Funny thing is, is that when hospitality workers complain about wages, people say "well go and get a better job then". So they did, and everyone complained about them leaving for better paid jobs. Go figure eh
Yep. Can't win for losing, so eff it. I applaud everyone for choosing their mental/emotional/financial/physical health and well-being! And I hope to see more people leaving these abusive jobs! 😁
I was a server of 33 years. The lockdown was like getting out of an abusive relationship. I knew it was bad while I was in it but once out, I REALLY felt it. The only way I would go back now is if I was truly desperate. Customers are cheap and hateful and, if ur a top server, ur coworkers hate u. Add being Black and all the stuff that comes with working in white establishments and environments to that and it was just too much. Lockdown was best thing that could have happened to me. Got me out of that game.
I've been a server for 9 years now. I'm my restaurants top server. I work under 30 hours a week and our guests love and take care of me. The pandemic actually made my job better. Tips were higher right out of quarantine. And people were eager to spend free money. I make farr more that minimum wage. I wouldn't change anything.
I worked in fast food and restaurants from the time I dropped out until I was 25. Then I went and sobered up. Got my GED and enrolled in college. You don't realize how bad it is you leave. leave.
@@tyrondickerson1669 oh, congratulations to you then, but you could have just written your own comment instead of coming back here to discredit someone's bad experience and critique with your glowing review. Maybe learn some empathy
This thing about using your employees like slaves is dystopian. They can literally raise wages a lot by increasing prices a bit... But nope, low prices are above employees well being.
I've been a chef for 30 years. I wish I would have gotten any other degree. Poor pay, chemically unhealthy environments, carbon and grease in the air, the stress and the long hours.
When the pandemic hit my husband worked at a restaurant. We had no wheels. The stimulus bought us a car so husband applied for better jobs he could now drive to. He more than doubled his pay, now has benefits. Our whole world changed for the better because of covid! He hated the restaurant job, was poorly treated with no recourse! TY Covid!
I think that this is also ANOTHER side of the pandemic that people don't see. This is a game changer for people. Either for better or worse, but for those who are branching out to new fields of work and doing BETTER its a true blessing. Everyone has an opportunity.
I am loving this show. I worked in retail for 8 years and I can tell who hasn't worked a job like that whenever I'm out and about these days. Zero shame, entitled, impatient... And it's amazing, I work with someone now (I'm in the IT field now) who says retail workers don't deserve a livable wage... then turns around and says he could never work retail! I don't get people, man.
Probably because they believe it’s beneath them. They’re right…but NOT in the way they believe. It’s not demeaning work because it requires no skill. It’s demeaning work because of the unreasonable expectations, low pay, lack of benefits, and awful treatment. As it exists today, the work is technically beneath every human is what I am trying to say.
@@overthemoo I really agree with you but would quibble on just one point. It definitely takes skill to be able to serve others continuously and graciously; to work with people of different personalities and backgrounds, different needs, different dispositions while sometimes being mistreated and demeaned, and have the ability to retain your dignity and self worth! That alone is quite a professional, high E.Q. and I.Q. skill all unto itself and it is a prized one!💯 In any customer service position, it is a high value skill and to your point and others also - should definitely be compensated accordingly! What most people fail to realize, especially employers, is that their human capital is their most important asset not the product or service. Without people there to do the job - the product is just an item and any offered service - something that can't be delivered. We should all commit to being kinder to ourselves and others!
@@chelabuford7106 oh I wasn’t implying it required no skill. Not at all! I completely agree with you. I think you made an assumption from how my comment reads - since I did not make it clear that these jobs DO in fact require skills. Like you said, they’re just not seen as skills by employers. Nor by customers. I am currently back in school, majoring in psychology (focus in child & adolescent development), with the intent to use those very skills in a far more beneficial way.
@@chelabuford7106 Customer service is a calling, even though people disrespect it. People demand the best of customer service reps even while looking down on them.
I have friends with a pretty diverse set of political and social beliefs. In almost all cases, when we finally get down to what is really driving our perspectives on the topic of retail/service industry folk in regards to a minimum wage increase... it comes down to them being afraid that the money THEY make themselves, will be worth less. I try to share the statistics which show that even with a 30-40% increase in minimum wage, prices go up less than 1% in most cases, and only as high as 3% at the extreme points. That increased demand on goods and services is spread throughout the entire system. Which also helps the smaller players get a foothold, and increases competition. Not just competition between two similar products or services, but also competition between ALL products and services to get those dollars. Either way, the point is... it comes down to them being worried about themselves and their buying power. They're too short sighted to see that an increase in minimum wage will naturally evolve into increased wages across the board. The people being paid more already probably won't see an immediate increase... but as the people who earn $17-20 an hour to work their butts off, realize they can go bag groceries or do something a little less labor or mentally intensive than the jobs they currently hold, for a little less money, businesses will have to raise wages to stop the bleeding. When those wages go up, the people slightly more than that new wage will have the same realization and it just goes on and on up the ladder.
I'm a certified Sommelier and much of my pay is based on a percentage of wine sales. During the last year or so most restaurants used their resources from government loans, etc to take care of their management and left tipped employees out in the cold. I waited for over a year to go back to work at my pre pandemic place of employment, and even after the owner personally asked me to wait, they eliminated my position and never even let me know. That's why people don't want to go back.
Yes this happened in a lot of industries. I knew someone who was an accountant. Her business got a bunch of Covid relief money. They hired her back for the minimum amount of time required then laid her off and hired someone at half her salary. Fortunately she found a better job.
The problem with restaurants offering "free tuition" is that they offer the tuition, but schedule the worker in a way that doesn't allow them to go to school.
@@ruoazquara6070 it doesn't matter if they are online or not, it still requires the same amount of free time to fill with studying, reading, watching prerecorded lectures, and do the assignments.
And it also keeps people in toxic situations they would otherwise leave. Making people choose between leaving a job and losing their tuition or staying to get through school. How about employers just pay the wages to the employees and let them make their own education choices?
I don't understand why the restaurant industry is not a staunch advocate for universal healthcare and childcare, at the very least. Those policies would go a long way to making the jobs more desirable and also more profitable for the industry.
