Living off tips is a crap shoot. It’s good when it’s good, but there are many days when I go into work at 4pm and by 7:30 or 8pm management finally cuts me after having only one or no tables. At $2.13 an hour I am basically operating at a loss due to taxes. To be clear, I work at one of Atlanta’s better restaurants and am expected to conform to high standards in the way that I present myself as well as my wine and food knowledge. Yet, I am living paycheck to paycheck and go to work even if I am visibly sick, because I can’t afford not to.