Posted on 02/11/2018 6:18:09 PM PST by BenLurkin
The people working the takeout have such different duties from the waitstaff that there’s no particular reason to expect their compensation to work the same way.
The person you interface with is more a cashier than a waiter/waitress.
I can appreciate your wishing to sit on the porch. I don't blame you.
There is an old saying: Those who can, do. Those who cannot, manage...or supervise.
I think you meant Caveat Venditor.
“If all Outbacks are run this poorly, I’d hesitate to ever “dine” there.”
It used to be said that it takes ten years to get good at any job. How long do people in this field stay in a job? And what kind of people do they hire?
Since moving here in 2012, I have been to the Outback three times. Each time was a frustrating mess. Bad food, horrible service. Never again.
But what do I expect? They pay their line cooks $10. It’s a wonder anyone survives eating there.
So the freak show toured Europe?
I have said that for over 40 years now, and have taught my kids the same.
Sorry, you dont get tips for take out orders.
As has been said, ad nauseum, such service industries are “entry level”. Only a few will spend years serving and few will remain a line cook. The best will graduate to being chefs and some very few open their own business. As is evidenced here, servers are in many cases looked down upon and treated poorly. Not all, but enough.
Actually we were there for negotiations with Unilever. Had to do with shipments of safflower oil and excessive demurrage charges. We just went to look at women in lingerie sitting in store fronts. Cheaper by a hell of a lot than going to a strip club.
The last time I got to peek into a corporate handbook they expected an employee turnover rate of 150% per year, and a management turnover of 50%.
That is a restaurant with 50 employees will go through 75 hires and/or currently employed staff; as well as half of their management per year.
The theory behind this is that wages will never rise because of attrition.(there will always be a couple of “lifers”, but not enough to make an impact.)
A side effect of this is a revolving door policy of lesser skilled, cheaper labor.
Yep. definitely not the best of the best.
When all you can do is attack my handle, you lose the debate. You don’t even know what it means, sad. You’re, quite obviously, one of those types that have an inflated ego, you think very highly of yourself. You impose your opinion before understanding another view...then attack something trivial. Quite Alinsky of you. Pathetic.
700 bucks is a lot of work...
But the profit on that is good also....thats about minimum 25 diners....so no serving...no water...coffee.etc...if the waitress had delivered it...certainly a big tip...but if you pick it up...nah...outback should have policy that for large parties...i.e > 7....gratuity is automatically charged..and given to server...for large orders...those who prepare that volume so fast should get extra pay
..
Waitress howver should complain to her bosses first...if no response...find other job...then complain on social media.. Ya gotta cya..
So sensitive.
The porch becomes you. Have a seat.
most restaurants run on a 10% profit margin theory.
30% payroll
30% supplies
30% utilities and fixed cost.
If she did complain to management, it wasn’t mentioned. Perhaps she did. Knowing many who are managers, they may have blown her off. Managers, as a whole, are not the cream of the crop. At least, not in a service industry. If there is anything to enhance their bottom line with regards to costs, they’ll do it. In a service industry’s manager’s mind, a “server” comes a dime a dozen.
The Hindenburg!
To think....the person who may have taken 30 minutes of so to box and bag all that only cost $1.50 in wages. Maybe a few cents more for employee taxes and other employee costs. There would be no need to include much else, since servers usually do not receive health insurances. The server’s time was nickles, not dimes.
“A side effect of this is a revolving door policy of lesser skilled, cheaper labor.”
Yes, quite right. But I want to see the numbers. I want to see if a restaurant that implements a business model that emphasizes retaining good employees really does worse in comparison to one that operates as you described.
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