This is an excellent point. I’m thinking of John Taffer’s comment on FOX about starving restaurant workers (like dogs) by taking away COVID unemployment benefits, in order to force them back to work at the same low wages. First thought is that they should be thrilled to support universal healthcare and childcare. Every Restaurant Association nationwide should be lobbying for that. Second thought is, if people have childcare and health insurance, why work so hard for $7 to $12 an hour in a restaurant if other less grueling $7 to $12 jobs are available, doing something else? Is it that having universal healthcare and childcare would force the industry to change the way it treats its labor pool ( both front & back of house ) and raise the starvation wages? I’m not sure what percent of restaurants nowadays are corporate conglomerations, it seems like an awful lot of them are chains. True reform needs to happen within these organizations that are big corporations. Each mom & pop restaurant has its own situation, and with 1 or two locations, are not the main problem. Like Padma said, margins are small, and fragile, and one bad week can put an individual restaurant/bar under if it’s not corporate or investor supported. Third thought is we are mistaking the larger restaurant industry for a community, rather than just another big business sector that is solely profit driven.
please don't confuse the "industry" with the workers. . . . The people you're talking about don't feel the benefits of the taxes they're already paying, because our state has intentionally undermined our education... so they're feeling "why pay more?" I''m not being sarcastic. I live here and when I hear people talk about their politics I want to cry and scream. Yeah, universal healthcare and childcare would be amazing for workers, but we don't have basic healthcare coverage or childcare. we don't have PTO or living wage. please consider: research worker's rights.
I am not sure you understand how many ways a restaurant can loose. They cannot afford to pay for those things, unless the customer is willing to pay high dollar. I am speaking to independents of course. The problem is that if they charge those prices no will go there and opt for McDonalds dollar menu. There would have to be a culture change to accomplish those needs.
The sad reality is this; people look down on restaurant workers. You can tell alot about a person by the way they treat someone who they feel is "beneath them." I've seen some restaurant workers severely Disrespected. They're human beings with feelings, hopes and dreams just like Every One Else. I've been on both sides. I've worked in the service industry and now I'm being served. I've always remembered how I was Disrespected and Belittled when working as a server. Now I make sure to tip well,and give compliments to managers regarding a Employee. It goes a long way to building up our fellow human beings. All I Know Is This; when things aren't going well,customers will complain to management. It should work both ways; when things do go well,compliments and hefty tips should Also be dispensed. "Who's Greater? The Server or the one being Served?" Think 🤔 About It.
I live in Japan where there is no tipping, but the staff are paid a living wage & the service is amazing. The food is also served in smaller portions so there is little waste & the prices are reasonable. Honestly, going to a restaurant here is a lot less stressful than in the U.S.
I hear a lot of people talking about waste caused by larger portions. As an overweight American I can confirm; if it leaves the kitchen on my plate, it's leaving the restaurant on it's way to my stomach. I really want to move to another country for the improved working conditions. And I will be happy to have people look at me funny for my large portions. I've tried eating roughly what would be considered a European sized meal portion. In America we call that the appetizer.
Guy Fieri should take a look at that .. all restaurants should and protect their workers as well . Give them benefits and any food left give it to the homes …
@@Sarah-gm9tq ... okay. "Can be" and "are" are two different things. Tips-based pay IS exploitive and IS manipulative. What point are you trying to make?
@Mike Dalby It's exploitive because it makes the job performative, creates competition between the employees, gives customers an unrealistic perception of cost, and excuses employers from having to pay full wages so they can skimp on health care and social security payments. This has nothing to do with the earnestness and professionalism of the waitstaff.
@Mike Dalby in Europe they pay minimum wage and the servers make tips too... what is better? in Germany I made 9,65€ an hour, approximately 10$, plus 10% to 20% tips, oh and it included healthcare, sick days up to 6 weeks and 25 days paid vacation....
3 года назад+197
I am from Germany and things are not perfect in our "hospitality sector", but having the customer be responsible for the state of that industry in the USA is like all these other industry talkingpoints which try and deflect responsibility for change towards the peopel and anway from industries. Just like with climate change. And that is "Bullenscheiße". The problem is not customers who dont tip, or pay seperatly (Which is the normal state in germany by the way) The Issue is that bad laws allowe Employers to exploit their workforce. Those same laws and regulations also make it more difficult for the Companies which want to improve things to do that, because they will always be at a disadvantage as opposed to their not that nice competitors. These issues need to be fixed by political action and regulations, not by the individual customer.
It'd be nice if it were that simple, but every time industry workers try to change the laws, individual people fight AGAINST giving decent pay to workers. People complain about having to tip, but they aren't willing to see menu prices increase in order to raise employee wages.
You're right! Corporations benefit from keeping the minimum wage below an actual living wage! And politicians do for the wealthy, not us, the working class!
@@teresathayn5170 I know that corporations obviously benefit by paying a minimum wage, but how do they benefit from keeping that minimum wage below a living wage? Wouldn't they benefit more from keeping minimum wage above a living wage while still paying their employees the minimum? Because then their own employees (and others within that same working class) could afford to eat out more often or utilize their goods/services (depending on the business) on a regular basis.
@@RabblesTheBinx yes, you’re correct that individuals fight against servers and other food workers making better wages. It’s that old “pull yourself up by the bootstraps” philosophy we have in America. I was a server thru college (and after - it was the recession) People will treat you like the dirt beneath their shoes. If society doesn’t respect certain roles, they also won’t support raising their pay. It’s a societal problem as well as a general food industry problem. Americans need to learn to respect workers even if they are not college educated or skilled. If you are contributing to the economy, you deserve a little respect IMO
@@Pugetwitch I can’t speak to every restaurant, but most that are small businesses have very thin profit margins. In order to pay a living wage, they would have to both raise food prices significantly without losing any customers. That just won’t happen here. No one is trying to eat a $30.00 burger.
I've been cooking for 19 years and didnt miss a single shift even during shutdowns and so on. The hours are long and grueling and the pay is not even close to what it should be. The people behind the scenes making sure people can get the food they want and or need dont get what they deserve. I've feed thousands and thousands of people with zero appreciation and that's my choice but I really wish some day people will understand
I'm glad you did this restaurant segment. I've never worked in restaurant or fast food but I'm so sick of news media and public saying people are lazy and collecting unemployment. I hope many of you find better paying jobs with benefits.
Living outside of the US, I became more aware of how Americans feel entitled to be demanding without reciprocating respect. America seems to promote the idea of superiority. Superiority on multiple levels including belittling people in the service industry. Another thing I realized is America still has a "master" mentality and reject the "leadership" mentality. They demand obedience instead of creating a team atmosphere where everyone works together to create a positive work environment for all.
As a server I always hated waiting on foreign tourists. They can order nicely and be clear about what they want and how they want it. But when it was time to tip they were always clueless about it 🙄. Thier heavily researched trip planning didn't include learning about how Americans make a living. So a verbal tip is just enough.
As a server the best thing guests can do is be kind and tip. It’s not fun when your guest is giving you a hard time and they don’t tip at the end. It can really get to a person. All that negative energy requires healing.
