Restaurant workers quit at record rate

Re:Restaurant workers quit at record rate by xyzzyz on Wednesday July 21, 2021 @02:17AM (#27902908)

All workers demand higher wages at all times. Workers demanding higher wages stronger and harder won't raise aggregate wages by much, as there is only so much that is actually being produced, and aggregate wages can pretty much only be increased through increase in aggregate supply: the margins are already pretty thin, especially in retail and food service business, and the CEO pay is pretty small component in grand scheme of things (CEOs also don't actually consume much of their earnings, they invest most of it, so you can't actually transfer much of consumption from them to workers).

> Given the advances in technology that have driven a more than 2x increase in real economic productivity over that period why shouldn't the starting wage be $20/hr for teenagers?

The growth in economic productivity hasn't been uniformly distributed across industries, and it's been pretty low exactly in the industries depending on cheap, low skill labor. What are the advances in technology between now and 1981 that made restaurants 2x more productive?

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Re:Restaurant workers quit at record rate by lumost on Wednesday July 21, 2021 @09:45AM (#27906158)

Workers do not demand appropriate wages commensurate with their value at all times. I recall making $7.25/hr and having colleagues "doing well" by making $7.50/hr. At the time it was not uncommon for "good" employers in the service sector to promise something along the lines of a $.25/hr raise every 6 months to a year.

Now the problem with this is that the effect is to lower expectations for wages by taking advantage of financial literacy. Someone working for them for 4 years receiving a raise every 6 months earns $2/hr more. The employer/seasoned employees point to this and say that a starting wage $2/hr higher is unreasonable. Unfortunately the fixed rate wage increases diminish over time, and if you think that moving into management/higher level positions would entitle you to more money... then I have a bridge in Brooklyn to sell you.

When employers mirror this strategy or take other similar approaches, then you end up with wages that are depressed relative to the value of the labor being provided ( or the opportunity value if that labor was applied to other activities, or used more efficiently ).

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Re:Restaurant workers quit at record rate by rswail on Wednesday July 21, 2021 @06:47AM (#27904561)

> What are the advances in technology between now and 1981 that made restaurants 2x more productive?

Microwaves, dishwashers, steam-injection ovens, just-in-time logistics for raw ingredient deliveries, credit cards, online ordering...

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Re:Restaurant workers quit at record rate by xyzzyz on Wednesday July 21, 2021 @09:47AM (#27906199)

Microwaves and dishwashers were popular in commercial environment before 1980, and I don’t think credit cards make a restaurant more productive.

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Re:Restaurant workers quit at record rate by lumost on Wednesday July 21, 2021 @09:58AM (#27906350)

> I don’t think credit cards make a restaurant more productive.

They certainly reduce the potential for theft/shrinkage! It used to be that you needed a trusted business manager/employee to manage the register, now anyone can do it and it's much harder for someone to siphon funds. All transactions are now viewable to management to more easily see what's selling and what's not.

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Re:Restaurant workers quit at record rate by xyzzyz on Wednesday July 21, 2021 @12:20PM (#27908269)

That’s a good point, haven’t thought of that.

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