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We're a growing region, okay. Of people that can't afford to live near baltimore or dc.
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Oct 14, 2019 04:11
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| # ? May 28, 2024 21:44 |
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Holy poo poo. It was my last day today. A month ago, I told the owner that the kitchen needed raises or a higher tipout (2% of food was wildly low). He agreed, then wanted to talk exact numbers. He's stalled or ghosted every single time we've set up a meeting, prompting me to give notice. Yesterday, he decided to wear his underwear on his head and dance around for a table (who were quite upset). Today, he reached into the line and grabbed "breakfast", involving a bunch of raw meat, ready-to-serve veggies, and cheeses, all bare-handed, chucking them all into a togo box. I had to ditch 6 deep 1/6th pans, right before brunch service. Mid-service, he hands me two paycheques and told me he's buying me out of the last two weeks of my month-long notice, and that I shouldn't show up next week. That place is going to crash and burn, and I'm drat glad it isn't my problem anymore.
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Oct 14, 2019 05:14
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I just have one question about that: What?
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Oct 14, 2019 05:20
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They were tighty-whities.
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Oct 14, 2019 05:22
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those checks are gonna bounce
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Oct 14, 2019 05:24
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Banking on that, yeah.
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Oct 14, 2019 05:25
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Tsathoggua posted:Holy poo poo. It was my last day today. So many questions. Main one: cocaine/alcohol?
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Oct 14, 2019 05:31
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Senility, I think. I was warned when I took the job that we was "an odd one", but there's too many warning signs for me to just shrug it off. He's north of 70, not sure how much older though. He's been in the industry for ~40 years, afaik.
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Oct 14, 2019 05:35
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Yeah, cash those checks immediately. Also had you put in a month's notice or was that his way of firing you? If it's the former and the checks don't bounce congrats on the paid vacation
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Oct 14, 2019 06:03
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I really can't wait for this place to get their brewery license. I hate working behind the bar and want to get back to brewing. I suck at it and the panic attacks are zero fun. My advice for getting into it is networking. Having a microbiology/biochem/food science background can really help get you in, especially in a larger production brewery. Also you can check job listings on ProBrewer.com
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Oct 14, 2019 06:09
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Tsathoggua posted:They were tighty-whities. Absolutely horrifying, hopefully those checks don't bounce
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Oct 14, 2019 12:11
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If it were me, I'd probably go to his bank first thing in the morning and cash the check. There will likely be a small fee but gently caress it, $5 or whatever per check is better than nothing.
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Oct 14, 2019 12:33
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At first I thought you were saying something like pants on head crazy. Then I realized that you meant it literally.
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Oct 14, 2019 12:46
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Skwirl posted:Yeah, cash those checks immediately. Also had you put in a month's notice or was that his way of firing you? If it's the former and the checks don't bounce congrats on the paid vacation Post-dated for regular paydays, so I can drop the first at midnight tonight, other one on the 29th. I gave a month's notice, I wanted to be sure that my cooks had a stable changeover. After the past couple of weeks, I don't think that would be possible with a month anyways.
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Oct 14, 2019 14:33
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Tsathoggua posted:Post-dated for regular paydays, so I can drop the first at midnight tonight, other one on the 29th. LOL Let us know how that works out
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Oct 14, 2019 17:33
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Just deposit at an ATM dude
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Oct 14, 2019 20:38
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Tsathoggua posted:Banking on that, yeah. My workplace, "to keep up with the market" of other hospitals in the area. Is going to $15/hr starting soon, for everyone. Facilities (maintenance), housekeeping, nurses, our servers and call center/order takers. That'll be a dollar-ish raise for me. Still better money than I'd make any other restaurant in the area, especially for the general ease of the work 90% of the time. I just hope they're smart about it and do a proportionate raise for folk who've been working there longer. I'm not expecting it, but still hoping they won't be dumb about it.
