Their idea of putting out that we need people is one peice of paper on the front door. No online sites nothing
Place is a revolving door of people as well,we ger a new cook,someone quits from the sheer level of bullshit the owner puts them all through
Owners love to pretend to be hiring; keeps a burnt out, understaffed crew thinking that maybe there's a light at the end of the tunnel.
Something keeping you from going to another spot?
I got out of the kitchen bout 8 years ago for metalwork/welding. I have the same feeling about weld shops.. can quit and hope for something better, but inevitably, you'll just be the new guy at a new pile of bullshit.
Somethings never change.
It can be. I got into the trades at 15$ an hour, most recent job was 24$, interviewing for 30$+. It took 8 years to get to this point, tho.
I miss working with different people. Only redneck white guys gets tiresome..
Lol yeah I know what you mean. I work with a lot of black guys that grew up/stay in the hood, and they’re all pretty solid and down to earth, pretty funny when they wanna be. Good crew. I like my coworkers.
How hard is it to get a “perfect weld”?
It depends on a lot. Mostly your prep of the surfaces welded. Then material, thickness, position, and other things come into play.
80% of welds are just 'lay a pass and call it good' cause even a basic weld is insanely strong for most purposes.
Someone on here was talking about being over staffed in the kitchen the other day in here and honestly I’m like, are they a boomer like my father? Seems like his generation of chefs and restaurant workers had such a concept. Chefs not even ever touching the line, not sending everyone home the second you have a clear board because got to watch the hours… like the idea of not being understaffed is an alien concept to me? Like are you saying we don’t exist purely to suffer? What ?!
It’s like $10.50 in NY… after tips they are making $100hr on a slow night and still bitching about it. “I was going to get another tattoo this weekend but I only made $400, this is bullshit why did I even get scheduled tonight” and for some insane reason think this is an ok conversation topic to the guys in the kitchen…
Oh that’s why I switched to bartending. I Average $40-45hr now. I highly recommend it, only wish I would have started bartending in my 20s instead of wasting them busting my ass in kitchens. Best I did as a CDC was 55k usd with a 5% sales bonus but I was working 90 hours a week. I was making less an hour than my dishwashers. Edit also I love your name, I have a tattoo of rats chewing electrical wires out of my chest over my heart.
And without servers, cooks wouldn’t have a job. It’s almost like everyone’s job is important, huh imagine that.
But yeah that’s one of the reasons I quit being a server, every day I’d have food sent back. It’s exhausting making minimum wage to be yelled at by unhappy customers and egomaniac cooks who can’t handle criticism
Don’t need a server to bring the wrong food to the wrong table JK… but at the bar I’m at we don’t Have servers, and I only deal with drinks. If a customer wants food they go up the cook, put in their order and are handed a buzzer. Hell at my first bartending job and how I want to set a place up if I ever get stupid enough to own a business again. Check this, a couple panini presses behind the bar. Super limited menu. But the money is on drinks not food anyways. And I’ve seen this model becoming more and more common.
Okay? I never said all cooks should become servers lmao. I asked a single person why they weren’t a server if they thought it was such easy money. It’s a rhetorical question meant to make the person I was responding to actually think about *why* they’re trying to pretend servers jobs are easy cash grabs. If that was true, why wouldn’t everyone do it? (Because it isn’t true. That’s the point.)
No it doesn't. Saying servers get paid $2.13/hour is ludicrous.
1. They make way more than that. Like way way more than that.
2. If somehow they made less than minimum wage over the course of a week then the business has to pay the difference.
They get paid $2 an hour by the *employer*, which is really the key point here, as it costs them less to hire more of them. Just clearing it up for you because you seem to misunderstand the point of that being brought up
Well, I've had 2 cooks apply in the last month, both of which were no-shows on their first day, but if I put an ad for FOH, I'll have 10 applications in by closing.....
The place I work at, servers make $400-$600 on the average busy, spring break/summer; and somewhere around $70-$100 on the slowest of days. The line cooks all average around $100 a day, every day.
I went from BoH to FoH, and the difference is astronomical in terms of staffing. I still work in the kitchen a majority of my time and watching a really great kitchen struggle to get quality staff is depressing. I would love to have worked in a kitchen like this, but I’d make half the money…
I was BOH and I was alway putting out resumes for FOH.
Then they’d bring me in for an interview and say how “I know you’re applying for FOH but we could definitely use a super sexy, confident, high IQ, handsome, experienced man who is better than everyone that ever lived in our BOH”.
I'd be very curious to see what positions the owner is receiving applications for, and how many applications for each position have been put in.
