Why 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.

In order to share tips with his kitchen staff, chef-owner Ari Taymor of Alma includes his cooks in the chain of service. We also hear from John Paluska, owner at Comal in Berkeley, where the minimum wage will climb to $11 per hour this October. Last year the restaurant moved to a service charge model and took the tip line off customer's checks. The move enabled Paluska to bridge the wage gap between front and back of the house employees.

Music: "Cool Cat Walk" by Angelo Badamenti & Kinny Landrum