The firm permanently boosted the base pay for back-of-house workers by a dollar or two, said Bognar. Tip distribution models vary greatly from restaurant to restaurant, but generally the largest percentage goes to servers, said Rilett. He’s also considering averaging the tip pool bi-weekly so everyone would get the same tip percentage regardless of which day of the week they work. Tip pooling doesn’t just benefit back-of-house workers; it can also protect servers and make their wages more consistent, said Charlebois. She noted that higher pay isn’t the only thing restaurant workers are after — they’re also looking for stability, benefits and better hours.

Source: thestar August 03, 2021 21:55 UTC