Picture this: a couple walks into a restaurant on a Friday night. They glance around, choose their table, and settle into their seats. Before they've even opened their menus, their server already has a pretty good idea whether they'll leave 10% or 25%. It sounds like mind reading, but after talking with dozens of servers over the years, I've learned it's more like pattern recognition honed by thousands of interactions.
Here's what astonishes me: sometimes those with the most are the least generous. One DoorDash shift, I delivered a $40 order to a family in an upscale neighborhood - almost a 20-minute drive from the restaurant, with homes easily worth over $1 million. They tipped $3. After accounting for the distance from the store to the customer's home, I made the equivalent of $8.50 an hour for that Panera run.