xXthrowawayXx

Still using padded armor after the rapier nerf smdh my dick head.

Even with tipping some of the slower holiday shifts here are attractive to people. I used to work with a bartender who would always pick up the Christmas night shift. The volume was dogshit but with him and one person in the kitchen they’d clear tips like it was Friday.

5nm is a very small penis.

Bad dragon needs to stop.

Yes, since the post is about a restaurant in the us I only commented about serving in the us.

I’m not sure where you’d put the cutoff for multifunction, servers in the us are expected to do a bunch of side work that could include putting away glassware, marrying and refilling condiments, making silverware and napkin setups, etc. servers in the us will famously only do their side work until they’re tipped out.

Part of the point I’m trying to make is that there’s an expectation of how things will be in a serving job and people set their expectations for the way they’ll be paid based on that. Serving in the us is already one of those jobs that have you running a checkbook out of a wad of cash anyway, so it’s not like someone looking at serving jobs is gonna do the slot machine eyes coming up dollar signs when they hear $30 an hour.

Like you’re saying, without significant changes to the way servers are scheduled, paid, work is broken up and, as a consequence, the way servers live and plan their lives, changes that allow for hourly pay will be face an uphill battle both with the workers and management.

I always played obrimos in MGTOW

Lol good. Get that crude.

Oil, that is. Black gold, Texas tea.

I agree that servers shouldn’t be making less with an empty house. The way they handle that now is by doing shift change before the rush and making cuts to keep the staff at the right size as the night goes on.

There are problems with that approach but it lets the servers figure out how to handle everything. The only requirement ought to be tip pooling and cutting in back of house in some small way.

Idk how you run a restaurant with hourly floor staff instead of tipped.

Restaurants make cuts because after the dinner rush there’s no work for servers. No need for five people on the floor when you only got three tables. Even if someone got $30 an hour for their side work that’s max $30 extra if they did everyone’s.

You could have a server who throws on a hoodie and apron and starts doing prep work after their rush, but uhh, no one wants to do that.

The servers have a genuine problem:

Restaurants have peak and off peak hours. Maybe between 5pm and 2am there’s two hours of dinner rush, a little break and an hour or so of late night pop. Maybe there’s five or six servers, a bartender and someone running seating or expo. Another poster brought up four tables an hour with $20 per table. Let’s say you got that relatively small section and that average tip works out. You come in at five, dinner picks up between six and eight, turn down the cut after dinner and there’s a late night pop at ten then you take a cut. That’s $240 for five hours of work.

Same situation but no tips and $30 hourly: you get $150 for that five hours and you draw the short straw and still take a post pop cut! What about when you end up taking the after dinner cut? That’s $90 bucks for working only the hard parts of the shift!

Let’s say you fight off the other servers and stay till two with the bartender: you get $270 but you have to do the closing work, you just worked nine hours and everything’s closed when you get out.

Describing things as smacking reeks of domestic violence.