Posted on 03/25/2018 12:24:00 AM PDT by SunkenCiv
The spending bill, which President Donald Trump signed into law on Friday, includes a section that makes it clear that employers may not pocket any portion of tips that diners leave for workers...
Representatives for the restaurant industry, however, are also pleased.
The National Restaurant Association said it never asked for employers to be allowed to keep tips in the first place. Angelo Amador, senior VP at the trade group, argued that most employers wouldn't skim tips even if they were allowed to...
The language in the spending bill also effectively does another big thing: It allows employers to pool tips and distribute them among staff, as long as the employer also pays the full minimum wage. Many owners have long sought to boost the pay of kitchen workers and bussers by forcing servers to share their tips...
That's fine with labor advocates at the National Employment Law Project, who say that pooling tips is a good way to create wage equity, as long workers are paid the full minimum wage and tips aren't shared with managers or any other supervisors.
(Excerpt) Read more at msn.com ...
Gosh, I wonder what that will do in high-tax states like New York (the city by that name eats out a LOT), and states like Nevada which have a lot of hospitality and food service workers/voters.
Enjoy the rest of your weekends.
I guess the swamp slugs in congress eat out a lot
Not much border security, but plenty of fine dining security
Pooling tips means that those who earn them lose some of what they earn so that those who didn’t earn them can gain what they didn’t earn.
I WILL ask if they pool or not, not that that means anything to me other than I disagree with pooling.
I had one Chinese girl publicly hug me (in front of my wife) almost in tears when I demanded she put $5.00 in her pocket.
My oldest daughter was a high end waitress, (in her undergraduate days,) and was always one of, if not the highest earner. Her secret?, tip out the kitchen staff and busboys. Her orders and tables always came first, thus much higher tips. Her competition was always to selfish and cheap.
Thanks!
When I lived in New York State, I tipped on the basis of the food bill, but not on the added taxes.
Jail anyone who skims tips a minimum of 5 year or summarily shoot them at dawn.
Wait staff are your sales people and should be justly rewarded for upselling customers as well for giving them a reason return
NOBODY tips so the owner can skim some of it. That’s as sleazy as it comes.
“I had one Chinese girl publicly hug me (in front of my wife) almost in tears when I demanded she put $5.00 in her pocket. “
Happened to me too! I had a gal who was very friendly, and always served me well. Last Christmas, when no one was looking, I slid a 20 into her apron. I get the best service now!
That’s a great idea.
She still got as much as she normally would have so she didn’t come up short and they benefited as well.
Nothing like a middle of the night tipping thread on FR!! Bring out your dead! Bring out your dead! LOL...
The part I haven’t figured out in the article was I had it in my head that those not actually waiting on customers had to be paid at least the standard minimum wage, not the lower minimum wage of a server. I really don’t get how the employer can set up tip pooling to augment pay in the kitchen and dish pit. It seems a base operational cost/concept that a restaurant will require competent kitchen help to have food that attracts diners. Thus, they also need a steady supply of clean service items plus clean cooking implements provided by a staff that busses tables and runs the dishwasher, etc. Using money given by customers, ostensibly to Server Susie, to pay Jorge in the dish pit is just out of line, IMO. And I’ve worked a dish pit and as a line cook so I’m not just talking out of my hind parts, either.
One of my favorite eateries used to pool all tips, to make sure that the cooks got a cut. They had a lot of waitress turnover, but since it only had a capacity of about 45 persons, that was likely to happen anyway. But I’m not sure how this no-skimming rule pertains to the usual gubmint shakedown of restaurants and their employees, regarding uncollected income taxes on tips...
I guess the swamp slugs in congress eat out a lotNope, they prefer strip joints.
That’s a great idea.
I always do almost the same thing.
When my wife or I have good service from a tipped employee, we will leave two separate tips: a miniscule one for the record and then a far more handsome one for the service provider (cash to go in the pocket).
The reason for this is the tendency in a lot of places to pool tips (not skimming by management) and for taxes. When we tip, we want to tip the person who provided the service, not every employee in the establishment.
If you pay with a credit card and you tip $10, the restaurant has to pay the credit card processing fee on the entire bill -- including the tip. They end up paying this cost themselves.
Socialism
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