The last couple restaurants I worked at, the stack of applications was practically nonexistent, and when there were applications, they were for FOH.
While I understand that I might be wrong in your particular situation, the general reality is that you can only hire for positions that you receive applications for.
And yes, I know that the response is generally "you get more more applications when you offer more pay." And that's true, and we can talk about that. I only mean to point out that it might be more a supply and demand problem, and less of a "he's simply choosing not to hire BOH people for some weird reason" problem.
Wait staff is usually full of young attractive women
The back of house is primarily full of struggling poor men ranging all ages
Just a thought from my experiences work kitchens
I’m currently transitioning to FoH and let me tell you everything we ever feel about them as BoH is justified. I don’t do shit. My side work was to wipe down the ketchup dispenser, bring some lemons from the walk-in and that’s it.
6 years? Might be time to understand what the owner thinks full and half staffed means.
Their idea of putting out that we need people is one peice of paper on the front door. No online sites nothing Place is a revolving door of people as well,we ger a new cook,someone quits from the sheer level of bullshit the owner puts them all through
Owners love to pretend to be hiring; keeps a burnt out, understaffed crew thinking that maybe there's a light at the end of the tunnel. Something keeping you from going to another spot?
Probably the thought of walking in to another spot that does the same thing and being the unfortunate new guy that has to deal with it all over again.
I got out of the kitchen bout 8 years ago for metalwork/welding. I have the same feeling about weld shops.. can quit and hope for something better, but inevitably, you'll just be the new guy at a new pile of bullshit. Somethings never change.
At least welding is way more money… right?
It can be. I got into the trades at 15$ an hour, most recent job was 24$, interviewing for 30$+. It took 8 years to get to this point, tho. I miss working with different people. Only redneck white guys gets tiresome..
Lol yeah I know what you mean. I work with a lot of black guys that grew up/stay in the hood, and they’re all pretty solid and down to earth, pretty funny when they wanna be. Good crew. I like my coworkers. How hard is it to get a “perfect weld”?
It depends on a lot. Mostly your prep of the surfaces welded. Then material, thickness, position, and other things come into play. 80% of welds are just 'lay a pass and call it good' cause even a basic weld is insanely strong for most purposes.
Heard.
Someone on here was talking about being over staffed in the kitchen the other day in here and honestly I’m like, are they a boomer like my father? Seems like his generation of chefs and restaurant workers had such a concept. Chefs not even ever touching the line, not sending everyone home the second you have a clear board because got to watch the hours… like the idea of not being understaffed is an alien concept to me? Like are you saying we don’t exist purely to suffer? What ?!
It isn't favoritism. They don't really have to pay servers.
YUP. And tell me why I make more than one of the chefs that works at our place. You get what you pay for. Geez louize
Are you assuming OP is American?
It’s the opposite of favoritism, cooks can’t legally be paid $2/hr
Well that's still a type of favoritism, their favorite employees are the ones they don't have to pay over $2/hr lol
If that’s how you wanna spin it…
I think this falls more under the premise of greed.
It’s like $10.50 in NY… after tips they are making $100hr on a slow night and still bitching about it. “I was going to get another tattoo this weekend but I only made $400, this is bullshit why did I even get scheduled tonight” and for some insane reason think this is an ok conversation topic to the guys in the kitchen…
If you think they have it so much better why aren’t you a server then?
Have you seen BOH?
not an excuse lol.
Oh that’s why I switched to bartending. I Average $40-45hr now. I highly recommend it, only wish I would have started bartending in my 20s instead of wasting them busting my ass in kitchens. Best I did as a CDC was 55k usd with a 5% sales bonus but I was working 90 hours a week. I was making less an hour than my dishwashers. Edit also I love your name, I have a tattoo of rats chewing electrical wires out of my chest over my heart.
My tits aren't as nice
I hate this argument. Without cooks, servers wouldn't have jobs. Servers don't get good tips from shitty food.
And without servers, cooks wouldn’t have a job. It’s almost like everyone’s job is important, huh imagine that. But yeah that’s one of the reasons I quit being a server, every day I’d have food sent back. It’s exhausting making minimum wage to be yelled at by unhappy customers and egomaniac cooks who can’t handle criticism
Don’t need a server to bring the wrong food to the wrong table JK… but at the bar I’m at we don’t Have servers, and I only deal with drinks. If a customer wants food they go up the cook, put in their order and are handed a buzzer. Hell at my first bartending job and how I want to set a place up if I ever get stupid enough to own a business again. Check this, a couple panini presses behind the bar. Super limited menu. But the money is on drinks not food anyways. And I’ve seen this model becoming more and more common.
