Discussion Starter · #1 ·
It's a big step but not sure if its the right one. Worked for the Landrys corporation 16 years ago. The idea isn't bad if it's done right. I spend time in Europe and just got back from spending a month in Australia where its how its done. If the service is good you leave your change and a buck or two. On the other hand a server in Australia usually makes 20+ dollars an hour. Not sure the average rate in the UK or euro countries but its not 12.00 an hour like Landrys is paying. But Europe is different where service is a trained profession and you have career waiters. But it is a fact that you do get much better service when a waiter is working for tips. Its human nature, why work harder than you have to if you still get paid the same amount? Part of me laughs and says welcome to the line cooks world. Once the taxes are taken out for the week, time to plan your budget and figure out how to pay the bills. Maybe that bitterness of the chefs against servers will be gone when you know they are making what you make and they actually have to deal with the customers!!!! I have worked FOH and BOH, when I was in my early 20's and really needed to make some real cash I would cook 3 days and wait tables/ bartend 3 days a week. I could make more cash in three days waiting tables than 2 weeks cooking. That's just the way it is. I can seriously see all of the servers quitting and working at another restaurant when the realize how much money they will make when they get paid hourly and have to pay taxes for all of their income. As for the corporation I worked for them for a year. It's all about money, always is, its corporate, their has to be some really smart lawyers and accounts that decided to take this step, its a big one. Prices go up on the menu accordingly, I can see them just adding that little extra and take it to the bank. We'll see who follows the leader. In the end it puts customers in the US are now in an awkward situation. Yes the servers are getting paid more an hour but its really not much money and in general will be making 1/2 of what they made before working at any decent restaurant. So now you are paying at 20% + more for the food. And then feel bad knowing most waiters/ waitresses are working their way through school to move on to bigger and better things and now they are taking home 350-375 dollars a week average like line cooks, so in the end I'll still leave the same tip.