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Restaurant Waiter Cover Letter Example

Writing a waiter cover letter can seem like a daunting task. It’s important to craft a document that stands out from other applicants while effectively communicating your qualifications, experience, and enthusiasm. This guide provides tips and guidance on how to write a compelling waiter cover letter, as well as an example to help you get started.

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Restaurant Waiter Cover Letter Sample

Dear [Hiring Manager],

I am writing to apply for the position of Restaurant Waiter at [restaurant name]. With my experience in customer service, I am confident that I would be a great asset to your team.

I have more than three years of experience working in the restaurant industry. During that time, I have honed my customer service skills and learned the tricks of the trade to provide the best dining experience for customers. I am able to anticipate their needs and go above and beyond to exceed their expectations.

I have experience in all aspects of restaurant service, including taking orders, serving meals, and cleaning tables. I am adept at quickly and accurately entering orders into the restaurant’s POS system and handling cash transactions. I am also well- versed in food safety standards and restaurant regulations.

I am an enthusiastic team player who is eager to assist other waiters and the kitchen staff when needed. I am organized, punctual, and take pride in my work. I am also proficient in English, Spanish, and Italian.

I am confident that I can be a valuable asset to your restaurant team. Please find enclosed my resume and do not hesitate to contact me if you have any questions. I look forward to hearing from you.

[Your Name]

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What should a Restaurant Waiter cover letter include?

A restaurant waiter cover letter should include the following details:

• An introduction to who you are and why you are interested in the waiter position.
• Your qualifications, including any relevant education and experience.
• An explanation of the skills and qualities that will make you an exceptional waiter.
• Details of any previous experience in the restaurant industry.
• A description of the customer service skills that you possess.
• A mention of any special training or certifications that you have in food service.
• A description of the type of environment you thrive in and why.
• A strong and confident closing statement expressing your enthusiasm and willingness to be part of their team.

Restaurant Waiter Cover Letter Writing Tips

Writing a cover letter for a restaurant waiter position can be daunting. To make the job search process smoother, here are some tips to consider when writing your cover letter.

• Start by introducing yourself and explaining why you are the perfect fit for the job.
• Elaborate on your experience in the restaurant industry and any other relevant experience you may have.
• Highlight your excellent customer service skills and any customer service awards you may have.
• Demonstrate your understanding of the restaurant’s mission and values, and how you could help them reach their goals.
• Mention any certifications or qualifications that you may have that would be beneficial to the role.
• Be sure to mention your availability to work flexible hours, if applicable.
• Briefly discuss any additional skills that could benefit the role, such as language skills.
• Conclude the letter by reiterating your enthusiasm and commitment to the role.
• Include your contact information and thank the employer for their time and consideration.

Common mistakes to avoid when writing Restaurant Waiter Cover letter

Writing a cover letter for an employment opportunity as a restaurant waiter can be an intimidating task, so it is important to avoid common mistakes that could cost you the job you are looking for. Here are some common mistakes to avoid when writing a restaurant waiter cover letter:

• Not highlighting your customer service skills: As a restaurant waiter, you need to demonstrate strong customer service skills in your cover letter, such as being able to anticipate customers’ needs, having a friendly and polite attitude, and being able to multitask.
• Neglecting to mention your knowledge of food: As a restaurant waiter, it is essential to have a working knowledge of food and beverages. Be sure to mention any experience you have in this area, such as familiarity with various types of cuisine or knowledge of wine and cocktails.
• Failing to demonstrate a commitment to teamwork: Restaurant waiters need to be able to work well with others, particularly with the kitchen staff and other wait staff. Make sure to include examples that demonstrate your ability to work as part of a team.
• Not addressing the letter to the hiring manager: A generic or impersonal cover letter is a sure- fire way to get your application passed over. Make sure to take the time to find out who the hiring manager is and address the letter directly to them.
• Failing to proofread and edit your letter: It is essential to proofread and edit your cover letter to ensure that it is error- free. Poor grammar and spelling mistakes are a major red flag and can easily take you out of contention for the position.

By avoiding these common mistakes when writing your restaurant waiter cover letter, you will be sure to make a positive impression and increase your chances of landing the job.

Key takeaways

A restaurant waiter cover letter is a critical component of any job application. It is your chance to make a great impression on the hiring manager and convince them to consider you for the job. Here are some key takeaways to help you write a memorable waiter cover letter:

• Highlight your relevant experience: Focus on any experience you have in the restaurant or hospitality industry. Show the hiring manager that you have the experience needed to be a successful waiter.
• Focus on your customer service skills: Point out any customer service experience you have. As a waiter, you’ll be dealing with customers all day, so it’s important to show the manager that you have top- notch customer service skills.
• Show your enthusiasm for the job: Demonstrate your enthusiasm for the role and for working in the restaurant industry. Show that you are passionate about the job and that you will bring a positive attitude to the workplace.
• Include some personal touches: Let the hiring manager know why you are passionate about working in the restaurant industry. Explain what drew you to the job and why you are excited to work in this specific restaurant.
• Be concise and direct: Keep your cover letter concise and to the point. Avoid rambling on, and make sure to answer any questions the job posting asks.

By following these tips, you can create a well- crafted restaurant waiter cover letter that will make a great impression on the hiring manager and make them consider you for the job. Good luck!

Frequently Asked Questions

1. how do i write a cover letter for an restaurant waiter job with no experience.

Writing a cover letter for an Restaurant Waiter job when you have no experience can be intimidating. However, with a little bit of research, you can make sure your cover letter stands out from the competition. Start by researching the restaurant and its menu offerings, as well as the general atmosphere of the place. This will help you to showcase your knowledge and enthusiasm for the job.

When writing the letter, be sure to focus on the skills and attributes you have that would make you an ideal candidate. Highlight any customer service experience you may have, as well as any leadership or teamwork skills you possess. Even if you have no previous experience working in a restaurant, you may still have transferable skills that could make you an asset to their team.

Finally, be sure to emphasize your enthusiasm for the job and your eagerness to learn. Employers want candidates who are willing to learn and grow with the job, so be sure to emphasize this in your cover letter.

2. How do I write a cover letter for an Restaurant Waiter job experience?

If you already have some experience working as a restaurant waiter, your cover letter should be a showcase of your accomplishments and skills. Begin by detailing your experience, including the type of restaurant, the number of customers served, and the particular duties you were responsible for.

Next, discuss the specific skills, attributes, and accomplishments that make you an ideal candidate for the job. These could include any awards or recognition you’ve received, as well as any special projects you’ve undertaken or challenges you’ve met.

Finally, be sure to emphasize your enthusiasm for the job and your eagerness to continue growing and learning. Employers want candidates who are passionate about their work, so be sure to express this in your cover letter.

