Former mainstream journalist Bud Buck has been searching for his niche the past few years, trying desperately to re-launch his fading career. With reluctance I have agreed to let him write an occasional column about events in the news – a column that “will say awkward things that ‘no one else will say’”.
He calls it “A Voice In the Wilderness”.
The Republican’s endorsed Gubernatorial candidate has been ridiculed for something he said in a restaurant this week, but I commend Tom Emmer. He is the only politician on the scene with the courage to confront one of Minnesota’s major problems – obscenely overpaid waiters and waitresses.
In a state that expects to struggle with budget shortfalls and crumbling infrastructure every single year for the foreseeable future, our political leaders have been more than happy to overlook the growing tycoon server situation. But Emmer has boldly stepped up to the plate (a royal blue plate special in this case) and called out wealthy wait staff for their crazy, out-of-control compensation.
I don’t have to tell you how bad it is.
Anybody who has gone out to lunch in Minnesota can see the imbalance the moment they sit down at an establishment where the fabulously rich come breezing in to don their money aprons so they can continue to rake astonishing piles of dough.
Waitress apologists will throw numbers at you and claim that the hundred grand a year server is some kind of myth, like bigfoot. But I have been to the places where these gluttons grab their gold, and believe me, trying to explain it with ‘math’ and ‘facts’ will only confuse you.
Here are the details that haunt me:
That haughty look the waitress gives you when she approaches the table to announce that she ‘will be your server.’ The way she looms over you like some petty tyrant as she dictates a few items that will be the ‘specials’ of your day. Her terse translation of your hopes into a single line on a flimsy sheet of paper. The incessant demand – fries or coleslaw? Fries or coleslaw? As if this is the only choice available to you – the little people. The seated people. And then, having summed you up, she walks with impunity from your table back into the kitchen, a place of power and influence where you are forbidden access, a place where, I assure you, they have fries AND coleslaw.
How bad is it? In recent years when I’ve gone into some of the more successful restaurants, the waitress has had other people – “her” people – bring the actual food to me. Who are these confused minions who don’t know where the tilapia is supposed to go? They are the waitresses’ waiters. She said at the outset she would be my server, but when the real serving happens, she sends an underling! Where is she while my BLT is being placed on the other side of the table? In her Cadillac, I suppose, receiving a pedicure from a poor stockbroker who is just trying to make ends meet! And then later she breezes by the table to blithely ask if everything ‘is OK’?
I’m sure everything looks more than OK to a person who gets to walk around all day long collecting both minimum wage AND tips!
Thank you Tom Emmer, for saying the thing no one else would say!
This is Bud Buck!
How do you compute an appropriate tip?



