Editorial Reviews
Book Description
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 in 2000 alone. The U.S. Department of Labor estimates in a 2001 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, maitre de 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!
From the Inside Flap
This book will help demystify the history, psychology and economics behind tipping. You'll learn about tipping attitudes, how to increase your tips, and why you should report your tip income. Separate chapters will address wage and tip-income laws that affect tip-earning employees and how employers can comply.
Who Should Read This Book Anyone who regularly receives tips for services rendered:
• Waiter/Waitress
• Cocktail server
• Bartender
• Bus person
• Maitre d'
• Wine steward
• Coatroom attendant
• Manicurist
• Hairdresser
• Valet parking attendant
• Barber
• Shampooer
• Massage therapist
• Gardener
• Custodian
• Repair person
• Pet groomer
• Pet sitter
• Musician
• Barista
• Bellmen
• Door attendant
• Cabin steward
• Baby-sitter
• Porters (train, ship)
• Bath steward
• Skycap
• Delivery person
• Tour guide
• Mover
• Drivers (cab, limo, etc.)
• Cleaning person
• Mail carrier
• Sleeping car attendant
• Garbage collector
• Usher
• Maid
• Concierge
• Casino dealer
• Keno runners
• Drink server
• Clowns
• Restroom attendant
• Caddy
• Catering server
• Locker room attendant
• Trainer
• Grocery bagger
• Parking attendant
• Tow truck operator
• Shoe shiner
• And more…
Anyone who hires and/or supervises tip earners and owners and managers of:
• Hotels and motels
• Restaurants and bars
• Spas and resorts
• Hair salons
• Barbershops
• Cleaning services
• Nail salons
• Home and garden maintenance
The Complete Guide to Tips & Gratuities: A Guide for Employees Who Earn Tips & Employers Who Manage Tipped Employees and Their Accountants,Sharon Fullen,Atlantic Publishing Company (FL),091062738X,Business & Economics,Business / Economics / Finance,Business/Economics,Finance,Industries - Hospitality, Travel & Tourism,Tipping,United States
Book Details:
Recommended Books