3. How can I highlight my accomplishments in a Restaurant Waiter cover letter?

When writing a cover letter for an Restaurant Waiter job, it’s important to highlight your accomplishments. Showcase the awards or recognition you’ve received, as well as any special projects you’ve undertaken or challenges you’ve met. If you’ve received any positive customer feedback, be sure to mention it as well.

It’s also important to discuss the specific skills and attributes you have that would make you an ideal candidate for the job. Highlight any customer service experience you have, as well as any leadership or teamwork skills you possess.

Finally, be sure to emphasize your enthusiasm for the job and your eagerness to learn. Employers want candidates who are passionate about their work and willing to learn and grow with the job, so be sure to express this in your cover letter.

In addition to this, be sure to check out our cover letter templates , cover letter formats ,  cover letter examples ,  job description , and  career advice  pages for more helpful tips and advice.

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Professional Waiter Cover Letter Examples for 2024

Your waiter cover letter should immediately highlight your passion for customer service and your experience in the hospitality industry. Demonstrate your understanding of the importance of a positive dining experience. In your cover letter, emphasize your ability to work seamlessly in a team and manage multiple tasks efficiently. Express your eagerness to bring your skills to their restaurant and contribute to their team's success.

Cover Letter Guide

Waiter Cover Letter Sample

Cover Letter Format

Cover Letter Salutation

Cover Letter Introduction

Cover Letter Body

Cover Letter Closing

No Experience Waiter Cover Letter

Key Takeaways

Crafting a waiter cover letter can often be trickier than juggling plates during a dinner rush. You've probably hit 'apply' more times than you can count, only to realize each application requests not just your resume, but a compelling cover letter that brings your experience to life. This isn't a place to rehash your resume. It's where a single, shining professional victory takes center stage, told through a story that's distinctly yours – no clichés allowed. And remember, like the perfect menu, your cover letter should leave them wanting more, never spilling over the one-page limit.

• Including all the must-have paragraphs in your structure for an excellent first impression;
• Learning how to write individual sections from industry-leading cover letter examples;
• Selecting the best accomplishment to tell an interesting and authority-building professional story;
• Introducing your profile with personality, while meeting industry standards.

And, if you want to save some time, drag and drop your waiter resume into Enhancv's AI, which will assess your profile and write your job-winning cover letter for you.

If the waiter isn't exactly the one you're looking for we have a plethora of cover letter examples for jobs like this one:

• Waiter resume guide and example
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• Hotel Bartender cover letter example
• Ice Cream Server cover letter example
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• Front of House Manager cover letter example
• Banquet Server cover letter example

Waiter cover letter example

Aiden Williams

Dallas, Texas

+1-(234)-555-1234

[email protected]

• Emphasize relevant experience and measurable achievements: Citing tenure with Sodexo as a Lead Food Service Coordinator and highlighting a specific initiative that reduced wait times demonstrates both relevant experience and the capacity to deliver measurable improvements, which is attractive to potential employers.
• Showcase leadership and team management: Mentioning the leadership of a 10-person team and the achievement of a 99% compliance rate with health inspections illustrates strong team management skills and a commitment to maintaining high standards.
• Align personal values with company values: Expressing an appreciation for culinary excellence and operational efficacy indicates that the candidate's personal professional values are in line with those of the potential employer, suggesting a good cultural fit.

The must-have sections and format of your waiter cover letter

When writing your waiter cover letter, keep in mind that it'll only be read by the recruiters and not the Applicant Tracker System (or software used to assess your profile). That's why you should structure your content with a/an:

• Header (apart from your contact information, include your name, the role you're applying for, and the date);
• Personalized salutation;
• Opening paragraph to win the recruiters over;
• Middle paragraph with key details;
• Closing that starts from clichés;
• Sign off (that's not mandatory).

Industry standards dictate your paragraphs to be single-spaced and to wrap your content in a one-inch margin. Designing your waiter cover letter, refer to one of our templates , which automatically takes care of the spacing and margins.

Choose the same font for your waiter cover letter as you did for your resume : the likes of Lato and Bitter would help you to stand out in a sea of cover letters in Arial or Times New Roman.

Export your whole waiter cover letter from our builder in PDF to keep the same formatting and image quality.

The top sections on a waiter cover letter

Header: Include your contact information, the date, and the employer's contact information to ensure the hiring manager knows who you are and how to reach you.

Greeting: Use a polite and personalized salutation to address the hiring manager or restaurant owner directly, demonstrating your attention to detail and respect for the individual.

Introduction: Clearly state the position you're applying for, express your enthusiasm for the role of a waiter, and provide a brief overview of your most compelling qualifications that match the restaurant's needs.

Body: Discuss your relevant experience, skills in customer service, multitasking abilities, knowledge of food and beverages, and any specialty such as familiarity with fine dining or specific cuisines, which will set you apart as a candidate tailored for waiting staff roles.

Closing: End with a professional closing statement that thanks the employer for their time, reiterates your interest in the position, and mentions your availability for an interview, signaling your eagerness to take the next step in the application process.

Key qualities recruiters search for in a candidate’s cover letter

• Exceptional customer service skills: Recruiters look for candidates who can demonstrate the ability to provide a pleasant and satisfying experience for diners, including dealing with complaints gracefully.
• Experience with point-of-sale systems: Familiarity with POS technology is essential for efficiently processing orders and payments.
• Strong memory and attention to detail: A good waiter must remember customers' orders, any special dietary requests, and the restaurant’s menu details.
• Ability to work in a fast-paced environment: Recruiters seek individuals who can keep calm under pressure and handle multiple tasks simultaneously without sacrificing service quality.
• Teamwork and communication skills: Since waiters work closely with kitchen staff and other front-of-house employees, the ability to communicate effectively and work as part of a team is crucial.
• Flexibility with scheduling: The hospitality industry often requires employees to work evenings, weekends, and holidays, so recruiters look for candidates with availability that matches the restaurant's needs.

How to greet recruiters in your waiter cover letter salutation

As the saying goes, "You never get a second chance to make a first impression."

Write your waiter cover letter salutation to be more personalized to the actual hiring manager, who is set to assess your profile by:

• greeting them on a first-name basis, if you have previously communicated with them (e.g. "Dear Sam,");
• using their last name, if you have more formal communication or haven't spoken to them (e.g. "Dear Mr. Harrows" or "Dear Ms. Marshall");
• writing "Dear HR Team" or "Dear Hiring Manager", if you have no clue about who's recruiting for the role.

Search on LinkedIn, Google, or the company website to find information as to the recruiter's name.

In any case, avoid the impersonal "Dear Sir or Madam".

