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Ethics in the restaurant industry

post #1 of 18
Thread Starter 

Short video, really makes you think about the food industry.

 

http://front.moveon.org/watch-this-powerful-230-and-youll-never-look-at-restaurant-workers-the-same-way-ever-again/#.T_xMMwsypxs.facebook

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 18

Sounds about right

post #3 of 18

I never punish by leaving a small tip.  Vinnie Antonelli said, It's not tipping I believe in. It's overtipping. To which I say, Bravo!

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #4 of 18

Anyone have suggestions on how to change it?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 18

This is bullshit. The Restaurant does what it needs to do to make a profit and stay in Business. The customer isn't willing to pay the price for the food, that would yield paying higher wages and health care. What family sits down and reads the newspaper looking for a restaurant that charges $15 for a Hamburger that the Restaurant down the street charges $8. The Ethic's start at the home kitchen table when Dad yells to the kids, lets go to McDonald's and eat off the $5 menu, that will never happen........................Our society loves Ethic's, until they have to pay for it.....................If you want Ethic's, eat at home, you won't be able to afford it eating out.. Tipping has nothing to do with this issue..............I wonder if a restaurant sold a hamburger for $8, then put on a service charge that would allow the owner to pay higher wages and health insurance, how much would that service charge be.??????????????????? and how many so called Ethical people would go to this restaurant.........ChefBillyB

post #6 of 18

WOW.

 

OK. at the French Laundry it costs $270 to sit down, there are two(2) supplements to the menu of $50 and $75 each. Every day, every shift every seat is filled, two(2) months in advance, by 10:30 every day.     Please explain how this "ethics" thing dealing with $8/$15 hamburger places works in comparison. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #7 of 18

The video appears to have been created by those who believe that the restaurant customer is responsible for the treatment of the restaurant employees and desire to make the patronage of restaurants assume the perceived guilt for the, in the eyes of the video makers, unfair and unjust treatment demonstrated.

 

Without delving into the ethics of tipping nor the merits or shortfalls of such a system, the video misrepresents the total compensation of the $2.31/hour wait person by glossing over the fact that in a one hour period that wait person will receive $15-$30 per two top as a tip (based on the stated $150 ticket) and probably serve a minimum of four two tops per hour, thus grossing $60-$120/hour BEFORE any tip sharing with other staff or, possibly, management (if legally permitted).

 

Assuming a reasonable astute wait person, the gross tips will be shared with the runner, busser, and dishwasher and maybe even one or more of the cooks, say oh 10% each, to insure the ability to serve the tippers. Perhaps management taps 10-20% for the kitchen.

 

In any case, the $60-$120/hour of tips appears to be conveniently ignored as that would blunt the impact of the desired message.

 

Passing off a clear violation of the health code as a common practice appears to be a transparent attempt to vilify the chef or owners and further the guilt of the patrons.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #8 of 18

Restaurant 1......Cooks wage......$18, waitress $12, dishwasher $12........ Health ins $500 per employee........Hamburger $15

 

Restaurant 2.......Cooks wage......$10, waitress $7,  dishwasher $7............No health ins..................................Hamburger $8

 

 

Same quality Hamburger sold at each restaurant...........What restaurant do people go too....??????????????????.........I think we are talking about wage Ethic's

.giving people a wage they can live a good quality of life. Who pays for that quality of life ??????????????. you think everyone is going to the French Laundry with a family of four.

post #9 of 18

It's Move on .org.  No verification, nothing.  When I see Move on.org, I move on.

post #10 of 18

Blame the restaurant owners or most of them. They thrive on getting cheap labor, so they can make more. Most of the wait and kitchen staff is treated as a commodity that they unfortunatly must have.( Here in Florida they make a point of importing labor, even though many here are seeking jobs. If they don't need or it is slow thay are quick to disgard.  The whole industry since decades ago is governed by Greed and the need for higher profit and its gotten using anyones back.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #11 of 18

Hey ChefBillyB ... I used the French Laundry as a simple example. Did you not read anything I posted other than "French Laundry"?    They are booked FULL, every day, two(2) months in advance, by 10:30 am, EVERY DAY.   I don't think they keep track of "who" the customer is (families of 4), just that they are full. 

