Turning tipped positions into non-tipped positions will push down wages for those formerly tipped positions.
At least when prices went up, servers got a piece. Now restaurant owners will stagnate wages and pocket the increase.
A place to discuss positive changes that can make work more equitable, and to vent about current practices. We are NOT against work; we just want the fruits of our labor to be recognized better.
Our Philosophies:
Our Goals
They do this in every city. Restraunt industry is cancer.
I avoid tipped places as much as i can. Counter serve preferred.
Wont someone think of the soft-working executives and their bonus programs?