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Skwirl posted:What the gently caress do they make their hamburgers out of? Its burritos Naelyan posted:Hopefully it mostly ends up like what happened here when minimum went from $11.60 to $14 in a day: fuckin' nothing. Owners that are complaining about minimum wage increasing were already scheduling the minimum amount of labour, and you can't cut more staff from there and still function. They'll either eat the costs or increase prices, and hopefully it doesn't affect you too much. Lol, you can ALWAYS cut more labor my dude. If you aren't functional, just scream at the staff you have and blame unemployment benefits Sandwich Anarchist fucked around with this message at 23:57 on Apr 30, 2021 |
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Apr 30, 2021 23:55
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Sandwich Anarchist posted:Its burritos definitely not gonna order the carne asada.
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May 1, 2021 00:34
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Naelyan posted:Hopefully it mostly ends up like what happened here when minimum went from $11.60 to $14 in a day: fuckin' nothing. Owners that are complaining about minimum wage increasing were already scheduling the minimum amount of labour, and you can't cut more staff from there and still function. They'll either eat the costs or increase prices, and hopefully it doesn't affect you too much. The couple years after this were our most profitable ever, turns out giving millions of potential customers a 20% raise is actually good for business.
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May 1, 2021 02:23
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evilpicard posted:The couple years after this were our most profitable ever, turns out giving millions of potential customers a 20% raise is actually good for business. Yep. Every (lovely) small restaurant owner and every chain manager I heard from for the entire year before this went through was crying the end of the world was coming. Six months later and you didn't hear a fuckin' peep about it because everyone was doing at least as well as they had before.
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May 1, 2021 02:45
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The last server at our bar quit mid-shift last night because a guy sexually assaulted her and then tossed her a $20 bill and said "Thanks for the good time, Sweetass." I honestly think it was her third or fourth time getting assaulted since we re-opened. What goes through people's heads? And don't say booze like he did. That's not an excuse.
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May 1, 2021 13:52
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fizzymercury posted:The last server at our bar quit mid-shift last night because a guy sexually assaulted her and then tossed her a $20 bill and said "Thanks for the good time, Sweetass." I honestly think it was her third or fourth time getting assaulted since we re-opened. How did management give him enough time to pull out a $20 or get close enough to interact with her anymore?
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May 1, 2021 15:35
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He groped her then tossed a $20 at her. He was planned this move. It wasn't like a long drawn out deal. They immediately forcibly removed the guy. I don't really know how they could have helped in the moment. What's upsetting about management is all the servers have brought up with management that guys are grabbing rear end all day and they were told to deal with it, it's a sports bar. They knew all of our table service staff are getting harassed and just decided to watch it happen instead of dealing with it. It didn't used to be like this and I don't know why it's happening. It's really depressing.
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May 1, 2021 15:45
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fizzymercury posted:He groped her then tossed a $20 at her. He was planned this move. It wasn't like a long drawn out deal. They immediately forcibly removed the guy. I don't really know how they could have helped in the moment. the minute those jackasses gave the "boys will be boys" crap yall shoulda walked out right then
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May 1, 2021 15:53
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fizzymercury posted:He groped her then tossed a $20 at her. He was planned this move. It wasn't like a long drawn out deal. They immediately forcibly removed the guy. I don't really know how they could have helped in the moment. It's happening because they're letting it happen, and yeah, that fuckin' sucks (for the servers). Good on her for walking out.
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May 1, 2021 17:27
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I'm at work (private club) early doing inventory since it's the first of the month and we're open for dinner service tonight. It's not super busy but our averages covers have been going up since our membership is older and vaccinated. GM calls and asks if I can help run service tonight when A: we already have a host, 2 bar and 4 servers on for THIRTY covers, and B: I've already worked 45 hours this week, and C: my day crew partner and I do TWENTY covers for lunch with just us 2. Feeling a lil disgruntled.
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May 1, 2021 17:47
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Your cat is acting funny and may have to go to the vet. Bonus if you don’t have pets.
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May 1, 2021 18:19
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bloody ghost titty posted:Your cat is acting funny and may have to go to the vet. heard
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May 1, 2021 18:21
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Naelyan posted:Yep. Every (lovely) small restaurant owner and every chain manager I heard from for the entire year before this went through was crying the end of the world was coming. Six months later and you didn't hear a fuckin' peep about it because everyone was doing at least as well as they had before. That's because the bosses are all overlooking that their customer base, and potential customer base, are also getting raises. That means more people can grab a burger and/or a beer and so more money in the till. Short-sighted like most capitalists.