The ideal would be to get paid enough so you wouldn't depend on tips. Try tipping in Japan and see how offended they'll get. Actually don't try it, they'll feel like you spitted on their mother's grave.
Yup, it's like how dentists have a high rate of depression because people are not happy to see them. When you're greeted with dour, scowling faces all day every day it takes a toll on mental health.
@@philipdudingston6855 Unfortunately servers are fighting against a living wage for themselves because they make more than $15 an hour in a lot of places with tips. My boss told us we'd go out of business and encouraged us to fight against a wage increase for servers. Gave us the number for our state reps and everything. They should get a living wage of at least $15 an hour plus tips. It's criminal that servers get paid $2 an hour and then have to mop the floors, do dishes, do sidework, etc. A lot of places will try to put more and more kitchen labor onto servers to cut labor costs because they can get away with it. I hope servers will decide to fight for a living wage.
This is why we need to stop the practice of not discussing salaries. When I was a server, customers really thought we made minimum wage, not $2.13 an hour. If it was more widely known, it would force businesses to be more competitive as well as force pay equality across the board. Why shouldn't we know how much people make at our jobs? If experience=$$$, it would really motivate people to work harder and hold those in power more accountable. Ok, that last bit might be a pipedream, but wouldn't it be nice?
I totally understand. Sometimes it makes you feel inferior to the person you are waiting on or helping out.... Ouch that stings a whole lot!!* lol, Debbie Pierce
This. I’ve shared this fact with so many people who were shocked. I’ve been a server in states where there wasn’t a discrepancy between tipped and minimum wage (everyone had the same minimum wage) and it meant so much to my bottom line).
"The customer decides" is such a cop-out and doesn't hold the restaurant owners to account. If they can't make money from being strategic with their income, debts, and pay DECENTLY, at the very least, then they don't deserve to run a restuarant.
I LOVED waiting tables! The team ethic, the daily conquering of nearly impossible circumstances, the interaction with people from everywhere, especially the staff! Being treated like Dirt by the management was the part that discouraged me. Turns out there are LOTS of opportunities to serve humanity and make a better, more autonomous life. I GLADLY tip like a drunken sailor, but worry that higher prices will go right to the boss. My journey has lead me to massage school, then an Associate's in Horticulture to be a gardener and now I'm in school to become an EKG Tech...all serving Humanity, the highest calling, imho. Find an area that interests you and GO BACK TO SCHOOL! GLEN! GLEN! GLEN! GLEN! Love this new venue for greater exploration! Got to remind folks of the benefit of an attention span more than 2 minutes!!!
If you can, tip in cash. When you tip on the bill with your CC, the resturant usually takes a percentage. Personally I avoid places I know that wait staff is forced to split tips. When I tip I'm tipping MY server, not the entire staff.
They charge so much money so they could serve food potion big enough for three people which end back in the garbage because no one person can finish the potion.
@Patricia 18 y.o - check my vidéó the fired wait staff same day with no notuce before the pandemic. Not caring about employees. Now they want sympathy.
@@taylorbug9 this coffee shop near my house wanted 8$ for avacdo toast. 3$ more for an egg. 3$ more for some bacon. Thats 14$ for a one sided egg sandwich. Coffee not included.
@@episdosas9949 That's what it really costs, though. The business has to not only make wages for staff, but buy all the food, equipment, and rent on their space. The profit margin on a successful restaurant is only 3-4%, which will disappear in no time if something breaks and needs replacing, or you have a slow day.
Padma is the best. She needs to do a series on all this. People really need to be aware of how difficult these jobs are. If you are a person that understands this, educate your friends! And please Padma, get Bravo or the food Network to do a series on this.
In big fruitful America I can’t believe people have to be relying on fluctuating tips for their pay. I understand the margins are low but then that means people have to pay more for food to ensure the workers are paid fairly.
@@annblanchard8694 Keep in mind that most restaurants would only need to increase the cost of food by a dollar or so in order to properly pay their staff. I'd rather do that than tips.
What blows my mind is that if I order domino's delivery, I'll get 2 items for 5.99, if I do carryout the total is 13.15 but delivery is 17.53 None of the extra money goes to the driver and I'm still expected to tip
Yes Roy! Portion size!!! Smaller portions made with higher quality ingredients, priced accordingly, could be afforded and reduce the regrettable mistake of food waste. Less + better would also prevent debilitating food comas. ; )...
...Fact of the matter is most businesses in America want to make a profit, so they simply charge double what they spent to make/stock it. Because here in America people are solely focused on short term profit rather than long term success. Costs of rent/utilities/stock has gone up at least as much for the average restaurant as it has for any other person at home, just in larger quantities. America makes the promise that you can own a business, then makes it (along with most other things in America) as prohibitively expensive as they possibly can. Costs have to be regulated across the board, from the farm to the supply chain right down the the restaurant table before we're going to see any momentum on this at all. People can claim otherwise, but they've had long enough to do so on their own. It's clear they refuse to. So it's time the government stepped in. Just as they have in ALL other developed countries in the world.
I sincerely think everyone should do retail or restaurant work, or both at some point in time. I have moved on but still work in a customer facing role where I have to deal with angry people sometimes and the pandemic has made people so much more mean! I cried the first time from a customer this year (I got over it quick but still) and I'm 36 and have dealt with people for 20+ years. Just treat people nice. They are doing their job!
The worst tip I ever got was ZERO dollars for an almost 200 pizza order for Grace Community church in Sun Valley. It was for an event and I had to come in 2 hours earlier to make it. Me and other drivers even helped them carry the entire order out to their van and everything. I don’t know how I kept my cool honestly.
Doisa… sorry about your situation! Not fair my friend ! Us teachers love giving tips because no one ever gives us not even a smile or a thank you! We thoughly love our servers and treat them with respect… you all deserve it!
Uh that’s awful! As a server I remember the after church crowd on sundays was the absolute worst. Little to no tips and always very rude. And I say this as a lifelong church-goer!
Similar stories have made the news over the years, too. I don't know what is the problem with church folks, but they need some education on the subject of generosity to their fellow humans. It doesn't seem to be covered well in their Sunday School curriculum.
Stop charging less than you're willing to receive, then. Charge a delivery fee if you want a delivery fee. Don't get salty that you got what you asked for just because what you asked for was less than what you wanted.
"Take off your mask so we can see you smile." "You want to see me smile? Give me health insurance I can be sure I won't lose if I end up catching COVID from one of my patients and end up in the hospital. _Then_ I'll have something to _smile_ about."
It says something when people like you are more concerned with the financial impact of being hospitalised than the actual crippling health impact that COVID brings. COVID has long term repercussions. It says something if the financial pressure is worse than those.
