Naples waiters strike over salary cuts
Servers at restaurants in Naples organized a walkout in response to modifications in their pay structure. The core of the matter revolves around tips.
Hampton Social in Naples is transitioning from a traditional gratuity system to a service charge model, according to a recent article by WINK NEWS.
They are frustrated due to the transition from a gratuity-based tipping system to a service charge system.
The restaurant is reducing that to $2 an hour and implementing an auto-gratuity of 20% on all receipts. Nonetheless, the company retains 2%, while the 18% pool is distributed among all employees.
The employees received the entire tip that was given to them, including gratuity.
The service charge is allocated among all employees and the corporation, a situation that has caused dissatisfaction among the staff.
Over a dozen employees took the day off on Thursday to demonstrate against this change.
They stood in front of the restaurant holding signs that read “Anchored in greed” and “Know where your tip goes: Into this corporation’s pockets.”
We inquired about the impact of this change on them, and the majority indicated that it would influence their lives.
A number of these employees have been with the restaurant since its inception and express that this change is detrimental to all.
In addition, two other locations within the state participated in this protest: one in Delray and the other in Orlando.
The restaurant in Naples is not open on Thursday. Orlando is in a similar situation, but Delray is currently accepting walk-ins.
We consulted with a lawyer regarding the alteration.
“One cannot engage in a futile struggle.” “In the state of Florida, there are regulations regarding workers and minimum wages, along with distinct guidelines for servers and individuals who earn tips,” stated Scot Goldberg, attorney.
An employee conveyed a message from CEO Brad Parker: “The reality is that we are not making a profit in the locations in question, which puts us in a position where we must decide between closing stores or adapting our business model.”
This article originally appeared on WINK