Quote:
Originally Posted by Locke
Sometimes it amazes me that people dont understand the razor thin margins in restaurants.
Like its so simple to pay their staff more? Just charge more for the product! Well, if you charge too much then nobody is buying it.
Its a cycle.
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That is true. Most barely scrap by these days. I also know servers that make $60-70K a year when you factor in tips which is really good for unskilled workers, and they don't work in fine dining. In fact, I have one friend who quit her job as a paralegal to go back into serving because she could make more. It's the back of the house that typically gets screwed the most.