LogFAQs > #960871641

Ruvan22 posted...

Not doubting you but are there any national stats or information about FoH versus BoH rates? Do they exclude chefs that are trained as I imagine their services come at a higher price.

There are, but it's notoriously difficult to pin down tip amounts since a lot of them are still in cash and go unreported. Hell, when I was serving I tried claiming exactly what I was making to the cent and the owner manually went through and adjusted them down to match the levels of the other servers so as not to draw attention. As such, studies of tipped worker income tend to be all over the place depending on methodology.

There have been some studies looking at the tip credit, that all seem to suggest paying servers the real minimum wage would cost them money. When Maine tried to eliminate the tax credit a few years back, tipped workers themselves were front and center in bringing it back. As New York tries to eliminate the tax credit, the hospitality industry remains unaffected as tipped workers express concerns about loss of income.

https://epionline.org/app/uploads/2021/02/210204_EPI_PolicyMemo_TheCaseForTheTipCreditFinal_-1.pdf
https://www.census.gov/content/dam/Census/library/working-papers/2016/adrm/carra-wp-2016-03.pdf
https://minimumwage.com/2021/08/even-with-a-new-governor-ending-the-tip-credit-would-still-harm-new-yorks-restaurant-employees/