Alyssa Arian has worked in San Francisco restaurants for a decade and, like most servers, she got into it for the tips.
“Some nights you leave with $80 or $90,” she says. “$100 is kind of the average mark for what you want as a server, sort of anywhere in this city I think as a minimum.”
Since February, though, Arian hasn’t earned any tips. She’s working at Sous Beurre Kitchen, a new French spot in the Mission where tipping’s not allowed.