For me this is my first job (started last month) so it's kinda awkward to be there when people are quitting left and right, esp after hearing all the horrors
@@EsotericOccultist everything provides value. Otherwise they wouldn't pay you anything to do it. Get a personality, provide some joy to the world, you dense f**k.
I was a server during my interview I told them I needed certain days off during the week. After a few weeks I requested a day off and it got approved. Then I noticed I was scheduled on a day I was supposed to have off. Told my boss I can't work that day and was told either work it or you don't have a job.
@@dividedconquered3784 for some people, it's not about "getting stuck" when they actually like the work. That is negative connotation that makes people hate the work regardless of pay. If someone pays you what makes you happy and you're doing the work you like to do, where is it bad?
The food waste could be so easily mitigated if every option wasn’t available all the time. And when things are out, they’re out, don’t plan on excess… the mindset that it’s acceptable is so dangerous.
I think everyone should do a week working in this time of job as a sort of National service. Even if it’s just school kids doing it as work experience.
Absolutely! For two summers in college, I worked in the food prep line of a hospital kitchen. There was no ac, and people would pass out from the heat. Their fingers would get caught in the conveyer belt and almost get ripped off. It was brutal, backbreaking work, and I couldn’t imagine doing it for longer than I did, but for most of the employees, this was their full time job. It sure taught me why my higher education was important! I learned so much about hard physical work and getting along with people from all walks of life. Both my kids worked food service jobs while in high school. It’s a great experience.
When my son was about 12 or 13 he said something snarky about the service at a restaurant we were at. I explained the situation and why we should be compassionate. He wasn’t buying it so I cursed him. I told him he MUST spend at least 6 months in food service in his life after he starts working so that he would understand what it’s like. 7 years later… mission accomplished.
Thank you! I absolutely agree with this on every level. I really see young students doing all sorts of everyday work. From restaurants grocery and retail to building carpentry. I could see basic medical and science work as well. We've never needed workers more and people who don't know how to do it.
Such an important discussion! Thank you for having it. My daughter is a server so I hear about the terrible situations. She’s at a great place now that offers benefits and a steady schedule. The restaurant is thriving and the employees seem so much more relaxed than at any other restaurant she’s worked at. BE NICE AND TIP!
I was a bartender for 20+ years in Florida, Michigan, and in Las Vegas also worked as a limo driver for a few years. I've seen a lot. I'm not in the business anymore, but I really appreciated this episode.
Exactly, if a restaurant has to relay on a customer to the point where they can't close for a week, then the restaurant should reevaluate if they need to stay open or come up with a better plan
Problem with saying it's the employer's responsibility, is the restaurant would have to raise prices by a significant bit to pay better wages. Wages are the largest expense for nearly all restaurants. Then the customer rebels because of the higher prices. Many would love to do it, but those who are willing to try first (like Danny Meyer) get punished by the customer base
@@jimchapman4024 I make 2.13 an hour while the CEO of my restaurant makes close to 9 million over 800 X's what the servers make. My manager pays 3000 a month rent and drives a range Rover while I can't afford to pay 1200 a mo rent. How bout instead of raising the price of food decrease the pay of the ceo's so that the ceo's don't make millions while the medium worker makes 16000 a year???
I am a former restaurant owner. I was lucky enough to sell it in 2018. Padma nailed it. Nailed. It. It is so tough in this industry. Had a ball in my throat when she talked about how fast a restaurant can go under if they have to be shut down.
Same here. Owned a coffee shop/deli. Living on the edge the entire 17 years with a smiling face and customers assuming we were rich because we were busy. Clueless of our really low prices/ high quality and careful buying and me working for free and almost zero profit margin. Sold a coffee shop/deli in Feb 2020. ..for half what we bought it for but lucky we sold just in time.
My first nurse manager said during my interview she loves to hire waitresses because they make the best nurses. Those skills of time management, conflict resolution and grace under pressure I learned at 15 yrs old in restaurant work. One thing they didn’t mention was the dangers r/t frontline work i.e. burglary. I was held up at gunpoint at my first restaurant job. 🤦♀️
I just wanted to say that while I did appreciate Padma's book description (and if I had young children I would definitely read it to them), I have always thought that it was important to represent people of all cultures in literature. When my children were young, I went out of my way to get books that celebrated children all over the world. I did not want my Anglo- background children to have that disadvantage of only seeing children like them in stories. So Padma's work is very important to all children.
There's a great family owned restaurant I go to often. For the past 6-7 months, they had a sign asking customers to be patient due to low staffing. They also had a now hiring sign up for months. Then I learned last week, they changed the hours. They use to close at 8pm or 9pm. Now they are open from 7am-2pm Mon-Sun. I feel bad and hope they can pull through 😔🙏🏾.
@@macardona5 I doubt it's by choice. If they don't follow the system, unless they have deep pockets or unicorn products and hype, they'll be killed by the competition.
If they didn't have their former employees jumping to come back? --- that says something about the work environment.....which the customer doesn't see.
I totally agree & understand for so long as I was a hairdresser for more than 15years in Florida I can relate to these issues that you are discussing today on Mr. Roy's show. Thanks again Mr. Roy!!😇 Debbie Pierce
I'm 54 and my older sister was a server. It was $2/hr in the 1980s. Minimum wage was $4.25. Minimum wage has gone up ONLY $3+ since and server wages has not changed. It's a load of BS.
My worst tip was negative money. This 6 top shorted me $3 on the bill, and I chased them to the parking lot. I didn't get fired because everyone was so shocked that quiet Bonnie chased them down. They didn't tip, but at least I didn't end up paying them for the "privilege" of waiting on them.
wow I am so sorry that happened to you. I've learned over time that depending on the restaurant, servers may be paid very minimally, expecting the rest of their wage to come out of tips. So I've raised my tip percentage to compensate - and I've added more since to help compensate for covid. To be fair, I don't frequent in person restaurants due to covid - so many of the tips are through services like delivery but I try and order from local restaurants and still tip heavily. This isn't normal times and I wish there was more I could do to help those who work in the industry.
I generally tip between 15% and 25%, depending on the service. If the service is terrible, I'm tempted not to tip, but still do to be a gentleman. I just don't set foot in the place again. Tips are not supposed to replace wages. They are a courtesy.
@@puellamservumaddominum6180 Yes. But the point is that tips are NOT meant to replace work wages. They are as previously stated, primarily a courtesy by the customer who is happy with the service. On top of it, unless you pay the tip in cash directly to the workers, management sometimes takes a cut.
@@radoraf well until waiters wages are brought to a living wage you better tip your waiter or not eat out.. How would you like to be paid 2.13 an hour?
