Schear v. Food Scope America, Inc.

297 F.R.D. 114, 2014 WL 123305, 2014 U.S. Dist. LEXIS 3454
CourtDistrict Court, S.D. New York
DecidedJanuary 10, 2014
DocketNo. 12 Civ. 594 (AT)
StatusPublished
Cited by39 cases

This text of 297 F.R.D. 114 (Schear v. Food Scope America, Inc.) is published on Counsel Stack Legal Research, covering District Court, S.D. New York primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook
Schear v. Food Scope America, Inc., 297 F.R.D. 114, 2014 WL 123305, 2014 U.S. Dist. LEXIS 3454 (S.D.N.Y. 2014).

Opinion

MEMORANDUM AND ORDER

ANALISA TORRES, District Judge:

In this action, Plaintiffs allege that Defendants violated the Fair Labor Standards Act (“FLSA”), 29 U.S.C. §§ 201 et seq. and the New York Labor Law (“NYLL”), §§ 650 et seq. and § 196-d. Specifically, Plaintiffs al[120]*120lege that Defendants: (1) wrongly included non-service employees in a tip pool in violation of the FLSA and NYLL; and (2) failed to pay overtime as required by the FLSA and NYLL. Plaintiffs move for conditional collective certification under 29 U.S.C. § 216(b) and class certification under Federal Rule of Civil Procedure 23. Food Scope America, Inc. d/b/a Megu Tribeca, Masahiro Origuchi, Koichi Yokoyama, and Salvatore Picardi (the “Defendants”) move for summary judgment under Federal Rule of Civil Procedure 56. For the reasons stated below, Plaintiffs’ motion for conditional collective and class certification is GRANTED and Defendants’ motion for summary judgment is GRANTED in part and DENIED in part.

BACKGROUND

In this FLSA and NYLL action, Plaintiffs, seven restaurant workers, allege that their former employer, Food Scope New York, LLC d/b/a Megu Tribeca (“Megu”), a sushi restaurant, violated federal and state minimum wage, overtime, and tipping laws. The complaint incorrectly names as a defendant Food Scope America, Inc. d/b/a Megu Tribe-ca. Megu Tribeca is operated by Food Scope New York, LLC. Food Scope America, Inc. is the sole member of Food Scope New York, LLC. Def. Mem. Sum. Judg. 1 n. 1. Plaintiffs are granted leave to amend their pleadings to reflect the accurate party being sued. See Darby v. Compagnie Nat. Air France, 132 F.R.D. 354, 355 (S.D.N.Y.1990).

Megu is an upscale sushi restaurant located in New York City’s Tribeca neighborhood, and in 2012, it was one of only two restaurants in the city to be awarded the Six Star Diamond Award from the American Academy of Hospitality Sciences. Yokoyama Deel. ¶ 2. At all times material to this action, Megu has had a tip sharing policy that combined all of the tips received during the employees’ shifts and distributed them on a point system. Id. at ¶ 9. The points awarded per position have changed slightly over time, but generally captains are credited with 100 points, servers and bartenders between 60 and 80 points, runners 60 points, bussers 50 points, sushi team between 55 and 80 points, sommeliers 80 points, hosts 30 points, and the maitre d 80 points. Id. at ¶ 10. On a typical night, after all of the tips have been totaled and divided, the value of one point is about $2.75. Id. at ¶ 12.

