Roy Choi

Yes.

Yes.

That's exactly it. That's that democratic socialist, whatever you want to call it.

That's exactly it. That's that democratic socialist, whatever you want to call it.

That's exactly it. That's that democratic socialist, whatever you want to call it.

We won't. They could do whatever they want to do to trick the IRS and save money. Take that money and then create a fund that will balance things out just a little bit because right now it's just too imbalanced.

We won't. They could do whatever they want to do to trick the IRS and save money. Take that money and then create a fund that will balance things out just a little bit because right now it's just too imbalanced.

We won't. They could do whatever they want to do to trick the IRS and save money. Take that money and then create a fund that will balance things out just a little bit because right now it's just too imbalanced.

I think we're heading towards that. I think the reason why it hasn't existed, because the restaurant industry has been so fractured. And your competitors. Your competitors, there's ego. It's almost a sport.

I think we're heading towards that. I think the reason why it hasn't existed, because the restaurant industry has been so fractured. And your competitors. Your competitors, there's ego. It's almost a sport.

I think we're heading towards that. I think the reason why it hasn't existed, because the restaurant industry has been so fractured. And your competitors. Your competitors, there's ego. It's almost a sport.

There's a lot of ego involved. You want to be the best. You don't want to share your secrets. But then there's also this other factor of fast food and conglomerates and chains. Well, that's who you're competing against. They've done it. They've gotten together to create a baseline of pricing. So that's existing.

There's a lot of ego involved. You want to be the best. You don't want to share your secrets. But then there's also this other factor of fast food and conglomerates and chains. Well, that's who you're competing against. They've done it. They've gotten together to create a baseline of pricing. So that's existing.

There's a lot of ego involved. You want to be the best. You don't want to share your secrets. But then there's also this other factor of fast food and conglomerates and chains. Well, that's who you're competing against. They've done it. They've gotten together to create a baseline of pricing. So that's existing.

And then you have the individual restaurants that are all fighting for whatever crumbs are left and not sharing information with each other. But now since the pandemic happened, I think there's a move towards that. The last thing I think that needs to change is the tipping system.

And then you have the individual restaurants that are all fighting for whatever crumbs are left and not sharing information with each other. But now since the pandemic happened, I think there's a move towards that. The last thing I think that needs to change is the tipping system.

And then you have the individual restaurants that are all fighting for whatever crumbs are left and not sharing information with each other. But now since the pandemic happened, I think there's a move towards that. The last thing I think that needs to change is the tipping system.

What I think is unfair about the tipping system is that we live in a restaurant system where certain people within the restaurant can make $1,000 a night, you know, servers, work four hours. And then most of the people working in the restaurant, the other 80, 90% are only making minimum wage.

What I think is unfair about the tipping system is that we live in a restaurant system where certain people within the restaurant can make $1,000 a night, you know, servers, work four hours. And then most of the people working in the restaurant, the other 80, 90% are only making minimum wage.

What I think is unfair about the tipping system is that we live in a restaurant system where certain people within the restaurant can make $1,000 a night, you know, servers, work four hours. And then most of the people working in the restaurant, the other 80, 90% are only making minimum wage.