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Louisiana teachers' union concerned about educators' future; Supreme Court hears arguments in Trump immunity case; court issues restraining order against fracking waste-storage facility; landmark NE agreement takes a proactive approach to CO2 pipeline risks.

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Speaker Johnson accuses demonstrating students of getting support from Hamas. TikTok says it'll challenge the ban. And the Supreme Court dives into the gray area between abortion and pregnancy healthcare, and into former President Trump's broad immunity claims.

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The urban-rural death divide is widening for working-age Americans, many home internet connections established for rural students during COVID have been broken, and a new federal rule aims to put the "public" back in public lands.

Report: Women in Food Service "Tipped Over the Edge"

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Monday, February 20, 2012   

AUGUSTA, Maine - The restaurant industry is one of the fastest-growing sectors of the U.S. economy, employing more than 10 million workers nationwide. A new report confirms that that growth does not include high-paying jobs with benefits.

The report, "Tipped Over the Edge," cites the federal sub-minimum wage as part of the problem. Employers can pay tipped workers as little as $2.13 an hour, because it is assumed the difference is made up by their tips.

Sierra Trujillo, who has been employed in restaurants since she was a teenager, says it does not always work that way.

"You never know. Business could be slow for a month. Times like January, February; after the holidays; before tax season - the restaurants aren't as busy, and you're not making that kind of money."

The report found that a typical full-time, year-round female restaurant worker makes just 79 percent of her male counterpart's pay, and recommends raising the sub-minimum wage to just over $5 an hour. The National Restaurant Association has long opposed that idea. The association estimates that tipped workers can earn, on average, $15 an hour, and it contends that business owners cannot afford to pay a higher sub-minimum wage.

The report also says 90 percent of restaurant workers lack health care benefits and do not receive paid sick days. Trujillo says that is her situation. When she is sick, she has to make the choice between getting paid and getting well - even as recently as last week.

"It's one of those things. I wasn't working last week - I had to miss out on days and pay because of being sick. That sucks."

The report recommends a national standard that allows workers to earn seven to nine job-protected paid sick days each year, days that could be used to recover from routine illness, access preventive care or provide care for a sick family member.

The report, compiled by Restaurant Opportunities Center United and a coalition of a dozen groups including 9 to 5 and the National Association of Working Women, is online at www.rocunited.org.


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