Restaurant Law Center v. United States Department of Labor

CourtDistrict Court, W.D. Texas
DecidedJuly 6, 2023
Docket1:21-cv-01106
StatusUnknown

This text of Restaurant Law Center v. United States Department of Labor (Restaurant Law Center v. United States Department of Labor) is published on Counsel Stack Legal Research, covering District Court, W.D. Texas primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook
Restaurant Law Center v. United States Department of Labor, (W.D. Tex. 2023).

Opinion

IN THE UNITED STATES DISTRICT COURT FOR THE WESTERN DISTRICT OF TEXAS AUSTIN DIVISION

RESTAURANT LAW CENTER and § TEXAS RESTAURANT ASSOCIATION, § § Plaintiffs, § § v. § 1:21-CV-1106-RP § UNITED STATES DEPARTMENT OF § LABOR; JULIE A. SU, Acting Secretary of the § United States Department of Labor, in her official § capacity; and JESSICA LOOMAN, Acting § Administrator of the Department of Labor Wage and § Hour Division, in her official capacity, § § Defendants. § ORDER

Before the Court are (1) Plaintiffs Restaurant Law Center (“RLC”) and Texas Restaurant Association’s (“TRA”) (collectively, “Plaintiffs”) Motion for Summary Judgment (Dkt. 36); (2) Plaintiffs’ Motion for a Preliminary Injunction, (Dkt. 12), and (3) Defendants United States Department of Labor (“DOL”), Hon. Julie A. Su, Acting Secretary of the U.S. Department of Labor, and Jessica Looman’s, Acting Administrator of the Department of Labor’s Wage and Hour Division, in her official capacity, (collectively, “Defendants”) Motion for Summary Judgment (Dkt. 38). Having reviewed the record, the parties’ briefing, and the relevant law, the Court will deny Plaintiffs’ motions and grant Defendants’ motion. I. BACKGROUND As the Court recited in its order denying Plaintiffs’ motion for a preliminary injunction (Dkt. 27), this is a challenge to a DOL regulation regarding wages for employees who receive tips as part of their earnings. Under the Fair Labor Standards Act (“FLSA”), a “tipped employee” is an “employee engaged in an occupation in which he customarily and regularly receives more than $30 a month in tips.” 29 U.S.C. § 203(t). For such employees, an employer can take a “tip credit” that allows it to offset the employee’s wages by the amount of tips, down to $2.13 per hour, so long as the employee’s total earnings—wages plus tips—add up to minimum wage. 29 U.S.C. § 203(m)(2)(A). The dispute in this case turns on the meaning of the statutory phrase “engaged in an occupation” and the term “occupation,” both of which are used in the definition of “tipped employee” but are undefined in the FLSA.

Tipped employees, such as servers and bartenders, regularly engage in non-tipped work, including cleaning and preparation for service, which may complicate calculation of their wages. (Compl., Dkt. 1 at 18). In 1967—the year after Congress amended the FLSA to include a tip credit—DOL promulgated regulations addressing such situations. See 29 C.F.R. § 531.50–60. These rules governed employees working in “dual jobs,” where they perform both non-tipped and tipped labor, such as working in maintenance and as a server. The regulation distinguished working two separate jobs, where the tip credit did not apply, from working one job with overlapping duties, where the credit did apply. In the latter category, all of an employee’s activities were not required to be “directed toward producing tips.” 29 C.F.R. § 531.56(e) (1967–2020). DOL claims that restaurants can use the tip credit and dual jobs regulation to subsidize non- tipped work and pay employees less across the board. (Dkt. 38-1 at 7). In response to this potential for exploitation, in 1988 DOL issued guidance, known as the 80/20 rule (not promulgated as a regulation), which built on statements in its previous opinion letters.1 (Id. at 7–8; WHD Field

Operations Handbook (“FOH”) Rev. 563 § 30d00(e)). The guidance allowed a tip credit for time spent on duties related to the tipped occupation, even if those duties were not directly related to tip- generating activities. However, it limited this allowance to up to twenty percent of the employee’s

