How do you treat waiters?

If you’re a customer, I hope it’s with kindness.
If you’re their employer, then according to my sources there is a good chance that your treatment is either ruthless, unfair, or downright disgusting.

Does anyone know of a restaurant that pays their waiters a salary? Please tell us, because we should support them. Waiters tell me that they work on tips alone. In a busy place, that can amount to a good R5000 a month, if you work great shifts and are star hustler. At less busy spots, waiters tell me that they’re lucky if they make R80 a full day. That – for the less mathematically inclined – equates to around R1600 a month, for a full day job.
Now remove the costs of your uniform and transport and meals and this sum becomes laughable.
But there’s more…

It seems standard practice for many restaurants is to demand a breakage fee each shift – wait for it – BEFORE the shift starts, just in case something gets broken by either wait or kitchen staff. So these hard-working folk are actually paying a deposit upfront to work? To cover someone else’s possible costs? Waiters at one very popular outlet tell me the management makes all its wait staff hang around, often into the early morning hours of the morning, while the owners and friends finish their drinks ‘just in case’ they’re needed and even though it has been closed to the public hours before – with no payment.

My immovable policy has always been to only tip for good service, arguing that the service fee is included in the 100% or more mark up on the food.
No more.
My tips will be non-negotiable and substantial: I’m rewarding a good human being for having the grit to get up in the morning and deliver a smile despite appalling reward  – and often personal challenges: children to feed, studies to pay for, parents to support.
I lift my overpriced glass of wine to you, waiters of Potchefstroom.
You have humility, steely determination and great patience.