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Restaurant Industry
Posted on 4/24/22 at 8:10 pm
Posted on 4/24/22 at 8:10 pm
When will some restaurants change the tipping culture and hire quality staff, pay them a competitive wage, and set prices accordingly. Then market a true dishing to customers who are willing to pay for a quality experience without hearing we are short staff and reservations can be accommodated as booked?
This post was edited on 4/24/22 at 8:11 pm
9
Posted on 4/24/22 at 8:33 pm to tiger626
There is merit in what you stated. Personally, I don’t mind holding a pending tip over someone’s head to get better service. I’m not so sure paying servers higher wagers equates to better service is what I’m getting at I suppose.
Posted on 4/24/22 at 9:05 pm to tiger626
Big problem is the restaurant management won’t take the time to properly train its service staff, including bartenders.
Posted on 4/24/22 at 9:05 pm to tiger626
Because quality servers are already making bank. Quality servers work their asses off and make more than anyone in the kitchen.
The problem is the half assed servers and mediocre managers that settle for shitty service and want to get paid as much as everyone else.
The problem is the half assed servers and mediocre managers that settle for shitty service and want to get paid as much as everyone else.
Posted on 4/24/22 at 9:21 pm to joeleblanc
A couple weeks of training isn't undoing 18+ years of crap parenting
Posted on 4/24/22 at 9:35 pm to joeleblanc
After almost 30 years I am not
Posted on 4/24/22 at 9:57 pm to tiger626
Which restaurant
Posted on 4/24/22 at 9:58 pm to tiger626
Managers aren’t afraid of paying servers more; they are afraid of the kitchen revolting if they don’t also pay them more.
But something has got to give. I think the shut downs made a lot of career servers realize just how bad that lifestyle was for them, and they aren’t particularly inclined to come back. So we either need to be content with cycling through barely competent children every couple of years, or wages will need to be raised to justify someone being a career server. As someone who eats out a lot, I’m very curious to see how it shakes out.
But something has got to give. I think the shut downs made a lot of career servers realize just how bad that lifestyle was for them, and they aren’t particularly inclined to come back. So we either need to be content with cycling through barely competent children every couple of years, or wages will need to be raised to justify someone being a career server. As someone who eats out a lot, I’m very curious to see how it shakes out.
Posted on 4/24/22 at 10:11 pm to tiger626
Servers don't want tip pooling much less a set wage.
Need that same day money
Need that same day money
Posted on 4/24/22 at 10:18 pm to fightin tigers
If they were paid a salary the menu prices would sky rocket. It isnt cheap to run a restaurant. Everything from the rent, to the insurance, to the damn OSHA approved band aids cost money
Posted on 4/24/22 at 10:18 pm to fightin tigers
quote:
tip pooling
That’s one of the best ways to get rid of incompetent servers - the good servers ride the bar servers’ asses until they get better or leave
Posted on 4/24/22 at 10:19 pm to Joshjrn
I'm not talking about only servers, many places are short line cooks, dishwashers etc. If you pay top wages, quality workers will follow and if employees do not perform replace them with someone who wants the pay. This would be a way for restaurants to differentiate.
Posted on 4/24/22 at 10:35 pm to tiger626
Your server has no control over the kitchen and when/how your food comes out.
I have a few friends that are career restaurant people and they have a good life. Cooks and servers are transient part timers.
There are plenty 40 hour a week straight pay jobs that are wide open.
I have a few friends that are career restaurant people and they have a good life. Cooks and servers are transient part timers.
There are plenty 40 hour a week straight pay jobs that are wide open.
Posted on 4/24/22 at 11:32 pm to Joshjrn
The robots will be taking over soon anyway.
Posted on 4/25/22 at 12:00 am to tiger626
Your post sounds so simple. Hiring isn’t.
Posted on 4/25/22 at 11:11 am to jmarto1
quote:
If they were paid a salary the menu prices would sky rocket.
If I didn't have to tip then my out the door cost would be the same as it is now.
Posted on 4/25/22 at 2:49 pm to chryso
prices would rise well over 20%
Posted on 4/25/22 at 11:27 pm to tiger626
Start paying servers even $20 an hour and y'all will be eating at Kentucky fried 7 nights a week instead of six. Joe's crab shack tried that crap and it fricked them straight back to Landry's .
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