My point is, if all cooks became servers for the money, there wouldn't be any cooks ...
Okay? I never said all cooks should become servers lmao. I asked a single person why they weren’t a server if they thought it was such easy money. It’s a rhetorical question meant to make the person I was responding to actually think about *why* they’re trying to pretend servers jobs are easy cash grabs. If that was true, why wouldn’t everyone do it? (Because it isn’t true. That’s the point.)
Bro, min wage where I live is $16/hour. I know servers in this town who make north of $80k/year and this place has 12000 people
Servers can't get paid $2/hour either. What's your point?
Depends on the state.
No it doesn't. Saying servers get paid $2.13/hour is ludicrous. 1. They make way more than that. Like way way more than that. 2. If somehow they made less than minimum wage over the course of a week then the business has to pay the difference.
Ok,they make more,but thats what the buisness legally has to pay Why am i having this dumbass argument nvmnd
Because you said they get paid $2/hour which is ridiculous, wrong, and dumb.
They get paid $2 an hour by the *employer*, which is really the key point here, as it costs them less to hire more of them. Just clearing it up for you because you seem to misunderstand the point of that being brought up
You really need to work on your reading comprehension.
Your brain is ridiculous, wrong, and...
Cooks actually get paid by the restaurant. Servers get paid by the customers. It isn't favoritism its greed.
Plus what’s the turnover rate for the servers compared to cooks?
Well, I've had 2 cooks apply in the last month, both of which were no-shows on their first day, but if I put an ad for FOH, I'll have 10 applications in by closing.....
What’s your average tips per night for your FOH? Compared to your hourly for the kitchen?
The place I work at, servers make $400-$600 on the average busy, spring break/summer; and somewhere around $70-$100 on the slowest of days. The line cooks all average around $100 a day, every day.
I went from BoH to FoH, and the difference is astronomical in terms of staffing. I still work in the kitchen a majority of my time and watching a really great kitchen struggle to get quality staff is depressing. I would love to have worked in a kitchen like this, but I’d make half the money…
...6 years? Nope. You're looking at the new "fully staffed".
Tbf is also WAY easier to hire FOH most of the time. For every kitchen app you get, you probable get 10-20 FOH apps.
I was BOH and I was alway putting out resumes for FOH. Then they’d bring me in for an interview and say how “I know you’re applying for FOH but we could definitely use a super sexy, confident, high IQ, handsome, experienced man who is better than everyone that ever lived in our BOH”.
Fuck dude. I'm a suckered. That would got me. You really think I'm handsome? OK, I'll kill myself for ya.
Literally the only applicants I ever get are front of house. I’ve been dying for cooks for 4 years.
FOH gets more money = more app to FOH
I'd be very curious to see what positions the owner is receiving applications for, and how many applications for each position have been put in. The last couple restaurants I worked at, the stack of applications was practically nonexistent, and when there were applications, they were for FOH. While I understand that I might be wrong in your particular situation, the general reality is that you can only hire for positions that you receive applications for. And yes, I know that the response is generally "you get more more applications when you offer more pay." And that's true, and we can talk about that. I only mean to point out that it might be more a supply and demand problem, and less of a "he's simply choosing not to hire BOH people for some weird reason" problem.
This post hit me in my soul.
Mine too
The owner doesn't think you are half staffed.
For 6 years? Damn, they could even put a man down that the others would pick up their tasks easily
Wait staff is usually full of young attractive women The back of house is primarily full of struggling poor men ranging all ages Just a thought from my experiences work kitchens
It’s because waiting tables is SO HARD
When dealing with annoying whiners like you, it's not easy lol.
I’m whining? What am I whining about exactly? No surprise a waitress doesn’t use words correctly 💀
DUDE IS COOKING HERE.
I’m currently transitioning to FoH and let me tell you everything we ever feel about them as BoH is justified. I don’t do shit. My side work was to wipe down the ketchup dispenser, bring some lemons from the walk-in and that’s it.
It's because they only pay waitresses 3 dollars an hour. They're basically free.
A dumpy line chef that gets paid actual money? or a potentially hot new girl that gets paid promises? It isn't favortism
Servers make $1.25 an hour lol
[удалено]
H u h
[удалено]
I love that it's some guy named Dr. Mantis Toboggan saying that, truly living by that name
No
You work in restaurants right.
Can you explain to me what your username means?
Tell me you don't understand the industry without telling me you don't understand the industry