Another thing that bothers me about your stupid-ass post is when I go into a subway, Tim Horton's, McDonald's etc.. And they have a fucking tip jar? Get fucked, here's a tip, you're getting paid at least minimum wage, how about applying yourself to get a better job, and no I'm not talking about teenagers at their first job, I'm talking about the older people you see there just accepting that they work at subway, or others mentioned.Originally Posted by MumblesBadly
deleted from net.
Last edited by SysOp; 12-28-2017 at 03:56 PM.
I'm aware that there are managers that screw over workers. And having worked in several restaurants when I was younger (in high school and college), I saw servers sharing some tips with the bartenders and busboy, but never the kitchen staff. And I'm aware that servers and bartenders get paid by management at an "server" wage rate given the expectation that they earn a substantial portion of the income from tips.
That being said, this issue was a subject of an episode of Planet Money, which is where I learned about this development in the restaurant biz. And it discussed how some restauranteurs were experimenting with no-tip pricing because of a longterm change in the tipping behavior of customers, and how that is causing a problem for certain types of restaurants to be able to afford keeping good kitchen staff.
http://freakonomics.com/podcast/danny-meyer/
Here's the gist: Because customers are now on average allocating a much larger percentage of their dining-out expenditure as tips than in the past, restaurant managers can't raise meal prices to be able to afford to pay kitchen staff salaries/wages comparable with what servers make and still be competitive. This results in a lot more turnover in the kitchen staff in certain restaurant markets, which adds costs and reduces the predictability of meal and service quality.
That's why some restauranteurs have recently tried tipless pricing, as that would allow management to more equitably allocate collected revenues among servers and kitchen staff. But tipless pricing doesn't seem to work well for two reasons: customers apparent incorrectly perceive that they are spending more, and the better servers realize that they can do better by getting a job at the many other restaurants who operate the traditional way, which means that the servers who stay don't provide as good a service.
Enter the proposed rule change. If *all* reataurants have the flexibility to allocate tips among all of hired help, the customers won't experience the mistaken excess cost that tipless pricing generates, the better servers won't be able to cherry pick what type of pay structure they get at the expense of the kitchen staff, and managememt will be better able to retain the desired kitchen staff will still being competitive.
_____________________________________________
good god mumbles, please go away.
Oh, really??? Because here is an article from 2015 about the same restauranteur featured in that episide of Planet Money.
Danny Meyer Is Eliminating All Tipping at His Restaurants
https://ny.eater.com/2015/10/14/9517...ng-restaurants
Perhaps the restaurants you've worked in didn't face the same challenges regarding pay inequities between servers and chefs as the higher end ones mentioned in thia article. But it appears to be a serious issue for higher end ones in certain markets.Under the current gratuity system, not everyone at a restaurant is getting a fair shake. Waiters at full-service New York restaurants can expect a full 20 percent tip on most checks, for a yearly income of $40,000 or more on average — some of the city’s top servers easily clear $100,000 annually. But the problem isn’t what waiters make, it’s what cooks make. A mid-level line cook, even in a high-end kitchen, doesn’t have generous patrons padding her paycheck, and as such is, on average, unlikely to make much more than $35,000 a year.
The fact that the people cooking your food often earn less than the people who serve it is a troublesome issue not just for the cooks themselves, but also for their employers — especially in a high cost-of-living city. "We’ve never faced a shortage of talented cooks like we have this year," Meyer told me. "We’re in a day and age where there are more talented cooks than there ever have been, but fewer of them who want to live in New York to start a fine dining career."
The solution to this problem is ostensibly simple: pay cooks more...
A little explanation of how waiters get paid: Most New York servers make per hourly wage set at $5.00. The city’s minimum wage is $8.75, but the five bucks per hour is a legal rate called the "tipped minimum," an amount employers are allowed to pay as long as gratuities bring up wages to be equal to or greater than the full minimum. That means servers’ paychecks are low — a 40-hour week translates to $800 a month, or $10,000 a year — but tips add up quickly, bringing full-time servers to annual amounts that far outstrip the incomes of their coworkers. A server making $40,000 a year is earning the equivalent of $20 per hour.
So just redistribute the tips, right? No luck. Gratuities are the legal property of a restaurant’s waitstaff, and while tip pools are a legal way to divvy up the night’s proceeds among captains, bussers, and bartenders, owners can’t use so much as a cent of those funds to better compensate cooks and back of house staffers.
