@cmcm I'm conflicted about this one, too. I think it's kind of tacky for the business to do that. It reminds me of a similar situation where I was at a shitty cafe and asked for tomato and cucumber on my bagel and cream cheese. I was sitting there eating it when the gal came out from behind the register and was like "uh, my manager said I was supposed to charge you 50 cents for the veggies" and I just thought it was SO unnecessary! I paid, but I never went back. So, you're not a bad person, and I agree that the business should have eaten the difference and moved on.
@hellonheels I was kinda bummed about that, too (assuming you're taking about Chow at Church and Market). But there are three (3!) mom and pop taquerias at that intersection, so I sort of see both sides.
@laluchita right, I totally know my experience is unique. I've worked in states where I made $2.13/hr, and I had an employer complain about (and refuse to pay!) overtime wages at that rate. It is flat-out absurd. I think servers should be paid AT LEAST their state minimum wage, plus gratuity. I just don't think we should get rid of gratuity, that's all.
@EM yes, if I wasn't clear, I will most likely give cigarettes to panhandlers. I won't give it to just some schmuck at a bar who just wants one out of the blue.
@deepomega That's a number based on revenue, and it's true that industry standard for restaurants is that labor be 20-30%. We usually meet that goal, and it's how we determine staffing. The 59% I came up with was our operating costs (which doesn't really have much to do with revenue) vs. our payroll costs.
The keeping what I feel is mine line really resonated with me. I sometimes give food or money to beggars, but not that often. This is tangential, but the "mine!!" mentality really comes into play when people I do not know, who obviously have homes and/or a bank account, ask me for cigarettes. My answer is always, always NO.
@stuffisthings I have no idea what you would consider a typical restaurant. I work in San Francisco, and we have a lot of operating expenses that other places don't (like mandatory health insurance contributions, a minimum wage of $10.55/hr, exorbitant rents, etc). Also, our operating expenses change month to month, depending on a number of factors (i.e. the cost of produce, the fact that we pay a percentage rent on top of our monthly rent based on sales), but for May our payroll/payroll tax was roughly 59% (!!!) of our operating costs. I will note that it was a profitable month for us, but our summer months carry us through slower seasons. I'd give more info, but I feel kinda weird divulging more.
I always tell them 90210.
I don't know. As someone who has earned tips for most of my working life (I still actually work for a restaurant, just in an administrative role), I'm not really a fan of this. Like, what is a "fair wage"? 30k/year? I think bars and restaurants are GREAT places to work, and places where a person without a formal education can make pretty good money (like, lots!). I love tipping, and I know that people who get tipped LIKE making tips. I do think the minimum wage needs to be increased, but I also know that it is extremely difficult for restaurants to be profitable as it is, and proprietors of restaurants would freak out over if they had to pay their servers more (servers in SF already make $10.55/hr, and it definitely affects their P&L).
Maybe I'm crazy, but when I'm freaking out over maybe-being-pregnant, the thought of ACTUALLY knowing terrifies me. I'll wait days before I cave and take a test. I could NEVER do this on my lunch break at work!