I’m writing this letter as a server, a mother and hard worker at both. I’m paid minimum wage as a server at a local restaurant and rely on my tips as income. Most of the people I work with are young and are also going to school. They rely on their tips to pay for classes, books and housing. Some are parents who can only work parttime as a server due to conflicting schedules with their children.

I’ve seen in my years as a server that some people just don’t tip appropriately.

The standard for any check should be 15 percent; the standard that most servers hold themselves to is 20 percent. The added gratuity is 18 percent for larger parties, but shouldn’t a server deserve more for working that party of 20 on their own and amazingly getting the entire order right?

Rewarding a server for excellence and hard work should be a standard and not only a mere possibility.

I think that if people have a bad experience at a restaurant, they immediately take it out on the server and lower the tip.

If the restaurant is really busy, should you really expect your food out in 15 minutes? Eighty-five percent of kitchen staffs at restaurants are Hispanic, speaking English as a second language. There’s bound to be a breakdown of communication if you get an altered order, but should the server take the fall for that?

The answer to that question at this time apparently is yes.

I’m sorry, but a $2.07 tip on a $41.93 check, to make an even $44, when I provided excellent service is unacceptable. There have been times that a guest has sent me back to the kitchen for numerous refills, extra dressing, etc., and then they leave a 5 percent tip.

If you can’t afford to tip appropriately, don’t dine out. Don’t forget: A server must give away a set percentage of their tips at the end of the night for bussers, hosts and bartender, if applicable, and that percentage is based on the total amount of sales that the server has, not the actual tips they’ve received. If the standard should theoretically be 15 percent for tips, and that server has only been receiving 8 percent all night, then chances are, they’ll be going home that night with less money than they’ve had to divide with the other employees. It’s not right.

I strive to be diligent, accommodating and accurate with my guests’ orders.

I ask that if you see excellence in servers, reward them.

It’s their livelihood. Nicole Jones Newbury Park