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Message
re: The future of compensation for servers in America?
Posted on 10/14/15 at 6:57 pm to glassman
Posted on 10/14/15 at 6:57 pm to glassman
quote:
I don't go to either.
How cosmopolitan of you.
quote:
Seriously, having very good service at a restaurant is on a different level than a retail conglomerate. It is part of the experience.
Your apples to oranges argument doesn't hold up; customer service importance holds across different purveyors. Again, see my previous point about the decline in awareness, energy and knowledge of big box retailers' staff.
quote:
Are you saying that high end places in Europe are lacking in service?
I was just in Europe and you bringing this up calls to mind two points: 1) The prices were not 30% more than at comparable U.S. restaurants, and 2) The waitstaff at almost every place I dined was either staffed solely by the proprietor or a very small staff of 2 or 3 people, often older, who had a clear personal stake in doing their jobs well. A 22 year old Brooklyn hipster slinging brunch who intends to quit his job waiting tables in 6 months to pursue his poetry career doesn't scream "committed to service industry excellence" to me.
2
Posted on 10/14/15 at 6:58 pm to Rohan2Reed
You can work a temporary job and still give 100% and deserve to be compensated for it 
Posted on 10/14/15 at 7:02 pm to Rohan2Reed
quote:
How cosmopolitan of you.
That is so rich...
There is a satellite DMV place two minutes from work. Convenient. quote:
2) The waitstaff at almost every place I dined was either staffed solely by the proprietor or a very small staff of 2 or 3 people, often older, who had a clear personal stake in doing their jobs well
Those are the gems and I agree that many places here will struggle with this concept. I'm just throwing this out to have some discussion on the issue. Tipping is a uniquely American concept in the industry.
Posted on 10/14/15 at 7:03 pm to LouisianaLady
quote:
You can work a temporary job and still give 100% and deserve to be compensated for it
This isn't about deserving anything or rosey intentions of making things more "fair." It's about the facts on the ground, and that unmotivated employees will perform more poorly than someone who has to consciously put effort into earning their paycheck. Maybe you think bussing tables and filling water glasses is inherently strenuous work. I personally think many waiters will phone it in and do the least possible amount if they know they're not directly accountable to their customer. There's a relevant Office Space quote here. Dig it up.
Posted on 10/14/15 at 7:05 pm to glassman
Put them on commission.
Posted on 10/14/15 at 7:05 pm to glassman
quote:
Those are the gems and I agree that many places here will struggle with this concept. I'm just throwing this out to have some discussion on the issue. Tipping is a uniquely American concept in the industry.
A telling point you bring up here. Societal do-gooders are constantly telling us how much better the Europeans run things. Not surprised by you making this point, any more than I'm surprised by the Eater article's author lamenting the slow process of government implementing more minimum wage increases.
Posted on 10/14/15 at 7:07 pm to Rohan2Reed
quote:
they're not directly accountable to their customer.
Employees should be more accountable to their employer than their customers. That is what this is all about. Also, the line cooks who do the bulk of the work are the least compensated employees after dish washers. Some servers in places even in NOLA can make 100k, line cooks like 30k.
Posted on 10/14/15 at 7:08 pm to Rohan2Reed
That movie came out when I was 9 
And I don't disagree with you. Like I said, decent servers are already averaging 20%/night, so this really isn't necessary of a move. But I don't disagree with it entirely.
What's funny when I just read the OT thread is.. just a couple years ago when this topic was on here, everyone who hates tipping/is a poor tipper was saying we should do away with it.
Now that they've realized doing away with it means essentially forcing it on you, they're on the other side of the fence.
LOL.
And I don't disagree with you. Like I said, decent servers are already averaging 20%/night, so this really isn't necessary of a move. But I don't disagree with it entirely.
What's funny when I just read the OT thread is.. just a couple years ago when this topic was on here, everyone who hates tipping/is a poor tipper was saying we should do away with it.
Now that they've realized doing away with it means essentially forcing it on you, they're on the other side of the fence.