 

I want to work ar "Restaurant 1" where "cooks" get $18 / (hr?).    Where can I apply? 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #12 of 18

Iceman, I'll work for Restaurant #2 for $10 a Hr. Your restaurant will close because no one is going to buy a burger for $15 when they could buy it for $8. You see, no one gives a shit if you can pay your bill, they just want cheap prices. Welcome to the world of Walmart, the all American world of GREED................I don't get your point on the French Laundry, why don't you use the #2 rated restaurant in America instead.....................I was in Peter Lugers last week, use this as your example........what the heck are you talking about...............

post #13 of 18

I'm talking about a FULL HOUSE COVER ALL DAY-EVERY DAY.   Maybe you're missing the point that I'm speaking from the view of Thomas Keller, not the customer. Maybe that's what's causing the comprehension difficulty. Conversation online can have that problem.

 

 

As for your $8/$15 "hamburger place" example (47% difference) ... 

 

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Cheeseburger ... $6.29

 

Regular Fries .... $2.99

 

Regular Drink .... $2.19

SUB TOTAL .....$11.47

TAX .................. $0.83

TOTAL .............$12.30

 

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1/4lb Single with cheese ............. $3.34

Natural-Cut Fries with Sea Salt ... $1.79 (med)

Drink ............................................ $2.19 (med)

SUB TOTAL ................................. $7.32

TAX ............................................. $0.53

TOTAL ......................................... $7.85

 

Difference / Five Guys vs Wendy's (40% difference) ......................... $4.45

 

Both places are full, by-the-way. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #14 of 18

Lots to say about the video:

I am very, very, very glad that someone had the balls and foresight to do this.  Until now media has only focsed on "SuperChef" which bartenders can make wild and wonderfull cockatails, etc.

 

About the tipping:

 

My best analogy goes like this:

I send my kid to a private school, my choice.  I know I will be hit with donation requests and fees galore, "Jeans day" walk-athons, bake sales, etc.  So, one day my kid comes home with two cases of chocolate covered peanuts and a note from the school's fundraising commitee. Basically, I have to pay $80.00, boxes are "usually sold" for $5.00 a pop, but I can sell for higher.  If I do not wish to sell the chocolate dreck, I can return the cases-unopened-- but will have to pay a "Donation" fee of $80..00.  If I do not pay this, one of my blank, post dated cheques surrendered at the begining of the school year will be cashed for $80.00.

 

I wrote my best, nastiest letter back to the fundraising commitee and explained that a "Donation" is given freely, not coerced, and if they are really that hard-up for $80.00,  for (deleted) 's sakes, roll it into the tuition fees, but don't hit up on the parents like that.

 

Many--but not all of the States in the U.S have a "Tipping wage", that is, the minimum wage is thumbed at, ignored, shat upon, in the hospitality industry.  This didn't happen overnight, it happened because of lobbying, backroom deals and legislation.  Can anyone here tell me who opposed, or lobbied against it such legislation when it was debated before it became law?

 

Granted, a server works very hard, but the server is not responsible for the entire dining experience. Yet, the server receives a tip that is a percentage of the entire dining experience.  This is accepted as a social custom, the norm.  A custom just like using a spitoon or cuspidor in public, a custom like banning women from voting or holding public office.  A custom whose time has come to be changed.

 

The customer pays, anyway you slice it.  Don't make the customer pay a "donation" because you don't want to pay the worker a decent wage.

 

Cooks are paid crap wages because of two major  factors.  First, there are no standards or recognized qualifications for cooks or waiters in the U.S.  No standards, no pay scale.

