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Michigan lawmakers target predatory loan companies; NY jury hears tape of Trump and Cohen Discussing Hush-Money Deal; flood-impacted VT households rebuild for climate resilience; film documents environmental battle with Colorado oil, gas industry.

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President Biden defends dissent but says "order must prevail" on campus, former President Trump won't commit to accepting the 2024 election results and Nebraska lawmakers circumvent a ballot measure repealing private school vouchers.

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Bidding begins soon for Wyoming's elk antlers, Southeastern states gained population in the past year, small rural energy projects are losing out to bigger proposals, and a rural arts cooperative is filling the gap for schools in Pennsylvania and West Virginia.

Report: Women in Food Service "Tipped Over the Edge"

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Monday, February 20, 2012   

AUGUSTA, Maine - The restaurant industry is one of the fastest-growing sectors of the U.S. economy, employing more than 10 million workers nationwide. A new report confirms that that growth does not include high-paying jobs with benefits.

The report, "Tipped Over the Edge," cites the federal sub-minimum wage as part of the problem. Employers can pay tipped workers as little as $2.13 an hour, because it is assumed the difference is made up by their tips.

Sierra Trujillo, who has been employed in restaurants since she was a teenager, says it does not always work that way.

"You never know. Business could be slow for a month. Times like January, February; after the holidays; before tax season - the restaurants aren't as busy, and you're not making that kind of money."

The report found that a typical full-time, year-round female restaurant worker makes just 79 percent of her male counterpart's pay, and recommends raising the sub-minimum wage to just over $5 an hour. The National Restaurant Association has long opposed that idea. The association estimates that tipped workers can earn, on average, $15 an hour, and it contends that business owners cannot afford to pay a higher sub-minimum wage.

The report also says 90 percent of restaurant workers lack health care benefits and do not receive paid sick days. Trujillo says that is her situation. When she is sick, she has to make the choice between getting paid and getting well - even as recently as last week.

"It's one of those things. I wasn't working last week - I had to miss out on days and pay because of being sick. That sucks."

The report recommends a national standard that allows workers to earn seven to nine job-protected paid sick days each year, days that could be used to recover from routine illness, access preventive care or provide care for a sick family member.

The report, compiled by Restaurant Opportunities Center United and a coalition of a dozen groups including 9 to 5 and the National Association of Working Women, is online at www.rocunited.org.


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