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re: How Would You Handle? Employee spends too much on company card. But is top producer...
Posted on 6/28/22 at 4:48 pm to OweO
Posted on 6/28/22 at 4:48 pm to OweO
Someone mentioned Ruths in here so I will use them as an example. They cook their steaks in an infrared broiler that gets to 1800 degrees. I dont have a cooking device like that. Thats pretty much nonexistent in a home kitchen.
There you go Chris
There you go Chris
2
Posted on 6/28/22 at 4:48 pm to I Love Bama
He’s the top producer because he is paying the clients.
Posted on 6/28/22 at 4:49 pm to I Love Bama
Just send everyone a reminder of your per diem policy.
Watch him closely and the first time he breaks policy after the reminder, have a conversation
Watch him closely and the first time he breaks policy after the reminder, have a conversation
Posted on 6/28/22 at 4:53 pm to tonydtigr
quote:
Look, I know a lot of people who can cook a steak just as well as any of those places, but the real bullshite is that you can cook a steak so well that you could make anyone want to "wipe their arse" with a steak from Ruth's Chris or Del Fresco's.
You lost all credibility with that impossibly stupid statement.
His new schtick the last couple of months is pretentious cocksucker.
Not sure why
Posted on 6/28/22 at 4:54 pm to MusclesofBrussels
The main point seems to be getting missed: the guy is an over performer and therefore likely isn’t dumb. Overspending expenses is like the most obvious and transparent “offense” to management and of course he knows this. He’s likely unhappy with his job, his pay package, or management of the company. He’s also likely thinks he can do more on his own or with a competitor and views you going “by the book” on him as perfect opportunity to set himself free.
You’d be better off addressing these issues rather than worrying about the $125 overcharge.
You’d be better off addressing these issues rather than worrying about the $125 overcharge.
Posted on 6/28/22 at 4:55 pm to Deactived
quote:
Someone mentioned Ruths in here so I will use them as an example. They cook their steaks in an infrared broiler that gets to 1800 degrees. I dont have a cooking device like that. Thats pretty much nonexistent in a home kitchen.
Now tell me where they get their beef from.
Posted on 6/28/22 at 4:55 pm to I Love Bama
I would hate working for you cheap arse.
Posted on 6/28/22 at 4:55 pm to MorbidTheClown
quote:
perks are for winners
I thought that was coffee. Maybe coffee is for closers but if you are closing then you are winning.
Posted on 6/28/22 at 4:57 pm to OweO
I dont know what farm they get their beef from. Its prime is all I know.
This isnt some gotcha that you think it is
This isnt some gotcha that you think it is
Posted on 6/28/22 at 5:01 pm to I Love Bama
I would ask him to reign it in a little. If it's a business dinner, with a client, that's different, but if it's just him, he's probably making good enough money to pay for half himself.
You could 1099 him and he can write all of that off as well.
You could 1099 him and he can write all of that off as well.
Posted on 6/28/22 at 5:06 pm to LSUSkip
I'm a top producer but have never been anywhere close to 250 for one person at dinner. Unless it was all really top shelf scotch's etc., I don't see how one person gets that high.
Posted on 6/28/22 at 5:12 pm to I Love Bama
Explain that any spending over daily per diem rate requires advanced approval or policy dictates the amount is deducted from his check. Strengthen your policy
Posted on 6/28/22 at 5:22 pm to back9Tiger
quote:
I'm a top producer but have never been anywhere close to 250 for one person at dinner. Unless it was all really top shelf scotch's etc., I don't see how one person gets that high.
I mean, a nice bottle of wine alone can be more than that if you're just completely not giving a frick about what you're spending.
But yes I agree that at $250, you're ballin out intentionally and not accidentally hitting that.
Posted on 6/28/22 at 5:39 pm to Deactived
I know I am no where near as smart as you since you know everything, but.
In fact, they start the cows off on a grass only diet then switch them to a corn fed only diet because that has an impact on the flavor as well.
There really isn't much involved in cooking a steak. The quality of beef has more to do with the flavor than the infrared broiler that gets to 1800 degrees. That has more to do with the fact they are a restaurant and getting food out on time and being consistent.
There YOU go smartass.
quote:
Ruth’s Chris only uses the best corn-fed, custom-aged beef from the Midwest. Because they are designated exclusively for good meat purveyors, our distinctive chops are nearly impossible to find in stores. USDA Prime cattle are also available, which represent the top 2% to 3% of all cattle on the market.
We have a variety of traditional steakhouse cuts, such as filets, ribeyes, New York strips, and t-bones, as well as a number of unique cuts. Our Porterhouse for Two is made up of 40 ounces of prime beef that is divided into a strip and a filet by the bone. We also serve bone-in filets and strips since they have more flavor and marbling. The Tomahawk Ribeye, a magnificent 40-ounce chunk of USDA prime beef, is our most opulent steak.
In fact, they start the cows off on a grass only diet then switch them to a corn fed only diet because that has an impact on the flavor as well.
There really isn't much involved in cooking a steak. The quality of beef has more to do with the flavor than the infrared broiler that gets to 1800 degrees. That has more to do with the fact they are a restaurant and getting food out on time and being consistent.
There YOU go smartass.
Posted on 6/28/22 at 5:41 pm to I Love Bama
Is he commission or salary? If commission, then he already gets rewarded for crushing it. If salary, you need to talk to him about it, and then up his per diem and tell him to stick to it.
Posted on 6/28/22 at 5:44 pm to OweO
Cool man. I know the quality of beef is a huge factor in how good a steak will be
Whats your point in here again?
Whats your point in here again?
Posted on 6/28/22 at 5:47 pm to Deactived
quote:
Whats your point in here again?
Derailing the topic at hand with jibberish. Duh!
Posted on 6/28/22 at 5:55 pm to I Love Bama
I would have 2 main concerns OP, one is that he is clearly not happy and does not give a frick. $125/ per diem is more than generous. Let's say he goes on a 3 day trip, are you saying he's spending $125+$125+$250? If that's the case, he's at the point he is saying "frick the manager's and owners' they aren't paying me enough. You need to sit him down and figure that out.
BUT, your bigger problem is your other staff. Why is one guy outselling everyone else 3 to 1? Is it the territory? What's he doing? Is he really THAT good, or are the other guys POS.
Finally, what are the other guys going to do if they hear is he dropping $250?
I'd have no issue telling him he gets one nice dinner a month, or an outing, or whatever. But as said beyond that your CPA is telling you that it has to be reigned in.
BUT, your bigger problem is your other staff. Why is one guy outselling everyone else 3 to 1? Is it the territory? What's he doing? Is he really THAT good, or are the other guys POS.
Finally, what are the other guys going to do if they hear is he dropping $250?
I'd have no issue telling him he gets one nice dinner a month, or an outing, or whatever. But as said beyond that your CPA is telling you that it has to be reigned in.
Posted on 6/28/22 at 6:59 pm to NOLAVOL16
quote:
Regardless of the cost, can you really eat a $70 steak and heavy sides/wine every night?
Absolutely
Posted on 6/28/22 at 7:14 pm to I Love Bama
Chit sandwich:
Thank him for kicking azz
Reign in the per dime over spending. Rules and fairness. (If performance comes up, refer to performance driven tools…bonuses, awards, etc).
Thank him for kicking azz.
Thank him for kicking azz
Reign in the per dime over spending. Rules and fairness. (If performance comes up, refer to performance driven tools…bonuses, awards, etc).
Thank him for kicking azz.
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