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The Politics of Restaurants (pg. 5)
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| dj_bas |
| quote: | Originally posted by idoru
Mm-hmm. It's either $7.60 or $7.65 here. |
$6.75 in California. |
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| Krypton |
| quote: | Originally posted by astroboy
the restaurant industry isn't on the brink of destruction. |
Our isn't either |
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| TazZ-erT |
| thats bad, i get £6.42 ($12.42) For working in a call centre :o Think minimum here is £5.35 ($10.35) or something like that |
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| Ed G |
The minimum wage is calculated differntly for restaurant service staff. It's probably about 1/2 of the basic minimum due to the tips.
I think I was getting something like $2.50 US when I was a waiter. |
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| DJ Mikey Mike |
| quote: | Originally posted by wizniz
i dont dislike you... just trying to clear things out for you.
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Thanks for that. Just so we're both on the same page and know where we stand, I just plain don't like you at all. 
| quote: | Originally posted by Slylee
ps- mikey shut the up before i sit on your face |
Just you ing try it sweetheart. |
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| astroboy |
| quote: | Originally posted by Krypton
Our isn't either |
Yeah I was arguing against what Ed G seemed to be implying - that restaurants are struggling and with out tipping there would be a catastrophe of some kind.
Here, we aren't expected to do the job of the employers by paying individual employees that serve us every time we buy something. There's no pressure to tip more to impress someone, no pressure to not tip too little in case they spit in your food - you just pay the price of the item you purchase at the advertised price, and the employer pays the price of what he purchased (his employees' labour). |
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| getfoul |
| quote: | Originally posted by Ed G
Has anyone had the pleasure of pooling tips?
I did at one place. After I was there a few weeks I did a little statistical analysis. It seems that the tips we gathered via credit cards averaged 18%, the cash tips being put into the pool only averaged 10%.
How amazing that the people paying their checks with cash are so cheap, I thought to myself. I didn't bitch about it immediately though because I was n00b there. I waited 2 seconds.
Btw, I was the chef at a small trendy hotel on Ocean Drive for 1 1/2 years. More cred, you know.... |
heh, i usually tip better in cash because cash you "dont have to" claim. Regardless as a server I averaged 22% in tips and as a bartender I averaged around 30%. |
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| getfoul |
| quote: | Originally posted by idoru
Mm-hmm. It's either $7.60 or $7.65 here. |
washington is just shy of 8.00/hr now. |
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| pkcRAISTLIN |
| quote: | Originally posted by astroboy
Yeah I was arguing against what Ed G seemed to be implying - that restaurants are struggling and with out tipping there would be a catastrophe of some kind.
Here, we aren't expected to do the job of the employers by paying individual employees that serve us every time we buy something. There's no pressure to tip more to impress someone, no pressure to not tip too little in case they spit in your food - you just pay the price of the item you purchase at the advertised price, and the employer pays the price of what he purchased (his employees' labour). |
i just think its ridiculous some sectors are deemed deserving of tips and some are not? who made the distinction? how is one service provider tipworthy whilst another isnt? i think its bollocks. |
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| Ed G |
I wouldn't miss the whole tipping thing. My statements have mostly been addressing the idea that somehow restaurant owners are gaining some advantage through the tipping system. I claim that this is false. My opinion is based on a lot of experience in managing restaurants and knowing the owners. Restaurants are very difficult to operate, and anyone who is successful at it works very long difficult hours.
Not much would change if tipping were eliminated. Bookkeeping would be simplified for management and paying for a meal would be easier for the guest. Menu prices would increase to compensate for the loss of income from tips. The level of service would decrease overall since no profit motive would be in place for the individual server. Total cost of a meal would probably decrease slightly, proportionate to the drop in quality of service.
Here is a sample of the statements I've made in this thread:
*If service staff didn't get tipped, the restaurant would have to pay more wages, so it would simply raise the prices. Simple economics. Everybody has to get paid one way or another and the money comes from the customers.
*One thing tipping does is give the customer some control over the cost of a meal. Great service means you pay a little more which is a fair deal. Get ty service and you have the option of leaving a small tip, or none at all. You have more control really, and overall service is probably better than if waiters were paid a straight wage.
*The simple fact is that restaurants aren't wildly profitable businesses. They work on tight margins and would be forced to increase prices if they had to cover more wages. Either that or many would just go out of business. This extra profit you think exists is a myth.
I apologize that this post is drier than spider farts. I hope I have made it easier for any who wish to debate further.
That is all. |
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| Vivid Boy |
| quote: | Originally posted by Ed G
I wouldn't miss the whole tipping thing. My statements have mostly been addressing the idea that somehow restaurant owners are gaining some advantage through the tipping system. I claim that this is false. My opinion is based on a lot of experience in managing restaurants and knowing the owners. Restaurants are very difficult to operate, and anyone who is successful at it works very long difficult hours.
Not much would change if tipping were eliminated. Bookkeeping would be simplified for management and paying for a meal would be easier for the guest. Menu prices would increase to compensate for the loss of income from tips. The level of service would decrease overall since no profit motive would be in place for the individual server. Total cost of a meal would probably decrease slightly, proportionate to the drop in quality of service.
Here is a sample of the statements I've made in this thread:
*If service staff didn't get tipped, the restaurant would have to pay more wages, so it would simply raise the prices. Simple economics. Everybody has to get paid one way or another and the money comes from the customers.
*One thing tipping does is give the customer some control over the cost of a meal. Great service means you pay a little more which is a fair deal. Get ty service and you have the option of leaving a small tip, or none at all. You have more control really, and overall service is probably better than if waiters were paid a straight wage.
*The simple fact is that restaurants aren't wildly profitable businesses. They work on tight margins and would be forced to increase prices if they had to cover more wages. Either that or many would just go out of business. This extra profit you think exists is a myth.
I apologize that this post is drier than spider farts. I hope I have made it easier for any who wish to debate further.
That is all. |
its only hard because its hard to get people to come to your restaurant. marketing is a bitch in the restaurant business and most people dont want to risk trying something new. Its not a hard business because you hardly make enough profit off of food, They make tons of profit.
when you go to a nice fancy restauran and your served a piece of serving of everything and you pay 50 bucks a plate, where do u think that 40 buck profit goes? do you think it goes all to the dishwashers?:wtf:
and restauyrants are notorious for skimming profits, so your text book numbers are most likely false |
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| Ed G |
| quote: | Originally posted by getfoul
heh, i usually tip better in cash because cash you "dont have to" claim. Regardless as a server I averaged 22% in tips and as a bartender I averaged around 30%. |
At the place I was talking about waiters were stealing the cash tips. The 18% was actually pretty good because this restaurant was on Ocean Drive in Miami Beach and large portion of the guests were European tourists who live in places where tips are traditionally a smaller percentage of a waiter's income. |
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