Starting in January, the state tipped minimum will go up 50 percent to $7.50. By comparison, the full minimum, the lowest pay earned by cooks, is only going up by twenty-five cents, to an even $9. It’s a move that will surely help out waiters working outside of the radius of the city’s tonier dining rooms, where the tips are more modest, but in many Manhattan and Brooklyn restaurants, it will only exacerbate the pay disparity between the kitchen and the dining room.
This won’t be a semantic game where a tip is just called by another name, and still goes only to the service staff’s bottom line
By ending tipping right now, and paying everyone more equitable hourly rates or salaries, Meyer can avoid almost all of these issues. But that’s not the only reason to terminate the gratuity system, and quickly. Restaurants in New York City are facing all sorts of new margin pressures: new federal regulations make more employees eligible for overtime and a state sick leave law now requires up to 40 hours of paid leave per employee. Most pressingly, a new state wage ordinance guarantees city fast-food workers a minimum wage of $10.50 as of December, which will climb to $15 in three years; this means that if non-fast-food operators don’t raise their employees’ wages, they’ll face the possibility of an exodus of staff to the greener pastures of McDonald’s and Burger King.
(That last possibility is particularly not okay by Danny Meyer. "Fine dining has an obligation to lead fast food in everything," he said. "Whether it’s how we source ingredients, how we hire, how we train, how we design, how we interact with our communities — we can’t have a situation where we are asking someone to pay $40,000 to go to the Culinary Institute of America to then work for $12.50 per hour, when they could work in fast food for $15.")
Last edited by MumblesBadly; 12-22-2017 at 06:44 PM.
_____________________________________________
Can we all please just focus on why Barry hates the Jews so much.
That's one of Trump's BEST people right there.
The Netherlands is a founding member of NATO. And Trump personally selected that guy to be their Ambassador.
Are you really coming back out here soon? I want to buy you some beers because I had fun hanging out with you last time.
But please just stop with this jew shit in general. It was slightly funny a long time ago and now it's not.
I am.Are you really coming back out here soon? I want to buy you some beers because I had fun hanging out with you last time.
But please just stop with this jew shit in general. It was slightly funny a long time ago and now it's not.
Let's be honest. I'll be buying the beers.
(obviously)
Last edited by devidee; 12-22-2017 at 07:12 PM.
I changed "get some beers" to "buy you some beers" just to softball that one over to you. You're welcome.I am.
Let's be honest. I'll be buying the beers.
(obviously)
Seriously, let me know when you'll be here.
Will do. Its going to March madness / St Paddy's day timeframe.I changed "get some beers" to "buy you some beers" just to softball that one over to you. You're welcome.
I am.
Let's be honest. I'll be buying the beers.
(obviously)
Seriously, let me know when you'll be here.
this sounds like a promising meet up that will not be awkward
Potentially a "tyde meeting a woman" level of awkwardness.
MILLENIAL DRONES RUINED
Speaking of the older people working in fastfood...
The other day, a low-level worker at a McDonalds who looked to be in his 30s was arguing with a coworker *against* the mininmum wage being raised because "it would lead to inflation". And the guy even mentioned that *he* himself earned the minimum wage.
Last edited by MumblesBadly; 12-23-2017 at 01:02 AM.
_____________________________________________
https://www.bloomberg.com/news/artic...he-new-tax-law
Tight tax bill, dumbasses.
I've hung out with at least 30 people from NWP/DD/PFA, maybe 50 if you count the WSOP parties back in the day. Nobody has ever described them as awkward. Well, Marty stealing Chinamaniac's coke was awkward, but that wasn't my fault.
A year ago, I picked Devidee up and we drove way up to the boonies to tour Vegas1369's grow operation. Devidee has always been one of my favorite posters, and I had a fun time hanging out with him. I'm sure we'll have fun again in March, particularly because we can add a significant quantity of beer to the experience.
One interesting thing I've noticed about meeting up with forum people is that we very rarely talk about the forum.
If rand Paul k ew anything he,d get that on festivus he should be telling trump to fuck off rather than posting memes he does not understand and kissing trumps ass. The exact opposite of festivus.
There are currently 7 users browsing this thread. (0 members and 7 guests)
Reply With Quote