To promote equity and retain workers as the economy reopens, some restaurants are opting to forgo traditional gratuity models.
“A lot of workers are saying no, I refuse to go back and put my health at risk and my family's health at risk for $2, $3 or $4 an hour.”
Americans are more likely to tip people they interact with face-to-face than those that work more behind the scenes.
But the data doesn't paint the whole picture.
The Department of Labor has a new rule it wants to get on the books that would change the way restaurants treat tips. It’s called the tip-pooling rule, and would let workers in the back of the house, like dishwashers and prep cooks, share the tips made by the servers in the front of the […]
The Department of Labor has proposed changes to Obama-era rules about tipping. The changes would let employers pool tip money from workers who earn at least minimum wage and share it with non-tipped workers or use it to “make capital improvements, lower prices, or hire additional workers.” The public comment period is remarkably short, with […]
Author Saru Jayaraman explains why your gratuity has become the wage for many tipped workers.