurateurs summoning the critiques of implacable diners to further the humiliation of waiters--they are already treated as servile. It’s the customers who need some work.

KEN KAUFMAN

Los Angeles