It’s the same in Canada (where I am). If you work a serving or bartending job and receive tips you get paid less than minimum wage. They also have a standard mandatory 5% tipout (usually) towards the kitchen coming from your own tips. To put things clearly, if you get tipped under 5% throughout the shift, or people all together refuse to tip you, you pay the kitchen out of your own pocket to make up the 5%, and leave having been paid less than minimum wage. In addition, it is no secret that the owners or management usually take a cut if not all of that tipout for themselves. I once worked in a fine dining restaurant where we had a 13% tipout to the kitchen (kitchen always complained they got nothing from us). Management also didn’t pay us overtime and fired people who would book three days off to see their parents across the country for Christmas (several months in advance). If the kitchen made a mistake and the customer complained about the food the server would have to pay for the dish, the restaurant would not comp it. If a drink was made wrong at the bar the payment for the drink would be put on either the server or the bartender. The manager would interview both (to comp around 5-10 dollars) and determine whose fault it was and which should pay. One time a small appliance was cracked and the manager sent us a picture on the work group chat to inform us that we each owed $180 to replace the appliance. There were 12 employees. We had to collectively refuse and direct the manager to the online store when the appliance could be repurchased for $80...just anything for a buck, really. They once made an 8 and a half month pregnant employee work a 13 hour bartending shift because they were understaffed and the managers didn’t feel like stepping up. I ended up being handed management which I tried out for a few months before I quit because the other managers had a problem with me refusing to force the employees to pay for kitchen mistakes.