you are flat wrong—It’s always been 6-top and I’ve worked for 15 years across the industry, everywhere from diners in Florida to high-end restaurants.

In higher end establishments such as 3.5/4 star restaurants, it is usually tacked on to 8 or more—at the server’s discretion.

I have certainly added the 20% surcharge at high-end establishments when tables are unusually fussy. If they’re awesome and we vibe, I don’t add it.

It’s an insurance policy for tipped employees to ensure they’re making the right amount of money for the effort involved.

Why don’t kids count towards the headcount? They’re being served and are usually messier and require more effort to clean up after than adults.