List of salutations you can use

• Dear Hiring Manager,
• Dear [Restaurant Name] Team,
• Dear [Manager's Name],
• Dear [Restaurant Owner's Name],
• Dear [Department Name] Manager,
• Dear [Company Name] Representative,

How to start your waiter cover letter introduction

The opening paragraph of your waiter cover letter can seem like a real enigma.

Where do you start writing ?

In your waiter cover letter introduction, focus on yourself by stating what:

• gets you motivated and excited about the role;
• you like best about the company, from culture to awards.

Write no more than two sentences, which are both authentic and show your enthusiasm for the opportunity.

The middle or body of your waiter cover letter body: a great instrument to tell a story

Now that you've set the right tone with the greeting and introduction of your waiter cover letter, it's time to get down to business .

Hear us out, the body of your waiter cover letter is the best storytelling instrument you have, in your job-hunting arsenal.

Writing the next three to six paragraphs, take the time to reassess the advert to discover job-crucial requirements.

Next, choose one accomplishment that covers those key skills and talents.

Use precisely that achievement to tell an exciting story of how you match the ideal candidate profile.

In the undertones of your story or waiter cover letter body, hint at the difference you'd make and sell your application as the perfect one for the job.

Final words: writing your waiter cover letter closing paragraph

The final paragraph of your waiter cover letter allows you that one final chance to make a great first impression .

Instead of going straight to the "sincerely yours" ending, you can back up your skills with a promise of:

• how you see yourself growing into the role;
• the unique skills you'd bring to the organization.

Whatever you choose, always be specific (and remember to uphold your promise, once you land the role).

If this option doesn't seem that appealing to you, close off your waiter cover letter with a follow-up request.

You could even provide your availability for interviews so that the recruiters would be able to easily arrange your first meeting.

The zero experience waiter cover letter: shifting the focus to your unique value

Don't worry if you have no conventional professional experience . Within your whole experience, there's plenty more you can write about in your waiter cover letter.

Take, for example, your biggest achievement or award - dedicate your cover letter body to describe it and the job-relevant skills you've learned.

Your professional ambitions could also take center stage. Describe what you plan on achieving in the next five to ten years and the efforts you're making towards your dreams.

Key takeaways

Creating your waiter cover letter should be a personalized experience for the role and the recruiter, where you:

• Format your cover letter using the same ATS-friendly font (e.g. Railway) as you did for your resume;
• Greet recruiters, using their name, and follow up with two sentences to introduce yourself, your interest in the role, and to stand out;
• Map out one key success from your career (or life) that has taught you job-crucial skills;
• Substitute your lack of experience with an achievement from your internships, degrees, or volunteering gigs;
• End with a promise for your potential or your availability for an interview.

Cover letter examples by industry

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• Content tailored to the job posting you're applying for
• ChatGPT model specifically trained by Enhancv
• Lightning-fast responses

Are Cover Letters Necessary in 2023?

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Waitress Cover Letter Example

Get the job you've always wanted and find inspiration for your new cover letter with our free, downloadable Waitress cover letter example. Copy and paste this cover letter sample at no cost or revise it in our job-landing cover letter maker.

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Waitress Cover Letter Example (Full Text Version)

Bernadette Grandis

Dear Restaurant Manager,

As a waitress with 3 years of experience in restaurants and cafes, I apply with enthusiasm for this opportunity.

I am currently a server at La Maer Restaurant, where I serve seafood and beverages in a 60-seat setting, ensuring exceptional service by creating memorable experiences with cheerfulness, pride, and passion. Before this, I was a waitress at the upscale Sandino Bistro & Cafe, where I served in the dining room and the busy casual patio.

I have a great reputation for awesome customer service, and for being an active listener who confidently takes on daily challenges with a positive attitude. I have loved every minute of my time at La Maer and enjoyed the many friendly relationships I developed with our customers. As the restaurant will undergo extensive renovations over the next few months, the establishment will close until further notice. I am eager to find another stimulating opportunity with a similarly dynamic restaurant that I can take pride in working for.

Please find attached my resume for your consideration. I confirm that I am available for weekend brunch and daily breakfast shifts, as well as evenings.

Thank you very much for your time. I look forward to hearing from you regarding next steps.

Yours faithfully,

Milan Šaržík, CPRW

Milan’s work-life has been centered around job search for the past three years. He is a Certified Professional Résumé Writer (CPRW™) as well as an active member of the Professional Association of Résumé Writers & Careers Coaches (PARWCC™). Milan holds a record for creating the most career document samples for our help center – until today, he has written more than 500 resumes and cover letters for positions across various industries. On top of that, Milan has completed studies at multiple well-known institutions, including Harvard University, University of Glasgow, and Frankfurt School of Finance and Management.

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How to Write a Job Application For Waitress in a Restaurant

Want to apply for a waitress job at a restaurant? We are giving you templates of cover letters and job applications to apply for a waitress job at restaurant.

How Can I Write an Application Letter for the Position of a Waitress

[Recipient’s Name] [Restaurant Name] [Restaurant Address] [City, State, ZIP]

Dear [Recipient’s Name],

I am writing to apply for the position of a waitress at [Restaurant Name]. I have previous experience in the food and beverage industry and am confident in my ability to provide excellent customer service, work well in a team, and handle a fast-paced environment.

I believe that my skills and passion for hospitality make me a strong candidate for this position. Please find my attached resume for further information.

Thank you for considering my application. I look forward to the opportunity to discuss how I can contribute to the success of [Restaurant Name] in an interview.

[Your Name]

Write an Application for Employment as Waitress

Dear HR Manager,

I want to apply for a job as a waitress in response to your job ad. I have two years of working experience as a waitress and I am very good at this. I hope you will find me a perfect candidate for this job. As I am very punctual and hardworking. I hope that I will hear good news to come for an interview.

Email Cover Letter for the Job of Waiter or Waitress

Dear Manager,

I saw an ad for a vacant post of a waitress at your prestigious hotel. According to your job description, I am the best candidate for this job position. For more details, please check my resume attached and give me a chance for an interview. I will be looking for your positive response.

Sincerely Yours,

Job Application for the Post of Waitress

I am writing to you because I would like to apply for the waitress position you have available at the hotel royal at Great Yarmouth Town. I do have plenty of waitress experience I’m many hotels, and I’m more than happy to give you some references. You will find attached my CV.

Kind regards,

Client’s name

Job Application for the Position of Waitress

I am writing this application to you so that I can apply for the job of a waitress in your restaurant .  Sir, I know this is a tough job for girls, but I am very much in need of it, due to some family and money problems I have to do this job, and you have to give me this job so that I can earn money.

Please, Sir, give me this job, it would be so much helpful for me.