This action challenges the propriety of certain employees’ inclusion in the tip pool. Plaintiffs, who filed this action on behalf of all captains, servers, bussers, runners, bartenders, and barbacks (the “tip eligible employees”), contend that non-service employees were unlawfully included in the tip pool, resulting in Plaintiffs receiving fewer tips than they deserved. There is no dispute that sushi chefs, stockers, and expediters were included in the tip pool. Yokoyama Dep. 43:12-17, 43:25-44:12, 44:17-18, Apr. 18, 2013; Yokoyama Deck ¶ 21. However, the parties dispute whether the sushi chefs, stockers, and expeditors engaged in sufficient direct customer contact to qualify for inclusion in the tip pool under the FLSA and NYLL. Defendants contend that the sushi chefs discussed sushi with customers sitting at the sushi bar, served them directly, offered them complimentary items, and engaged in other direct customer interactions. Def. 56.1 ¶¶ 45-50. Defendants also contend that the stockers and expediters had direct customer contact, arguing that they performed the same duties as bussers (clearing tables) and runners (bringing orders from the kitchen to the tables), respectively, but with added responsibilities. Id. at ¶¶ 58, 60-63, 67. It is undisputed that the same people who acted as bussers acted as stockers, and at least some of the same people who acted as runners acted as expediters. PI. 56.1 ¶¶ 59, 63.

Plaintiffs assert that the sushi chefs had de minimis customer interaction because customers rarely sat at the sushi bar, and even when they did, the sushi chefs did not speak with them, did not take orders from them, and did not serve them personally. PI. 56.1 ¶¶ 45-50. Plaintiffs also reject Defendants’ characterization of the “stoeker/busser” and “expeditor/runner” positions, asserting that stockers and expediters held distinct positions from bussers and runners, respectively, and stockers and expediters had no customer interaction. Id. at ¶¶ 58-72. They allege the stockers were only responsible for cleaning [121]*121and polishing glasses and silverware and restocking them in the bar and silverware cabinets. Id. at ¶ 61. Expeditors, according to Plaintiffs, were only responsible for ensuring orders were correct, plated properly, and at the right temperature. Id. at ¶ 67. Employees serving in both positions were allegedly confined to the kitchen. Id. at ¶¶ 60, 70.

In addition to daily dining service, Megu hosts private parties. Def. & PI. 56.1 ¶¶ 73. It is undisputed that an event coordinator books the private parties at Megu, works with the party host to plan the menu, arranges for decorative or presentation requirements, and meets other special needs. Id. at ¶¶ 74. The event coordinator is Megu’s contact person for the host of the private parties. Id. at ¶¶75. The event coordinator does not participate in the tip pool referenced above. Def. 56.1 ¶ 79. However, Megu adds a mandatory service charge to event contracts and, for a period of time, gave the event coordinator a portion of that service charge. Yokoyama Decl. ¶ 23. What is disputed is the event coordinators’ level of interaction with the host and guests during the private parties. Defendants maintain that the event coordinator greeted guests, interacted with the host throughout the parties, and helped the host order wines and food. Def. 56.1 ¶¶ 76-77. Plaintiffs assert that after booking an event, event coordinators frequently did not attend the party or were busy with other duties, so they did not interact with customers. PI. 56.1 ¶¶ 76-77.

As of 2010, Masahiro Origuchi is the chair of Food Scope America, Inc.’s board of directors. Def. 56.1 ¶ 28. He appointed Koichi Yokoyama as President of Food Scope America, Inc. Origuchi Dep. 26:5-6, May 21, 2013. Yokoyama is responsible for managing Megu (Def. 56.1 ¶ 33), and Origuchi views his role as supervising Yokoyama. Origuchi Dep. 24:25-25:2, May 21, 2013. Salvatore Picardi, the front of the house manager, was responsible for Plaintiffs’ hiring, firing, training, and scheduling. Def. 56.1 ¶¶ 36, 37.

CONDITIONAL COLLECTIVE AND CLASS CERTIFICATION

I. FLSA 216(b) Conditional Collective Certification

The FLSA authorizes a plaintiff to file suit on behalf of “other employees similarly situated,” but only if such employees “consent in writing.” 29 U.S.C. § 216(b). Thus, putative class members must “opt-in” to participate in a FLSA collective action.

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Bluebook (online)
297 F.R.D. 114, 2014 WL 123305, 2014 U.S. Dist. LEXIS 3454, Counsel Stack Legal Research, https://law.counselstack.com/opinion/schear-v-food-scope-america-inc-nysd-2014.