Sponsored By

Hillary Clinton calls for end of tip creditHillary Clinton calls for end of tip credit

Presidential candidate calls tipped minimum wage ‘shameful’

Bret Thorn, Senior Food Editor

March 4, 2016

3 Min Read
Nation's Restaurant News logo in a gray background | Nation's Restaurant News

Hillary Clinton has advocated for eliminating tip credits for restaurants.

During a speech in New York at a rally at the Javits Center on Wednesday, the presidential candidate said, “It is time we end the so-called tipped minimum wage,” according to a report in am New York. “We are the only industrialized country in the world that requires tipped workers to take their income in tips instead of wages.”

She said the tipped minimum wage of $2.35 per hour was “shameful.”

New York-based labor group Restaurant Opportunities Center United, which has long advocated for an end to the tip credit, hailed the comment and said the New York State government should follow suit.

“We applaud Democratic presidential front runner Hillary Clinton for coming out strongly in support of the elimination of the tipped minimum wage, and urge New York Governor Andrew Cuomo and the New York State Legislature to follow her lead by abolishing the sub-minimum wage system in New York once and for all,” it said in a statement.

New York’s current minimum wage is $9 per hour. It is one of 43 states that allow employers of tipped workers to pay them less than minimum wage, as long as they make enough tips to make up the difference.

In its statement, ROC called the practice “a destructive, archaic relic of the past that forces restaurant workers — largely women and people of color — to battle disproportionate rates of financial insecurity, poverty, discrimination and sexual harassment.”

Adding that many tipped workers are “barely able to make ends meet,” it quoted Clinton as saying, “No one who works full time should have to still be living and raising their children in poverty.”

The National Restaurant Association disputes that characterization.

“Under the Fair Labor Standards Act no one in the restaurant industry should be making a ‘subminimum’ wage,” the trade association’s spokeswoman Christin Fernandez said in an email. “If an employee’s tips plus their base wage do not equal the federal minimum wage or higher in most states, the employer must make them whole. In fact, our research shows servers make $16 to $22 an hour on average. Tipping is still popular among the American public with over 65 percent saying they would keep the current tipped model in place [according to a nationwide poll conducted in August, 2015].

“With over one million restaurants nationwide, all with varying concepts, a one size fits all policy is unrealistic. Restaurateurs should continue to have the freedom to choose what works best for their business and their workforce whether that's keeping with the current tipped model or trying something new.”

According to the Bureau of Labor Statistics, as of May 2014, the median wage of servers including tips was $9.01 per hour.

The current federal minimum wage is $7.25 per hour.

Last July, Clinton’s rival for the Democratic presidential nomination, Senator Bernie Sanders, introduced legislation that would raise the federal minimum wage to $15 per hour by 2020 — a wage advocated by various labor groups — and gradually eliminate the tip credit by raising the tipped minimum wage by $1.50 each year until it reaches the federal minimum wage.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.