Taco bell manager here, the problem is they DO NOT PAY ENOUGH TO WORK THERE FOR NEW HIRES, AND THE PEOPLE THAT WORKED THERE FOR A LONG TIME MAKE LESS THAN NEW HIRES
Lol I know you're being sarcastic, but it's sad that people are still believing that. Even before COVID, service workers had been trying to bring attention to this. 😭
When I worked for tips 35-40 years ago, the $2.01 hourly min wage barely covered taxes on my 8% allocated tips. How can people do it now for 12 cents more?
I have actually had a zero check after taxes and never made over 30 a week at 2.13 an hour and avg 50 - 75 a day in tips. Doesn't even pay my rent. Meanwhile the CEO of my company makes close to 9 mill a year
The solution is to go to an European system where hospitality jobs are paid salaries. The customer automatically pays a surcharge included in the bill.
And then you will have even less people willing to work. Unless a restaurant is willing to pay over $25/hour (and chances are that is not going to happen), people are not going to want to do it. I am a Bartender in Manhattan and even on a slow night, my tips usually equal at least $30/hour.
If any business can't afford to pay a living wage, they are not a viable business. Period, end of story. Restaurants are not an exception. If a restaurant can't price their goods to accommodate that fact, then they should not exist. If people don't want to pay enough to support a viable restaurant then let them eat at home. There is no Constitutional right to affordable restaurants. Pay your employees fairly. If customers aren't willing to pay enough, move or find another line of work. That's the bottom line.
I've worked as a hostess in an Open-24-hours-a-day type of restaurant. And, worked for 15 years in retail sales and management. Believe me, it takes the patience of a saint to do those jobs, and do them well.
Dude, totally keep doing this podcast. I loved it. And not just because i left my fast food job for a sweet office gig and was only able to do so because of the pandemic.
This is what ppl won't admit, the pandemic showed us businesses that were not operating in ways that benefit it's workers. Everyone had a chance to leave bad jobs they were stuck in.
I’m a nighttime pizza delivery driver and I reduced my hours to just 3-4 a night. Because I’m a stay at home dad/student during the day. So homeschooling 2 kids, my own full time schooling, and working 40+ hours a week at an understaffed pizzeria wasn’t my idea of fun. especially since reducing my hours my paycheck hasn’t taken as big a hit as I thought it would. Dropping to 17-18hours a week I’ve lost roughly $100-150 per pay period because most of income comes in the form of tips anyways. That’s a drop in $300 per month but I’d rather have my sanity and sleep than go back to that.
So...I have never been in the restaurant industry, but as a former exotic dancer, I didn't realize how many parallels there are to the restaurant industry. After leaving the clubs I had a bunch of skills, like communication and negotiation skills, on my resume that I couldn't put down where or how I gained those skills. No one wants to hire a former dancer knowingly. We didn't have a living wage to fall back on during dead nights. If we got an hourly rate, it was the federal minimum. Most of the time there was no hourly wage. As I said before, I have not worked in the restaurant industry so I cannot know 100% the struggles of those working in it. They face things I never had to in volumes I never had to. However, I think this is an interesting parallel to notice. Because people in the "entertainment" industry were effected in similar ways to the restaurant industry. I guess really what I'm trying to say is THANK YOU to both restaurant workers AND dancers for all your hard work under difficult circumstances. We see you and love you.
Went to a Denny's near Delaware OH. There was only one lady doing everything, serving, cooking, taking payments, etc. Completely unfair. They don't want to pay the employees, that's one of the reasons there's a shortage on staff.
can someone get out of ones house, go to work on a place where you underpayed, belittle, risk yourself (you probably will serve unvax/antivax people) and your working hours make it impossible to have a social life, yeah sure.
Why? It’s pretty simple why. Low pay, customers who are just garbage people, hours, and 0 appreciation for what we do. I have a degree in culinary arts. I’ve worked 20 hour days and 100 hr weeks on a regular basis and still wasn’t able to make all my bills. People think they know and think our jobs require no thought or talent. My question to those, if you can do it better and you’re so much better than us, why are you coming to us for food?
that idea about replacing some country's mandatory military service in the US with mandatory service industry work requirement, would make for a lot more mature people, theres alot of people who need to be humbled.
l loved the sound of the tomato book. l used to get paid 2cents for every removed tomato worm - they're huge as far as New England goes. We had a huge garden that fed my 3 bros, parents, and me. Also, kids don't seem to understand how farm animals are food and/or how they interact with your fruits and vegetables. They compliment each other if done correctly/sustainably etc. l recall when, for instance, strawberries were a special treat for the early summertime and how much l looked forward to it. Pineapples were an exotic exhibit. l know how to keep whole tomatoes for a lot longer than you'd think. you pick up skills learning about your food. ☮
So crazy on the food waste!!! I used to serve and threw SOOOO much food away. Sad… some people in other countries starve and I threw so much food away!
Not just in other countires. Within these 'food basket' states: Iowa, Idaho, Kansas, where 90% of the nation's grains, vegetables, and fruits are grown have many food insecure homes and it's very unfortunate. Companies are often unable to donate their surplus either because the shipping is very expensive (not guaranteed tax write off) or they're afraid of liability. It certainly doesn't help that Republicans have been lobbying to eliminate free school lunches for lower income towns.
Roy, Im already a fan of yours but now it's tripled! Thank you for this wonderful show!! I also was a server for about 5 years for $1.00/hour - shows my age. Anyway, totally agree about people having to work in the restaurant industry for at least a year and live on that money and abuse before becoming a "public servant". How about a special halloween episode featuring horror stories about working in restaurant landia?? We all have them!
I got a bartending license in Atlantic City and worked a bar in an arcade for a while, then later at a hotel. Moved to VA and got a job in a Friday's style restaurant. Was told I had to have seniority to work the bar. I applied for a bartending job at a comedy club that was just opening. Got hired...as a server. That was my last food and beverage job. I couldn't imagine trying to do that now at the same rate of pay 20 years later. I'm glad for every single person who left and are doing better as a result!!
The Daily Show with Trevor Noah, no one ever talks about how degrading being in the service industry is. And its even fun to talk about because people really do show the nastiest sides of themselves to wait staff and its honestly entertaining to hear other's stories .
