If you are young reading this and working in a tipping industry, the smart way to take advantage of this situation is to work at a location that has high throug

If you are young reading this and working in a tipping industry, the smart way to take advantage of this situation is to work at a location that has high throughput per employee. Actually being in the a sit down restaurant at this point is not a wise decision (except maybe high end). I would look at businesses like ice-cream parlors that have long lines during busy hours and have forced tipping screens as a good starting point, and try to get hours during the busiest times (7pm-9pm after dinner). I've heard owners in this industry complain recently that employees make more than they do as the owner per hour because of tips.