So I enjoy going to restaurants. I enjoy the company of a friend and good food; it is a chance to catchup and reacquaint with my friends. The meal is a bonus for me, good healthy food that I don't have to make, maybe I get an idea or two for dinner for another day.
Lately dinner has cost, for two people, close to $100. I remember when four people cost that much, granted twenty years ago, but still prices of stuff have not doubled in that time. Maybe my choice in restaurants has gotten more exclusive, but that is not what this entry is about.
I started working with a former waitress and we were talking one day about her former job. She made $10/hour plus tips and the cooks earned just $15/hour. She thought that was fair. It sounds fair. She worked 12 hour shifts and had no formal training, unlike the people who made the food. Well she is the reason why people come into the restaurant, because of her good service, right? Wrong, I have gone back to restaurants with good food and bad service, but not gone back to places with bad food and good service. Good service is easy to provide, relative to good food. Sit the customer, I've out menus, ask about drinks, gather requests, distribute food correctly (but if the y don't give the right food to people we switch as it is not a big deal), ask if things are good, ask if coffee or desserts are needed, present the bill. Yes that is a lot of work with plenty of patrons too so it is work. But the chefs also work hard, cooking the meals getting the seasoning right, cooking the meal correctly so people don't die and it is cooked to customer specifications, so multiple meals are ready at the same time and are still hot, multiple sets of customers; they are trained people with years of experience and schooling or apprenticeship.
Which is more important the food or the service?
In the above situation with my coworker, in one shift she got $120 +$200 in tips or $26.67/hour and the chefs got $15/hour.
I went to a restaurant recently, there were 24 tables and three waitresses, they were all full and I stayed there for an hour. Granted they would not be full for the entire shift of say eight hours, but let's just look at my meal. My table was cleaned up from just vacating people and we sat down, my waitress watched over eight tables. If she had a total of twenty-four customers and they all spent as much as I did, $100 and she received the same tip of $16, then she had an hourly tip rate of $48/hour and add her wage.
I do not object to paying a tip. I do not object to paying for the meal, if it is good and had value, but I object to the fact that wait staff get all the tips. I heard of a restaurant owner that skimmed from the tips 1% off of the value of the meals from the tips and bought a $50,000 truck tax free.
I think at tips should be split more fairly or that tips should be reduced. If half the tips went to the chefs this would be better. Makes me wish I was a waitperson.