The pandemic highlights inequalities in the regulation of tipping in New York City

The pandemic has increased inequalities in our society and in the workplace. It devastated the New York hotel industry which relied heavily on dedicated staff, especially kitchen workers and delivery men, to keep things going and stay afloat. Unfortunately, many of these employees were unable to share the generous tips from grateful New Yorkers. In fact, New York's draconian wage and hourly laws, which limit pooling and tip sharing to only "food service workers," create wage differentials and create barriers between domestic servants, catering kitchen workers and service staff.

Background. Traditionally, a restaurant divides its employees into two groups. First, there are the "domestic workers": cooks, dishwashers, porters and other employees who are often overlooked by the public. These employees ensure that the food consumed in the restaurant (or at home via delivery and takeaway) satisfies customers and meets the culinary standards set by management.

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