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Don't bother nitpicking arguments on this.Errant Gin Monks posted:You think he does 20k items a night? My restaurant will nearly hit $20k on really busy nights and we have max 7 cooks in our lines. With 7 outlets he better be averaging that. With that much space I have to assume he's at a resort with hundreds of rooms too( which they make a killing on). The problem here is that small time restaurants which "will" go under because of a wage increase are using the same arguments that massive chains use for depressing wages. I work for a Billion(ish) dollar company and we pay like dogshit, and use the same arguments that IG and Chef use. I came across a piece of paper that had our profit margins on it for various entrees when I was bussing years ago. We had to sell <10 lobster tail entrees on a Saturday, and it paid the entire labor budget for the night(front and back). In this same restaurant we deal with literally rotting, duct tape covered countertops in the server stations and rusty buzzer stations while we also pay dozens of people high 6 figures ( and multiple 7 figures) and buy millions in new property every year. I can't find it right now but there's a study saying Wal-Mart can pay $15 and completely put it in the consumer for like $13 per year per customer or some poo poo. I'll find it in the morning. Google is littered with "Wal-Mart bonuses and wage increases due to tax cuts" right now. Quabzor fucked around with this message at 08:55 on Mar 29, 2018 |
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Mar 29, 2018 08:49
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Chef De Cuisinart posted:If every cook and dishwasher made $15 here it'd increase daily labor another $10k. Where do we make that? You charge money for the services they provide.
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Mar 29, 2018 13:48
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Tezcatlipoca posted:You charge money for the services they provide.
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Mar 29, 2018 14:40
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Guys let's not fight about money. Most of us will be dead in ten years. Smell the flowers. Pet the dog. Breath in the air.
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Mar 29, 2018 16:22
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Since it seems germane to the topic at hand, I just finished Evicted by Matthew Desmond and I'm halfway through Nickled and Dimed by Barbara Ehrenreich. Maybe go get some perspective on what happens to your coworkers and employees who happened into a bit of bad luck while making a 'living wage' and what the repercussions of that can be.
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Mar 29, 2018 16:28
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The good news is that no one has to accept responsibility for underpaying cooks because they'll just be replaced by robots in the next 20-30 years.
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Mar 29, 2018 16:36
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Yeah, uber already proved that's working out great.
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Mar 29, 2018 16:48
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JacquelineDempsey posted:Total change of topic:  things out of my uniform; grease/oil is easy. Just use really loving hot water. If you can, fill up the washer tub with the hottest water the building's system will kick out, then add a tablespoon or two of Dawn dishwashing liquid. Let it sit for 10 minutes or so, then drain it without agitating unless you want to reenact that one scene from the Brady Bunch. If your apartment complex has really crappy hot water, then just throw your jacket in the sink/tub and boil a gallon or two of water and soak it in that.
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Mar 29, 2018 17:25
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Disargeria posted:The good news is that no one has to accept responsibility for underpaying cooks because they'll just be replaced by robots in the next 20-30 years. cooks at mcdonalds and chilis are hosed but silicon is still nowhere near being able to taste/smell things which should make some kitchen jobs relatively AI-proof for a while
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Mar 29, 2018 19:33
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Thanks for all the laundry tips, y'all! Seems spring has finally sprung here, and I want to give all my winter stuff a good wash before I pack it away (and then unpack it come autumn and having it smell like 6 month old fryer oil ). Also, I really need to buy some shorts, because today it got up to about 80, and I not only work in a kitchen with windows, but they face east. Those pretty sunrises I enjoyed all winter are not going to be my friend for much longer. My km has already gleefully warned me that she's had more than one person on grill or fry (the two stations right next to the windows) pass out from the heat. I'd like to think I'm a tough old bird from working the butt end of an industrial dish machine spitting out 190 degree plates while wearing a polyester polo, but I'm totally taking advantage of our lax dress code. First time working a kitchen job that allows shorts, shits gonna feel weird, though.
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Mar 29, 2018 19:53
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Babe I hear ya. Rock the shorts. The kitchen gets so drat hot. If I could I'd be doing a tank top, shorts, and sandals all day. It's HOT!
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Mar 29, 2018 21:26
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Quabzor posted:Don't bother nitpicking arguments on this. I said 20k ITEMS. The argument is raising prices by 50 cents and item can pay the 10k a night in wages he would owe. Do you sell 20k items a night? To be honest I'm just being combative but people should actually know what the increase will cost in order to fund the pay raise. I'm for pay raises to 15 for everyone. Errant Gin Monks fucked around with this message at 22:18 on Mar 29, 2018 |
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Mar 29, 2018 22:15
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JacquelineDempsey posted:Thanks for all the laundry tips, y'all! Seems spring has finally sprung here, and I want to give all my winter stuff a good wash before I pack it away (and then unpack it come autumn and having it smell like 6 month old fryer oil Wearing shorts in a kitchen with a deep fryer is not advisable.
