Comments on: 25 things restaurant owners should never do

By: japhet

japhet — Wed, 10 Feb 2010 08:02:42 +0000

I am complaining from the position of someone who has chose this as my career and cares a great deal about where I work, whom I work with and my reputation at the end of each and every day.

I don’t know much about New York. I work in Toronto and we have lots of crap servers too; more crap ones than good ones in fact.

I don’t pull six figures; my income stands at about two grand a month. I don’t have to tip out anyone at the hotel I work at because everyone on the team is paid a fair wage for what they do.

I also have friends in the kitchen and I buy ‘em drinks when we’re out socially. If they go above-and-beyond, they know I’m grateful. If a guy on the line were to do something really cool and I made out like a bandit, you bet your ass I would cut him in on a share.

In the article, I was very clear to state that the staff who make the server’s job look easy (kitchen, bussers, etc.) should be paid a fair wage. Furthermore, I believe that any perks the servers might get (drinks and food) should (and usually do) apply to the BOH.

By: VA

VA — Tue, 09 Feb 2010 19:18:09 +0000

As a professional line cook, my heart doesn’t exactly bleed to hear that some waiters don’t get a shift drink. Servers get paid twice as much for half the hours as the cooks and complain about everything in sight. Most of your complaints would be valid for a great server, but let’s face it – in New York, most waiters are actors or artists and have no real interest in doing their job well. If I had a dollar for every overpaid waiter who complained about the free family meal before screwing up every table order and ruining my night, I would be rich. The complaints you have basically boil down to – my boss can sure be an ass. It’s true, but also just a part of working life. Waiting isn’t the easiest job in the world, but it’s far from the hardest, especially for the pay (fine dining in New York can bring down close to 6 figures for a 4 day work week). The line cooks work 60 hours a week for horrible pay and get no tips or credit for producing the thing that actually matters most – the food. But I’m sure before you head home after a 6 hour shift with pockets full of tax free cash, you’re sure to voluntarily tip out the kitchen staff. I see it all the time…

By: GirlieGirl

GirlieGirl — Mon, 08 Feb 2010 16:41:13 +0000

You said yourself that you could come up with a much longer list, but I think this should have been in your top 25:

Don’t sit at the bar and drink with patrons during business hours. It just looks bad.

By: uberVU - social comments

uberVU - social comments — Mon, 08 Feb 2010 13:43:58 +0000

Social comments and analytics for this post…

This post was mentioned on Reddit by assblood: I like how he makes absolutely no mention of cooks….