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View Diary: Attack on Servers' Wages in Florida Sparks Backlash (93 comments)

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  •  Because the customer isn't just tipping YOU (0+ / 0-)

    He's tipping the whole experience, the cook who made the tasty food, the bus boy who kept his water cup full, the hostess who greeted them, etc...

    "Nothing happens unless first a dream. " ~ Carl Sandburg

    by davewill on Thu Feb 23, 2012 at 12:30:55 PM PST

    [ Parent ]

    •  Yes, but boomerchick is paying the taxes nt (8+ / 0-)

      "There once was a union maid..." Political compass: -9.75 / -8.72

      by mijita on Thu Feb 23, 2012 at 01:22:58 PM PST

      [ Parent ]

    •  Tipping Kitchen staff is (2+ / 0-)
      Recommended by:
      boomerchick, elwior

      ridiculous. They get paid much better than wait staff to begin with.

      •  Not really. (1+ / 0-)
        Recommended by:
        wasatch

        My son's fiance is a waitress at a high-end steak house.  She makes $70K per year.

        My son is a chef.  He has been to James Beard, and has also gotten nice write up in Bon Apetit.

        She works about 40 hours a week, he works about 70.

        He makes less than she does.

        And he paid $52K for culinary degree.  She didn't.

        The key is that she is that they both work in high-end restaurants.

        So it depends on where you work who gets paid more.

        I fall down, I get up, I keep dancing.

        by DamselleFly on Thu Feb 23, 2012 at 02:47:40 PM PST

        [ Parent ]

        •  i see what your'e saying (1+ / 0-)
          Recommended by:
          boomerchick

          My point is that kitchen staff doesn't need to be subsidized by the waitstaff.

          •  Perhaps not, but (0+ / 0-)

            they should make more than they do for the long hours that they work on their feet in hot kitchens.

            Many cooks lose their hearing from the overhead vents.

            In summer there is a problem with dehydration when working in hot kitchens that are not properly cooled or ventilated.

            And hardly any restaurant offers health care benefits.

            I fall down, I get up, I keep dancing.

            by DamselleFly on Fri Feb 24, 2012 at 06:16:43 AM PST

            [ Parent ]

        •  Front vs back staff (0+ / 0-)

          I always worked at high end restaurants as a server and the kitchen staff always had a beef with the waiters because we made so much more than them. But every single one of them wouldn't switch positions because they usually hated dealing with the finicky and sometimes ridiculousness of the customers. To the chefs and cooks, there wasn't enough money to get them to deal with the "barbarians at the gate". They were in it for the art not the dollars.

    •  davewill (6+ / 0-)

      you are snarking, right?  If not, take this scenario to your own workplace.  You are working for your own employment, but must turn around on payday to tip everyone that helps you from the doorman to the truckdriver, etc, and to an extent, paying their taxes as well as your own.  How would this work for you?

      But, I am not interested in a pie fight.  However, to speak to your point, I think the total dining experience can be better enhanced by those team building gigs businesses love so much, not put it on the backs of the waitstaff.  If the food is good, business will be good.  If the service is good and the food is good, business will be good.  If the place is clean, etc, and so forth and so on.  

      •  Funny you should say that... (1+ / 0-)
        Recommended by:
        elwior

        I'm a software engineer that works by the hour. They bill my time out directly to clients, but mark it way, way up...why? So they can pay the salesman who got the job, the overhead, the receptionist, the HR manager, the CEO... Is it the same thing? No. But I do care because if they mark me up too much, I miss out on working. I just spent a month not working because they couldn't get me a project. I'd obviously prefer they cut their margin and got me more work, but it doesn't work that way.

        If you're paying the taxes on the tips you didn't keep that's wrong and should be fixed, but when I tip, I do so knowing it goes to a number of people and tip accordingly. If the food is bad or the bus boy leaves dirty dishes on my table too long, I'm much less likely to tip well.

        "Nothing happens unless first a dream. " ~ Carl Sandburg

        by davewill on Thu Feb 23, 2012 at 03:52:32 PM PST

        [ Parent ]

        •  thanks davewill. I appreciate your reply. (2+ / 0-)
          Recommended by:
          davewill, elwior

          That said, I still feel owners shouldn't be cutting the hourly wage of waitstaff.  It is interesting to me that I feel this all so strongly still; I waited tables through my middle to late twenties--three decades ago. I am glad to know your point of view.  It always helps!

    •  That isn't widely known among customers (5+ / 0-)

      I only found out recently (by talking to a guy at work who owns a couple of small restaurants) that your tip gets spread around to the other workers. It ticked me off. I've been tipping waitstaff all my life assuming it all went to them. I was so surprised that I checked around among people who've never worked in restaurants and most of them feel deceived too. The guy who owns the restaurants, however, thinks it's a great system and, of course, thinks California min. wage is too high. Guess which party he votes for.

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