Quote:
Originally Posted by FlyingScot
Kind of weird that you expect a person to have data on NH restaurant pay?
But for those without some sort of chip on their shoulder, and genuine interest in the issue....
Here's a quote from Danny Meyer, owner of Shake Shack, on the issue he saw at his full service restaurants, describing the dynamic I cited of waiters doing well with tips while cooks' pay stagnated:
“The gap between what the kitchen and dining room workers make has grown by leaps and bounds,” Mr. Meyer said. During his 30 years in the business, he said, “kitchen income has gone up no more than 25 percent. Meanwhile, dining room pay has gone up 200 percent.”
This was from a NY Times article a few years back. His effort to eliminate tipping ultimately failed (for the reasons we might expect);
https://www.nytimes.com/2015/10/15/d...s-no-tips.html
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You made a generalized statement about kitchen workers and I only asked where you got your data from and was interested.