Rail Paul Posted November 13, 2015 Share Posted November 13, 2015 The Bergen Record's Elisa Ung asks several NJ restaurant owners if the no tipping policies proposed by Danny Meyer and others would work in the suburban market. In NJ, many restaurants are BYO, and many are often empty during the week. Many places already believe their better waiters make a bee-line to the city for better wages. "Lowering" their take home pay to better compensate line cooks would make the problem worse. But, paying a skilled professional cook $10 an hour is one step above criminal, in my opinion. If this guy or girl is any good, why aren't they seeking employment at higher wages? Or, moving out front? One comment suggests paying the waitstaff a commission. Pay them a % of the bill and see how they upsell, manage service, etc One owner of a higher-end Bergen County restaurant illustrated the pay inequity like this: a junior member of his kitchen staff is paid about $550 to $600 for a 50-hour week over six days, he said — while servers could make that same amount of money over two eight-hour shifts on Friday and Saturday, with their regular $3.50-an-hour wage and tips. http://www.northjersey.com/food-and-dining-news/dining-news/no-tip-service-has-risks-north-jersey-restaurateurs-say-1.1451159 3 Quote Link to post Share on other sites
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