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Oct 14, 2019 23:52
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Tsathoggua posted:Post-dated for regular paydays, so I can drop the first at midnight tonight, other one on the 29th. I'd stop by his bank and try cashing them both anyway if you're worried about his cashflow for the next couple weeks. It varies by bank and state but typically postdating checks doesn't actually prevent them from being cashed before that date, especially if you didn't agree to honor the date. Unless he's given his bank advance notice not to honor postdated checks most banks will likely go ahead and process them immediately.
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Oct 15, 2019 00:23
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Why is FOH tipping the kitchen at all? Also, 2% on a sales category is pretty hefty.
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Oct 15, 2019 01:48
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MAKE NO BABBYS posted:Why is FOH tipping the kitchen at all? The kitchen makes the food, the same way servers tip out bartenders for making their drinks.
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Oct 15, 2019 02:56
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Yeah but its generally illegal
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Oct 15, 2019 04:03
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What It's illegal to FORCE servers to tip out, but encouraging isn't
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Oct 15, 2019 04:16
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That's different state to state I believe
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Oct 15, 2019 05:41
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Sandwich Anarchist posted:What Per the FLSA you can only include non-customer-facing employees in a tip pool if you don't take the tipped wage credit for any employees. A few states that don't have a tipped minimum wage mean this is the default there. https://www.dol.gov/whd/regs/compliance/whdfs15.htm https://www.dol.gov/whd/FieldBulletins/fab2018_3.htm quote:Amendment to FLSA Section 3(m) Included in Consolidated Appropriations Act, 2018 Liquid Communism fucked around with this message at 11:14 on Oct 15, 2019 |
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Oct 15, 2019 11:12
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Canada, Ontario, specifically. https://www.ontario.ca/document/your-guide-employment-standards-act-0/tips-and-other-gratuities quote:Pooling of tips and other gratuities Commonplace here to the point of asking how much the tipout for the kitchen is during a job interview, or even posted in the ad for the job. Generally, the places with reasonable tipouts also have BoH do mild barback duties, make bar syrups, etc etc. Note that locally, minumum wage is 14CAD, and minimum E: for clarity Tsathoggua fucked around with this message at 16:51 on Oct 15, 2019 |
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Oct 15, 2019 16:44
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Yeah, industry standard tipout in southern Ontario is generally about 5% (3% BOH, 1% bar, 1% support is pretty common) of total sales, so 2% just on food sales is pretty low. The government also smartened up a few years back and made the laws so that only people actually doing the same work as staff that are in the tip pool can receive any tip money, so no more owners taking a cut, or management taking 2% off the top while they spent all day in the office (though they can take a share if they spent their shift also serving tables/working expo/etc). My last couple places the BOH (everyone from cooks to dishwashers) had their tipout end up by being about an additional $1.50-$2/hour, until my last place had the entire service staff vote to double their BOH tipout so it ended up by being more like $3.50/hour.
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Oct 15, 2019 19:22
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Resting Lich Face posted:At airport getting a bite to eat before my flight. Guy being massive cock to the waiter because he apparently missed his flight and thinks it gives him the right to act that way. Didn't get to finish this story because crap cell signal and busy travel weekend. I figured you guys would enjoy hearing how the story ended. Anyway the waiter is an old hand and gave dickhead terrible service. He arrived right when I did and I was settling my check by the time he got his food. I hope it was cold, or ruined by the heat lamp at expo. Or both. And no the place wasn't busy so it was certainly intentional. Be nice to your waiter or your lunch will be cold and your beer foamy. Resting Lich Face fucked around with this message at 21:49 on Oct 15, 2019 |
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Oct 15, 2019 21:43
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Naelyan posted:Yeah, industry standard tipout in southern Ontario is generally about 5% (3% BOH, 1% bar, 1% support is pretty common) of total sales, so 2% just on food sales is pretty low. The government also smartened up a few years back and made the laws so that only people actually doing the same work as staff that are in the tip pool can receive any tip money, so no more owners taking a cut, or management taking 2% off the top while they spent all day in the office (though they can take a share if they spent their shift also serving tables/working expo/etc). My last couple places the BOH (everyone from cooks to dishwashers) had their tipout end up by being about an additional $1.50-$2/hour, until my last place had the entire service staff vote to double their BOH tipout so it ended up by being more like $3.50/hour. Even if owners or managers are waiting tables they absolutely shouldn't get a cut of the tip pool. BOH tip outs are fine and good
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Oct 15, 2019 23:41
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I just dealt with 5 catering orders in one day, while also having the restaurant open to walk in and phone orders. Both of our new hires didn't show up and we're hosed. I stopped at my neighborhood bar to get a gin and tonic and one of my old academic advisors made me cry about how I haven't been able to find work HAHAHAHAHA I'm a bitch and I wish I was loving dead.
