Good Food
The Problem with Tipping, LA Restaurants Brace for Minimum Wage Hike
We examine the culture of tipping in the United States and learn how some restaurants have created alternate tip structures in order to bridge the wage gap between service and kitchen staffs. Plus, LA restaurants are grappling with how a proposed minimum wage increase will affect owners and staff.
By Evan Kleiman • • 57m ListenPhoto: Shawn Rossi
In this episode
7 storiesHow to Survive on a Cook's Salary
Scarlett Lindeman is a New York City-based journalist and PhD candidate. Her article, " How to Survive on Cook's Salary ," paints a grim portrait of the lives of kitchen workers.
Read the story4 minThe Culture of Tipping in America
In 2011 Jonathan Gold wrote a column titled " 10 Hand Rules for Tipping " in which he suggested that no matter the circumstance, diners should tip 20%. He reflects on the public's reaction to the column and examines why tipping is so ingrained in American restaurant culture. Music: "Doesn't Sound that Bad in Spanish" by Mark Mothersbaugh
Read the story6 minWhy Don't Kitchen Staff Get Tips?
Bruno Katz is a partner as Wilson Elser, where he works with the California Restaurant Association in matters of tip compliance. He explains the conflicting laws around tip compliance in California.
Read the story11 minLA Restaurants Grapple with a Proposed Minimum Wage Hike
In an article for LA Weekly , writer Gene Maddaus examines the proposed minimum wage hike in Los Angeles and its potential effect on the restaurant industry. Music: "Treble Bass and Midrange" by AM60
Read the story10 minJonathan Gold Reviews Empress Pavilion
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Empress Pavilion , a rekindled 600-seat dumpling house in Chinatown. He recommends the dim sum, fried chicken and stir-fried pea shoots.
Read the story9 minMaple, a Game-Changing Food-Delivery Service
In an article for Wired , staff writer Issie Lapowsky examines Maple , a new food-delivery service in New York City. So far Maple has 22 kitchen workers, 35 delivery people but no actual restaurant. It's part tech company and part food company and the venture is backed by David Chang and $22 million of investor capital.
Read the story8 minMarket Report
Laura Avery is the market manager at the Santa Monica Farmers' Market . This week she talks to Damien Raquinio, co-owner of Golden State Papaya, the first commercial papaya farm in California.
Read the story8 min
