To Help DC’s Restaurant Workers, Save Our Tips

Posted 3.21.2018

I can still hear my Jamaican mother’s voice, questioning why I, who’d graduated with a degree in social work, was instead making ends meet as a server at Bistro Bis. It was 20 years ago, and the now-famous gathering spot for D.C. power brokers was as new to the city as I was.

She calmed down a couple years later, when I informed her that my take-home pay was double what I would’ve earned in social work. I’ve spent my career in restaurants, including 15 years at Charlie Palmer Steak, where I worked my way up to head sommelier of the dining establishment’s 4,000-bottle wine program. Especially now that I have a family of my own, I’m grateful for what the restaurant industry has given to me, and concerned by those who are seeking to change its business model.

Read the full story at Afro.

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