This week on CounterSpin: Donald Trump told a Las Vegas crowd earlier this month that, if elected, the “first thing” he would do would be to end the IRS practice of taxing tips as part of workers’ regular income. "For those hotel workers and people that get tips, you're going to be very happy," he said. Labor advocates were quick to call it out as unserious pandering, particularly in the light of hostility toward efforts to provide those workers a livable basic wage.
Unfortunately, Trump can count on a general haziness in the public mind on the impact of “tipped wages,” more helpfully labeled subminimum wages. And that’s partly due to a corporate press corps who, through the decades-long fight on the issue, always give pride of place to the industry narrative that, as a Chicago Sun-Times headline said, “Getting Rid of Tipped Wages in Illinois Would Be the Final Blow to Many Restaurants.” And often lead with customers, like one cited in a recent piece in Bon Appetit, who proudly states that he only tips 10%, half today’s norm, because it’s what he’s always done, and “if servers want more, then they should put the same effort in that I took to earn that money.”
As president of the group One Fair Wage, Saru Jayaraman is a leading mythbuster on the history, practice and impact of tipping. CounterSpin talked with her in November 2015. We’ll hear that conversation again today, when much of what she shares is still widely unexplored and misunderstood.
Plus Janine Jackson takes a quick look back at coverage of child labor.