Sincerely, Maryam Naz

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Restaurant Waiter Cover Letter Example

The restaurant waiter is a professional who works in the hospitality industry, serving food and beverages to customers who are dining out. The waiter brings dishes to tables and checks on patrons during their meals, offering drinks or additional food items as needed. When customers have finished eating, the waiter clears the table of dishes and checks with them to see whether they would like more drinks or desserts.

The restaurant server is often responsible for taking payments at the end of meals and for handling bills, such as splitting checks among multiple parties.

Write an amazing cover letter for the position of Restaurant Waiter using our Restaurant Waiter Cover Letter Example and Cover Letter Writing tips.

• Cover Letters
• Hospitality

Restaurant Waiters are employed in industries like restaurants, hotels, state government, amusement and recreation, local government, and bars. The typical workweek for a Restaurant Waiter is 48 hours, which is standard for the industry.

Restaurant waiters earn an average of $9.65 per hour, or $20,910 a year, according to the Bureau of Labor Statistics (BLS). The top 10% of waiters and waitresses earn more than $21,440 a year, while the bottom 10% earn less than $18,200 a year.

What to Include in a Restaurant Waiter Cover Letter?

Roles and responsibilities.

The day-to-day of a Restaurant Waiter is varied and demanding, with a wide range of job responsibilities. As a Restaurant Waiter, you will be expected to:

• Greet guests in a friendly and professional manner.
• Present menus and help customers select food/beverages.
• Prepare tables by setting up linens, silverware, and glasses.
• Serve food/bills/make recommendations if asked by the customer
• Upsell additional products when appropriate.
• Take accurate food orders to ensure that orders are prepared properly.
• Check customer IDs to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
• Collect payments from customers (cash or credit).

Education & Skills

Restaurant waiter skills:.

• Highly organized and detail-oriented.
• Excellent communication skills.
• Positive and upbeat attitude.
• Team player.
• Proactive takes initiative
• Computer Skills.
• Food Knowledge.

Restaurant Waiter Education Requirements:

• There is no specific education requirement to become a restaurant waiter, but most employers prefer candidates who have at least a high school diploma or equivalent. Some employers may also require waitstaff to complete a training program or to have related experience in the foodservice industry.

Restaurant Waiter Cover Letter Example (Text Version)

Dear [name of hiring manager],

I am writing to apply for the waiter position at your restaurant, [restaurant name]. I am a very detail-oriented person who really enjoys working in a professional capacity.

One of my strengths is customer service. I do not like to see my customers unhappy and will go out of my way to make sure they’re comfortable and happy. If a customer needs something, I would be very quick to respond and help them.

My two years of experience as a waiter at [previous employer] have given me a variety of valuable skills that will be very helpful in this position.

• Extremely punctual and can arrive early for my shifts if necessary.
• Have mastered excellent customer service skills through the many interactions that I have had with customers on a daily basis.
• Have great interpersonal skills and know-how to build rapport with customers in order to provide them with an enjoyable dining experience.
• Strong attention to detail and take great pride in ensuring that everything is just so for my tables, from proper food temperature to cleanliness of the dining area.

I hope you will give me the opportunity to show you my skills so that we can work together in the near future!

Sincerely, [Your Name]

When writing your waiter cover letter, be sure to focus on your skills and experience in the hospitality industry. Emphasize your ability to provide excellent customer service, and highlight any experience you have in a supervisory or management role. Additionally, be sure to mention any training or certification you have in foodservice.

Refer to our Restaurant Waiter Resume Sample for more tips on how to write your resume and accompany it with a strong cover letter.

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Report | Wages, Incomes, and Wealth

Low Wages and Few Benefits Mean Many Restaurant Workers Can’t Make Ends Meet

Report • By Heidi Shierholz • August 21, 2014

Briefing Paper #383

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The restaurant industry is a large and fast-growing sector of the U.S. economy. It currently employs 5.5 million women (accounting for 9.9 percent of all private-sector employment among women) and 5.1 million men (accounting for 8.4 percent of private-sector employment among men). The restaurant industry includes a wide range of establishments, from fast-food to full-service restaurants, from food trucks to caterers, from coffee shops to bars. While there are certainly employers in the restaurant industry who provide high-quality jobs, by and large the industry consists of very low-wage jobs with few benefits, and many restaurant workers live in poverty or near-poverty.

This paper examines the restaurant industry and the workers who hold restaurant jobs, including how much they earn, what jobs they do, whether they receive benefits, and whether they and their families are able to make ends meet. Key findings include:

• The median hourly wage in the restaurant industry, including tips, is $10.00, compared with $18.00 outside of the restaurant industry. After accounting for demographic differences between restaurant workers and other workers, restaurant workers have hourly wages that are 17.2 percent lower than those of similar workers outside the restaurant industry. This is the “wage penalty” of restaurant work.
• The largest restaurant industry occupation is waiter/waitress, which makes up nearly a quarter (23.3 percent) of all restaurant jobs, and has a typical wage, including tips, of $10.15 an hour. The lowest-paid occupation is cashiers/counter attendants, at $8.23 an hour, while the highest paid are managers, at a typical wage of $15.42 per hour—which is still lower than the overall median wage outside the restaurant industry.
• Unionization rates are extremely low in the restaurant industry, but unionized restaurant workers receive wages that are substantially higher than those of non-union restaurant workers.
• Women are much more likely than men to be cashiers/counter attendants, hosts, and wait staff, and much less likely to be dishwashers, cooks, or chefs/head cooks.
• Blacks are disproportionately likely to be cashiers/counter attendants, the lowest-paid occupation in the industry. Hispanics are disproportionately likely to be dishwashers, dining room attendants, or cooks, also relatively low-paid occupations. White non-Hispanics are disproportionately likely to be hosts/hostesses, wait staff, bartenders, or managers, which are among the industry’s more highly paid occupations.
• One in six restaurant workers, or 16.7 percent, live below the official poverty line. The poverty rate for workers outside the restaurant industry is more than 10 percentage points lower, at 6.3 percent.
• Twice the official poverty threshold is commonly used by researchers as a measure of what it takes for a family to make ends meet. More than two in five restaurant workers, or 43.1 percent, live below twice the poverty line—more than twice the 19.9 percent share outside the restaurant industry.
• By race/ethnicity and gender, poverty rates in the restaurant industry are highest for women, blacks, and Hispanics. Among workers in the restaurant industry, poverty rates are much lower for workers in a union.
• Just 14.4 percent of restaurant workers receive health insurance from their employer, compared with roughly half (48.7 percent) of other workers. Of unionized restaurant workers, 41.9 percent receive health insurance at work, substantially higher than the share among nonunionized restaurant workers.
• Only 8.4 percent of restaurant workers are included in a pension plan at their job, one-fifth the rate of pension coverage outside the restaurant industry, 41.8 percent. Of unionized restaurant workers, 31.6 percent are covered by a pension plan, substantially higher than the share among nonunionized restaurant workers.
• Increasing the minimum wage and eliminating the tipped minimum wage (a “subminimum wage” for workers who customarily and regularly receive tips), so that tipped workers—who are disproportionately women—receive the full minimum wage.
• Increasing the salary threshold below which workers are automatically covered by the overtime protections in the Fair Labor Standards Act to $984 per week (which is simply the 1975 threshold adjusted for inflation). This will ensure that low-paid managers and supervisors in the restaurant industry receive “time-and-a-half” pay for each hour of work per week beyond 40 hours.
• Passing comprehensive immigration reform with a path to citizenship for undocumented workers, which will make undocumented workers in the restaurant industry less vulnerable to exploitation.
• Passing legislation requiring all employers to provide paid sick days to their employees.
• Combating “just-in-time” scheduling, an enormously harmful trend where employers give workers little advance notice of their schedules, call workers into work during nonscheduled times to meet unexpected customer demand, and send workers home early when business is slow.
• Updating labor law and protecting workers’ right to organize.
• Cracking down on wage theft (which is when employers do not pay workers for the work they have done).
• The Federal Reserve keeping interest rates at their current low levels until real wages are growing at the same pace as productivity. This will help ensure that monetary policy continues to support the labor market, which in turn will benefit the job prospects and wage growth of workers—particularly low-wage workers, such as those employed in restaurants.

