Quote:
Originally Posted by Christien
If I were to ever open a restaurant, the waiters would probably be the highest paid people in the joint. Excellent service is something someone has to take pride in, and make it a career, not a job. To get that type of person, you need to pay more than minimum wage. Quite a bit more. Stijn laid it out well from a first-person perspective, and that's why he's not working as a waiter anymore.
Thinking of them as sales people is a good start, but it's a bit different, because the sale's already made - the waiter just has to steer them in the right direction and see the sale through to completion.
There was a thread on here a while back (year or 2) someone wrote up about going to (I think) a really nice steakhouse, where the service was impeccable - there when you wanted them, without having to ask, not there when you didn't, but always paying attention to everyone at the table, even if from across the room. Never interrupting, never speaking to someone who's mouth was full. Taking pride in their work, and taking ownership of the situation. Knowing the menu inside-out, having tried everything on there at least once. In any place nicer than a run-of-the-mill bistro, I almost always ask for a recommendation, so I expect the server to know the menu well enough to be able to describe it.
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Problem is, you can't afford to pay a waiter like you say you would.
Why did i quit the restaurant business?
Because realistically i had to choices :
- either i'm "just a waiter" or "just a cook" employed by some restaurant, which means i'm braking my back for somebody else, and taking **** from everbody in the process.
- Or work towards my own restaurant, and then i will be working 18 hour days, 7 days a week, with maybe 2 weeks off per year...I'll be working my ass off to keep my customers happy, to make payroll, to satisfy health and safety inspectors, to build reputation and beat competition, to pay off loans for kitchen and restaurant equipment and to pay the tax man...
and i'de be working till way past normal retirement age, because if you do that for so long, you pretty much loose compatibility with life as a regular slacker...
Finding good help is near impossible, because either they start on their own, leave and go work for the competition or they leave the business for something that makes more sense financially. And even if you double the wage of a waiter, he's still not going to be able to buy a Villa...
I remember i was working as an intern in a fancy restaurant... the owner was a Master chef in Belgium, one of 33 only... He didn't go for the Michelin, for a fancy place, his was quite a commerical affaire for a fancy restaurant.. big weddings was his thing..
Ontwerp
For those weddings, we got weekend help from the hotel schools... 3rd year pupils... they came to help out as a weekend job.. You'de think they could manage to hold a tray up fully loaded with empty coffee cups, right? Forget it...
They were rubbish.. 3rd years.. i was a 3 month intern without any hotel school...I'de carry a round tray with 3 layers coffee cups stacked... that's about 21 cups, on little plates, with a spoon... held up high, above the head, lefthand...They be were struggling with 7... holding it with both hands
It's a not a busines you should get into if making money is your goal. Sure the above place, he makes money.. he has a nice house... But i can guarantee you he spends very little time in his house. He had a little cubicle attached to the kiten, where he'de spend his time, watching some television, doing paperwork, taking naps in between service...Frankly, i wouldn't wanna trade with him if he offered the kit and kaboodle to me for free. It simply does not float my boat... Not because the lack of money, but simply because you can't do it and expect much life outside the business.. It takes a lot of commitment.