"No other industry is more dominated by men..." -construction and trades -engineering -law -forestry and park service -agriculture I understand the point but don't discredit the struggles of other industries with similar problems
The people that were willing to put up with this nonsense are the people that died. They died, y'all, and the rest of the industry watched them die serving people.
i only worked in food service for a new months, but i did retail for over 10 years...i always tell my friends and family to be more mindful consumers: 1. be UNDERSTANDING. especially in busy times and close to closing time. that person could be going through literally anything right now but they are still there trying to serve you rather than deal with their own issues. 2. be KIND. if you have an issue, try to be civil and stick to the actual issue; work toward resolution. chances are the person you are chewing out wasn't even working the day when your issue happened. why yell at them? and chewing them out doesn't solve the problem, it only gets you worked up, and messes up their day. 3. be REASONABLE. i hear you, you want what you want. but remember, that person still has to work there tomorrow. if giving you want you want jeopardizes their job/bonus, etc., it's not a cool move. if you were in their shoes at your job, you'd never do that for ONE person. people in positions of service are not dumping grounds for our baggage, nor are they servants. be kind everyone!
I really loved this episode! I never knew the “behind the scenes“ stuff and what small things I could do to make the experience better for the restaurant staff.
Not really a viable option unless restaurant owners want to pay $20-$30 an hour. I made more than that in Jersey while making $2.13 an hour from the restaurant. There are states that pay minimum wage plus tips. It's a hard job with a specific skill set. Removing tips will make service mediocre at best.
@@stinam.g.9462 People who work on tips arguing that working on tips is best but they don't understand WHY it's like that in the first place......it was a way for the restaurant owners to pass the costs onto the customers......everyone should be paid a living wage and shouldn't have to depend on the kindness of strangers. Also, go to restaurants in Australia.....no tipping and way better service since the entire staff helps out each customer, not their customer.
@@stinam.g.9462 The exception is not the rule. Not the whole industry is making what you did at your restaurant. Do you travel? Service outside the US is not mediocre. Just go south of the border to a standard Mexican restaurant and see the difference in service.
What about ending with the idioticy of tips. That is just taking away the responsability that employeers contract with employees. Tips have lost their original intention. Every time you give a tip nowadays is the employeer you are rewarding, not the waitress. The day waitresses have a fair wage, then the tips make sense again.
In restaurants 20+ years. I rather like that my money came directly from the guests rather than the House. Pay the house for their food etc. Pay me for the service. I do not agree that tips are ‘idioticy’.
I closed last night at 10:30 and I go in today in half an hour (at 8) My son was asleep when I got home and will be asleep when I leave. I love cooking, but this labor shortage is taking its toll on my body, mind and family. Something really needs to change.
I did 4 years of specialty retail at college age, went in really thinking of it as a diplomatic position because the customers were international travelers. Every day I thought the same thing, people need to put in time in the service industry or else a year of volunteering in a war-torn or developing nation. I had one guy pacing and ranting about how unacceptable it was to be third in line for currency exchange, having some kind of psychotic break over it. My regulars made it worthwhile, some would only come to me because we had built a rapport. At least I had some union benefits and protection.
I used to come home from college in the summer and work for my Uncle and Aunt’s catering business for weddings. The verbal abuse the servers had to endure by the wedding guests was incredible. One time a wedding guest slapped my hands because she didn’t want me to remove the bread instead of just telling me. The. another guest yelled and demanded more bread not realizing it is a catered event we prepare food for the amount of wedding guests off the premises and bring the food to the event. We have only enough rolls of bread for 2 per person, we don’t actually make it as ordered like at a restaurant. the wedding guest still insisted and said; “I.want.more. Bread!” So I found bread and gave it to her. I watched her eat the bread and she was so gratified and so was i because it was bread i found from the garbage.
I've worked in the restaurant industry since I turned 16yo back in 2006 and retired in 2018 after a vehicle accident from 2016, and some torn ligaments from late 2017 I could no longer do what I love most which was be a server and bartender. I will say if I was still in the industry I wouldn't be going back right now just because of the pandemic and. Half of this country being anti science morons. But I'll forever be tied to the industry and about to launch my 1st restaurant, to get ready to franchise the company.
@@Zaihanisme that's the plan. I've worked so many jobs because I would quit if the management was bad, the restaurant was violating health codes, not paying workers, taking tips from tables and staff ect.
Back when I was a server I had a 8 top table that rang up an $82.28 on half off apps and discount drinks, as they cashed out as another table called for attention, when I got back to the first table I found 72 cents left on the table. I grabbed the change ran out to the parking lot and threw the change at their brand new car yelling I think you need this more than me. My manager reminded me when I walked back in that I still had to tip out the busser and expo at the end of my shift with that tables total in it.... Gawd I don't miss working in a restaurant and never will go back. Thank you guys please do more segments to educate the American public... :)
Dear America: We have never paid servers a living wage. The “system“ of having to live off of tips has always been obscenely wrong. I’m sure plantation owners were “sad” to lose their slaves too. I mean, who wouldn’t be when you get so much for nothing? This is not a shortage of workers, this is a shortage of wages and ethical treatment of other human beings. It’s long overdue and about time that it is coming back to bite you. It’s painfully ironic that now that you’re all up in arms to keep people from crossing the border, they may be the only people that will work for these substandard wages you pay. Double karma.
I worked Dairy Queen as a teen. I also worked in a Department store, 20 years as a female. In the military, finished as a civilian R.N., working in a hospital run Community Clinic. All of these jobs had negative and positive aspects. The "bosses" were often worse than those you were caring for
One other issue is the owners overworking their few workers. They Honestly want the employees to do so much and still be happy with the minimum wage and the owners terrible attitude that causes stress and just resentment towards them.
@37:04 YES! I worked retail in my youth, and I'm certain that experience made me a better retail customer. I can't even imagine how much more hassle food service would have been-- but I always try to be appreciative and patient of all employees in restaurants.
The Government giving an incentive to have a viable alternative to returning to restaurant work was, as a twenty five year and counting veteran, appreciated. They unknowingly helped an unionized sector of workers have the ability to strike. I can't believe this is still being lost on people. This ignorance shows just how great the divide between classes really is
Yes indeed it is a matter of class divide, only other working class people will understand the food service workers. The people who are entitled will never get it. Like Joe Manchin said - people can not feel entitled responding to build back better plan... actually got a fake degree for his daughter!! so she can serve as a CEO of a big Pharma company. That is the kind of politician we have in this country.
I didn't work in any restaurants in my younger days because I was/am very allergic to tobacco smoke and that was when restaurants still allowed smoking indoors. Though many had smoking and non-smoking sections, but obviously that was not helpful. I did work in a regular movie theater, not like one that Stephanie described. I started at the concession stand and worked up to being a ticket seller.
Tips lead to such a bad dynamic in restaurants with guests and between staff, but it's hard to shake partly due to the workers who do make a lot from them are scared of losing that.