The restaurant industry is growing fast

Figure A shows the share of private-sector employment, along with the share of total employment, that is accounted for by the restaurant industry. In 1990, the restaurant industry made up 7.2 percent of private-sector employment, but that share has since risen to 9.1 percent. As the labor market strengthens in the current recovery, it is likely that the pace of growth of restaurant industry employment will slow somewhat. The labor market is still weak and job seekers continue to vastly outnumber job openings, which means many workers have no choice but to take low-quality jobs—like many of those in the restaurant industry—that they would not take if they had other options. When the labor market strengthens and job opportunities improve, fewer workers will have to make that choice. Even so, the restaurant industry—a major generator of low-wage jobs—will continue to be a significant source of job growth.

Restaurant industry share of employment, 1990–2014

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The data underlying the figure.

Note:  Shaded areas denote recessions.

Source: EPI analysis of Bureau of Labor Statistics Current Employment Statistics public data series

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Jobs in the restaurant industry

Table 1 shows the 11 largest occupations within the restaurant industry. 1 Together, these occupations comprise 91.4 percent of total restaurant industry employment. The table shows the share of restaurant industry employment by occupation, along with the median, or typical, hourly wage in the occupation. Wages are discussed in depth later in the paper. It should be noted that throughout this paper, hourly wages include wages earned from tips. 2 It should also be noted that salaried workers are included in all hourly wage measures (their average hourly wages are calculated based on hours worked, if necessary).

Most common restaurant industry occupations, 2014

Note:  The occupations in this table comprise 91.4 percent of total restaurant industry employment. To ensure sufficient sample sizes, this table draws from pooled 2011Q3–2014Q2 microdata. Wage data include tips.

Source: EPI analysis of Current Population Survey Outgoing Rotation Group microdata

The most prevalent restaurant industry job is waiters and waitresses, accounting for nearly a quarter (23.3 percent) of all restaurant jobs, and with a typical wage, including tips, of $10.15 an hour. The lowest-paid occupation is cashiers/counter attendants, at $8.23 an hour, while the highest-paid are managers, at a typical wage of $15.42 per hour. In between, occupations run the gamut from dishwashers to bartenders.

Who works in restaurants?

Table 2 compares the demographic characteristics of restaurant workers and other workers. Slightly over half (52.3 percent) of restaurant workers are women. In addition, restaurant workers are mostly white non-Hispanic (55.9 percent), but restaurant workers are much more likely to be Hispanic than workers in other industries; nearly one-quarter (24.8 percent) of restaurant workers are Hispanic, compared with 15.2 percent in other industries.

Demographic characteristics of restaurant and non-restaurant workers, 2014

Note:  To ensure sufficient sample sizes, this table draws from pooled 2011Q3–2014Q2 microdata.

The data used here (drawn from the Current Population Survey, or CPS) allow us to determine what share of workers are U.S. born, what share are immigrants who are naturalized U.S. citizens, and what share are non-naturalized immigrants. There are many kinds of non-naturalized immigrants, including permanent residents, temporary visa holders, refugees, individuals granted asylum, and undocumented workers, but it is impossible to distinguish among these groups of non-naturalized immigrants with our data; thus, we group them together. It should be noted that the CPS likely undercounts undocumented immigrants to some extent, meaning that the shares of non-naturalized immigrants are likely understated. The data show that the vast majority (78.4 percent) of restaurant workers are U.S. born. However, restaurant workers are much more likely to be non-naturalized immigrants than workers in other industries; roughly one in six restaurant workers (15.7 percent) are non-naturalized immigrants, nearly double the share outside the restaurant industry.

More than two in five restaurant workers (42.8 percent) have at least some college education, and the vast majority (77.2 percent) of restaurant workers have at least a high school degree. However, restaurant workers are less likely to have a high school degree than workers in other industries; slightly over one in five restaurant workers (22.8 percent) do not have a high school degree, compared with 8.1 percent of workers in other industries. Most restaurant workers (57.3 percent) are at least 25 years old; however, this is a lower share than in other industries, where 88.4 percent are at least 25. Finally, union coverage is very minimal in the restaurant industry, with only 1.8 percent of workers covered by a union contract, compared with 13.3 percent of workers outside the restaurant industry. 3

Table 3 provides demographic breakdowns within the restaurant occupations identified in Table 1. One thing that immediately becomes apparent is that occupations within the restaurant industry are extremely gendered. Women are much more likely than men to be cashiers/counter attendants, hosts, and wait staff, and much less likely to be dishwashers, cooks, and chefs/head cooks. There are also very strong racial and ethnic concentrations within the industry. Blacks are disproportionately likely to be cashiers/counter attendants, the lowest-paid occupation. Hispanics are disproportionately likely to be dishwashers, dining room attendants, and cooks, also relatively low-paid occupations. Asians are disproportionately likely to be chefs/head cooks. White non-Hispanics are disproportionately likely to be hosts/hostesses, wait staff, bartenders, and managers, which tend to be more highly paid occupations within the industry. See Bendick et al. (2010), Jayaraman (2013), and Restaurant Opportunities Centers United (2012) for more on race and gender inequity in the restaurant industry.

