Doubtlessly COVID-19 has changed the foodservice industry’s landscape since it took over everyone’s lives last March. As case numbers rise and fall, and legal policies surrounding restaurants and public safety evolve in response, employees in one of the country’s biggest industries are concerned about a steady paycheck. COVID-19 has left many unemployed, with restaurants and bars accounting for 25% of lost jobs during the height of the pandemic. Previous to this “new normal,”

Tipping is still the norm in many restaurants around the U.S.A., but increasingly often, businesses are trying alternatives to the traditional tipping structure. Whether because their servers call for a different way to take home their pay or customers want to give back to essential workers, restaurants all over the country are replacing their tip-out structure with living wages and benefits or auto-gratuities instead. What is an auto-gratuity and why do some restaurants pref

When it comes to gratuity and tipping structures, restaurants have become divided. The traditional tipping structure has started to fall out of fashion—not just because waitstaff, by and large, doesn’t appreciate subminimum wages, but also because the minimum is increasing all around the country. It’s made a lot of restaurants begin seeking alternatives to the usual model, and although there are a lot of choices and none have yet risen to the same prevalence that traditional