You are the owner of one of the busiest restaurants on the Pier in Long Branch,
NJ and you pride your business on quality food, friendly service, and a great
work environment for all your employees (inclusive of “fair wages”). Considering New Jersey’s minimum wage has just been increased to $15.13, you are
currently in the process of reviewing all your restaurant’s policies and
procedures and just finished looking over your wage compensation policy. Your restaurant has been open for five years, and while the Covid pandemic had a
negative financial impact on your business, you have since rebounded and are fiscally doing quite well. In your five years of operation, the policy has always
remained fixed as follows:
Restaurant Manager – $70,000 (Salary)
Head Chef – $65,000 (Salary)
Cooks – $20 per hour
Dishwashers – $12 per hour
Waiters/Waitresses/Severs – $2.13 per hour (tips)
One of your old classmates from Professor Thompson’s Contemporary Social
Welfare Policy class has just sent you an email this morning and attached was
the article “The Racist History of Tipping”. After reading the article, you have a
decision to make regarding your wage compensation policy.
Please read and critically analyze the article and answer the following
questions
Do you leave the policy as is or do you revise it? Justify your decision by providing narrative that clearly explains your thought process and frames out the policy for
each staffing position. (5 pts.)
(2) Do you believe the current practice of tipping is a continuation of a racially and socioeconomically biased system or is this an exaggeration and tipping is an acceptable practice? (Defend your answer) (5 pts.)