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May 1, 2021 20:54
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mllaneza posted:Short-sighted like most capitalists. workers of the world unite, happy may day
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May 1, 2021 21:05
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Cloks posted:workers of the world unite, happy may day
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May 1, 2021 21:44
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Disargeria posted:Idk what it's like in other states but my UI pool of money only lasted for like 3 months, certainly not a year. In Washington state I basically had a free ride for 14 months. Probably partially why places here are struggling to hire up even when offering $16-17/hr when minimum is 13.6something.
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May 2, 2021 02:10
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fizzymercury posted:He groped her then tossed a $20 at her. He was planned this move. It wasn't like a long drawn out deal. They immediately forcibly removed the guy. I don't really know how they could have helped in the moment. This happened at one of my first restaurants. 3 of the cooks went sprinting after him carrying a shovel - I never learned what happened after that. It's a weird patriarchal culture where there's a constant background hum of sexual harassment coming from the kitchen, but they get angry when a customer does it.
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May 2, 2021 02:56
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Republicans posted:In Washington state I basically had a free ride for 14 months. Probably partially why places here are struggling to hire up even when offering $16-17/hr when minimum is 13.6something. This includes online job postings! There's also a local ordnance from last year that set up city minimum wages as opposed to the state, and at least a few other towns have seperate for-city-employee-living-wage-mins that are kept up to date. So if you poke around, here's what you'll find (focusing on boulder-denver area): Fed min wage is $7.25 per hour Colorado state min wage is $12.32 / tipped $9.30 and mandatory time and a half for overtime ( I didn't know about this until making this post!) The denver min wage is $14.77 (cpi adjusted) Boulder's for-city-employees-program minimum is $17.42 (it pre-empted other changes and may or may not be a trend setter) Boulder minimum for everyone else appears to be the state minimum (12.32) Another good meterstick is the MIT living wage calculator., which seems to be updated for 2021. denver's living wage is $17.40 Boulder's living wages are $18.53 What this means is that my state is a good meterstick to judge how many times an (outdated) min wage your labor is worth. Places are playing catchup and the more information that gets out there about competitive pay the better the situation becomes. Now, with that framework in mind, a few trends develop: Dishwashers are in the 15-16/hr range (top end seen in the wild: 18) Hosting are in the same range of 14-16 with a slightly lower entry, but slightly higher cap for fancy/busy places and more variance. Line cooks are in the 18-21$/hr range with the high range being 25-28 and the cheap end being 16$/hr or so. highest in the wild - 30$/hr Prep cooks are about the same in the 18-25$/hr range with the cheap end being 15-16$ and the high end being 20-23$ and up. Chef positions start edging into 'salaried' range Catering places in general have ranges, both on the outdated low end and the competitive high. (15-23 at a glance, depending on size/venue/work involved) From a business standpoint, I think that a lot of places are looking at colorado as a measure of what positions are worth over the while industry in order to apply logic/those same ratios and metrics to local values. You should too! Its helpful to learn to frame what your time and labor is worth in a few ways: Is it above minimum? Is it above living? How many $ above is it? I s it behind or ahead of the curve? Is it competitive to other areas? (Wait, you mean I can touch dishes for 17/18$ and not be on the line? why would I ever take a line position for less - not counting covid risks) But yeah. Things aren't going to get better until businesses adapt, and workers being able to negotiate speeds adoptions along. The short version is: Start countering job offers with 'well the pay offer 3$ above minimum, how bout you do 3$ above living instead?' until businesses cut management bonuses, raise menu prices a little, and start paying people what they're worth. As an example, in your stage of washington, its even worse/higher than in colorado: dc area min living is $19.97 while statewide is generalized at 16.34.In comparison, your living wage/cost of living in washington is higher by $1.50-$2.00 and your state min is lower by a dollar. If the worth of a dishwasher, server, host or cook is about the same to a business in another state, and you know what they make in a high-living wage state with pay transparency laws, then you can make judgements on how much pay needs to be locally before it gets interest up. Sources/at a glance: (the 'salary estimate' dropdown button is good at a glance too as it gives positions/ranges without glancing through pages in each category). I wanted to make this a quicker post, and didnt look at baristas, liquor sales or other similiar in-industry things. https://www.indeed.com/jobs?q=cook&l=Denver%2C+CO&radius=15 https://www.indeed.com/jobs?q=cook&l=boulder%2C+CO&radius=15 https://www.indeed.com/jobs?q=dishwasher&l=boulder%2C+CO&radius=15 https://www.indeed.com/jobs?q=dishwasher&l=denver%2C+CO&radius=15 https://www.indeed.com/jobs?q=hostess&l=denver%2C+CO&radius=15&start=10 https://www.indeed.com/jobs?q=hostess&l=boulder%2C+CO&radius=15 https://www.indeed.com/jobs?q=line+cook&l=denver%2C+CO&radius=15 https://www.indeed.com/jobs?q=line+cook&l=boulder%2C+CO&radius=15 https://www.indeed.com/jobs?q=prep+cook&l=denver%2C+CO&radius=15 https://www.indeed.com/jobs?q=prep+cook&l=boulder%2C+CO&radius=15 https://www.indeed.com/jobs?q=catering&l=boulder%2Cco https://www.indeed.com/jobs?q=catering&l=denver%2Cco TheParadigm fucked around with this message at 04:17 on May 2, 2021 |
