This was an opportunity to address the ways they could work together to ensure the tip pool was larger by not serving cold food or forgetting things. Now management does that electronically and if someone is impeding the ability to provide good service, they still get their cut of the tips. The worker is not getting the full tip. They rely on the integrity of their employer to ensure their payout is accurate. It is all tracked, and Revenue Canada is on top of it collecting their cut. The employer gets to keep subsidizing low wages with gratuities and the worker has little control over it.
Some employers, mostly former service workers, recognize the issue and have
produced good schemes to help bolster the pay for their staff. Unfortunately, from what I am hearing, that is the exception and not the rule in the industry. Especially with chains and large corporate establishments that own multiple service industry businesses and factor in a tip line item on store revenue.
SPOTLIGHT MAGAZINE ON BUSINESS MAGAZINE • VOL 23 ISSUE 5 25
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