David Neumark

As restaurants struggle to adjust to historically high labor and operating costs, they are forced to reduce scheduled hours or cut staff. University of California-Irvine economists find for every dollar increase in the tipped wage, server and bartender employment falls by six percent.

For the full story, please visit https://buffalonews.com/opinion/another-voice-eliminating-new-york-s-tip-credit-is-a-terrible-idea/article_f92f9a14-e859-11ee-9faf-03a92ee3278a.html.

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