I just went off on one commenter who doesn't want to change anything at all because he makes way more than minimum wage with all the tips he can pull. 🙄 And this was in response to someone saying his 33-year experience was quite bad and he's glad the pandemic forced him out of the industry. Here's what he wrote: _I've been a server for 9 years now. I'm my restaurants top server. I work under 30 hours a week and our guests love and take care of me. The pandemic actually made my job better. Tips were higher right out of quarantine. And people were eager to spend free money. I make farr more that minimum wage. I wouldn't change anything.._
@@Zaihanisme high end fine dining FOH makes serious bank. But BOH is still expected to work for the prestige and resume potential. And then there's dish and all the critical support staff. Hopefully they're getting enough but I doubt it's what they're truly worth. Tips make it harder for the restaurant to address the inequity but I doubt many of them have the stomach (or bandwidth) for it. I wish we could end that system.
@@nada347_ agreed. And it’s not fair to tourists or out-of-towners to fork out extra to what they expected and unknowingly affect the livelihood of the person serving them.
Amen. People complain about how much coffee is, if they actually research how the bean turns liquid into their cups, how many hands those beans travel to get to you. It could be SO much more expensive, specially if they pay those farmers a living wage
'the customer decides' within a framework most customers have no idea what goes into making their food also, most companies are not paying their employees well even when their prices and margins are high!
I'm working as a host right now, depending on minimum wage and tip share just to survive🤷🏽♂️. And the amount of anxiety that I've began to feel going into this restaurant each shift, the last few weeks, has really been disheartening 🤦🏽♂️ I find myself meditating before each shift just to try to maintain a peaceful headspace 🧘🏽♂️ So this discussion is so timely! 💯✌🏽
Come on Padma, the people at the top of fine dining establishments that you frequent make millions and don't share the wealth. Danny Meyer is the exception. Padma's take on paying extra for milk or pizza is classist. Many people can't pay more for these things. These problems can't be fixed by personal actions. There needs to be systemic change.
Food waste on that level / rate only seems to happen in America and first world European countries and maybe Australia. Make the food reasonably priced to cover worker wages and BAM less food waste will happen.
That's so right. But of course they preffer to put more money into offering the food cheaper. Somebody has to pay for it... The waitress and kitchen's personell
I only worked food service one summer during college and it was hard, crueling work. It really made me appreciate my privilege and taught me a lot of respect and compassion.
Funny thing is, is that when hospitality workers complain about wages, people say "well go and get a better job then". So they did, and everyone complained about them leaving for better paid jobs. Go figure eh
Say it again for the people in the back
Yep. Can't win for losing, so eff it. I applaud everyone for choosing their mental/emotional/financial/physical health and well-being! And I hope to see more people leaving these abusive jobs! 😁
👏👏👏👏
I was a server of 33 years. The lockdown was like getting out of an abusive relationship. I knew it was bad while I was in it but once out, I REALLY felt it. The only way I would go back now is if I was truly desperate. Customers are cheap and hateful and, if ur a top server, ur coworkers hate u. Add being Black and all the stuff that comes with working in white establishments and environments to that and it was just too much. Lockdown was best thing that could have happened to me. Got me out of that game.
So sad for your experience! I’m glad you are out!
What job do you do now?
I've been a server for 9 years now. I'm my restaurants top server. I work under 30 hours a week and our guests love and take care of me. The pandemic actually made my job better. Tips were higher right out of quarantine. And people were eager to spend free money. I make farr more that minimum wage. I wouldn't change anything.
I worked in fast food and restaurants from the time I dropped out until I was 25. Then I went and sobered up. Got my GED and enrolled in college. You don't realize how bad it is you leave. leave.
@@tyrondickerson1669 oh, congratulations to you then, but you could have just written your own comment instead of coming back here to discredit someone's bad experience and critique with your glowing review.
Maybe learn some empathy
I left. Don't miss 80hr weeks with maybe one 20 minute break per day. Make more money now, less stress, and more time with my family. We're happier.
This thing about using your employees like slaves is dystopian.
They can literally raise wages a lot by increasing prices a bit... But nope, low prices are above employees well being.
Modern days slavery...
Dude. 80 hour club. I thought I was not going to find another person as crazy as me.
I've been a chef for 30 years. I wish I would have gotten any other degree.
Poor pay, chemically unhealthy environments, carbon and grease in the air, the stress and the long hours.
That sweet $3.20 an hour OT rate though!
When the pandemic hit my husband worked at a restaurant. We had no wheels. The stimulus bought us a car so husband applied for better jobs he could now drive to. He more than doubled his pay, now has benefits. Our whole world changed for the better because of covid! He hated the restaurant job, was poorly treated with no recourse! TY Covid!
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Congrats! I'm glad that things are better for your family.
I think that this is also ANOTHER side of the pandemic that people don't see. This is a game changer for people. Either for better or worse, but for those who are branching out to new fields of work and doing BETTER its a true blessing. Everyone has an opportunity.
Crazy, some of us really benefited from Covid 😶 feels weird to say, but it's true
I am loving this show. I worked in retail for 8 years and I can tell who hasn't worked a job like that whenever I'm out and about these days. Zero shame, entitled, impatient... And it's amazing, I work with someone now (I'm in the IT field now) who says retail workers don't deserve a livable wage... then turns around and says he could never work retail! I don't get people, man.
Probably because they believe it’s beneath them. They’re right…but NOT in the way they believe. It’s not demeaning work because it requires no skill. It’s demeaning work because of the unreasonable expectations, low pay, lack of benefits, and awful treatment. As it exists today, the work is technically beneath every human is what I am trying to say.
@@overthemoo I really agree with you but would quibble on just one point. It definitely takes skill to be able to serve others continuously and graciously; to work with people of different personalities and backgrounds, different needs, different dispositions while sometimes being mistreated and demeaned, and have the ability to retain your dignity and self worth! That alone is quite a professional, high E.Q. and I.Q. skill all unto itself and it is a prized one!💯
In any customer service position, it is a high value skill and to your point and others also - should definitely be compensated accordingly! What most people fail to realize, especially employers, is that their human capital is their most important asset not the product or service. Without people there to do the job - the product is just an item and any offered service - something that can't be delivered.
We should all commit to being kinder to ourselves and others!
@@chelabuford7106 oh I wasn’t implying it required no skill. Not at all! I completely agree with you. I think you made an assumption from how my comment reads - since I did not make it clear that these jobs DO in fact require skills. Like you said, they’re just not seen as skills by employers. Nor by customers.
I am currently back in school, majoring in psychology (focus in child & adolescent development), with the intent to use those very skills in a far more beneficial way.
