Workers at Seattle Restaurant the Walrus and the Carpenter Have Unionized | Eater Seattle
"This innovative steakhouse was among the group’s locations to switch from a tipping model to a 22% service charge, a change employees say reduced servers’ incomes despite an increased base hourly rate; that shift helped spur a successful union drive. Management attributes a recent temporary closure to a plan to "refresh and retool," while union organizers contend the shutdown harms bargaining power by cutting union membership and insist the employer must bargain under the National Labor Relations Act about layoff and rehiring terms. Workers at the location are bargaining to reduce the service charge to about 10% (and to encourage customer tipping again) and say they would accept lower hourly wages to make such a change feasible." - Harry Cheadle
