Um, just because it's not a line item doesn't mean that none of the money you're contributing to the business is paying for healthcare?
Um, just because it's not a line item doesn't mean that none of the money you're contributing to the business is paying for healthcare?Can you please show me multiple receipts where "healthcare" is listed as a line item for what you are paying? I've never been to a restaurant where I'm paying for "healthcare" for their employees.
Let's take this a step further. I've worked as a consultant for Fortune 50 companies. Never have I once seen my billable hours include 'healthcare' as part of the charges.
I'm ready to buy a cabin!
So it's an upscale restaurant. I was about to unleash a righteous tirade again a drunkard blowing $300 on booze at one dunking. Guess I have to shelve the screed on winos being winos. Until next time…If this was a wine bar, at least a good wine bar or at least anything approaching the wine bars I've been to the staff isn't going to equivalent to typical wait staff at other restaurants.
Places I've been too, the norm is that whoever is taking care of you is going to know wines, regional differences and basically walk you through the typical big ass wine selection menu.
While I'm typically the guy that orders a beer or a mixed drink at a wine bar, I've found that staff at wine bars are at a different tier then your typical (real) restaurant.
Too bad this place is in D.C.
Menu looks good.
Yeah, wine bars are a different animal. It doesn't take much to hit 100 to 150 with 2 people. A couple of appetizers, a couple drinks and a reasonable tip.So it's an upscale restaurant. I was about to unleash a righteous tirade again a drunkard blowing $300 on booze at one dunking. Guess I have to shelve the screed on winos being winos. Until next time…
It's astounding no one has ever thought of this before.EVERYBODY needs to start charging more and just pay their fuckin employees.
People think about it a lot. To get people to the point of actually paying their workers better, the workers pretty much have to burn the owners' houses down. Overcoming the owner class' assumed entitlement to other people's cheap labor is the stuff of revolutions.It's astounding no one has ever thought of this before.
Sure, but again, did you read the article?Um, just because it's not a line item doesn't mean that none of the money you're contributing to the business is paying for healthcare?
I really hate service fees and all other BS games of making prices look cheaper than they are. I like going to one of the Chinese Massage places in the mall, since COVID they've added a $2 clearing fee. They do literally nothing different than before COVID. I'm sure it's just their way of raising prices, but I'd rather they just raise their prices, I'd understand they haven't raised them in 10 years. I pay it and tip the same, but it annoys me every time.Fuck that, I'm with the person in the article.
I would have had no problem if the prices of my drinks went up 2% to cover it and it was hidden in the cost, but to add that blatant "fee", fuck that noise.
I am a good tipper and eat at nice restaurants pretty much every night when I am on vacation, and there is nothing that grinds my gears more than having a pre-designated fee added to my bill. I will gladly pay it and they pretty much always disclose it on the menu prior, some sort of service fee/charge, however if I do get that automatic service fee, they get $0 extra.
Chances are if they didn't automatically add a charge, my tip would have been more than the automated service charge.
I keep saying it and no one listens to me: Eventually the whole fucking system will collapse and we'll be living in an apocalypse. But the rich people will have bought up land in Argentina and they'll avoid the Mad Max scenario.People think about it a lot. To get people to the point of actually paying their workers better, the workers pretty much have to burn the owners' houses down. Overcoming the owner class' assumed entitlement to other people's cheap labor is the stuff of revolutions.
It'd be much better to raise prices 2%, then have a blurb on your menu about how great you treat your employees.Car dealerships are charging a premium just "because" and customers aren't writing hate notes.
Bar owner was just being a dick and singling out his employees instead of just rolling the cost into the prices.
The customer confronted sommelier Corbin Goldstein. She explained the surcharge covered health insurance premiums for the staff, something most restaurants do not offer their employees. When he objected (muttering about “socialism,” said Benchimol), Goldstein removed the 2 percent charge — about $6 — from his bill. She also offered to remove the 20 percent service charge, but he let that remain. Then in signing the check, he wrote a big zero with a slash through it on the tip line and added an expletive phrase that begins with “F” and ends with “You.” Benchimol, in her social media post, vented about how her staff had been treated by this Scrooge-like customer.
The fact that you have to ask what skills it takes demonstrates you have never done the job, and/or you have and never learned how to be successful in that field. Meaning you never learned the skills, or didn't/don't have the ability to learn them.gotta love how my opinion has ruffled so many feathers. what skills does it require? The #1 thing i want is to take my order correctly and check on me a min after receiving the order to make sure i don't need a fork or sauces / food is made correct. refills and stuff is nice but ...
im curious would these skills be greater than a mailman or bus driver?
yea you think putting up with someone's opinion is a skill!
Maybe go back and read the article. The fees where disclosed, on their website, on their menus, etc. It's also circled and explained when they recieved the bill. It wasn't undisclosed.I really hate service fees and all other BS games of making prices look cheaper than they are. I like going to one of the Chinese Massage places in the mall, since COVID they've added a $2 clearing fee. They do literally nothing different than before COVID. I'm sure it's just their way of raising prices, but I'd rather they just raise their prices, I'd understand they haven't raised them in 10 years. I pay it and tip the same, but it annoys me every time.
When restaurants add BS fees, especially undisclosed ones, I never go back. If it is an automatic tip, I tip zero additional assuming they thought that was the right amount.
