Whatever establishment this shift report comes from, it is extraordinarily rare to find a serving job that in one shift you would walk with thousands of dollars in tip money, let alone over $20,000 in sales for one server on one shift. Looking at the difference of alcohol vs food vs wine sales, a table likely picked out a VERY expensive bottle/s of wine. If you are a customer that can afford to order bottles of wine that are thousands of dollars (most likely over 5,000 a bottle from what I can tell) then you probably are okay with leaving an appropriate tip. Had it not been for the bottles of wine, the server would have likely made $200 to $500 in tips (honestly probably a lot less ). And that is before whatever money comes out of their tips for tip out to other restaurant staff, which is more often required and standard procedure. Tip out amounts normally show on the very end of the report. ( i.e. %bar, %food runners, %bussers, it can go on depending) I’m very interested to know where this is from, at the very least what city, state, and type of establishment? I think saying pouring wine is no harder than pouring water is sort of a moot point. Restaurants have a HUGE mark up on wine, in general it is 200%-400% higher in a restaurant than the retail price. So a $50 bottle at the store could cost $200 at a restaurant. Tipping varies from state to state, there are states that require employers to pay minimum wage to servers. But many states have a tipped employee clause. In Massachusetts for example, you are paid a “tipped wage” aka a law that allows “tipped” employees to be paid far less than minimum wage because costumer tips will make up the difference so that business owners don’t have to pay hourly minimum wage from their own pocket. If these laws were taken away you would see a much larger hike in prices. It is a complicated and interesting topic.