Making a living wage in the restaurant industry can be tough. Servers and bartenders rely on tips for the bulk of their income, and in the kitchen, the wage is set by the business owner.
Recently the restaurant Bar Marco made waves by announcing it would pay all of its workers a living wage. But at least one restaurant in Pittsburgh — Dinette in East Liberty — has been paying above industry standard for years.
In this segment of On The House, Larkin Page-Jacobs reports chef-owner Sonja Finn made quality of life issues central to her business model.