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May 2, 2021 04:12
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You're forgetting the simple fact that restaurant owners don't give a poo poo about any of that
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May 2, 2021 04:42
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Thats fair! I want to ask mainly cuz you had that great thread about the airport restaurant and think you might have some insight: At what point do restaurant owners start to think about bringing in more hands at a better rate over paying overtime, though? Turnover, friction, burnout, losing staff. What does it look like from the ownership/manangement side? Assuming a successful restaurant operation, anyway.
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May 2, 2021 05:53
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Every restaurant I've ever worked at the keep staff levels as low as humanly possible except for times when it's super inconvinient to me. Like trying to call me in for the Seahawks first ever Superbowl appearance at a restaurant with zero televisions when they had a total of 3 customers the year before during the Superbowl and there was another waiter already there.
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May 2, 2021 06:02
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TheParadigm posted:Thats fair! I want to ask mainly cuz you had that great thread about the airport restaurant and think you might have some insight: I kept the exact amount of staff needed to run every part of the kitchen correctly and worked to increase everyone's wages to reasonable levels. Pay everyone alright and don't overwork them, and you can avoid overtime and burnout. It's crazy, who would have thought? I usually even had an extra hand in every day in case of a callout or something, and did a rotating cut schedule (if I had to cut someone because it was slow, if nobody volunteered, it was on a rotation to keep it fair). Granted, doing this requires your place to not be a piece of poo poo that makes no money. Edit: it was a mixture of depressing and heartening when I would hire someone and ask them what they wanted for pay, and then offer them like 4 dollars over what they asked for and they were stunned. Sandwich Anarchist fucked around with this message at 12:50 on May 2, 2021 |
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May 2, 2021 12:44
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TheParadigm posted:Snip You seem to have mistaken the piles of malignant tumors that own and operate restaurants for thinking humans rather than golems created out of ignorance and suffering.
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May 2, 2021 12:49
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Sextro posted:You seem to have mistaken the piles of malignant tumors that own and operate restaurants for thinking humans rather than golems created out of ignorance and suffering. Exactly this. Always remember that a huge majority of restaurant owners are people who went 'I have some money, how hard can it be?' They are now either so far in over their heads that they consider labor a controllable cost to be absolutely minimized or the business has already failed and is chugging along as a zombie until the first major expense stretches the wallet past how far purveyors will extend credit.
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May 3, 2021 03:47
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So the "totally chill bohemian artist" owners of our restaurant bought up a bunch of property surrounding theirs for expansion. According to them, it's been "so difficult" dealing with the hostile tenants of the apartments they bought in the deal. One couple was so uncooperative that they just had to evict them. They didn't think it would be this hard y'all. Being a landlord is a real burden. 😢
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May 3, 2021 10:20
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What the gently caress do they actually do if after a year of COVID they apparently have enough money to expand their restaurant?
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May 3, 2021 21:40
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Skwirl posted:What the gently caress do they actually do if after a year of COVID they apparently have enough money to expand their restaurant? The restaurant group I most recently worked for opened 2 new restaurants since the start of the year, while the ones they already had are failing and dying. I don't get it.
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May 3, 2021 22:17
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Some restaurant groups serve as a tax write off and/or real estate shenanigans and the real money isn't 'profits' from the restaurant selling food. I can definitely see some very well funded operations seizing on cheap real estate and assets due to the depression. And some people just have so much loving money that this poo poo doesn't even matter.
