“The Fairest Way to Pay Restaurant Workers”

I didn’t write the caption but I approve.

Busboys and Poets owner Andy Shallal deserves credit for conducting consciousness-raising sessions on race with new employees [“You’re hired. Let’s talk about race.,” Business, May 20]. But a question struck me when reading how Mr. Shallal challenges his incipient staff members’ conceptions about tipping practices . . . [Read the rest of my letter in the Washington Post here.]

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3 Responses to “The Fairest Way to Pay Restaurant Workers”

  1. Shade says:

    “[Read the rest of my letter here.]” Link didn’t get posted.

    • Shade says:

      Thanks for fixing the link. Agree with your sentiment re the unfairness of jobs where employers are able to make their employees so dependent on tips. An unmentioned concern is that the dependency on good tips makes it possible for employers to juggle employee hours out of prime business hours should the employee not put up with unwanted advances, etc. Low wages in the service industry are bad enough; unreliable paycheck amounts just add financial insult to those who can little afford it. Too bad tips can’t be what customers intend, just “something extra”.

      • halginsberg says:

        Agree on all counts Shade. This especially – “Too bad tips can’t be what customers intend, just “something extra”.”

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