Thank God I never worked for you. What an incredibly lousy manager you must have been if your employees felt comfortable enough to replate dropped food or spit on it. At the very least, you desperately needed some tips on how to hire employees. Where did you get them all, from an insane asylum?
To every one else, servers in this state make $2.13 an hour, and must declare tips on their tax returns to keep the IRS happy. (doesn't matter if we actually made the money or not) Paychecks are usually under $100.
Yes, the mark up on the food is very high, but it would be a lot worse if the restaurant owners had to pay a salary or a normal hourly rate, as they would have to pay payroll taxes, unemployment insurance, and worker's comp insurance, which are all based on payroll.
And as the previous poster who spent time in Germany pointed out, the motivation level & service drops in the process. Some folks, and we never know who they are, are very generous tippers, and that keeps us on our toes. Without that incentive, kiss your service good bye.
That being said, if the service is lousy, say something! Say something to the server, flag down a manager, or even the Chef if he wanders out into the dining room. (most chefs I know take complaints VERY seriously) Many times there is something going on behind the scenes that you don't know about and/oris not the server's fault. And almost always, the problem can be corrected.
For those of you who think that "just showing up" or "just taking my order" is all that is involved in serving guests in a restaurant, all I can say is to get a job in this business and try it for yourself.
Powered by Foundation
© Copyright 2014,
Charleston City Paper