Before the pandemic, the practice of tipping was pretty straightforward, with protocol deeming that Americans tip at least 15 per cent when dining out or ordering takeout, while 20 per cent was considered the standard. Over the last year and a half, these societal etiquettes changed slightly as people began giving a little more when they could, in an effort to help and thank frontline workers and support businesses that were suffering.
HR Dive 6/10
Papa John’s store operators in several states agreed to pay $3.25 million to settle state and federal wage and hour claims brought by a class of delivery drivers, per the order of a judge in the U.S. District Court for the Southern District of Ohio (Hatmaker v. Papa John’s Ohio, et. al, No. 3:17-cv-00146 (S.D. Ohio June 4, 2021))
Food Industry Policy
Despite some opposition, home kitchen operations are now legal in Santa Barbara County—and local chefs are eager to get started
Santa Maria Sun 6/10
Beginning June 15, Thompson will be allowed to apply for a microenterprise home kitchen operation (MEHKO) permit in Santa Barbara County and, once approved, begin building her business. While cottage food permits, the kind Thompson obtained to sell her baked goods, allow people to make and sell shelf-stable items out of their home kitchens, these permits do not allow the sale of perishables, like a freshly wood-fired pizza or straight-off-the-stove tamales. Assembly Bill 626 changed that by adding a new type of permit for MEHKOs.
Restaurant Business Online 6/10
The new establishments will feature THC-infused edibles for onsite consumption. Additional foods and beverages can also be sold.
On the Side
The Sacramento Bee 6/11
These 30 new restaurants grabbed my eye as they opened throughout the coronavirus pandemic. Some I’ve visited and can vouch for (helloooo, Ginger Elizabeth Pâtisserie). Others remain on my must-try list, boasting menus or settings that stand out from their contemporaries.
California fine dining isn’t known for welcoming the African diaspora. These chefs want to change that
San Francisco Chronicle 6/10
After growing a following for their grilled jerk chicken and smoky shrimp sofrito, the chefs behind Oakland ghost kitchen the Bussdown are ready for their next act: OKO, a series of tasting menu dinners highlighting pan-African and Afro-Latino flavors rarely seen in an upscale format in the Bay Area.