Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
by Fordrus on Friday October 14, 2016 @08:09AM
(#12707542)
In terms of reputation, you may well be correct, but then thinking of the restaurant's bottom line, the generally agreed-upon admonition
, "Don't bother ordering dessert there," is a devastatingly horrible outcome.
Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
by dagw on Friday October 14, 2016 @08:30AM
(#12707622)
Are desserts that big a part of the bottom line? Surely as long you order drinks and a few courses I doubt the restaurant cares too much one way or the other if you then order desert.
the generally agreed-upon admonition , "Don't bother ordering dessert there," is a devastatingly horrible outcome.
Is it? I would say that about many of my favorite places to eat.
Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
by ido on Friday October 14, 2016 @08:59AM
(#12707742)
There was actually a (NYT article iirc) HN post about it a while back - deserts are apparently often very high margin and main courses loss leaders.
EDIT: apparently I was wrong and it was the other way around! https://www.washingtonpost.com/news/wonk/wp/2015/02/10/why-r...
Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
by Fordrus on Friday October 14, 2016 @10:11AM
(#12708161)
With that in mind, my earlier post there, about the devastatingly horrible status of restaurants where desserts become known as bad, well, that's likely inaccurate, I must apologize for being mistaken there! :)
The truth is that while having a great pastry chef is a really nice perk, for the vast majority of restaurants the quality of the deserts are near the bottom of the list when people priorities which restaurant they want to go to.