Page 245 - How to Be a Conscious Eater - Making Food Choices That Are Good for You
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THE TIPPING QUESTION
                      $2.13. That’s the federal minimum wage for an employee
                      who earns tips. Technically, employers are required to ensure
                      that tips add up to at least the minimum wage. In practice,
                      this doesn’t always happen. As a result, many tipped workers
                      live in poverty. They rely on food stamps and often can’t
                      cover their basic needs, much less afford to eat the food
                      they’re serving us.
                         Then there’s the deeply unsettling finding from a
                      Cornell University study that both black and white diners
                      tip black restaurant servers less than they tip white servers.
                      Between the wage disparities among restaurant staff, the
                      unpredictability of one’s income when relying on tips, and the
                      racial bias, some restaurateurs have done away with tipping
                      altogether. You may see a note on the menu or receipt saying
                      that, in lieu of expecting a tip from you, employees are paid
                      a livable salary and/or offered health insurance or other
                      benefits. This usually means a surcharge on your bill or higher
                      menu prices. Unfortunately, these restaurateurs often wind
                      up going back to tipping, because too many American diners
                      aren’t ready to embrace the new model. Perhaps they dislike
                      losing the power to reward or punish service quality, and/or
                      they bristle at what feels like higher costs. In reality, the
                      surcharge is usually well under 20 percent, so the total meal
                      costs the same as it would have with a tip—or even less.
                         Our psychological barrier to supporting a more equitable
                      compensation system for restaurant workers is troubling for
                      at least two reasons. First, the United States is an outlier in
                      putting the onus of ensuring a livable wage on customers.
                      The restaurateurs who try the “service included” model have
                      often been trying to help us catch up with the rest of the
                      world. Second, when restaurants get rid of tipping, sexual
                      harassment goes down. Because although it’s no excuse
                      for untoward behavior from diners, when a female server
                      no longer feels the need to wear revealing clothing or be
                      flirtatious just to ensure a roof over her head, the power
                      dynamic shifts.



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