Stories of restaurants transitioning to a no-tip policy have
been slowly infiltrating the news for the past year. This change
has been brought on for a variety of reasons: Minimum
wage increases, simplified business reporting and employee
satisfaction, to name just a few of the reasons for this
transition.
A hot topic across all industries — especially the
restaurant industry — is employees earning a livable wage.
Several cities and states have taken it upon themselves to raise
minimum wages from the federal mandate of $7.25 an hour for
non-tipped employees and $2.13 an hour for tipped employees. For
example, the City of Chicago recently mandated a minimum wage of
$10.00 an hour for non-tipped employees and $5.45 an hour for
tipped employees.