Demographic characteristics of restaurant industry workers, by occupation, 2014

Note: To ensure sufficient sample sizes, this table draws from pooled 2011Q3–2014Q2 microdata.

Source:  EPI analysis of Current Population Survey Outgoing Rotation Group microdata

Unsurprisingly, younger workers are concentrated in the low-paid occupations; they are more likely to be cashiers/counter attendants and hosts/hostesses, and are less likely to be chefs, bartenders, and managers. Unionization rates are extremely low in all restaurant occupations.

Restaurant workers receive very low pay

Figure B shows median real hourly wages since 2000 for restaurant workers and all workers combined. One of the striking features of Figure B is that among both restaurant workers and all workers, wages have been largely stagnant over this entire period. For more on longer-run wage stagnation for most workers, see Raising America’s Pay: Why It’s Our Central Economic Policy Challenge (Bivens et al. 2014). Figure B also illustrates the large disparity between the hourly wages of restaurant workers and workers overall. The rest of this section investigates the disparity in wages between restaurant workers and workers in other industries.

Median hourly wages of restaurant workers and overall, 2000–2013

Table 4 shows median hourly wages of restaurant workers and other workers, both overall and for various demographic groups. The typical restaurant worker makes $10.00 an hour, including tips. Outside of the restaurant industry, the typical worker makes $18.00 an hour. This means that wages are more than 40 percent lower in the restaurant industry than in other industries.

Median real hourly wages, restaurant industry workers versus other workers, overall and by demographic group, 2014

Looking by demographic, we find that women within the restaurant industry typically earn $9.50 per hour, compared with $10.15 for men. Naturalized U.S. citizens make up a very small share of restaurant workers (5.9 percent, as shown in Table 2), but they have the highest median wage in breakdowns of restaurant workers by nativity, at $11.16. U.S.-born workers and non-naturalized immigrants in the restaurant industry have a median wage of $9.86 and $9.90, respectively. Blacks and Hispanics are the racial/ethnic groups typically paid the least among restaurant workers, with median wages of $9.14 and $9.67, respectively. Unsurprisingly, older workers and workers with higher levels of education typically earn higher wages than younger workers and workers with lower levels of education. Within the restaurant industry, workers covered by a union contract make almost 25 percent more than workers not covered by a union contract, $12.32 versus $9.92.

Table 5 shows median hourly wages within restaurant occupations, both overall and for various demographic groups. There are large disparities in wages among different restaurant occupations, but even the highest-paid restaurant occupation, managers, still has a typical wage ($15.42 an hour) that is lower than the typical wage for workers outside the restaurant industry ($18.00).

Median real hourly wages of restaurant workers, by occupation and demographic group, 2014

** Indicates limited sample size

Note: To ensure sufficient sample sizes, this table draws from pooled 2011Q3–2014Q2 microdata. Wage data include tips.

Women make less than men in every restaurant occupation except for dining room attendants/bartender helpers, where they make roughly the same. What this shows is that women’s lower wages within the restaurant industry are not just due to the fact that they are in different occupations than men, as they make less within occupations. We see similar dynamics when looking by race/ethnicity, education, and age. Hispanics tend to make similar or slightly higher wages than white non-Hispanics in the lowest-wage occupations (occupations where the median wage is less than $10), but white non-Hispanics make more than Hispanics in most higher-wage occupations, including wait staff, first-line supervisors, head cooks, and managers. White non-Hispanics make more than blacks within the higher-wage occupations, i.e., among waitstaff, first-line supervisors, and managers. With few exceptions, within each occupation workers with higher levels of education make more than workers with lower levels of education, and older workers make more than younger workers. And within occupations, unionized workers typically make substantially more than nonunionized workers. For example, unionized food prep workers make 14.3 percent more than non-unionized food prep workers, unionized cooks make 29.9 percent more than non-unionized cooks, and unionized wait staff make 16.9 percent more than non-unionized waitstaff.

The wage penalty of restaurant work

Figure B and Table 4 show that restaurant workers have substantially lower hourly wages than workers in other industries. However, Table 2 shows that restaurant workers are more likely to fall into demographic groups that have lower wages on average (e.g., women, non-naturalized immigrants, those with a high school degree or less, racial and ethnic minorities, and young workers). In order to ascertain the true “penalty” of holding a restaurant job—the difference between the wages a restaurant worker receives and what she would get if she worked in another industry—it is important to account for the fact that restaurant workers have a different demographic profile than workers in other jobs. We thus turn to an analysis that controls for differences in demographics between restaurant workers and other workers. 4 In particular, this analysis controls for gender, nativity, citizenship, race and ethnicity, educational attainment, age, marital status, urbanicity, and region of the country. The results of this analysis provide not the raw difference in hourly wages between restaurant workers and other workers, but the difference between the hourly wages earned by a restaurant worker and those earned by a demographically similar worker in another industry. This is the “wage penalty” of restaurant work.

Table 6 presents the results. As noted previously, the typical restaurant worker makes $10.00 an hour, which is 44.5 percent less than the $18.00 an hour typical workers make outside of the restaurant industry. However, workers outside of the restaurant industry who are demographically similar to restaurant workers earn $12.07 per hour. That latter figure provides a better measure of what restaurant workers would earn if they worked outside the restaurant industry—namely, over $2 per hour more than what restaurant workers actually earn. That is the “wage penalty” of working within the restaurant industry. Percentage-wise, it is 17.2 percent.

Wage penalty of restaurant work, overall and by demographic group, 2014

Note:  The wage penalty is the difference between the hourly wages earned by a restaurant industry worker and those earned by a demographically similar worker in another industry. To ensure sufficient sample sizes, this table draws from pooled 2011Q3–2014Q2 microdata. Hourly wages include tips.

* See endnote four for methodology.

All groups face extreme wage penalties for restaurant work, with the smallest penalty being for workers without a high school degree, who “only” make 10.9 percent less in restaurant work than similar workers earn in other industries. The wage penalty for restaurant work is higher for men than women, for whites than for racial and ethnic minorities, for older workers than younger workers, and for workers with higher levels of education than workers with lower levels of education. This is due to the fact that these workers (men, white non-Hispanics, older workers, and workers with higher levels of education) are more likely to be able to secure higher wages in other industries. Thus, despite having higher wages than other workers within the restaurant industry, they face the largest discrepancy between what they make in the restaurant industry and what they could likely make outside the industry.

