Rolled

Once upon a time, I worked as a waiter. They don't tell you before you become a server how much "side work" is involved. I remember spending a lot of time sweeping up, rolling cutlery into napkin bundles, and cleaning the espresso machine. All the time you're doing those things (typically at the end or beginning of a shift), you are not earning tips, you are earning the less-than-minimum wage that restaurants get to pay people who wait on tables.

They also don't tell you in advance that you are expected to "tip out" to the bus boys and the bartender from your own earnings. If you're tipping your waiter 15%, they're likely keeping no more than 10%.

Let's just say that my time working in a restaurant has made me a much more generous tipper than I used to be, especially in places where the food isn't particularly expensive. Those folks just aren't making a whole lot of money, and the work can be brutal.