Re:I’m a female chef. Here’s how my restaurant dealt with ha...
by busterarm on Wednesday April 04, 2018 @09:19PM
(#16760931)
More. The restaurant can't just raise prices 15-20%, they have to raise them more. Tipped workers make their money working hours when it's busy, but restaurants have to be open and have staff during hours that are not.
If you give wait staff a normal wage, restaurants have to have more workers on hand when it's less busy and there are more other labor laws regarding wage and hour minimums that they'll lose exemptions from.
Re:I’m a female chef. Here’s how my restaurant dealt with ha...
by baumandm on Thursday April 05, 2018 @02:59AM
(#16762501)
How about commission-based pay, where wait staff get a base wage plus a per-table commission. So basically just like tipping, but without the customer discretion part of it.
If you give wait staff a normal wage, restaurants have to have more workers on hand when it's less busy and there are more other labor laws regarding wage and hour minimums that they'll lose exemptions from.