 

The second is competition.  There's waaay too much of it, and a restaurant will and does, cut any cost it can to compete with the others.  Many don't make it,

 

I hope this thread continues,and I hope that others will contribute, and I REALLY hope that the media take notice.

...."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 #15 of 18

This video is garbage, it only tells you a small part of a MUCH larger story.  Having owned 3 establisments, 2 restaurants and a bar, I will tell you that people who are servers, unless they are career servers, like to have CASH IN HAND, ask any of them and they will tell you exactly that.  They also like to party till early morning, like to sleep in and have drug and drinking habits.  Bussers all want to be bartenders or servers and will do anything to be them.  I HAVE NEVER HAD AN EMPLOYEE DO OVERTIME AND NOT GET PAID FOR IT, STAY LATE AND NOT GET PAID FOR IT, NOT GET OFFERED INSURANCE, NOT GET TO TAKE A BREAK, NOT GET AN ANNUAL RAISE, HAVE TO GIVE TIPS TO THE HOUSE....  Did you know that in the state of Ca restuarant employees work an 8hr shift and then at 8hr and 1min get overtime pay, have to get 12hrs between shifts, can not be given compensatory time for overtime worked, must be offered health insurance of some sort, servers make minimum wage PLUS tips and dont have to pay back to the house( see Mario Batali lawsuit and settlement), these are state laws and if its not being enforced than it is the states job to fine the establishment and owner.  Are there people in that situation?  HELL YES, but not all or even most just a small percentage.  This may have been happening 20 yrs ago but it wouldnt fly today or even in this century in 99% of the establishments that are legal and above board.  Is health care an issue, sure but I can walk over to the 24hr clinic and see a doctor, get a script and be on my way for $45, its not free but its fair.  Health insurance isnt an entitlement or a right its something that must be paid for if you want it just like auto insurance, home owners, renters...  NOTHING IS FREE!!

 

If you want to post videos how about find one about Dr's and residents who work 24+ hrs on a shift and try to treat patients, now that is safe...

How about truck drivers who drive for 12+ hrs at a time behind 65' death mobiles with 50,000# of material in the trailers once the ephedrin wears off.

Or maybe about the pilots who fly back and forth across the country in a day in a tube 35,000 ft in the air, thats not a recipe for disaster.

 

Every profession has its ups and downs and its evil masters but MOST are not as portrayed unless the media wants it to be that way. 

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #16 of 18
Quote:
Originally Posted by jimbo68 View Post

It's Move on .org.  No verification, nothing.  When I see Move on.org, I move on.

Isn't that the truth???

post #17 of 18

Eating ethically?  My first rule is that the food has to be good.

 

At $150 for two people the server gets $22.50.  Don't complain to me.  Frankly, $75 per head check average and they show a BOH situation more worthy of a truck stop diner.

post #18 of 18

Chefhow,

 

I can agree with a lot of your points, but the industry is what the industry is.  Comparing California to another  State that is "right to work State" and which has "tipping wages" is like comparing apples to oranges.

 

 

In other food forums the subject of tipping comes up over and over again, and it almost always follows the pattern of America vs. the rest of the world when it comes to tipping. All of the 1st world countries have either decent minimum wages and no "tipping wages", or strong trade unions ( a waiter/ess in Europe typically completes a 2 yr apprenticeship) that can get decent wages for their members

 

Canadians, Australians, Germans, etc are always stereotyped as poor tippers because of this.  Canada, for instance has a average min. wage of $9.50 and no "tipping wages", and as result, the tip expected is usually between 10-15% in CDN restaurants.

 

 

The media is a big ignorant stupid stereotype peddler.  The hospitality industry is only portrayed as glorious, innovative, or fun.  Like with any other industry we've got problems, and they won't go away until (1) the problems are known to the public, and (2) there is an actual desire to do something about it.  There are a lot of greedy bastards in this industry, and not all of them of restaurant owners, many are culinary school owners as well. 

 

Nothing will happen until a true definition of what a "cook" is, and what a "waiter" is, is clearly defined.

...."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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