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Originally Posted by Headless Chicken  Then let me ask this based on this statement.
Its common, to my ears at least, that many kitchen workers are doing jobs normally done by 2 or more people. Then how do you make time to take a break doing the job of 2 people in a single shift?
I'm finding this true more so now then ever. I know that restaurants of most caliber don't make much money per meal so managers, owners, and the like push to squeeze as much work out of each person as possible to pocket as much nickles and dime as possible. |
I guess I don't know how to answer that. If the management isn't capable of making money while staffing within the guidelines of Federal labor law then they simply aren't doing a very good job. Yeah, the economy is tough but that's not a legitimate reason to treat people in that manner. This isn't 1800's America where you can sit a 10 year old in front of sewing machine for 16 hours and lock the doors, nor a Malaysian sweatshop.
Are you really telling me that giving that overworked guy a ten is gonna put your restaurant out of business? If that's the case the place doesn't deserve to survive at all.
I'm 40, and I'll concede that generally only take a single break of maybe 5 minutes. But as a younger guy I didn't even need that. If I was working 12+ again, though, I'd take a break for a quick bite.