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tips - Page 2

post #31 of 35

Any other job - the worker gets paid either by the hour, or a salary.

 

Kind of over-simplified, Trooper. I can give you a long list of other jobs that depend on tips rather than a base salary.

 

One thing everybody seems of be overlooking: Whether front of house, back of house, server, chef, or dishwasher, you signed on for the wages. Nobody promised you any more than what you are receiving. If you feel you're worth more than you're being paid, move on, and find a job that pays what you think you're worth.

 

What's that? Still there? Maybe that's all you're worth after all?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #32 of 35
Quote:
Originally Posted by chefedb View Post

The servers base hourly pay in our industry is determined by greed. The various restaurant associations hire lobbyist to appeal to our lawmakers to keep the wage down.. Blame companies and clout such as McDonald and the like for the low wages paid in our industry.The owners feel it is ok to pay 2 or 3 per hour cause you get a tip. In addition to paying for a meal the customer is also being asked to subsidize the owners payroll cost. A tip is for a service rendered above average, it should not be figured as a salary .



Nope, blame the customer.  Customer wants it cheap, who is Mickey D's to say they can't get it cheap?

 

You have to look at the whoe hospitality industry:  Fierce, cut-throat competition for the same dining dollar, no qualifications for any trade (cook, waiter, baker, etc.), no qualifications needed to open up a place.

.............And a customenr who is bainwashed into tipping 10-20 % of the entire dining experience to one person only.

 

What a mess.

And then the hospitality unions just sit there and garnishee paycheques and do nothing--unlike many of the other trade unions.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #33 of 35

I can say without equivocation that I won't be sharing my bonus with servers, so why should I expect a portion of their tips?

post #34 of 35

Bonus?  Your kitchen staff makes a bonus too?

post #35 of 35

In the kitchens I have worked in over the years I have always recieved a tipout.  When I was at the cafe it was split 50/50 between me and the server(s) as I served as well as cooked and now it works out to be about $1 for every hour I work.  Do I deserve it.. most weeks yes but there are times when I am totally NOT into being at work and sometimes my work reflects that so I do not deserve tips for those days but still they come my way anyway. 

OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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