the numerics of the higher wage / no tips are not quite so simple. exceptions abound because state and local laws vary, some places utilize tip pools - some are biggier, some are small, then there is the “but they don’t follow the law” issue and “they cheap me on my tips” issue - which just makes the whole thing very contentious.
the tax laws are funny. the employer does not pay payroll taxes on “tip wages” - but the employee does.
however the employer pays payroll taxes on wages. so raising prices by 18% do not translate to putting all that into a wage “increase” for employees.
let’s have some fun with numbers…assuming a 30 hr work week:
at the $2.13 federal min for tipped employees, the annual wage comes to (30 x $2.13 x 52) = $3,323/yr
(assuming the tipped employee exceeds the min wage, using wage+tips)
at the $15 ‘living wage’ being bandied about (30 x $15 x 52) = $23,400/yr
Federal FICA, Medicare and FUTA paid by the employer on:
$3,323 is $454
$23,400 is $2,210
(add state & city/locality taxes…and some wild and wooly localities can almost double the employer tax load)
so, a previously tipped employee “costs” the employer (3323+454) = $3,777
however as an increased wage hourly employee “costs” the employer (23400+2210) = $25,610
that’s a (25,6140 / 3,777) = 678% cost increase.
ole’ fashioned rule of thumb, kept outta’ the soup…restaurant costs are 1/3 labor + 1/3 food + 1/3 overhead.
but not all labor are servers; let’s assume 50% of the labor hours are waitstaff. this of course goes all wonky for tip pools…
the cost ratio
1/3 + 1/3 + 1/3 = 1
can also be expressed as
2/6 + 2/6 + 2/6 = 1
since 1/6 of the labor cost is going to increase 6.78 times, that changes to
6.78/6 (tipped labor) + 1/6 (non-tipped labor) + 2/6 food + 2/6 overhead =11.78 / 6 = total cost is now 1.96 times higher than previous.
this has nothing to do with whether tipped waitstaff get more or less gross/take home pay than when tipped.
this has nothing to do with whether the diner pays 100% of the tab to the restaurant and 20% in tip to the server, or 120% to the restaurant.
so, yup. a 20% menu price hike might not be enough.