In these tough economic times, it’s wise to pinch pennies wherever possible. But when you do decide it’s time to treat yourself to a meal out, it’s just not fair to shortchange wait staff when it comes to tipping.

There are more reasons than most diners realize that we should think hard about tipping these workers fairly – even generously. First of all, because the base salary for waiters and waitresses is one-half that of the general Maine minimum wage, wait staff rely on tips to bring their pay up to that level. According to Verna Eldridge of the Wage and Hour Division of the Maine Department of Labor, the minimum wage for wait staff is just $3.50. And that’s what they’re paid not only when they’re waiting on tables but also for the set-up and breakdown work that happens when doors are not open to diners and no tips can be earned.

Few diners know the tips they give may benefit more than the person who takes and delivers their orders. Heather Weeks, 27, who waitresses in Rockland’s Caf? Miranda, said, “Tips can be pooled and people who bus the tables get some.” Eldridge agreed, “It’s not uncommon to have to tip out [give a percentage of tips] to the bartender and the bus staff.”

Fred Griego, a 30-year veteran of restaurant work who has worked in several states and now tends bar in The Waterfront restaurant in Camden, revealed, “In some places management whittles down the salary by charging for the employee’s meal.” While that charge may be small in comparison to the full cost of the meal, with this and other deductions, “You can come out with zero salary in some restaurants,” said the 47-year-old bartender. This means tips become the entire take-home earnings for some.

Watching your bartender take in what looks like handsome tips on a busy night, it’s easy to think wait staff are nevertheless doing quite well. But think again. According to Griego, in seasonal restaurants, workers have to budget their earnings to hold them through the lean months. “What seems like a lot of money in June is not so much when you spread it over 12 months,” he said.

Both Weeks and Griego said they find the cheapskates and generous tippers usually balance out, and they both find local regulars to have the best grasp on that fact that, as Griego put it, “just like them, we are trying to earn a living.” Both also said they are willing to work harder to earn tips from diners who they know are feeling the financial pinch. If that’s the case, it’s also time for diners to recognize that hard work and reflect it with generous tipping.