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Mar 29, 2018 23:45
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Neither is being near a deep fryer
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Mar 30, 2018 00:21
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Coasterphreak posted:Wearing shorts in a kitchen with a deep fryer is not advisable. JawKnee posted:Neither is being near a deep fryer Heard, and heard. It's already been getting warm near that fryer, and co workers have asked why I'm still wearing jeans. It really gives me the jibblies to think about working that station in shorts and no boots, but I hear that's what's gonna be necessary...  ?
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Mar 30, 2018 03:18
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Denim is horrible to wear in a kitchen.
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Mar 30, 2018 03:37
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I was going to say, jeans hold hot liquid close to you, that’s how you get burnt WORSE
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Mar 30, 2018 04:03
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Yeah I dont know about no jeans in the kitchen.... But this dishwasher, every single day. Jeans.
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Mar 30, 2018 04:09
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I got 2nd degree burns on my right leg from a fuckin idiot changing a fryer near me while I was wearing shorts in the kitchen. I still wear shorts in the kitchen. Well I bartend now but I would still wear shorts.
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Mar 30, 2018 04:29
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MAKE NO BABBYS posted:I was going to say, jeans hold hot liquid close to you, that’s how you get burnt WORSE Yeah, rules for keeping skin on your legs are slip-on clogs and full length loose pants to stop splatter without being ungodly hot.
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Mar 30, 2018 05:27
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Man, I was helping an old man cook change the fryer one afternoon, and woof. I offered to help lift the pot into the fry oil poo poo and welp it slipped and went all over him. All over him. I just grabbed the hose immediately and sprayed his leg down. It could have been a lot worse. Yes, I know it's a grease trap, I just had a brain fart.. A Man and his dog fucked around with this message at 05:31 on Mar 30, 2018 |
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Mar 30, 2018 05:28
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jesus christ dude VV I see JawKnee fucked around with this message at 06:42 on Mar 30, 2018 |
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Mar 30, 2018 05:36
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To be clear. He didn't let me help him and he did that all on his own. I tried to help!
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Mar 30, 2018 05:44
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Quabzor posted:
I’m not arguing about anything on this issue, I was discussing work culture not rate of pay. I currently pay everyone basically the max I can afford with current top line and bottom line revenue. Here’s how that breaks down: Dishwashers : 13/hr, 45-55 hours a week Prep cooks : 16/hour, 34-40 hours a week Cooks: 16-18/hr, 45-55 hours a week This is what people get paid. They take home good paychecks. They can afford one bedroom apartments for less than 30% income if they don’t mind living in very remote neighborhoods of queens and Brooklyn. We offer medical, dental, transit assistance, worker’s comp, vacation, all the things. We have a very nice HR lady who speaks four languages to assist you in taking advantage of these services. I literally can’t afford more. I’m sorry. Maybe if my food was more popular or I had a cleverer marketing strategy I’d pull higher daily revenue and that could go to labor. But you hit a slow day and you’re paying out 55% when you include salaries. That doesn’t include utilities, food cost, insurance, fines, administrative fees, all the things. I’m not making an argument. But gently caress, man, maybe if servers helped make fancy ice cubes or fold napkins into ornate swans I could pay Segundo another 50 cents an hours to clean mussels and clams. 🇺🇸
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Mar 30, 2018 07:53
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JacquelineDempsey posted:Heard, and heard. It's already been getting warm near that fryer, and co workers have asked why I'm still wearing jeans. It really gives me the jibblies to think about working that station in shorts and no boots, but I hear that's what's gonna be necessary... I'm thinking back to an old colleague, and he used to swear by this brand of chef pants that had vented kneecaps? I want to say it was happychef. Fake edit: https://www.happychefuniforms.com/cookcool-mesh-smart-chef-pants.html maybe these things?
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Mar 30, 2018 09:09
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JacquelineDempsey posted:Heard, and heard. It's already been getting warm near that fryer, and co workers have asked why I'm still wearing jeans. It really gives me the jibblies to think about working that station in shorts and no boots, but I hear that's what's gonna be necessary... No jeans, they're way too heavy. I prefer cheap black khakis/dress pants from goodwill. Also the longest, thickest cotton socks I can tolerate.
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Mar 30, 2018 11:21
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infiniteguest posted:I’m not arguing about anything on this issue, I was discussing work culture not rate of pay. Just pay them more; if your business fails you deserved it, and your cooks will just find better paying jobs elsewhere because you're the only person in the whole of NY underpaying. Things have finally calmed down at work, got a nice few days of quiet and only 8-10hr shifts before Tuesday. I'm interested to see how badly the banquet staff will gently caress up passed canapes for 2000.
