I was a kitchen manager working in State College for more than a decade. I can remember when the concept was put in place and was against it from day one. This is even though I was to receive 25 percent off the top. See, those working in the back of the house, I call it the engine room.
They should be paid a higher wage period. That way on those days that seem to never end. Everyone will make money. So my advice to employers, just pay your employees a living wage. Even if it means you may get a smaller slice of the pie. This will benefit the business and create a more comfortable workplace.
Eddie Ivy, Bellefonte
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