Many restaurant workers do not have incomes high enough to make ends meet

The very low wages typically received in restaurants means restaurant workers are much more likely to live in poverty or near-poverty than workers in other industries. When looking at these measures, it is important to note that poverty researchers generally do not consider the poverty threshold to be a good measure of what it takes to make ends meet, in part because the poverty threshold was set in the 1960s and has not evolved to reflect changing shares of spending on various necessities by low-income families. Due to such limitations, the “twice-poverty” rate—the share of people whose income is below twice the official poverty line—is often used as a more meaningful metric for determining what share of workers do not earn enough to make ends meet. For reference, in 2013, the poverty threshold for a family of four was $23,836, and the twice-poverty threshold was $47,672.

Table 7 shows poverty and twice-poverty rates for restaurant workers and other workers, both overall and for various demographic groups. One in six restaurant workers, or 16.7 percent, live below the official poverty line. The poverty rate for workers outside the restaurant industry is more than 10 percentage points lower, at 6.3 percent. More than two in five restaurant workers (43.1 percent) live below twice the poverty line, more than twice the 19.9 percent share outside the restaurant industry.

Poverty rates of restaurant workers versus other workers, overall and by demographic group, 2014

Note: For reference, in 2013 the poverty threshold for a family of four was $23,836, and the twice-poverty threshold was $47,672. To ensure sufficient sample sizes, this table draws from pooled 2011Q3–2014Q2 microdata.

Looking by demographic group, more than 45 percent (45.9 percent) of women who work in restaurants live below twice the poverty line, compared with 40.0 percent of men. Among all the demographic groups in Table 7, non-naturalized immigrants in the restaurant industry are the most likely to be poor or near-poor, with 59.3 percent living below twice the poverty line. Blacks and Hispanics within the restaurant industry are also very likely to be poor or near-poor, with 55.6 percent and 56.5 percent living below twice the poverty line, respectively. Workers with higher levels of education are less likely to be poor or near-poor. Younger workers (under age 25) and “prime-age” workers (age 25–54) in the restaurant industry are both highly likely to be poor or near-poor, with 41.1 percent and 46.5 percent, respectively, living below twice the poverty line. Among restaurant workers, poverty rates are significantly lower among workers in unions. While 43.1 percent of non-unionized restaurant workers live below twice the poverty line, the share drops to 30.3 percent for unionized restaurant workers.

Table 8 shows poverty and twice-poverty rates for restaurant occupations. There are large disparities, but even workers in the most highly compensated jobs in the restaurant industry still have high poverty and twice-poverty rates. Managers in the restaurant industry are the least likely to be poor or near-poor, with 22.2 percent living below twice the poverty line, which is still higher than the 19.9 percent twice-poverty rate outside the restaurant industry. More than 50 percent of dishwashers, food preparation workers, and cooks live below twice the poverty line. Cashiers/counter attendants are also very likely to be poor or near-poor, as are workers in the largest restaurant industry occupation, waiters and waitresses. Nearly one in five waiters and waitresses (18.4 percent) live below the official poverty line, and nearly half (46.2 percent) live below twice the poverty line. For a more in-depth discussion of poverty rates of tipped workers, see Allegretto and Cooper (2014).

Poverty rates within restaurant occupations, 2014

Note:  For reference, in 2013 the poverty threshold for a family of four was $23,836, and the twice-poverty threshold was $47,672. To ensure sufficient sample sizes, this table draws from pooled 2011Q3–2014Q2 microdata.

Very few restaurant workers receive fringe benefits

The preceding analysis shows that the wages of restaurant workers are substantially lower than the wages of workers in other industries, and that many restaurant workers live in poverty or near poverty. We now turn to a comparison of the fringe benefits received by restaurant workers and those received by other workers. Table 9 shows the share of workers who receive health insurance from their job, along with the share of workers who have a pension plan at their job. 5 Just 14.4 percent of restaurant workers receive health insurance from their employer, compared with roughly half (48.7 percent) of other workers. And only 8.4 percent of restaurant workers have a pension plan at their job, one-fifth the rate of pension coverage outside the restaurant industry, 41.8 percent.

Employer-provided health insurance and pension coverage rates, restaurant workers versus other workers, overall and by demographic group, 2014

Within all demographic groups, restaurant workers are significantly less likely to have either type of benefit than workers outside the restaurant industry. Within the restaurant industry, women, non-naturalized immigrants, Hispanics, workers with low levels of education, and workers under age 25 are the groups least likely to have either type of benefit. Among restaurant workers, benefit rates are significantly higher among workers in unions. While 14.3 percent and 8.3 percent of non-union restaurant workers have health insurance and pension coverage from their job, respectively, 41.9 percent and 31.6 percent of unionized restaurant workers have health insurance and pension coverage from their job, respectively.

Table 10 shows that there is significant inequality in benefit coverage within restaurant occupations, but that even the most highly compensated jobs within the restaurant industry still have low levels of benefit coverage. Managers in the restaurant industry have the highest benefit coverage—35.6 percent have employer-provided health insurance and 20.3 percent have pension coverage—but that is still substantially lower than the benefit coverage outside the restaurant industry, where 48.7 percent have employer-provided health insurance and 41.8 percent have pension coverage. Less than 10 percent of cashiers/counter attendants, dishwashers, food prep workers, hosts/hostesses, dining room attendants, and waitstaff receive employer-provided health insurance, and less than 5 percent of cashiers/counter attendants, dishwashers, hosts/hostesses, dining room attendants, and waitstaff have a pension plan at their work.

Employer-provided health insurance and pension coverage rates within restaurant occupations, 2014

Conclusion: what should be done to improve restaurant jobs.

This paper has documented the very low compensation received by restaurant workers—compensation that leaves many restaurant workers either poor or near-poor. The quality of restaurant jobs can be improved by reforming or enacting policies to give restaurant workers more bargaining power and raise their wages. This is what can be done:

