:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/42402882/Rose_s_Fine_Food.0.0.jpg)
Recently featured in The New York Times as one of the new Detroit eateries leading the way in the city's revitalization, Roses Fine Food made The Detroit News this week for a different reason—the owners actually pay their employees a living wage.
By Michigan law, restaurant owners are only required to pay tipped staff a measly $3.10 per hour, but owners Lucy Carnaghi and Molly Mitchell are making sure wait staff are paid $10 on top of tips. Making below minimum wage if as a tipped server is not an uncommon practice, but successful companies like Zingerman's in Ann Arbor, which offers above average employee wages, are beginning to influence some employers. While the Rose's owners initially toyed with the idea of a "tipless" system, they eventually decided against it. "It's awesome because it brings the wage up to $13 an hour," Carnaghi tells The Detroit News.
