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

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  •  Not really. (1+ / 0-)
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    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-)
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      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.

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