‘There’s no way I will survive.’ Restaurant industry urges lawmakers to save Michigan’s tipped wage
By Brian McVicar
Impact of the New Minimum Wage Law
GRAND RAPIDS, MI — The streets of this vibrant city are flanked by bustling restaurants and bars, many of which are heavily reliant on their tipped workers. These are the people who pour drinks, serve meals, forcibly smile at the most unruly customers, and almost entirely dependent on their tips to make ends meet. Brittany Jones, a 35-year-old server at Uccello’s Ristorante in Caledonia and a mother of two, is one of them. She fears what will happen when the new state minimum wage law goes into effect next year.
Thriving on Tips, Survival at Stake
“There’s no way I will survive,” says Jones. She is worried about her future and that of her two children. She, like countless others across Michigan’s restaurants, made it through the pandemic, the economic downturn, and the skyrocketing cost of living, but this potential drop in income could be the straw that breaks the camel’s back.
She adds, “The ability to make money through tips allows me to provide for my children. Above all, it gives me the reassurance that I can cater to the financial demands of life, while still having flexibility in my schedule to be there for my children. But with this new wage law, I fear that it might all go away.“
Restaurant Industry Pleads for Change
As such, restaurant workers, owners, and industry officials have taken to pleading with lawmakers to reconsider this policy. They recognize the aim to ensure a decent wage for all workers, but argue that the tip system is a critical aspect of the restaurant industry, providing a significant portion of servers’ household income. The elimination of this system could potentially leave many families in dire straits.
A Fight for Survival
It’s a fight for survival for these restaurant workers if this move is not reconsidered by lawmakers. Emphasizing the importance of tipping, they explain how an enforced minimum wage could actually result in lower effective wages for many in the industry. They argue that tips in addition to regular wage help servers make a decent living and provide motivation for delivering superior service. Without a tip, a considerable part of their earnings would just vanish.
Given these arguments, this issue becomes more than just about policy. It’s about real people with real struggles. These restaurant workers, servers, bartenders, and others all living on edge, hoping for change and in turn, their survival.
