Two recent California food service cases vividly illustrate some of the challenges facing those who make that industry hum: the workers.
In the first, a judge found that a San Francisco hotel for years illegally kept service-charge money from banquets — roughly $9 million in all — that should have gone to workers. The presiding judge ruled that “a reasonable customer” would have assumed the service charge was a gratuity for the food and drink servers.
