Chicago is set to eliminate the subminimum wage for tipped employees like servers and bartenders, with uncertain consequences for diners and restaurants.
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"Fifty/50 is a shell of [what] it used to be, and my biggest cost is labor," said Scott Weiner, co-owner of the Fifty/50 Group, whose flagship restaurant is a gastropub in the gentrified Wicker Park section northwest of downtown."I can't afford any more. … Even our food delivery guys make $30 an hour. Our full-time servers make high $20s to low $30s on the low end."
"It takes the restaurant from a small profit to a significant loss," said Callahan, who along with a partner also receives a management fee of 5% of sales. "We're not making their salary dependent on your generosity as a customer, we're trying to move the restaurant world into a more respectable profession," said Bayless, whose hybrid system of using service charges and encouraging tips of what Frontera's menu calls"a little more" for exceptional service produces total pay from $28 to $36 an hour for roughly 20 front-of-house staff each night.
Hornick hasn't discouraged tipping at Chicago Diner, and says he thinks most customers aren't comfortable not leaving something extra. He says servers may make slightly less on busy shifts than beforeand tips could bring total pay to $35 or $40 on a busy shift, and $25 to $30 overall. Now, the $9.48 tipped minimum is supplemented by $22 to $27 an hour from splitting pooled tips, he said.
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