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Time To Take A Stand

In the small town where I spend summers, there was a building I wanted to buy a couple of years ago. I went down the road of appraisal and loan ... basically agreed to paying $650k ... appraisal came back less and I ended up paying $100k less.

It's amazing how the availability of cash from the bank and an appraisal have everything to do with sale price.

No doubt lending standards have tightened up and real estate, boats and airplanes will be less expensive now.

Mike
 
Noel I have never seen a good server unable to make a living. I have never seen a good cook in a diner or other high volume establishment that moves their but and is productive not make a decent wage either. Its the lazy ones in the corporate chains that seem to be complaining.

I have seen a lot of lazy kitchen workers moving slow and producing the bare minimum that complain the don't get paid better but the do not seem to deserve more than minimum wage.

I ran a bagel store and deli with all kinds of people as staff and the good ones were paid well while the lazy ones never lasted long when required to work.
 
Scott,

Question, do you always have a comment against the overall averages?

BTW, a sous chef in NYC will make $30-60,000 a year with 80 hours a week on average. Ask me how I know... Is that liveable in NYC? Your comment is not conducive to the point. That is wages in this industry are low.

Can a single person beat it, yes! that still does not make up for the majority that don't. And in case you are wondering, Look at a good restaurant that is busy and figure out how many don't move and if they last!

I was a chef for 20 + years and never had staff that didn't move. However the pay was never as good as the average income for the area taken collectively.

BTW, if you worked for me and didn't move, you usually quit before I got to fire you. And define paid well compared to the average for the area? You paid a counter person $45,000 a year? really?
 
nyrussell said:
Scott,

Question, do you always have a comment against the overall averages?

BTW, a sous chef in NYC will make $30-60,000 a year with 80 hours a week on average. Ask me how I know... Is that liveable in NYC? Your comment is not conducive to the point. That is wages in this industry are low.

Can a single person beat it, yes! that still does not make up for the majority that don't. And in case you are wondering, Look at a good restaurant that is busy and figure out how many don't move and if they last!

I was a chef for 20 + years and never had staff that didn't move. However the pay was never as good as the average income for the area taken collectively.

BTW, if you worked for me and didn't move, you usually quit before I got to fire you. And define paid well compared to the average for the area? You paid a counter person $45,000 a year? really?
Click to expand...


I was paying counter people (adults) who were skilled $20+/hour in 1990. The kids got $12-15. Yes we paid better than the chains and yes we kept a better level of service than others. This was on Long Island but it is not that far off from the city wages.

The reason I never like the averages is because it factors in the lazy ones and takes away from the hard workers. Even in Florida I hate going to the chains to be waited on by kids who feel entitled to higher pay no matter how they work. Give me mature servers who know how to make the dining experience pleasant. I try to find restaurants that have long term staff that is paid fairly instead of the volume ones who hire a bunch of kids and pay them crap.
 
Yes, but that does not tell the whole story of an industry does it?
 
No but if you take away the Mcdeath and bugger queen corporate jobs and the TGI chilli's there is a hard working group that does tell a different story.

It's like Walfart. They hire the majority of people in an industry. Pay them less than the small business owners then look for the government and others to help their underpaid workers.
 
Boatsb said:
No but if you take away the Mcdeath and bugger queen corporate jobs and the TGI chilli's there is a hard working group that does tell a different story.
Click to expand...

Only in part, Wages in this industry are still Low on average compared to most and benefits are almost non-existent in smaller restaurants as a rule. Don't forget the caterers that hire daily workers and keep the tips (common in NYC) figuring that is the wages instead!
 
Low wages in any field are just a matter of supply and demand. If wages are low for servers it's because to many people are capable of doing that job. If your running a restaurant and you've got an abundance of people seeking work your going to be able to get people cheap it's just that simple. I don't know anything about that bussiness but when I go out to eat servers are almost always young people working they're way thru school or preparing to move on to something better which is probably why wages are low and help abundent.


Brian
 
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