Here's how included tips pay out, and pay off, for restaurant employees.
and Sanner have both gone on record to rail against. But because all of that is paired with higher base wages for servers and kitchen staff, “It’s not better for the business in the short term,” Hsu points out.
Ward noted, “The back-of-house employees make the same wage regardless of how busy the restaurant is. … This disparity often leads to resentment among employees.” A firm believer in the profit-sharing mentality, Hsu said, “It ensures staff can make a livable wage and helps promote a one-house approach as opposed to a front-versus-back mentality and culture, and gives them all a financial stake.
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