"The solution may be to end tipping altogether. Or possibly, it’s to change the wording of Section 196-d—to include the kitchen which plays just as intimate a role in your meal."
I prefer the former (eliminate tipping), if food service operations actually pay employees what they are worth, but we seem to be moving in the opposite direction. The latter idea — including the kitchen in tip distribution — may make sense, but only if the employees currently classified as "tipped" and those (like cooks) classified as "untipped" start at the same baseline. The distinction in the lower minimum wage for tipped employees is an important part of this story.
Absolutely. It seems that's the way most who are advocating for the industry lean, but it implies, as you said, that the restaurant "minimum," would need to be much more livable than it currently is for both front and back of house.
"The solution may be to end tipping altogether. Or possibly, it’s to change the wording of Section 196-d—to include the kitchen which plays just as intimate a role in your meal."
I prefer the former (eliminate tipping), if food service operations actually pay employees what they are worth, but we seem to be moving in the opposite direction. The latter idea — including the kitchen in tip distribution — may make sense, but only if the employees currently classified as "tipped" and those (like cooks) classified as "untipped" start at the same baseline. The distinction in the lower minimum wage for tipped employees is an important part of this story.
Absolutely. It seems that's the way most who are advocating for the industry lean, but it implies, as you said, that the restaurant "minimum," would need to be much more livable than it currently is for both front and back of house.