Would this issue amongst wait and non-wait staff be better resolved within a worker coop?

Please see https://mobile.nytimes.com/2018/02/04/business/economy/tips-rule.html?referer=http://m.facebook.com/ Are cooks in a restaurant as well as bartenders behind a bar considered productive workers, those who produce commodities exchanged through a market? Are the wait staff, bus workers, hostesses, and managers unproductive workers, those who receive portions of surplus produced by the cooks and bartenders? For me, you go to a restaurant for the food. The service is secondary, in my opinion. I still tip! But as I have read your works on surplus theory, I analyze a restaurant's situation differently than those who haven't read your works. Technically, you could place your order to the kitchen, wait, pick up your food, walk back to your table, eat, and put your dirty dishes in a dirty dishes bin. The wait staff and other unproductive workers are the beneficiaries of the food production and/or the mixed drink production. To summarize, wouldn't this regulation that "the restaurant industry, which has fought [this] Barack Obama administration regulation for years, argues that the change would allow employers to share the tips of waiters and waitresses with so-called back-of-the-house workers like cooks and dishwashers, be a way to address worker ownership and control?

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  • Colin Siert
    published this page in Ask Prof. Wolff 2018-02-06 19:26:00 -0500