This subject is one of the reasons I dropped out of the "cooking establishment", and moved to the mountains years ago. I could never understand why restaurants were set up so that the BOH staff were given a pittance more than the FOH staff, while the FOH staff were making SERIOUS tips, and giving a token amount back to the kitchen. Some of the BOH cooks and chefs were schooled, experienced, tenured, and making significantly less money than some waitperson who was hired because "people think I have a nice smile"! I don't run a "Hooters". People come to MY restaurant for the service and food...
Too many times FOH staff are making the money off the hard work of the cooks and chefs by virtue of being able to bring food from Point A to Point B, without making a total A-s of themselves. So, that is why I haven't hired a single "waitstaff" in oh, 10 years or so. I only hire COOKS. And I train my COOKS the simple task of taking food from Point A to Point B. I also make my COOKS present the verbal menu, which is easy, since they helped prepare the food and have a good idea of its preparation. The COOKS also know the limitations and timing of the kitchen, what is possible to special order, what isn't,and why. When the kitchen is busy, there is always a few COOKS to help over the little push, and when the rush is over, the COOKS bus tables, wash dishes, and keep remarkably busy. I find my COOKS are easy to train and eager to learn new skills. And guess what? WE TIP SHARE! All the money goes back to the people who create the food. I was complimented the other day on how well my team works together. Beacuse of the advantage of tips, I have the highest paid cooking staff in this part of the country. And very low turnover.
I don't believe in keeping people poor. A decent wage for an honorable profession, is too much to ask for?
I SAY NO!