Think what you will of me for this but I'm past the age where I really give a flying........................
There has been a centuries long battle between workforce, compensation and industry's effort to reduce or eliminate the prior two. This won't be solved here or anywhere else in the near future unless we see "second coming" type changes in philosophy and attitude from all parties. I've said it before and I'll say it again, all good business decisions are not good for business.....plus........I really bought into the whole 80's-90's pyramid concept and not because I'm a gullible drone! It's because I've seen it work very successfully in business. I just can't understand what happened to all the effort we put into this back then. Guess it has something to do with the "entitlement mentality" of most of the Boomers. Remember, I'm a boomer too and I would add.........not very proud of that.
When I started in the industry, it was 1977 and my wage was $2.10hr. This was minimum wage and entry level at a Chicago burbs Pizza place. With-in 3 months I was making $3hr. It was great to be 16 with money in my pocket but at that time gas was $0.65 a gallon, a basic car was 2-3 grand (still way beyond my grasp) a movie was $1.50, a Friday night date was less than $10, a whopper was $0.65 and a coke was $0.25.....about all a 16 year old could care about. Fast forward 6 short years and that was upped to $7.50 when I started for a red and white themed place. By 1985 it was $10hr with 20 hours guaranteed OT but by then I had a car payment, apartment at $400 month and all the personal expenses of living alone. It wasn't bad but I wasn't saving much either.
Given the volatility of the industry and the waining availability of jobs as the Exec in certain markets, when I last was a line cook, it was for $13.75 with 5hrs guaranteed OT and that was as recently as 2001. In salary mode, I've earned...well....that's my business but it was a solid number but worked out to be much less given the amount of hours....that was my choice.
While I understand and agree with the thought process of entry level fast food not being intended to be a life-sustaining career, it's because of the restrictions, prerequisites, or what-ever that have been placed on the workforce, has caused it to become a fact for way too many people. Some of these people are not just pimply faced kids that can't tell time but rather people who have solid degrees and educations holding down 2-3 jobs not to mention those who worked and saved their whole life only to find themselves back at work in their 70's or 80's faced with decisions no one should be faced with at any age.
While it is not the entire fault or burden of industry, industry does and should share in the fault and burden. Profits at most places are at record levels and salary compensation packages for the upper mgmt are disproportionate. It's not about sharing anything since if you don't own it, it's not yours to share. This travels upwards as much as it travels back down. The argument isn't about how much education anymore since there are way too many people in low level positions that have more education than those at the top. I'm in agreement with and it's my personal experience and opinion that you can train a monkey to flip a burger, yet it can be done just as easily as training a jack-ass to be a CEO. Therefore, my question would be, why does a Jack-ass need $9,500,000.00 while only allowing the monkey that makes it all possible to earn $14,560.00. Seems to me that the whole would be better off without the head when it reality, it can't survive without what it considers it's most expendable parts. It's all backwards and the "Peter principle" has gone crazy.
I guess my whole point is that it's not just minimum wage that hasn't kept up with anything anywhere, especially the restaurant industry.
Edited by oldschool1982 - 5/30/14 at 8:36am