The Culinary Union has welcomed proposals to eliminate taxes on tips but has stressed that broader action is needed to address challenges faced by hospitality workers. 

In a recent statement, the union called for an end to the $2.13 sub-minimum wage for tipped employees and urged Congress to tackle corporate practices that contribute to rising prices of essentials such as food, gas and housing.   

The union’s Secretary-Treasurer, Ted Pappageorge, noted: “Taking on both issues is critical to ensuring one job is enough for workers to support their families.”  

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The union has criticised the current wage disparities in the industry, highlighting that some workers in Las Vegas receive significantly higher raises compared to others in similar roles. 

At the same time, the union continues to push for systemic changes, stressing that corporate pricing strategies play a role in exacerbating economic pressures on working families.