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Danny Meyer points to Cool's plan an example for a more equitable system
When Danny Meyer explained on LinkedIn why his Union Square Hospitality Group decided to return to tipping, he pointed to California chef and restaurateur Jesse Cool as offering a model for doing it right.
Meyer argues that the problem is not tipping, but the state and federal laws that restrict how gratuities can be shared among all the workers that create the restaurant experience. In New York, and many other parts of the country, tips are limited to those on the service staff, and back-of-the-house workers are excluded.
USHG’s Hospitality Included policy attempted to address the pay disparities that system creates, but the pandemic-related closures have forced Meyer to reset. Though his restaurants will return to tipping, Meyer hopes to...
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