Years ago, while studying at Southern Cross University, I worked several hospitality jobs. Though I was always paid minimum wage, tips made the effort worthwhile.
Recently, some friends in the industry shared their frustration with Byron Bay employers who pocket tips rather than distributing them among staff.
This raises a few concerns: patrons tip with the expectation that their money goes directly to the workers, but with the rise of electronic payments and the decline of cash transactions, it’s easier for employers to obscure incoming tips. Are tips becoming a relic of the past? Should hospitality workers shift their focus from relying on tips to advocating for a sustainable wage that allows them to pay rent and maintain a healthy lifestyle?
For four decades The Echo has printed the stories some people loved, some people hated, and some pretended not to read. If you want us to keep telling the truth, the real truth, not the sugar-coated version. We’ll need your support to keep the presses rolling. 
