Lmao i was just about to call you out on you not backing up shit without a link and only text, but then i saw others having found your “source” already hahha get bent leather gourmand
So I didn’t follow it back to the souce. Doesnt matter. I shouldnt bother replying to you because you are simply wanting to be an asshat who has a gotcha. You people suck, no intellectual desires at all.
I will die on this hill. I have seen restaurants try and fail. I have known and worked with enough people that hate this idea. The don’t want their wages cut, and they know it will.
UNLESS: These two always come up, and its reasonable: profit sharing or commissions. People are nervous about profit sharing (its the food biz after all) and comissions are just tips with extra steps.
And me personally? I think everyone should earn the same: an hour work is the same no matter who you are, so its not like I want tipping.
But your silly ass “gotcha” aside, I will concede that there is a lot of pressure to keep status quo. I have worked with restaurant owners and told them: show your staff how much money you are making everynight. They are doing the work, make them see what they are getting out of it. Restaurants budgets are tight.
Lmao i was just about to call you out on you not backing up shit without a link and only text, but then i saw others having found your “source” already hahha get bent leather gourmand
So I didn’t follow it back to the souce. Doesnt matter. I shouldnt bother replying to you because you are simply wanting to be an asshat who has a gotcha. You people suck, no intellectual desires at all.
I will die on this hill. I have seen restaurants try and fail. I have known and worked with enough people that hate this idea. The don’t want their wages cut, and they know it will.
UNLESS: These two always come up, and its reasonable: profit sharing or commissions. People are nervous about profit sharing (its the food biz after all) and comissions are just tips with extra steps.
And me personally? I think everyone should earn the same: an hour work is the same no matter who you are, so its not like I want tipping.
But your silly ass “gotcha” aside, I will concede that there is a lot of pressure to keep status quo. I have worked with restaurant owners and told them: show your staff how much money you are making everynight. They are doing the work, make them see what they are getting out of it. Restaurants budgets are tight.
Its hard to convince people to change.