mano
Senior Member
- Joined
- Mar 9, 2011
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the disparity between what FOH takes home and BOH takes home needs to change, thats for sure.
In a lot of cases the simple fact that front of the house is customer facing means that they add more value to the business even if they don't work that hard, and in back of the house hard work doesn't change the fact that many line positions are basically plug in.
at the same time viewership of pseudo chef/foodie shows is at an all time high. not trying to get in a pissing contest over whos job is more important in any particular restaurant, but people dine out primarily for the food,not the service. i think its pretty respected among the civilians that the BOH talent is a better gauge of the percieved quality of a restaurant rather than the service. then again, im sorta biased :biggrin:
What about adding a second gratuity line, for tipping BOH? Let the diner choose where the money goes.
FWIW, the history of gratuity is that it is paid in personal service encounters and not for products. I don't see how adding gratuity to a product, say food, is going to work. Social norms can certainly be created, but this seems like kind of a clumsy one.
http://m.youtube.com/watch?v=V4sbYy0WdGQI don't understand the whole tipping thing anyway. I have never worked in a restaurant, so I may not have a full perspective. I am not socially expected to tip my electrician, children's daycare provider, my doctor, person who helps me find something at the store ect. Why is it tied to the one service of taking my order, bringing it out and keeping my drink full?
That being said, I typically tip a standard 20% when eating out. Even if the service is not great, I figure that the restaurant it not paying the servers a living wage and there is a very good chance were not trying to provide inadequate service or being lazy , stuff just happens.
Having to rely on "gracious" tippers and getting stiffed by cheapskates must suck.
people dine out primarily for the food,not the service. i think its pretty respected among the civilians that the BOH talent is a better gauge of the percieved quality of a restaurant rather than the service.
I don't understand the whole tipping thing anyway. I have never worked in a restaurant, so I may not have a full perspective. I am not socially expected to tip my electrician, children's daycare provider, my doctor, person who helps me find something at the store ect. Why is it tied to the one service of taking my order, bringing it out and keeping my drink full?
The 'mandatory' tipping in the US is because the servers are typically paid around/ less than minimum wage. In many other countries the servers are paid better (which is reflected in the cost of the entrée, etc.) and tipping is not normal.
It is because of tips that they are only paid around/ less than minimum wage with tips making up the difference. Do away with tips and pay them a living wage would be the way to go.The 'mandatory' tipping in the US is because the servers are typically paid around/ less than minimum wage. In many other countries the servers are paid better (which is reflected in the cost of the entrée, etc.) and tipping is not normal.
It is because of tips that they are only paid around/ less than minimum wage with tips making up the difference. Do away with tips and pay them a living wage would be the way to go.
Do away with tips and pay them a living wage would be the way to go.
They would chose tips over minimun wage but no one said pay them minimum wage. I said pay them a living wage. You can't live on minimum wage. I wouldn't want my pay dependent on someones generosity at a given moment.Explain why it is the way to go. Most servers, given the choice, would probably pick tips because the average pay is higher. People other than the servers don't really matter in the calculus.
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