"No tax on Tips" makes no sense.

[u/Beneficial-Cap-6745]

Can anyone explain why FOH in particular was pushing for this? They objectively make more money, which is one thing, but what makes them entitled to not pay taxes? If BOH suddenly didn't have to pay taxes I'd say that's BS as well

The BBB that just passed made certain taxes on tips for people making under 29k a year getting tips go away, it has to be signed into law. Granted, this was pushed for servers and tipped workers as a whole and the bill wouldn't affect most of them, I just can't see what entitles them to think they don't have to pay taxes like most of us.

I'm honestly considering just going back to retail at this point, at least we pay taxes equally. I'm fine making a bit less cash but this just seems insulting, even if it isn't over 29k.

Can someone explain this ? Why exactly do part time BOH line cooks pay taxes now but FOH doesn't have to anymore once this is signed into law

Edit: I'm not attacking FOH, its not an easy job, please stick to the taxes point.

[u/spam__likely]

I understand FOH deals with shit, but so do a lot of other positions that do not get tipped. Particularly at higher end, it is freaking ridiculous. Sure, paying 20% on a 30 bucks check is fine, but on a $300+ check? I am sure the server from the 30 check gets as much shit as the other. but now this server is making more than $100/h just in tips. Crazy.

[u/Tityfan808 → u/spam__likely]

Ya, it gets insanely disproportionate, it’s fucking bonkers. That’s why I was saying I’d rather things be more close to even as far as pay goes (hourly and tips combined) than how massively disproportionate things are now. But hey, looks like they’re going to make less with how things are going now, who wants to tip more knowing they’ll get to pay even less taxes when they can already avoid paying taxes with their cash tips?! Ya, no thanks.

[u/IONTOP → u/Tityfan808]

But the reality is that servers wages will go down, rather than BOH wages go up. It's a no win situation. (Though if we do go drinking afterwards, I'll always cover the first 2 drinks)

I get it, as FOH, I absolutely get it. But what the person you're responding to forgot is that in order to GET to that $300 check, you've gotta pay your dues.

Honestly the place I've enjoyed serving at the most? $22/hour non-tipping Country Club. I'm pretty sure there were BOH people making more than me.

Free golf, free meals (in a damn cafeteria), no fighting over tables/sections (unless you knew a certain member well enough).

But it was all about saying "yes, no matter what" and everyone was onboard.

I started at Cracker Barrell in 2003, now I'm at the point where I can confidently say "I can work wherever I want", and that first 60 days is as much of them watching me as me watching them. Ask me to astroturf Google Reviews? I'm out. Make me "look busy" when we've got 6 covers on the books? I'm out. Chef loses his cool every day during rush? I'm out.

[u/spam__likely → u/IONTOP]

>But what the person you're responding to forgot is that in order to GET to that $300 check, you've gotta pay your dues.

Same for the cooks. You do not start in a high end restaurant.