• Increase the minimum wage and eliminate the tipped minimum wage. At the national level, the minimum wage should be substantially increased—to at least $10.10, as proposed by Sen. Tom Harkin (D-Iowa) and Rep. George Miller (D-Calif.). Higher-wage states and localities should further increase their minimum wage. The tipped minimum wage (a “subminimum wage” for workers who customarily and regularly receive tips) should be eliminated everywhere, so that tipped workers receive the same minimum wage as other workers. This is particularly important for women in the restaurant industry, who are disproportionately represented in occupations where tips make up a large share of earnings, namely waitstaff and bartenders. For more on why it’s time to give tipped workers the regular minimum wage, see Allegretto and Cooper (2014) .
• Increase the salary threshold below which workers are automatically covered by the overtime protections in the Fair Labor Standards Act to $984 per week . To ensure the basic, family-friendly right to either a limited workweek or to extra pay for overtime, the Fair Labor Standards Act (FLSA) requires that workers covered by FLSA overtime provisions be paid at least “time-and-a-half,” or 1.5 times their regular pay rate, for each hour of work per week beyond 40 hours. The salary threshold above which managerial and professional workers can be excluded from the overtime protections of the Fair Labor Standards Act is $455. This threshold is not indexed to inflation, so its real value erodes each year, and it has been increased only once since 1975. The current threshold translates into annual earnings of $23,660 for someone who works year-round, which is currently less than the poverty threshold for a family of four. The threshold should be adjusted to $984 per week, which is simply the 1975 threshold adjusted for inflation. Half  (50.5 percent) of full-time, salaried managers and first-line supervisors within the restaurant industry earn between $455 and $984 per week, which means they aren’t currently automatically eligible for overtime protections but would be automatically covered if the threshold were increased to $984.
• Pass comprehensive immigration reform with a path to citizenship for undocumented workers. According to 2008 data from the Pew Hispanic Center, there is a high concentration of unauthorized immigrants in many occupations in the restaurant industry. For example, they estimate that 28 percent of dishwashers, 20 percent of chefs and head cooks, and 19 percent of cooks are undocumented immigrants (Passel and Cohn 2009). Congress should pass comprehensive immigration reform that includes a path to citizenship for unauthorized immigrant workers. This would raise their wages and working conditions by making them less vulnerable to exploitation. Through positive “spillover” effects, this could also boost the wages of other workers—either authorized immigrant workers or native-born workers—who do the same jobs that unauthorized immigrants do.
• Pass legislation requiring all employers to provide paid sick days to their employees. This is especially important in food preparation and serving occupations, where access to paid sick time is low, but the risk of spreading foodborne illnesses (such as salmonella and norovirus) is high (JEC 2010).
• Combat “just-in-time” scheduling.   Low-wage service workers are increasingly subject to employers’ “just-in-time” scheduling practices, an enormously harmful trend where employers give workers little advance notice of their schedules, call workers into work during nonscheduled times to meet unexpected customer demand, and send workers home early when business is slow. Policymakers should pass laws that require minimum guaranteed hours per pay period and require compensation for a minimum number of hours when workers are called into work or sent home from work unexpectedly.
• Update labor law and protect workers’ right to organize.   Data in Tables 4, 5, 7, and 9 show the importance of unions to higher wages and benefits. Labor law, however, has not kept pace with dramatically increased employer aggressiveness in fighting unions, which has resulted in a growing wedge between workers’ desire to organize and bargain collectively and their ability to do so. The section of the National Labor Relations Act that authorizes “right-to-work” laws should be repealed, significant penalties should be legislated for unfair labor practice violations, and the National Labor Relations Board should make its election process more efficient by eliminating wasteful waiting periods (Eisenbrey 2014).
• Crack down on “wage theft.”   Wage theft is when employers do not pay workers for the work they have done, a practice rampant in the low-wage labor market, including the restaurant industry. Employers steal billions of dollars from their employees each year by working them off the clock, failing to pay the minimum wage, and by not paying the overtime pay they have a right to receive. Survey research shows that well over two-thirds of low-wage workers have been victims of wage theft, but the government resources to help them recover their lost wages are scant and largely ineffective (Bernhardt et al. 2009).
• The Federal Reserve should not raise interest rates until real wages are growing at the same pace as productivity.  In the aftermath of the Great Recession, the labor market remains depressed, with unemployed workers vastly outnumbering job openings in every major sector. The weak labor market of the last seven years has severely depressed wages (Bivens et al. 2014). Though the labor market is healing, it has a long way to go, and the Federal Reserve Board should not raise interest rates until wages are growing at at least a 3.5 percent rate. This will help ensure that monetary policy continues to support the labor market, which in turn will benefit the job prospects and wage growth of workers—particularly low-wage workers, such as those employed in restaurants.

— This report was made possible by generous support from the Berger-Marks Foundation . For more information and news on working women and union organizing, visit the Berger-Marks Foundation website at http://www.bergermarks.org .

About the author

Heidi Shierholz joined the Economic Policy Institute as an economist in 2007. She has researched and spoken widely on the economy and economic policy as it affects middle- and low-income families, especially in regards to employment, unemployment, labor force participation, compensation, income and wealth inequality, young workers, unemployment insurance, and the minimum wage. Shierholz is a coauthor of  The State of Working America, 12th Edition,  is a frequent contributor to broadcast and radio news outlets, is regularly quoted in print and online media outlets, and has repeatedly been called to testify in Congress on labor market issues. Prior to joining EPI, Shierholz worked as an assistant professor of economics at the University of Toronto. She holds a Ph.D. in economics from the University of Michigan at Ann Arbor.

1. Throughout this paper, “food preparation workers” and “combined food preparation and serving workers, including fast food” are combined into one category, “food preparation workers.”

2. In particular, hourly wages are the hourly earnings of wage and salary workers, including any tips, overtime pay, and commissions for both hourly and non-hourly workers. The hourly wage measure was created using the “hybrid” approach described in Schmitt (2003, 9–13).

3. Throughout this paper, union coverage is defined as workers who are either a member of a labor union or association, or are covered by a union contract.

4. We use the reweighting approach developed in Dinardo, Fortin, and Lemieux (1996) to determine median hourly wages outside of the restaurant industry for workers similar to restaurant workers. In particular, we reweight workers who are not in the restaurant industry so that they have, on average, similar characteristics—namely, gender, nativity, citizenship, race and ethnicity, educational attainment, age, marital status, urbanicity, and region of the country—to those in the restaurant industry.

5. Throughout this paper, “employer-provided health insurance coverage” refers to workers who are included in an employer group health plan from their employer, where the employer helps pay for at least some portion of the plan. “Employer-provided pension coverage” refers to workers who are included in a pension or other type of retirement plan (other than Social Security) from their employer.

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Joint Economic Committee (JEC). 2010. Expanding Access to Paid Sick Leave: The Impact of the Healthy Families Act on America’s Workers. http://jec.senate.gov/public/index.cfm?a=Files.Serve&File_id=abf8aca7-6b94-4152-b720-2d8d04b81ed6

Passel, Jeffrey, and D’Vera Cohn. 2009. A Portrait of Unauthorized Immigrants in the United States. Pew Research Center: Pew Hispanic Center. http://www.pewhispanic.org/files/reports/107.pdf

Restaurant Opportunities Centers United (ROC). 2012. Tipped Over the Edge: Gender Inequity in the Restaurant Industry . http://rocunited.org/wp-content/uploads/2012/02/ROC_GenderInequity_F1-1.pdf

Schmitt, John. 2003. Creating a Consistent Hourly Wage Series from the Current Population Survey’s Outgoing Rotation Group, 1979-2002 . Center for Economic and Policy Research. http://ceprdata.org/wp-content/cps/CEPR_ORG_Wages.pdf

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