Actually the customer pays the entirety of the server’s wages. Just like we pay for the electric bill, the ingredients and the braces on the owners kid. The rest of your post makes it evident you don’t enjoy eating out and that’s fine, to each their own.


Ultimately, its the owner that’s responsible for the quality of the product, if he’s isn’t capable or able to staff the restaurant properly thats on him. And given the realities of finding any help these days, I’ll do my part. I’d rather over pay someone hustling rather than continue to pay stimulus money for someone to stay home.

Again, to each their own.

http://forums.pelicanparts.com/uploa...1632966448.jpg

Hahah!

Fortunately, I don't really have a temper. I may not be helpful. I may be sarcastic, and I may be condescending if they were being morons.

Most of the time, I assume everyone is great, until they prove that they aren't.

As I said, in CA servers draw $13/hr no matter what. You don't list your state but I'm talking about mine and where I eat.

And I don't entirely agree that the owner is the only one responsible for poor performance. If he/she is, they won't be in business long. There are always better and not so good employees at any business. The trick is to place the better ones at the top and give them responsibility and perks.

A business should never be about one person unless it's a one person business.

I've spent many weeks in various places in Cali. It did often (not always) seem, especially in the San Jose area, that service was moderate. Around here, I'm used to folks checking back at the table several times throughout the meal to check on quality, refresh drinks, etc.... In Cali, especially the San Jose area, it felt like you'd wait a long time to have your order taken, then not get much if any visits during the meal, and then get the check.

It's always got to start at the top. Owner hires a good manager. Manager hires good staff. If any of the folks aren't good, then they are let go and replaced until good staff is found, and hopefully, retained. At some point, the hope is that the entire chain, top to bottom runs like a well oiled machine.

And people fall into their place. There are manager types, ect. Not all know how to act though. It helps to have that machine to bring out the best in the ones that have promise.

I love the Peter Principle and it shows up everywhere.

A lot of contractors were tradespeople first. A lot of restaurateurs were chefs. Coming up through the ranks is good, but moving from the ground floor to the top suite is not always good.

One thing every business has in common is business. That comes before all else.

You should take a vacation trip to WI. Bring the XT! :D

I was in the auto repair business for many years (retired) and in that time we “invited” a few customers to go elsewhere.

Sign I saw at a local pharmacy recently:

EVERYBODY IS SHORT HANDED. BE KIND TO THOSE OF US THAT SHOWED UP

I have testimonials from professionals about how kind I am...

Some people should be paid to stay at home.