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May 3, 2021 22:19
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the price i paid for not staying past 530 on saturday is opening->closing double today into an open tomorrow
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May 3, 2021 22:46
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Sandwich Anarchist posted:I kept the exact amount of staff needed to run every part of the kitchen correctly and worked to increase everyone's wages to reasonable levels. Pay everyone alright and don't overwork them, and you can avoid overtime and burnout. It's crazy, who would have thought? I usually even had an extra hand in every day in case of a callout or something, and did a rotating cut schedule (if I had to cut someone because it was slow, if nobody volunteered, it was on a rotation to keep it fair). Everyone always says that the worker wage is the biggest factor in food prices, but isn't poorly organized inventory, like bungling orders, overpaying for produce, buying in prepped food etc. always the easiest thing to fix to reduce a huge amount of costs?
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May 3, 2021 22:53
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pentyne posted:Everyone always says that the worker wage is the biggest factor in food prices, but isn't poorly organized inventory, like bungling orders, overpaying for produce, buying in prepped food etc. always the easiest thing to fix to reduce a huge amount of costs? Yeah, but those are more work than bitching about people for not wanting to starve to death.
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May 3, 2021 22:54
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Skwirl posted:Yeah, but those are more work than bitching about people for not wanting to starve to death. its all a wash since those people also buy week old produce at full price and never clean the fridge
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May 3, 2021 22:57
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pentyne posted:Everyone always says that the worker wage is the biggest factor in food prices, but isn't poorly organized inventory, like bungling orders, overpaying for produce, buying in prepped food etc. always the easiest thing to fix to reduce a huge amount of costs? Yes, which is why I spent a year reworking our inventory and ordering methods and developing recipes to make everything we possibly could in house.
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May 4, 2021 01:18
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In most restaurants I've been in business plan/budget labor is 30% (front and back) food is 30% / liquor COGs vary but averaged, overhead is 30% with 10% profit. It's a weird game that changes a lot depending on what you're doing. A lot of my experience is scratch kitchens in luxury hotels where we were more seen as an amenity worth charging $499 a night for, and as long as we didn't lose a ton of money and made bank on catering they didn't care. I've also worked at a tiny luxury boutique hotel that gave me an 11% labor budget with the expectation I'd work 10 shifts a week. Nobody who's sane opens a restaurant without experience. pile of brown fucked around with this message at 04:53 on May 4, 2021 |
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May 4, 2021 04:50
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pile of brown posted:Nobody who's sane opens a restaurant
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May 4, 2021 05:29
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pile of brown posted:I've also worked at a tiny luxury boutique hotel that gave me an 11% labor budget with the expectation I'd work 10 shifts a week. I was once offered a job running a kitchen in a steakhouse where I was told "Yeah as long as your labour is below 40% and your food cost is below about 45% nobody will bother you with questions" and that day is the day I learned that sometimes restaurants are fronts.
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May 4, 2021 05:52
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Skwirl posted:What the gently caress do they actually do if after a year of COVID they apparently have enough money to expand their restaurant? Beats me, this was in the works since before the pandemic hit. I was furloughed 3x since last March, btw.
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May 4, 2021 07:16
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https://twitter.com/pnoconnor/status/1389038508866686976?s=20 Seriously it's getting bad enough that the Whataburger's dishwasher was asking how to get hired at Amazon while he handed me my 5 AM post-shift burger right next to the "Whataburger Job Fair" banner. Which is loving hilarious because at Amazon we're currently getting a fuckload of overtime to cover for the fact that at $15/hour and a guaranteed 40 hours/week we're struggling to get and keep people. My heart would bleed for these restaurant managers/franchise owners if you could find some way to suck blood from a stone.
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May 4, 2021 11:49
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Curious as to why the owner isn't there flipping burgers.
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May 5, 2021 00:03
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Naelyan posted:I was once offered a job running a kitchen in a steakhouse where I was told "Yeah as long as your labour is below 40% and your food cost is below about 45% nobody will bother you with questions" and that day is the day I learned that sometimes restaurants are fronts. I literally work next to one. The unsealed single box of "tuna" that shows up in a random white car around 4pm every day might be a giveaway, just like the fact that their front door has been broken twice in the last six months and they have a sign in the window saying "no cash on premises overnight".
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May 5, 2021 17:45
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