For a conservative guy you seem to be very mad about the market determining the value of their labor, haha.i didn't say it was like no work. i said that table he waited on was very little work. guess what among other jobs i was a waiter before. i would bring home 300$ in cash everyday and barely broke a sweat. i was 100% thinking i got paid to much for what i did. the biggest issue is how many hours you get, so things like calling off or requesting a day off might change your next weeks schedule too.
Yep. Pizza is cheaper now than it was in the 80s and folks wonder why it's not as good.The American expectation that you can treat the foodservice industry as a whole like shit no matter what has to be one of the stranger things about this country. COVID has somehow made it worse.
I'm in the "just roll it into pricing" camp but I can understand why some people do it differently since your average American has a stroke if the price on a dish goes up a bit. We want it good, cheap, and fast no matter the actual costs.
If you’ve been to a restaurant that provides health care to their employees then you sure have been to a restaurant where you are paying for it.Can you please show me multiple receipts where "healthcare" is listed as a line item for what you are paying? I've never been to a restaurant where I'm paying for "healthcare" for their employees.
I’m genuinely confused here. Did you have health care during that time? If so, the Fortune 500 company was paying for it!Let's take this a step further. I've worked as a consultant for Fortune 50 companies. Never have I once seen my billable hours include 'healthcare' as part of the charges.
I'm ready to buy a cabin!
They haven't changed their cleaning procedures from before and after covid, yet started charging for enhanced cleaning. I'd much rather them just raise their prices as I already said.Maybe go back and read the article. The fees where disclosed, on their website, on their menus, etc. It's also circled and explained when they recieved the bill. It wasn't undisclosed.
Now here's the problem, most people have the belief restaurants, bars, wine bars, etc rack in the money, and scoaf at the idea of prices being raised. When in fact most barely break even where the average profit is 2 to 6% (the 6% are fast food). It's also the industry that has the most new businesses opening each year, and the industry that has the most that go out of business because of the ideology that it's a money maker and easy.
As for "they aren't doing anything different now as they did before COVID"... Why do you think the service industry is the hardest hit from COVID, and is also taking the brunt of the labor shortage if nothing is different?
Dominoes was kinda smart. They went in the other direction and people seem to like it more.Yep. Pizza is cheaper now than it was in the 80s and folks wonder why it's not as good.
i didn't say it was like no work. i said that table he waited on was very little work. guess what among other jobs i was a waiter before. i would bring home 300$ in cash everyday and barely broke a sweat. i was 100% thinking i got paid to much for what i did. the biggest issue is how many hours you get, so things like calling off or requesting a day off might change your next weeks schedule too.
the waiter is already getting a big forced tip for doing almost no work
So you think because you see them wipe down booths and tables, that nothing has changed in their cleaning procedures? Have you stopped to think about what you don't see, and the cost of the chemicals they had to switch to meet the disinfection level required during the pandemic? The fact that they have to supply hand sanitizer not only to the staff (staff normally usually just washes their hands on a continual basis) but also to customers in most places. Did you stop and consider that they have to clean menus after EVERY use, or have disposable ones which costs money. Then you have to stop and look at the disposable condiments that the have to throw away, used or not.. Just giving a little insight on just some of the costs you don't see that these restaurants have had to take on due to the pandemic that are for health and sanitation safety beyond the norm. And that is off the top of my head, after being out of the industry for over 5 years, but maintaining a close friendship with my old employer.They haven't changed their cleaning procedures from before and after covid, yet started charging for enhanced cleaning. I'd much rather them just raise their prices as I already said.
I worked in the airline industry for years, I get all the surcharge bullshit games, I find it highly annoying and there is a reason the most successful airline didn't play those games.
Regardless, I'd pay the fee and not be a dick about it, but there is a good chance I'd never go back. Just like I'll pay extra to fly Southwest than be fee'd to death by other airlines.
Dude, I'm taking about a massage place at the mall, not a restaurant. I see how they clean between each person now and before it's exactly the same and they've always provided hand sanitizer and there is no menu.So you think because you see them wipe down booths and tables, that nothing has changed in their cleaning procedures? Have you stopped to think about what you don't see, and the cost of the chemicals they had to switch to meet the disinfection level required during the pandemic? The fact that they have to supply hand sanitizer not only to the staff (staff normally usually just washes their hands on a continual basis) but also to customers in most places. Did you stop and consider that they have to clean menus after EVERY use, or have disposable ones which costs money. Then you have to stop and look at the disposable condiments that the have to throw away, used or not.. Just giving a little insight on just some of the costs you don't see that these restaurants have had to take on due to the pandemic that are for health and sanitation safety beyond the norm. And that is off the top of my head, after being out of the industry for over 5 years, but maintaining a close friendship with my old employer.
Now, I understand your point about raising prices, rather than adding a surcharge. But do you know the cost of printing menus and changing prices.. minimum $1500 buck. And then, if they raised because of the pandemic, and the pandemic ends, customers will most likely expect the prices to be brought back down which is a double edge sword. Adding a surcharge is something that can be removed immediately when the time comes. Not so easy if when it's built into the price.
It actually baffles me how people get upset when they add a surcharge, telling the customer exactly what it is for, but are okay with them just upping the price, with no explanation. That to me is ass backwards. We aren't talking about a surcharge like the cable companies charge above and beyond the contracted cost, which are directly related to the actual cost of the products and services they supply you. Health Insurance for example in this topic, is not a cost of doing business to give you product and services, it's actually a benefit for the employee, and won't effect the product they prepare for you, completely different, It would be a valid argument if they had a "local food charge" on top of the actual menu item, excluding add ons.