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Oct 16, 2019 01:51
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Tonight was fun at the hospital. Our computers went down about 5:15, when dinner orders start at 4, and pick up about 5. So our call center had to take orders by hand and bring them out for us. The system came back about 6:40 or so, and dinner service officially ends at 7. We managed, and thankfully the count was low (our capacity is like, 240 beds or so, the count was 155, average is 180.) So, that was all kinds of Fun. We managed, and I got out only about 20 minutes late, even with taking orders late.
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Oct 16, 2019 03:32
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Oh god there's nothing worse to hear when working foodservice than "the computer is down". Giving me flashbacks. Euuugh. Treat yourself with some better than usual after work booze.
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Oct 16, 2019 04:42
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Resting Lich Face posted:Oh god there's nothing worse to hear when working foodservice than "the computer is down". Giving me flashbacks. Euuugh. Treat yourself with some better than usual after work booze. I haven't worked in kitchen with printers in eight years, and I still wake up in a cold sweat sometimes because I think I hear them.
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Oct 16, 2019 05:31
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https://www.youtube.com/watch?v=C7TmDCK-B4Q The sound of hatred and evil.
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Oct 16, 2019 05:34
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JFC that feeling when you know it’s going to be a huge order and it just won’t stop printing.
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Oct 16, 2019 05:38
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HAha yeah. The first second doesn't even register Second second: must be someone picky Third second: wow big order Fourth second: ... Fifth second: 
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Oct 16, 2019 05:40
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https://www.youtube.com/watch?v=vWPz0XQrpjU Click to be transported to hell
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Oct 16, 2019 05:53
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Science WHORE posted:https://www.youtube.com/watch?v=vWPz0XQrpjU I deserve this for posting the first one.
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Oct 16, 2019 05:59
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Skwirl posted:Even if owners or managers are waiting tables they absolutely shouldn't get a cut of the tip pool. BOH tip outs are fine and good Eh, it depends on the circumstances. I'm generally pretty ok with a manager who's scheduled on a serving shift and doing nothing but actually serving getting their tips/their split (if it's shared tips). But I was mostly just stating how the law is written where I (and Tsathoggua, who started the conversation) work.
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Oct 16, 2019 06:00
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Science WHORE posted:https://www.youtube.com/watch?v=vWPz0XQrpjU Thanks for the anxiety attack, I'm going to send this to all my work friends
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Oct 16, 2019 06:04
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| # ? May 28, 2024 21:44 |
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Naelyan posted:Eh, it depends on the circumstances. I'm generally pretty ok with a manager who's scheduled on a serving shift and doing nothing but actually serving getting their tips/their split (if it's shared tips). But I was mostly just stating how the law is written where I (and Tsathoggua, who started the conversation) work. Owners, no. They make money off the operation of the establishment. If they want to save on labor by taking shifts, sure. If it's a restaurant and they take a section, then they keep their own tips and contribute their tipouts like any server, but they don't take part in any pool. Management - it's a very hard maybe, and it really comes down to how they're compensated (salary or hourly) and what their primary responsibility is. A GM who's paid salary to oversee operations, and is compensated based on keeping costs (including product and labor) down? No, that's double dipping. A bar manager who's hourly, but has additional responsibility outside of service hours for inventory, interviewing candidates, ordering, etc? Sure. But when they're serving/bartending, that is their job.
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Oct 16, 2019 06:12
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