Why do restaurant owners and managers try to profit out of the employees pocket?

Discussion in 'Professional Chefs' started by caterchef, Jul 26, 2010.

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  1. caterchef

    caterchef Banned

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     Why do restaurant owners and managers try to profit out of the employees pocket?

    /img/vbsmilies/smilies/chef.gif

    When a customer come in sometimes to only person they see is lowest paid in your employ. They are your business card, your brochure and sometimes your business future. .Although I started in a hotel kitchen, later I worked in restaurants that I had
    to watch my time card like a hawk, it seems every week I would be short an hour or more  on my time and they would say"if you don't like my book keeping you can leave"
    When I became Executive Chef during the busy season my Sous Chef would sometimes make more than I because he was on hourly. But he was worth it because I knew I couldn't do it all by myself. I learned early on that the Chef is only as good as his crew. Even now I hire Personal Chefs and sometimes Private Chefs that will make more than I make on an event in profit on days that I have a double booking. I just don't understand their logic./img/vbsmilies/smilies/cool.gif

     http://www.nypost.com/p/news/local/mario_batali_sued_over_wages_tips_3Pf49xGylFyt68XMGiIcYN
     
    Last edited: Jul 26, 2010
  2. kuan

    kuan Moderator Staff Member

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    All the more reason to do away with the tipping system.  If I ever open a restaurant it'll be a no tipping zone.
     
  3. caterchef

    caterchef Banned

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    /img/vbsmilies/smilies/chef.gif  Welcome to the world of buffets, smorgasbords and brunches  for that is mostly all I do. Because most " good servers" that aren't all strung out or hung up expect to earn app. $200+ per shift. I haven't seen any "professional food service" since I left the Hotels and Night Clubs that had black waiters in tuxedos and cumberbuns. These divorcees and college kids just can't hack it. What they don't steal or destroy they give away to get a bigger tip.Now,( there may be a few good servers somewhere but, they are few and far between) I just haven't seen very many of them ./img/vbsmilies/smilies/cool.gif
     
    Last edited: Jul 26, 2010
  4. boar_d_laze

    boar_d_laze

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    I haven't seen any "professional food service" since I left the Hotels and Night Clubs that had black waiters in tuxedos and cumberbuns... [today's] divorcees... just can't hack it

    What is with you?  Are you intentionally racist and sexist because you mean to offend?  Are you looking for people to echo your hateful sentiments? You just can't help yourself? Or do you really not know any better?

    A couple of friends of mine who participate in CT say you lack the capacity to understand what you're saying, but I disagree.  It's not like we have money on it or anything, but which is it?

    BDL
     
    Last edited: Jul 26, 2010
  5. chefbillyb

    chefbillyb

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    welcome to the world of  "number 72 your order is ready"  5 minutes goes by "# 72 your order is now cold", hope you enjoy your  meal, come again...............................
     
  6. caterchef

    caterchef Banned

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    /img/vbsmilies/smilies/chef.gif  NO! I am a perfectionist. I just know the difference between good and mediocre.

    I know the difference between being professional and  and non-professional. Whether you are a Waiter,Chef,Chauffer, Cab Driver, Bank Teller or what ever. I guess if I said I prefer a woman to sleep with and a man to go hunting and fishing with and a Japanese restaurant to order sushi from i would be a racist and sexist too./img/vbsmilies/smilies/frown.gif
     
    Last edited: Jul 26, 2010
  7. chefbillyb

    chefbillyb

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    Why would anyone expect excellent, professional service when we have gone generations with out it. I don't think most Chefs, Restaurant dinning room managers,and owners have seen real professional service. The thing I always like about real professional serve is, it not seen, its just there. The meal is served with out a flaw, the service is there, with out the asking. Every detail is taken care of, there is no asking if it can be done, it will be done,and how would you like it. I remembered this kind of professional service when I formed my business. My mission statement is to take all the wants and needs of our client and make them reality, we never say no, but do ask, what time it is needed. I always felt It was my job to take my clients, wants, and needs, and make them mine. I never have my client call me to ask if their request was filled, but they do call to thank me for making them a top priority..................ChefBillyB
     
  8. boar_d_laze

    boar_d_laze

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    So?  How does that apply to wanting a black waiter?  Or, being dismisive of divorced women as servers out of hand?

    No one stopped you from saying you wanted a good waiter and didn't want a bad waiter.  You gratuitiously supplied "black" and "divorcee." No doubt your own perfectionism ensures that what you said was exactly what you intended.

    Speaking of perfectionism, the word is cummerbund, not cumberbun.
    This is a deflection, but let's address your question anyway.

    Being "discriminatory" means making choices, it doesn't necessarily mean being racist, sexist, anti-semitic or other invidious forms of discrimination.  

    That you choose to sleep with a woman makes you heterosexual, not sexist.

    That you prefer male companionship when doing activities not related to gender is a little more complicated.  Let's assume arguendo that your reasons are not sexist, save the bandwidth, and move on to a simpler analysis.

    Your expression "Japanese restaurant" is unclear.  If you mean you prefer to order sushi in a restaurant which specializes in Japanese food, that's not racist.  And by the way, Japanese restaurants specializing in sashimi and sushi are called "sushi-ya."  Most regular Japanese restaurants in this country either don't serve raw fish or don't do as good a job at it.  Specialization has its benefits, and it pays to be discriminatory.

    If you mean Japanese sushi chefs, by virtue of being Japanese are the best sushi chefs, while people of other ethnic backgrounds are somehow handicapped in pursing the activity, that is not only racist but parochial, ignorant, unsophisticated and wrong. 

    In Los Angeles, the majority of sushi/sashimi places are Korean owned.  There is even a specialty style of Korean restaurant called "Japanese Restaurant" which is a fusion.  The best Korean "Japanese Restaurants" are the equal to the best purely Japanese sushi-ya, and as good or better than anyplace anywhere in this country including Urusawa, Nobu and Morimoto.  Of course, by virtue of your perfectionism, you already knew that.

    This all begs the larger question:  If you're not implying "black" is somehow related to being a good waiter, why bring it up at all? 

    I ask because that, my friend, IS racist.

    BDL
     
    Last edited: Jul 26, 2010
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