Posted on 06/27/2014 2:01:14 PM PDT by Rusty0604
Workers like tips. For millions of restaurant servers and bartenders, tips are cash-in-hand that can be spent that day for groceries, bills or entertainment. The money isn’t bad either...
Despite these facts, union front groups known as worker centers are leading an aggressive campaign to eliminate tipping from American restaurants. One of the more prominent critics of tipping is labor activist Saru Jayaraman, co-founder of the Restaurant Opportunities Center (ROC). Jayaraman has attempted to label tipping as sexist, racist and other hot-button terms meant to stir emotion and shame consumers.
But the provocative terms used by Jayaraman and other activists conceal the true reason behind organized labor’s war on tips. The Service Employees International Union (SEIU) and other unions want to organize the restaurant workers, as evidenced by the endless series of strikes staged against well-known brands demanding “$15 and a union.” Even if they were successful in organizing restaurant workers, however, unions have the sticky problem of collecting dues from tipped workers
From Washington, D.C. to Seattle, various groups of servers are bartenders are speaking out against the effort to eliminate tips. Their grassroots effort to defend their wallets, however, faces the daunting Goliath of big labor – which has deep pockets and pours millions of dollars into lobbying and manufactured protests. Organized labor’s war on tips is certain to continue so long as unions, desperate for dues, ignore what workers actually want.
(Excerpt) Read more at dailycaller.com ...
Let me guess; Ms. Jayaraman couldn't operate a successful restaurant to save her life.
I'm right, aren't I?
Back in the day, I made a lot more than double the minimum wage working for tips.
Especially if I had to shell out dues to some damn union, so they could have sent all my money to the Dukakis for President Campaign.
Oh, BTW... I’m old...
Tips reward hard work and merit.
Unions don’t like either.
UC Berkeley
Labor Center
Labor Center Staff
Saru Jayaraman
Director, Food Labor Research Center
Saru Jayaraman is the Co-Founder and Co-Director of the Restaurant Opportunities Centers United (ROC-United) and Director of the Food Labor Research Center at University of California, Berkeley. After 9/11, together with displaced World Trade Center workers, she co-founded ROC in New York, which has organized restaurant workers to win workplace justice campaigns, conduct research and policy work, partner with responsible restaurants, and launch cooperatively-owned restaurants. ROC now has 10,000 members in 19 cities nationwide. The story of Saru and her co-founder’s work founding ROC has been chronicled in the book The Accidental American. Saru is a graduate of Yale Law School and the Harvard Kennedy School of Government. She was profiled in the New York Times “Public Lives” section in 2005, and was named one of Crain’s “40 Under 40” in 2008, 1010 WINS’s “Newsmaker of the Year,” and one of New York Magazine’s “Influentials” of New York City. Saru co-edited The New Urban Immigrant Workforce, (ME Sharpe, 2005) and authored Behind the Kitchen Door, forthcoming from Cornell University Press.
One, I was a cook in my youth, and appreciate the hard work that waitresses do.
Two, I am happy to reward good service with a healthy tip.
Three, as I am a middle-aged white man generally dining at lunch alone, most waitresses size me up as a good tipping prospect, and I get good service.
Works for me.
This is about the federalization of all work.
The Europeam model. So everyone will be the same. So tips won’t have to be paid which are usually in cash. So cash can be eliminated and the world will be cashless and every transaction can be monitored.
So the NWO can be established.
> Tips reward hard work and merit.
Unions don’t like either.
Good point. Socialists don’t like either. They might as well have robots oing the work but they won’t like that either because robots don’t pay union dues. Yet.
Ping.
I am sure the union’s motives are not in anyone’s best interests than their own, but I’ve never understood why restaurants are treated differently when it comes to wage laws from other businesses.
Someone wrote a memoir of his college days & his dyed-in-the-wool Marxist roommate. They had lunch at a small restaurant & the leftie left a tip of around 45 cents. The author said,
“You do know that Trotsky never tipped.”
“He didn’t,” the roommate replied, and retrieved his coins.
IIRC, communists despise tipping as it undermines the principle of `to each according to his need’, which only the almighty State is empowered to determine.
Cutting to the chase it simply means the union wants its cut of the money.
Uh, who goes out to restaurants anymore?
I only go if I’m dragged.
Have my food prepared by a bunch of tubercular third-worlders?
Nah.
I guess they can’t get union dues off of the tip income, eh?
Ah yes, back in the day. In the late 1950’s I put myself through two years of college and paid all of my bills by working my dupa off in a bar/restaurant for tips only. If you were willing to work hard in that type of a job back then, you could make some relatively good money and it was all cash. When I left, I sold my job to another gal for two or three hundred dollars. She ended up owning the restaurant and it’s still doing well. None of the waitresses or bartenders were on a salary and many of them who left wished they could have returned.
One of the problems now that I see is that few of the younger crew are really willing to work as hard as we did.
Was a carhop at AW, in San Leandro in 67 68. I was good, and they knew I was working to pay off my husbands Hot Rod while he was waging the war in VN. Those people were so good to me in tips and kindness, I will never forget it. mrs easternsky
Typical arrogant upper-caste Brahman from India. They think they’re so superior.
Hm ... she resembles Huma.
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