News & Information

Budget Deal Protects Workers' Tips

Top of Mind with Julie Rose

  • Apr 12, 2018 11:00 pm
  • 16:34

Guest: Nicole Hallett, PhD, Assistant Clinical Professor, School of Law, and Director of the Community Justice Clinic, University at Buffalo In the restaurant business there’s a sort of class divide not unlike the upstairs/downstairs thing in Downtown Abbey – but it’s between the people who work in the front of the restaurant dealing with customers and the people who work in the back. When you leave a tip for your server, do you ever think about the line cooks or dishwashers who also made your meal possible? Would you like them to get a cut of what you’re leaving for the team that took your order, delivered your food and cleared your plates? This question of who should get a share of the tips is an ongoing, heated debate in the restaurant world, which both the Obama and Trump Administrations have waded into.

Budget Deal Protects Workers' Tips

16:34 MINS

Guest: Nicole Hallett, PhD, Assistant Clinical Professor, School of Law, and Director of the Community Justice Clinic, University at Buffalo In the restaurant business there’s a sort of class divide not unlike the upstairs/downstairs thing in Downtown Abbey – but it’s between the people who work in the front of the restaurant dealing with customers and the people who work in the back. When you leave a tip for your server, do you ever think about the line cooks or dishwashers who also made your meal possible? Would you like them to get a cut of what you’re leaving for the team that took your order, delivered your food and cleared your plates? This question of who should get a share of the tips is an ongoing, heated debate in the restaurant world, which both the Obama and Trump Administrations have waded into.

Guest: Nicole Hallett, PhD, Assistant Clinical Professor, School of Law, and Director of the Community Justice Clinic, University at Buffalo In the restaurant business there’s a sort of class divide not unlike the upstairs/downstairs thing in Downtown Abbey – but it’s between the people who work in the front of the restaurant dealing with customers and the people who work in the back. When you leave a tip for your server, do you ever think about the line cooks or dishwashers who also made your meal possible? Would you like them to get a cut of what you’re leaving for the team that took your order, delivered your food and cleared your plates? This question of who should get a share of the tips is an ongoing, heated debate in the restaurant world, which both the Obama and Trump Administrations have waded into.