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Mar 30, 2018 12:12
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TheParadigm posted:I'm thinking back to an old colleague, and he used to swear by this brand of chef pants that had vented kneecaps? Yep, happy chef pants are great. JD, get any of these: https://www.happychefuniforms.com/womens-chef-wear.html?department=690&ref=mainnav You stay cool, you look cool, and you won't get burned to gently caress and back. I have 9 pair that I wear around the house now that I stopped cooking. And for the record, I've seen way too many spill/splash burns on calves to wear shorts in my own home kitchen. But I'm a clumsy ox, so do your thing. fizzymercury fucked around with this message at 12:16 on Mar 30, 2018 |
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Mar 30, 2018 12:14
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infiniteguest posted:I’m not arguing about anything on this issue, I was discussing work culture not rate of pay. It's nice that you invent a strawman to put down in all of your posts. After you completely ignore their situation to complain about the profits you're making. Chef De Cuisinart posted:Just pay them more; if your business fails you deserved it, and your cooks will just find better paying jobs elsewhere because you're the only person in the whole of NY underpaying. "It's okay to screw people over and lord over them because everyone else is doing it." God what a bunch of bougie pricks. Tezcatlipoca fucked around with this message at 14:06 on Mar 30, 2018 |
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Mar 30, 2018 14:03
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If the success of your business depends on the exploitation of workers perhaps your business doesn't deserve to succeed
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Mar 30, 2018 14:14
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I'm just here to serve, pizza, pasta, salads, answer phones constantly, do dishes, and make sure the whole FOH doesn't go to poo poo.... What's real hosed up is that the delivery drivers are getting $8.00 plus all the tips from their deliveries and do like half the work... Buuttt, I did get caught drinking beer while working and they let that slide. (It wasn't that big of a deal) Sooo, hey it's a job!
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Mar 30, 2018 14:50
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Between this thread and tgrs I’m realizing this forum really needs a :Kramer: emote.
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Mar 30, 2018 16:06
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Tezcatlipoca posted:It's nice that you invent a strawman to put down in all of your posts. After you completely ignore their situation to complain about the profits you're making. You’re using straw man and bougie wrong here, guy. I’m down if you want to have an actual conversation about the dollars of this but if you just want to be a brat on the internet you maybe, imo, aren’t being the best at using typical pretentious internet fight contrivances. If you’re suggesting a chef is legit part of a bourgeoisie then you must be confused what Marx meant as a means of production. If anything chefs are by and large commercial consumers - their authority comes largely of an ability to purchase goods. But again if you want to have a discussion of my anecdotal profit margins I am okay with that. I’m also not complaining about them. (That, btw, is building a straw man.) They are just real and when they become negative people lose their jobs.
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Mar 30, 2018 17:33
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Tezcatlipoca posted:God what a bunch of bougie pricks. I wasn't aware my $20/hr made me bougie, when do I get my top hat and monocle? I'll let the CdPs with their $17.50/hr know that they're so close to high society! Maybe you could stop being a shithead and actually offer real solutions that aren't just "pay more, you bougie pricks."
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Mar 30, 2018 17:44
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Making three times what your staff makes while working in a highly profitable business while saying there's no possible way to increase their pay sounds pretty bourgeois.
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Mar 30, 2018 18:17
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that's a mathematical stretch to make 20 = 3 x 11. This thread's a bit of a circular firing squad right now. Union/strike is how to get living wages i.e. KY/OK/WV teachers but I doubt kitchen labor will ever organize that much. If CDC were to up everyone's wages I think he'd find himself unemployed especially in texas. 
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Mar 30, 2018 18:45
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infiniteguest posted:their authority comes largely of an ability to purchase goods. No way higher wages would affect this.
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Mar 30, 2018 19:12
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Tezcatlipoca posted:No way higher wages would affect this. make a loving point you piece of poo poo
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Mar 30, 2018 19:30
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Submarine Sandpaper posted:make a loving point you piece of poo poo Are living wages not good enough for you? Does that not count? Do you hate poor people that much?
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Mar 30, 2018 20:30
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Errant Gin Monks posted:You think he does 20k items a night? Across 7 outlets in a facility that he says does millions in revenue a month? Uh yeah, probably. And remember that that is the theoretical maximum number that it could possibly be, given the information we have. It could very well be lower if he is not currently paying every cook and dishwasher the minimum legal wage, but since throwing out the one number he's been surprisingly coy. Submarine Sandpaper posted:that's a mathematical stretch to make 20 = 3 x 11. This thread's a bit of a circular firing squad right now. Union/strike is how to get living wages i.e. KY/OK/WV teachers but I doubt kitchen labor will ever organize that much. If CDC were to up everyone's wages I think he'd find himself unemployed especially in texas. Minimum wage in Texas is $7, not 11. 7x3 is close enough to 20, even if you assume a chef has the same above-pay benefits as every dishwasher, which I am certain is not the case. pile of brown fucked around with this message at 20:43 on Mar 30, 2018 |
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Mar 30, 2018 20:36
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