Julia Moskin

2 weeks ago | myheraldreview.com | Julia Moskin

As a slogan in last year’s presidential campaign, “no tax on tips” was short, memorable and effective. As tax policy, it is more complex. kAm~? %F6D52J[ E96 $6?2E6 F?2?:>@FD=J A2DD65 E96 }@ %2I @? %:AD p4E[ 7@==@H:?8 E9C@F89 @? 2 G@H >256 3J 3@E9 !C6D:56?E s@?2=5 %CF>A 2?5 7@C>6C ':46 !C6D:56?E z2>2=2 w2CC:D E@ 8:G6 E:AA65 H@C<6CD 2 E2I 3C62< @?

2 weeks ago | bostonglobe.com | Julia Moskin

As a slogan in last year’s presidential campaign, “no tax on tips” was short, memorable and effective. As tax policy, it is more complex. On Tuesday, the Senate unanimously passed the No Tax on Tips Act, following through on a vow made by both President Trump and former Vice President Kamala Harris to give tipped workers a tax break on gratuities.

2 weeks ago | nytimes.com | Julia Moskin

Proposed changes making their way through Congress would benefit many employees, but many details are still in flux. As a slogan in last year's presidential campaign, "no tax on tips" was short, memorable and effective. As tax policy, it is more complex. On Tuesday, the Senate unanimously passed the No Tax on Tips Act, following through on a vow made by both President Trump and former Vice President Kamala Harris to give tipped workers a tax break on gratuities.

3 weeks ago | nytimes.com | Julia Moskin

Immigration agents' visits to Washington restaurants have raised questions about what's happening and who is affected. Here are some answers. More than 100 restaurants in Washington, D.C., were visited last week by agents from several federal agencies, in a sweep led by U.S. Immigration and Customs Enforcement. They arrived unannounced, some wearing tactical gear, to serve papers that notified the businesses that their employees' immigration status was being audited.

3 weeks ago | nytimes.com | Julia Moskin

The American classic gets diners in the door, but it can also be a real pain point for the restaurant. The Los Angeles chef Jeremy Fox just started making burgers again after a decade. Credit... Michelle Groskopf for The New York Times Last year, the chef Jeremy Fox started developing a recipe for a cheeseburger at his Santa Monica restaurant Birdie G's. It affected him in strange ways.