I am not sure this is the correct Forum to post this in but I found it interesting. What do you think about this change and how will it affect your work place? How many think an employer should have anything to do with how tips are spread through the staff? Why would an owner have a right to keep part of the tip fund? How will this affect how you tip in a restaurant?
It's trade show season and I'll be heading to Restaurants Canada as usual. I'm just wondering what others think of attending trade shows. I go essentially for some networking and to look at new items that I've only seen in catalogs. But I'm wondering what the ChefTalk community think of attending such events?
We have a special challenge this month: What's your favorite dessert recipe using Karo corn syrup?
Special: There's a prize giveaway to the selected winner!