Some of you, I’m sure, feel I’ve gone on plenty long enough about the tip credit wage. But there’s a piece of the story I’ve merely hinted at — and one that merits a tad more.
It has to do with the commonly used term “restaurant industry” as the leading force against any increase in the tip credit wage. The “industry” generally means the National Restaurant Association and/or its state affiliates, including one in the Washington metro area.
Yet neither this NRA nor its affiliates represent all restaurants when they advocate against changes in the tip credit wage.
Nor did the then-head of the NRA when he persuaded Congress to freeze the wage, rather than let it rise, as it always had, when the federal minimum increased — this in exchange for no lobbying against the then-pending increase.
Basically, far from all restaurant owners benefit from the sub-minimum wage. Some that could, i.e., those that provide table service and perhaps have bars, choose to pay their tipped workers more than they have to.
Restaurant Opportunities Council United highlighted a handful in Taking the High Road — its best-practices guide.
Small Business Trends more recently reported no-tipping policies in at least 18 New York City restaurants. Some of shifted to service charges. Others to prices that factor in their higher labor costs.