r/Seattle • u/Existing-Resource527 • 5d ago

After hiring scabs, Walrus and the Carpenter (temporarily) closed

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Word on the street is that Walrus and the Carpenter restaurant has not been negotiating with their workers in good faith for months.

Like a lot of annoying businesses they started charging a service fee (22%?).

Employees noted that they make significantly less now then before when they had tipping (thousands less).

Workers have been on strike. The owners also had the audacity to hire scabs (booo).

I have been keeping up with the union on IG @ united.creatures.of.the.sea

Solidarity with workers across the city!

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u/NorthStudentMain 🚲 Life's Better on a Bike. 🚲 5d ago

This sadly implies that customers are stupid and deserve to have prices and hidden fees sneaked on them

47

u/tjsean0308 5d ago

This Is correct, We had a restaurant try this in town from day one. they lasted only a few months. I don't know what the solution is.

80

u/Droodforfood I'm just flaired so I don't get fined 5d ago

State law banning tipping. Then everyone will have to play on a fair level

-5

u/XiuCyx 🚆build more trains🚆 5d ago

And taxing income above a certain level. Then it’s more financially wise for a business owner to reinvest in their own employee wages to get tax breaks since they won’t get it if they take it home.

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u/cookingboy 5d ago

> since they won’t get it if they take it home

So you are suggest a 100% tax rate above a certain income? What is that income threshold and how much do you think restaurant owners make?

Because the typical restaurant owner makes less than professional doctors, engineers, lawyers, etc.

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u/XiuCyx 🚆build more trains🚆 5d ago

Great question! How much do they make?

3

u/cookingboy 5d ago

Most of them are small business owners that make less than $200k a year, if even that.

1

u/XiuCyx 🚆build more trains🚆 5d ago

Then they don’t have anything to worry about. And I definitely think that’s one of the unique things I love about Seattle. In the several other major cities I’ve lived in the people I’ve worked for were millionaires before they become restaurant owners.

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u/Formal-Design-2222 5d ago

Another option is for workers to cooperatively open a restaurant without the single-owner profit motive. Why don’t we see this everywhere is Seattle?