Especially since this is a new location in a weird area and the odds of success are super low. I know a lot of hospitality folks would take a hit in the wallet for insurance. I think some of the folks who accepted this offer must be parents or something, because the paid sick days and company benefits would be lucrative. The amount of work it takes and the toll it takes on your health isn’t worth a penny less. I see it happen a lot and will call out anyone in the industry whom I see perpetuating these behaviours.īut I wouldn’t accept a service-industry job without tips unless it was base 25/hr plus bonus of some sort, especially with my experience and talent. As a manager, I COMPLETELY understand the reason the owner chose to do this, because there is tons of unconscious (and conscious) racism in the industry where servers will provide a different level of service based on the colour of your skin. Especially if this is the owner’s first business, and from what the article alleges, they’re sort of designing this place around the Chinese / Korean market, who often don’t tip (not being insensitive. Hopefully this model works out for them, but in all honesty I’m pretty sure this place won’t be around for long. The market in Parkdale is kind of an interesting place. I was pleased to see that the employees share a percentage of sales. I imagine for some, the tax implications alone (rather than getting a large portion of their earnings effectively under the table) might set them back a bit, but that's a deep dive I'm not equipped to make at the moment.Īs a server and restaurant manager, I’m curious to see how this plays out. I wonder how that kind of number would line up against what they were earning previously. It's not living large money, but it's hardly minimum wage either. Assuming full time hours (which won't always be the case for everyone, of course) that's in the 50k+ per year ballpark. Like with any standardized wage, I'd hope that some would see this as more of a balancing act, that the lack of $500 nights is offsetting the nights where they got $50 instead, or removing the issue where someone is just a jerk and stiffs them, where whatever extra effort they might have put in is wasted for whatever reason.Ī little google'ing is showing that at least one restaurant that went tipless is paying their staff $25 an hour. The veterans intentionally save up during the excess periods in order to make rent and have cash on hand during the slower spells. Yes, during crazy busy times they can make an absolute killing, but there are also dry spells where entire months go by with people making very little. I'm not in the industry, but I know people who are, including at a high end steakhouse.
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