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The "heart," but the only mention of pay is $10/hour, and advancement leads to more long nights as a chef in the volatile restaurant industry? Such respect Edi
by tennisflyi 2y ago
The "heart," but the only mention of pay is $10/hour, and advancement leads to more long nights as a chef in the volatile restaurant industry? Such respect
Edit: also, the lip service of the title "porter" - the electric company will surely except that as payment
- lijok 2y agoThey get paid in lip service apparently. Just like all the essential workers during covid lockdowns.
- keiferski 2y agoNot that underpaid workers aren't an issue, but - in my experience working in kitchens, the owner / person controlling the funds is very rarely actually on the cooking team. And so the respect comes from other team members, not management.
- colechristensen 2y agoOh god, get owners out of the kitchen. Unless they're experienced chefs starting their own restaurants (I know some people like this, they're awesome!) owners are much better off away from the food as much as possible.
- keiferski 2y agoI agree, I just meant that there is something of a disconnect between "working hard and getting the respect of the team" and "being rewarded by management with more money/benefits/etc.", probably because the owners tend to not even be familiar with the workers. It's a different dynamic than a typical white-collar job where you're interacting with your manager (who can ultimately give you a raise) on a daily basis.
- lotsofpulp 2y ago> It's a different dynamic than a typical white-collar job where you're interacting with your manager (who can ultimately give you a raise) on a daily basis. In my experience, in a typical white collar job, your manager might advocate for a raise for you, but rarely has the power to approve it.
- infecto 2y agoHonest question, what should they be paid? Its purely manual labor, there is not much if anything to innovate or be creative. The output is fairly binary, clean or not clean. I am all for fair wages but how do we know if $10 is the right price or too low? Interesting how serious questions get so quickly downvoted. I am genuinely curious how you would price a dishwasher when the output is important but the work itself is fairly low value. Line cooks, chefs and most of the rest of the crew are not making much money themselves. Most Michelin restaurants are happy to breakeven for dinner service but make lots of profit on the catering, special events, books, branding area. I am not saying $10 is the right price only asking how do you price it when the industry as a whole does not pay well for back of house. We could say raise labor costs but most are already running razor thin margins.
- Y-bar 2y agoIf the full time wage can't result in a decent living (housing, food, medical expenses, clothes, feed and clothe a kid or two, and put away a little on the side) then it clearly is too little. Edit: Check out https://livingwage.mit.edu/ https://livingwage.mit.edu/ for examples based on real-world data.
- didgetmaster 2y agoIf the job is unskilled (i.e. you can train the next person to do it in less than one hour) and you have several people standing in line to take it if the person doing it, quits; then the current wage is clearly enough. It is just like the price of the meal. If it costs more than people are willing to pay, then it is too expensive; regardless of what you personally think it should cost.
- emmet 2y agoYou have to either be entirely detached from reality or deliberately cruel to make statements like this alongside $20,000pa. Willing to bet the latter given Per Se was charging 5% of that salary for a single dinner.
- deleted 2y ago[deleted]
- imglorp 2y agoThe article was 2017 - so an inflation correction might apply. (post title should reflect)
- rtkwe 2y ago$10/hr was a bad wage in 2017 too unless you were in an exceptionally low COL area.
- willcipriano 2y agoWould have to be outside the US for that to be a good wage in 2017. That isn't even a good wage internationally now.
- rtkwe 2y agoThere are still parts of the world where $10/hr is a good wage locally and would put someone in the upper rungs of workers in their local economy. They're just not places it's particularly nice to live if you're someone with internet access.
- reaperducer 2y ago$10/hr was a bad wage in 2017 too unless you were in an exceptionally low COL area. $12.95/hour in today money. The minimum wage in 2017 was $7.25/hour.
- astrange 2y agoAlmost noone in the US makes the federal minimum wage. You should look at local median wages if you want a relevant comparison.
- reaperducer 2y agoYou should look at local median wages if you want a relevant comparison. I wasn't making a comparison. I was just providing information.
- viccis 2y agoIt's illegal to pool tips in my state, but people still do it off the books a lot. Good dishwashers will often be tipped out via this tip pool, and I've seen really fantastic restaurants grind to a halt overnight because someone there decided to enforce that code and stopped tipping out the dishies. There's a huge difference between someone who does the bare minimum vs a dishwasher who's fast, good at cleaning, and helps out around the kitchen where needed, and the market rewards them and punishes those who don't compensate them for it, even it it is under the table. The guy I knew who left to find a similar tipped job elsewhere was making $40/hr with the pooled tips (nice restaurants mean high prices and high tips) and everyone was happy to pay him out that much until one person wasn't.
- kulshan 2y agoDishwasher at my bar here in Sonoma County CA...make 25$ plus tips...which usually is at least another 10 per hour up to 30.... We can't survive without a strong happy disher
- throwaway2037 2y agoWhat does a drink at your bar cost? It must be incredible -- may 15 USD minimum. If you paying a dishwasher that much money, you must be paying other staff plenty as well.