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“Equity within the whole restaurant”: The problem with the tipped wage | Salon.com
“We’re the only industry where half of the workforce has to rely on a customer’s goodwill” By Maggie Hennessy, Published September 18, 2022 5:30PM (EDT) Even though he came up in professional kitchens starting as a line cook, Ron Hsu didn’t internalize the implicit inequity and racism of the tipped wage system until he became…
