• How should restaurant industry people get paid?
• Who is responsible for compensation, the restaurant owner or the patrons?
• How should "T.I.P.S be distributed?

• • Should tips be pooled?
  • should each person earn their own tips ( ala an independent contractor) and be mandated to tip out other staff a certain percentage?

• What is an appropriate living wage?
• How do patrons, owners, front of house and back of house feel about additional service charges?

All of these questions and more get answered on this episode by the following industry leaders;

Francesca Mason of Damn Good Food (Acme, Heyday Brewing, Plum) Shannon Healy (Alley 26 and Crook's Corner) Jim Wald (Glasshalfull and Napoli Pizzeria Hillsborough) Leif Magnuson (CEO of Tiphaus.com)

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