Patrick Foy: Leave the tip credit in place

Op-ed by Patrick Foy in the Union Leader

IN THE food service industry, we’re usually in a hurry. Despite the calm in the dining room, there’s an excited energy in the kitchen. It doesn’t leave much time for chit chat but my coworkers and I try to find moments to catch up when we can. Lately, one topic of conversation has been front and center — Congress’ proposed elimination of the tip credit and how that will impact our income.
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The COVID-19 pandemic has been tough on everyone, but the restaurant industry has been decimated. One-in-six restaurants have shuttered and more than two million workers have lost jobs. The financial strain and uncertainty is emotionally and mentally crippling.

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