LOL.
This post was edited on 10/14/15 at 7:11 pm
Posted on 10/14/15 at 7:13 pm to Rohan2Reed
quote:
Societal do-gooders are constantly telling us how much better the Europeans run things.
They do some things better, but certainly not more things better. I think the model of restaurant service is one they get right. It will kill the shitty chains we lament...
Posted on 10/14/15 at 7:24 pm to glassman
quote:
Employees should be more accountable to their employer than their customers. That is what this is all about.
How does eliminating tipping accomplish this? Will there actually be a manager who walks the floor checking in with guests as to their satisfaction? Because most places should already be practicing this, but as anyone schooled in reality knows .. it happens maybe 2% of the time, and even when it does it's more an empty verbal transaction devoid of any real input.
Are you going to rely on online reviews of the waitstaff to make hiring and firing decisions? Doubtful. Again another instance where this doesn't work seamlessly in practice.
Posted on 10/14/15 at 7:31 pm to Rohan2Reed
quote:
Are you going to rely on online reviews of the waitstaff to make hiring and firing decisions? Doubtful. Again another instance where this doesn't work seamlessly in practice
Of course not. The manager/owner should be able to see problems and field complaints. This isn't rocket science. It is feeding and serving people.
It does every place on earth. Maybe we should try it?
Posted on 10/14/15 at 7:40 pm to glassman
Well the next obvious stop on this train to dreamland is the mass unionization of waitstaff, line cooks and bussers. Let me know how well your complaints are received and how quickly poor workers are admonished or fired then.
Posted on 10/14/15 at 7:49 pm to glassman
quote:
Lol, they still try and have people only working 32 hours a week. Look at Costco and see what they pay. Plus benefits and have MUCH better customer service. Companies that value and compensate their employees have a much better experience for the customer.
Surely you're not comparing Walmart(the nations largest consumer of welfare dollars) with a membership retailer?
Those are two different business models. Interestingly, it goes to the point that when government imposes one size fits all remedies for unique problems it only exacerbates the problems.
Posted on 10/14/15 at 7:50 pm to Rohan2Reed
You are going a little overboard, but I see your point. I'm not trying to win any argument, just want discussion. I think this could work at some places in the US. The big problem is going to be health care benefits. Europe doesn't have that concern in terms of paying. Now what you get for what you pay into is another issue.
Posted on 10/14/15 at 7:51 pm to Oenophile Brah
quote:
Surely you're not comparing Walmart(the nations largest consumer of welfare dollars) with a membership retailer?
Sam's has the same policies as the mother ship.
Posted on 10/15/15 at 5:12 am to glassman
Service will suffer. Then when you have a bill the same amount without the option of stiffing/reducing tip to make a point you'll bitch.
Employers will staff down and reap benefits of higher cost, less quality service. It's a matter of how soon, and not if it will happen in this scenario
Employers will staff down and reap benefits of higher cost, less quality service. It's a matter of how soon, and not if it will happen in this scenario
Posted on 10/15/15 at 6:35 am to glassman
Seems like it's a not broke, so why fix it scenario to me, but what do I know.
Posted on 10/15/15 at 6:42 am to Y.A. Tittle
I also think this fetish with trying to be "European" in everything grows tiresome.
I love Europe. The notion that it's this wonderfully problemless utopia in every aspect of living is a fantasy, though.
I love Europe. The notion that it's this wonderfully problemless utopia in every aspect of living is a fantasy, though.
Posted on 10/15/15 at 6:51 am to Y.A. Tittle
quote:
The notion that it's this wonderfully problemless utopia in every aspect
Very true. Also, don't think that USHG is doing this if it won't help the bottom line.
Posted on 10/15/15 at 8:03 am to glassman
Everyone i know that worked in the service industry was in favor of this so i generally defer to their experience.
however, wouldnt a lot of restaurants that are not fine dining just move to counter pick up instead of waiters?
however, wouldnt a lot of restaurants that are not fine dining just move to counter pick up instead of waiters?
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