1 See WHD Opinion Letter FLSA-895 (Aug. 8, 1979), Dkt. 43 at 5; WHD Opinion Letter WH-502 (Mar. 28, 1980), Dkt. 43 at 6; WHD Opinion Letter FLSA-854 (Dec. 20, 1985); Dkt. 43 at 8. time. See WHD Field Operations Handbook (“FOH”) Rev. 563 § 30d00(e). In other words, only up to twenty percent of an employee’s work could be in non-tipped activities for the employer to be entitled to take the tip credit for that employee. The 80/20 guidance remained in place largely undisturbed2 until 2018. That year, DOL rescinded the rule through new guidance. (Dkt. 38-1 at 13; WHD Opinion Letter FLSA 2018-27 (Nov. 8, 2018), Dkt. 43 at 12; WHD FOH Rev. 767 (Feb. 15, 2019), Dkt. 38-1 at 19). The rescission

was “met with near-universal rejection” in court. (Dkt. 38-1 at 14). In 2020, DOL finalized a rule codifying the rescission, but that rule never went into effect. (Id. at 14–15; 85 Fed. Reg. 86756 (Dec. 30, 2020)). Instead, DOL withdrew the rule in 2021 and finalized a new rule effectively codifying the 80/20 guidance and adding new protections. (Dkt. 38-1 at 15). It issued a notice of proposed rulemaking on June 23, 2021. 86 Fed. Reg. 32818 (June 23, 2021). After making changes in response to comments from the restaurant industry and others, DOL issued a final rule (the “Rule” or “Final Rule”) on October 29, 2021. 86 Fed. Reg. 60114 (Oct. 29, 2021). The Rule went into effect on December 28, 2021. (Dkt. 38-1 at 17). The Rule has several provisions. First, it clarifies that the tip credit is only available for hours spent working in the tipped occupation. 86 Fed. Reg. at 60157 (codified at 29 C.F.R. § 531.56(e)). Second, it codifies the 80/20 guidance and adds a thirty-minute limitation on non-tipped work allowable when taking the tip credit. 86 Fed. Reg. at 60157 (codified at 29 C.F.R. § 531.56(f)). Third,

it elaborates on who qualifies for the tip credit, stating that an employee is “engaged in a tipped occupation when the employee performs work that is part of the tipped occupation” and “may only take a tip credit for work performed by a tipped employee that is part of the employee’s tipped occupation.” 86 Fed. Reg. at 60157 (codified at 29 C.F.R. § 531.56(f)(1)). Further, it sets out a three-

2 The guidance was rescinded only once before 2018, for a period of less than three months, from January to March 2009. (Dkt. 38-1 at 13 n.1). part framework to classify tipped work: (1) work that is part of the tipped occupation and produces tips; (2) work that is part of the tipped occupation and directly supports tip-producing work (subject to the 30-minute rule) though it is not directly tip-producing; and (3) other, non-tipped work that is not subject to the tip credit. Id. Finally, the Rule adds examples to illustrate the above. (Dkt. 38-1 at 16–17). On December 3, 2021, Plaintiffs filed this action to permanently enjoin the Rule. (Dkt. 1).

On February 22, 2022, the Court denied Plaintiffs’ motion for preliminary injunction, finding that Plaintiffs failed to show any irreparable harm. (Mot. Prelim. Inj., Dkt. 12, at 21–22; Order, Dkt. 27). Although the Court noted its skepticism, it did not address the merits of the case because it found that Plaintiffs would not suffer irreparable harm absent a preliminary injunction. (Id. at 4 n.3). In particular, the Court noted that Plaintiffs’ arguments amounted to “speculative concerns” and “conclusory claims” about compliance costs. (Order, Dkt. 27, at 9). On March 1, 2022, Plaintiffs appealed that Order to the Fifth Circuit Court of Appeals.

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Restaurant Law Center v. United States Department of Labor, Counsel Stack Legal Research, https://law.counselstack.com/opinion/restaurant-law-center-v-united-states-department-of-labor-txwd-2023.