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Message
1
Posted on 1/15/18 at 9:26 am to deeprig9
quote:
I've worked at plenty of restaurants in my youth, from fast food to fancy sit down, front of house, back of house.
Back of house can absolutely do 90% of their close-down when last minute customers come in.
Most of the prep table can be wrapped, dated, and put away. If you need that bin of tomatoes, you just reach into the walk-in and grab them.
You can clean 90% of the grill, and leave one spot dirty to cook the last second order.
Floors can still be mopped while Jose is pressing the last minute Cuban sandwich.
Exactly. We always did it this way anyways just in case we had a last minute table.
Posted on 1/15/18 at 9:38 am to jmarto1
quote:
What's wrong with that?
For 99% of restaurant workers, it means you will be poor. Struggling financially to take care of yourself, get quality healthcare, provide college education for your children, live in a safe neighborhood, save for retirement, etc.
There is a very small subset of restaurant workers that make very good money. Vegas bartender would be one of those subsets.
Posted on 1/15/18 at 9:46 am to deeprig9
A lot of those employees are there by their own life choices. I've got foh employees that make 1000 a week and they are in school working two, maybe three, shifts a week. There is truth in what you say though. I cannot disagree.
Posted on 1/15/18 at 9:48 am to Deuces
I think it's inconsiderate. Also, what about the people who go to a restaurant and after they are done eating, they pay their bill and then sit at the table just talking it up. First, if there are people waiting on a table then that just holds them up and then it affects the waiter/waitress because that could be taking more tips away from them. If you want to talk and shoot the shite, go outside or somewhere else.
Posted on 1/15/18 at 9:50 am to jmarto1
quote:
I've got foh employees that make 1000 a week and they are in school working two, maybe three, shifts a week.
Meaning they don't want to work in a restaurant for the rest of their life, which goes back to my original point that you took issue with.
Posted on 1/15/18 at 9:57 am to jmarto1
quote:
I've got foh employees that make 1000 a week and they are in school working two, maybe three, shifts a week
And when they get old and ugly, they will make $100 a week......or actually, you'd fire them I'm sure
. As far as your other post about closing an hour earlier and saving money. That's a great way to handle it. Change your operating hours. Don't turn away people when you are open though just because their business at that particular moment "isn't worth it to you". That's when you run into problems.
Posted on 1/15/18 at 10:04 am to deeprig9
Who said I had issue with it? I'll probably be in the restaurant business for the rest of my life
Posted on 1/15/18 at 10:15 am to jmarto1
A restaurant GM probably makes more money than the majority of this board.
Posted on 1/15/18 at 10:15 am to jmarto1
Posted on 1/15/18 at 10:17 am to Walt OReilly
quote:
How much money do you think you lost over the years doing that?
Very little, actually. There weren’t too many people ignorant enough to come in that late.
quote:
Enough to preface his post with "used to"...
Only because I’m no longer in the restaurant industry.
quote:
so y’all closed at 9:30
No, I still allowed people to order food to-go, just not dine-in.
This post was edited on 1/15/18 at 10:25 am
Posted on 1/15/18 at 10:18 am to mouton
quote:
A restaurant GM probably makes more money than the majority of this board.
A restaurant GM is probably 30+ years old and worked their way up, whereas most of this board are teenagers and lazy millenials.
In that sense, you are probably correct.
Median restaurant GM pay is $48,000.
That's not alot of money.
ETA- there are benefits though.
You get alot of free food, you get to bang whore waitresses, and buy discounted weed and cocaine from your dishwasher.
This post was edited on 1/15/18 at 10:20 am
Posted on 1/15/18 at 10:24 am to deeprig9
quote:
Median restaurant GM pay is $48,000. That's not alot of money
The handful of people I know who were restaurant managers all left in their mid 30's. Once they had kids, they realized the salary wasn't that high, and the random hours meant less time at home. One was even apparently on track to go higher within the restaurant group. Just got tired of that lifestyle. Some were good workers in general and caught on making better money in other industries.
Posted on 1/15/18 at 10:25 am to deeprig9
quote:
Median restaurant GM pay is $48,000.
My wife was a GM for a couple of chain restaurants and made a lot more than that. That is about what her regular managers made.
Posted on 1/15/18 at 10:28 am to deeprig9
Asking a question isn't the same as taking issue with something.
Wouldn't garner a second look. My kitchen supervisor makes that. I do think restaurants are starting to pay up a bit more though
quote:
Median restaurant GM pay is $48,000.
Wouldn't garner a second look. My kitchen supervisor makes that. I do think restaurants are starting to pay up a bit more though
Posted on 1/15/18 at 10:32 am to jmarto1
That average is taking fast food managers into account.
Posted on 1/15/18 at 10:48 am to mouton
I've always wondered what they get paid. Those stores can be 3-5 million dollar units
Posted on 1/15/18 at 10:53 am to jmarto1
You are a GM with Hooters right?
Posted on 1/15/18 at 10:55 am to mouton
Yes
Posted on 1/15/18 at 10:57 am to TigerinATL
quote:
I blame the restaurants. They shouldn't have a closing time, they should have a last seating time. How are customers supposed to know how long it takes you to shut down? Do I have to get there an hour before closing, 2 hours? Again, how am I supposed to know? It's not a good situation for the customer either, I often find even if there's an hour to an hour and a half left when I get there and order the food quality is often subpar. You're the business, you tell me when I'm able to come and get the service level I expect, don't put that shite on me so your whiny arse employees can blame me for your failure to properly set the rules of your establishment.
I think this is an excellent post.
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