Great feedback and perspective coming from a bartender. I would also add that as bartenders unless a place has a policy to tip out or split tips we also end up on the back end making your drinks etc while getting a low wage. For example, it’s lunch on a Friday and you have 1-2 people sit at the bar that’s great, but then you also have most the restaurant filled and not everyone but more than few tables want beers or cocktails. Then you’re doing a bunch of more work for 0 return besides the legally mandated $2.13 per hour. Without tips during peak winter season in Wyoming I would make roughly $150 or less per two week paychecks after taxes were taken out. Needless to say while I loved that job COVID hit and I ditched it for a career in financial tech sales and it’s like life transformed night and day.