bitterwaitress

Curious what everyone's thoughts are on this:

Most of the places I've applied or interview here are now including the kitchen in the tip pool. Highest I've seen is 30% off the top, or 7 points in a pool system where a full server is 10 points. (Average is 20% to kitchen) Now keep in mind here minimum wage for everyone - tipped staff included - is $15/hour or more.

Personally I don't mind if you're a new place and up front about it from the get go. But I've also seen places change the system after they've opened, which is really sh*tty.

My favorite job ad today said "Dishwasher Needed - URGENT!"

Um, when is that NOT urgent?

Every time I blow off an interview and start to feel badly, I remember all the times I've been told "we'll get back to you either way" and never heard anything.

Well, I see that the post-COVID honeymoon is over and people are back to being full-fledged as***les.

A note to corporate recruiters - if you mention "Michelin" four times in our 15 minute interview, and mention "hospitality" zero times, I will not be working for you.

I am not here to assist in your chef's ego trip.

Can the media stop using the word "pivot" to describe what restaurants are doing? A pivot is a movement to a known location. None of what we are facing is known. What we are doing is treading water.

So who’s reopened? How’s it going? What’s different?