November 11, 2010
David Hayden
A Little Humor, Foodies, Servers
bartender, bussers, cheap wine, cost, customer service, Foodie, free food, how much do servers make, Kansas City, livable wage, Money, profit, refuse to tip, Restaurant, Restaurant Customer, Restaurant Guests, restaurant server, Server, Server Blog, server pay, server wage, Servers, Service, Serving, tip out, tipout, tipping, Tips, tipsfortips, Waiter, Waiting, waitress
A reminder for all of us.
I still occasionally get the guest who will say, “I can buy this wine for half this price at the store.” Which is true, but it doesn’t come with a staff to serve it and a crew of chefs ready to cook you an incredible meal from a fully stocked kitchen. I wonder if the same people have ever priced grapes at the grocery store. If they want to get really serious about cutting out the mark up, that would be an even cheaper place to start. Better yet, if they buy seeded grapes they could plant the seeds and never have to pay for a bottle of wine again.
Most of you understand the absurdity of this logic. Those who do not understand have already stopped reading to go buy grapes. At each step along the process of making the bottle of wine the cost of goods and service, along with a healthy profit margin, are passed along to the next stage. From grape to cellar, farmers, vintners, bottlers, distributors, and restaurants all add to the price of the bottle in advance. There is one exception to this rule. The person who opens the bottle and pours it actually makes that wine less expensive. At the most basic level, the person who serves the wine pays for part of the bottle for you.
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October 5, 2010
David Hayden
A Little Humor, Foodies, Servers
being cut, breaks, health insurance, how much should i tip, income, min wage, minimum wage, minimum wage in, restaurant server, server health insurance, sick days, tip out, tipout, uninsured, Waiter, waitress, workplace injuries
Let's hope he isn't working while sick.
After 15 years in the restaurant industry, I can still be surprised at how little some people know about how the industry works. Restaurants operate in a manner far different than most businesses in the United States. While most Americans are familiar with restaurants from dining out, very few are aware of the working conditions endured by the average restaurant server. This lack of knowledge is made worse by the fact that the customer who is unaware of this information determines the wage of servers. This is why a brief refresher on life as server is worth reviewing for those who dine out.
Here are ten ways serving differs from most occupations:
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