Before the pandemic, as Mr. Parrott’s data indicates, 84 percent of restaurant workers in New York City made less than $40,000 a year, with roughly a quarter of them receiving food stamps. In New York State, only employees who interact with patrons are eligible to receive a share of tipping proceeds. This means that while bus boys and bartenders may get a cut of a waiter’s tips, kitchen staff cannot. “Restaurant goers figured out years ago that it was worthwhile to pay more money for better ingredients,’’ Mr. Meyer said. When you see an heirloom tomato on a menu, you know that you are going to pay more for it.

Source: New York Times July 16, 2021 09:00 UTC