May 23, 2014
Restaurateurs aren't so worried about the impact of raising the minimum wage when it comes to their lower-income kitchen staff. Tipped servers, on the other hand, present a few potential problems.
Matt Gordon, chef of Urban Solace and two other local culinary hot spots, has weighed in before on the dining business in San Diego. He pointed out that raising the minimum wage would make things tough for the city's businesses.
And while that doesn't mean he's unsympathetic to those who aren't making a decent wage, Gordon and plenty of other restaurant owners are adding up the wage increases they'll have to stomach in coming years.
Gordon joined VOSD Radio hosts Scott Lewis and Caty Green on the podcast this week to talk about what diners can expect from his menu prices, and why you won't find him suggesting policy alternatives any time soon.