I CHALLENGE YOU!
Thursday, February 23, 2012
I CHALLENGE YOU!
Posted by HVH on January 31, 2012 · 3 Comments
The next time you and/or your family are out dining anywhere…to include sonic, please remember those whom you are being served by and how much they actually get paid ($2.13/hour). That’s right folks, a whopping two dollars and thirteen cents, which is considered in most every single state to be minimum wage for servers. Most who dine in a seated restaurant are able to do more than that measly ten percent rule, and some do. However, when you really think about the break down and perhaps as a professional lawyer, hourly rate is around maybe two hundred an hour (just a guess) and hopefully they are worth it in the end. Most service is professional, speaking of those in the hospitality industry which includes dining, and should be paid as such.
My challenge to my readers is to grade them on a scale of 100, like a final grade for the class, and that is the percentage you NEED to pay. If that individual/team goes above and beyond, hitting the extra credit, go ahead and do more. Better pay equals better service and better food. Most all of the restaurants that employ service at the $2.13 hourly rate also do pooled tips and/or tip share in which the whole team gets a share of the nightly takes, which I think is wrong! I believe you get what you pay for and no other person should have to give away their hard earned cash. That is like grading on a curve or even cheating on the final.
For example, if your total purchase for the outing is approximately $60.00 and they did a fair job, that would equate to lets say a 75% rate, then multiply $60.00 by 0.75 and what do you get? A $45 dollar tip…WHAT?! Really, you want me to do that…pft…right, whatever! Your just going to blow it on something else like a few days worth of your local coffee joint or cigarettes, right? Why not put a big smile on them and watch them work that much harder the next time you come in knowing that you pay on a scale of 100? Do you think the service would be better if we did this? Would the industry be apt to have and retain better personnel if they knew they would be paid what they are worth?
I served a few years in the trenches at a restaurant like Denny’s and over the summer job at a Country Club. However, the clientele that we served had the finances, but never gave a second thought to whom they were being serviced by and what kind of pay we actually received. I know that most of the waitstaff that are employed, are students and in their very first job. And most of the clientele that come into the nicer restaurants have the funds to pay on a scale of 100, but don’t think of it because of the rule of 10 is so ingrained. Talk about reinvesting in the future of our businesses and the next generation, that is what it is all about – The Rule of 100%, not 10%.