NYC Hospitality Alliance responds to The New York Times Editorial Board’s opinion this week titled, 'Wage Theft in Restaurants' in a letter to the editor.
To the Editor:
The Editorial Board should read within their paper’s own pages, Is New York Too Expensive for Restaurateurs? We Do the Math, before presenting, California, a no-tip credit state, as a fair comparison to operating a restaurant in New York, where a tip credit is permitted. You would have done a greater service to your readers by explaining why restaurateurs and a growing number of tipped workers want to preserve the tip credit, even if the paper’s final recommendation is to eliminate it. Your opinion suggests a misunderstanding of the financial and operational realities of running a restaurant in New York. Furthermore, it ignores the perspective of thousands of small business owners and tipped workers, who prefer the current system. If, as the title suggests, wage theft in restaurants is the concern, we recommend advocating for greater enforcement of the law, which already prohibits workers from earning less than the minimum wage. The tip credit and system of tipping is complex. They are ingrained in restaurant operations and the American culture. You are entitled to your opinion, but your readers deserve a fair presentation of the facts and perspectives.
Andrew Rigie, Executive Director, NYC Hospitality Alliance