In the second episode on tipping, Katy digs deeper into a different question: if the money coming into the restaurant industry is a pie, who has access to that pie and who is controlling how that pie is drawn? Turns out, there’s a lot of money being spent every year to keep wages low and to keep the tipped minimum wage at $2.13.Surprise! The tipping system is incredibly complicated and contentious. So we want to hear how it affects you! FOH, BOH, good or bad, all stories are welcome. Send them on over to hello@copperandheat.comWe are so grateful for our first ever season sponsors: Pared! They find vetted hospitality professionals to fill your shifts. Copper & Heat listeners get 30% off their first gig. Use the code COPPER when booking. If you want to go down the same rabbit hole Katy did in researching for this episode, here are a few links: National Restaurant Association Profile - SourceWatchDo You Know Where Your Tip Money Is Going? - Eater“After Years of Litigation, Tip Regulations Begin to Line up with the FLSA” - Press Release via National Restaurant AssociationNational Restaurant Association Opposes H.R. 582, “Raise the Wage Act” - Press ReleaseNational Restaurant Association Influence and Lobbying Profile - OpenSecrets.orgNational Restaurant Association Organization Profile and 990 tax forms - CauseIQRestaurant Opportunities Center United