Working for Tips, by John Stossel

Most people pushing for higher minimum wages for restaurant workers have never worked in a restaurant and know nothing about the business. From John Stossell at downhill.com:

Union protestors and celebrity advocates have decided that waiters’ tips aren’t big enough.

They are upset that in 43 states, tipped workers can be paid a lower minimum wage, as low as $2.13 an hour.

Not fair! say celebrities like Jane Fonda, who recorded commercials saying, “That’s barely enough to buy a large cup of coffee!”

As usual, those who want the government to decide that workers must be paid more insist that “women and minorities” are hurt by the market.

But waitress Alcieli Felipe is a minority and a woman. She says the celebrities and politicians should butt out.

Thanks to tips, Felipe says in my new internet video, she makes “$25 an hour. By the end of the year, $48,000 to $50,000.”

She understands that if government raises the minimum, “It’ll be harder for restaurants to keep the same amount of employees … (T)he busboy will be cut.”

She’s right.

Minimum wage laws don’t just raise salaries without cost. If they did, why not set the minimum at $100 an hour?

Every time a minimum is raised, somebody loses something. “In the (San Francisco) Bay Area, you’ve got a 14 percent increase in restaurant closures for each dollar increase in the minimum wage,” says Michael Saltsman of the Employment Policy Institute.

Activists are unmoved. “The problem with tips is that they’re very inconsistent,” University of Buffalo law professor Nicole Hallett told me. Hallett is one of those activist professors who gets students to join her in “social justice” protests.

“I simply don’t believe that increasing the minimum wage for tipped workers will lead to a reduction in the restaurant workforce,” she said. “Studies have shown that restaurants have been able to bear those costs.”

I pointed out that last time New York raised its minimum, the city lost 270 restaurants.

“Restaurants always close,” she replied.

“Restaurants don’t always close,” responds Saltsman. “Yeah, there’s turnover in the industry, but what we’re doing now to an industry where there’s low profit margins, jacking up restaurant closures … Something’s not right.”

The media rarely focus on those closings. We can’t interview people who are never hired; we don’t know who they are. Instead, activists lead reporters to workers who talk about struggling to pay rent.

To continue reading: Working for Tips

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