The pandemic amplified inequities in our society and the workplace. It devastated New York’s hospitality industry, which leaned heavily on dedicated staff—especially, kitchen and delivery workers to continue operations and stay afloat. Unfortunately, many of these employees could not share in the generous tips left by grateful New Yorkers. Indeed, New York’s draconian wage and hour laws limiting tip pooling and sharing to only “food service workers” creates pay disparity and erects barriers between back-of-house, kitchen workers and front-of-house, service employees.
Background. Traditionally, a restaurant divides its employees into two groups. First, there are “back-of-house” employees—cooks, dishwashers, porters, and other employees who the public often does not see. These employees ensure that the food eaten in the restaurant (or at home through delivery and take-out) satisfies the customers and meets the culinary standards set by management.
