Starting January 1, 2019, the “Grand Bargain” Law, in addition to increasing the minimum wage from $11 to $12 per hour, changed both the tip credit employees receive and how tip credit is calculated.  The changes in calculation could have a significant impact on restaurant’s payroll practices in the short term.

The tip credit allows employers to pay tipped employees at a reduced hourly rate (which effective January 1, 2019 has increased from $3.75 to $4.35 per hour), provided that the tips an employee receives average out to be at least equivalent to the state minimum wage.

A pet peeve of some diners is the inability to get the server's attention in between courses for something as minor as a water refill.  Yes, some people drink a lot of it and need frequent fill ups. Many restaurants have eliminated this issue by simply leaving a bottle of water on the table so a guest can ‘self-serve’ at will.

Providing the guest with bottled water makes for a happy customer and actually lightens the load on the serving staff whose attention can be better put to more meaningful uses.

RIW was a proud sponsor and participant of the Boston Magazine's Top New Restaurants Event to kick off their fall issue. The event took place on October 30, 2018 at City Winery in Boston.

RIW's Kelly Caralis moderated a restaurant-focused panel discussion which included Cat Silirie, Executive Wine Director and Wine Buyer, Barbara Lynch Collectiv, Karen Akunowicz, Chef/Owner, Fox & the Knife, and Kelly Walsh, Co-Owner and COO, Sweet Cheeks Q, Tiger Mama, and Fool’s Errand.

Also in attendance from RIW were Howie Altholtz, Adam Barnosky, John Cohan, Bill Friedler, Stacey Friends, Lou Katz, Dave Robinson, Catherine Rossetti, Russ Stein, and Dianna Williams.