As the U.S. economy (and our favorite eateries) reopen, many restaurants are facing a service worker shortage. Saying goodbye to the tipping model could be just the solution, said David Cooper of the Economic Policy Institute.
“I think [the pandemic] has rightly forced us into this sort of rethinking about job quality and what workers should expect. And that’s created the scenario we’re in now, where employers are struggling to fill these jobs because, generally, they’re just low-quality jobs,” he said.
Cooper added that the stressors of pandemic-era serving, including having to police mask-wearing or social distancing, as well as the risks of working an in-person job, added more to the plates of low-paid service workers.
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But if the service industry wants to recruit and retain employees, Spriggs and Cooper believe it has to re-evaluate the gratuity model that allows customers to determine the total pay of their employees.