@@chelabuford7106 Customer service is a calling, even though people disrespect it. People demand the best of customer service reps even while looking down on them.
I have friends with a pretty diverse set of political and social beliefs.
In almost all cases, when we finally get down to what is really driving our perspectives on the topic of retail/service industry folk in regards to a minimum wage increase... it comes down to them being afraid that the money THEY make themselves, will be worth less.
I try to share the statistics which show that even with a 30-40% increase in minimum wage, prices go up less than 1% in most cases, and only as high as 3% at the extreme points.
That increased demand on goods and services is spread throughout the entire system. Which also helps the smaller players get a foothold, and increases competition. Not just competition between two similar products or services, but also competition between ALL products and services to get those dollars.
Either way, the point is... it comes down to them being worried about themselves and their buying power. They're too short sighted to see that an increase in minimum wage will naturally evolve into increased wages across the board. The people being paid more already probably won't see an immediate increase... but as the people who earn $17-20 an hour to work their butts off, realize they can go bag groceries or do something a little less labor or mentally intensive than the jobs they currently hold, for a little less money, businesses will have to raise wages to stop the bleeding. When those wages go up, the people slightly more than that new wage will have the same realization and it just goes on and on up the ladder.
I'm a certified Sommelier and much of my pay is based on a percentage of wine sales. During the last year or so most restaurants used their resources from government loans, etc to take care of their management and left tipped employees out in the cold. I waited for over a year to go back to work at my pre pandemic place of employment, and even after the owner personally asked me to wait, they eliminated my position and never even let me know. That's why people don't want to go back.
Exactly!
That stinks 😕
SO so lame.
Yes this happened in a lot of industries. I knew someone who was an accountant. Her business got a bunch of Covid relief money. They hired her back for the minimum amount of time required then laid her off and hired someone at half her salary. Fortunately she found a better job.
And most of those people should never have been given a dime for relief, but the rich took care of themselves first.
The problem with restaurants offering "free tuition" is that they offer the tuition, but schedule the worker in a way that doesn't allow them to go to school.
Or if you're lucky enough to already be on campus, there's one work study position for every thirty people who need it...
It’s the future there’s online classes
@@ruoazquara6070 it doesn't matter if they are online or not, it still requires the same amount of free time to fill with studying, reading, watching prerecorded lectures, and do the assignments.
And it also keeps people in toxic situations they would otherwise leave. Making people choose between leaving a job and losing their tuition or staying to get through school. How about employers just pay the wages to the employees and let them make their own education choices?
@@ycart3285 anyone with a decent paying job isn’t looking to invest in education they spend it on nonsense material items for themselves
I don't understand why the restaurant industry is not a staunch advocate for universal healthcare and childcare, at the very least. Those policies would go a long way to making the jobs more desirable and also more profitable for the industry.
This is an excellent point. I’m thinking of John Taffer’s comment on FOX about starving restaurant workers (like dogs) by taking away COVID unemployment benefits, in order to force them back to work at the same low wages. First thought is that they should be thrilled to support universal healthcare and childcare. Every Restaurant Association nationwide should be lobbying for that.
Second thought is, if people have childcare and health insurance, why work so hard for $7 to $12 an hour in a restaurant if other less grueling $7 to $12 jobs are available, doing something else? Is it that having universal healthcare and childcare would force the industry to change the way it treats its labor pool ( both front & back of house ) and raise the starvation wages? I’m not sure what percent of restaurants nowadays are corporate conglomerations, it seems like an awful lot of them are chains. True reform needs to happen within these organizations that are big corporations. Each mom & pop restaurant has its own situation, and with 1 or two locations, are not the main problem. Like Padma said, margins are small, and fragile, and one bad week can put an individual restaurant/bar under if it’s not corporate or investor supported. Third thought is we are mistaking the larger restaurant industry for a community, rather than just another big business sector that is solely profit driven.
They would save a lot of money if they had it. It builds consistency in workers.
@@bottlerocketgirladventures I applaud your post!!!
please don't confuse the "industry" with the workers.
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The people you're talking about don't feel the benefits of the taxes they're already paying, because our state has intentionally undermined our education... so they're feeling "why pay more?" I''m not being sarcastic. I live here and when I hear people talk about their politics I want to cry and scream. Yeah, universal healthcare and childcare would be amazing for workers, but we don't have basic healthcare coverage or childcare. we don't have PTO or living wage. please consider: research worker's rights.
I am not sure you understand how many ways a restaurant can loose. They cannot afford to pay for those things, unless the customer is willing to pay high dollar. I am speaking to independents of course. The problem is that if they charge those prices no will go there and opt for McDonalds dollar menu. There would have to be a culture change to accomplish those needs.
The sad reality is this; people look down on restaurant workers. You can tell alot about a person by the way they treat someone who they feel is "beneath them." I've seen some restaurant workers severely Disrespected. They're human beings with feelings, hopes and dreams just like Every One Else. I've been on both sides. I've worked in the service industry and now I'm being served. I've always remembered how I was Disrespected and Belittled when working as a server. Now I make sure to tip well,and give compliments to managers regarding a Employee. It goes a long way to building up our fellow human beings. All I Know Is This; when things aren't going well,customers will complain to management. It should work both ways; when things do go well,compliments and hefty tips should Also be dispensed. "Who's Greater? The Server or the one being Served?" Think 🤔 About It.
I live in Japan where there is no tipping, but the staff are paid a living wage & the service is amazing. The food is also served in smaller portions so there is little waste & the prices are reasonable. Honestly, going to a restaurant here is a lot less stressful than in the U.S.
I am so excited to visit Japan next summer 😍
I hear a lot of people talking about waste caused by larger portions.
As an overweight American I can confirm; if it leaves the kitchen on my plate, it's leaving the restaurant on it's way to my stomach.
I really want to move to another country for the improved working conditions. And I will be happy to have people look at me funny for my large portions.
I've tried eating roughly what would be considered a European sized meal portion. In America we call that the appetizer.
US portions are an abomination. I would willingly pay the same amount for less food. For real.
@@princessjello My husband and I split and entree and a salad and always leave full. It's crazy how much food you get!
The restaurants near me that pay salaries instead of that exploitive tips-based structure are not struggling for employees.
Guy Fieri should take a look at that .. all restaurants should and protect their workers as well . Give them benefits and any food left give it to the homes …
salaries can be exploitative as well...
@@Sarah-gm9tq ... okay. "Can be" and "are" are two different things. Tips-based pay IS exploitive and IS manipulative. What point are you trying to make?
@Mike Dalby It's exploitive because it makes the job performative, creates competition between the employees, gives customers an unrealistic perception of cost, and excuses employers from having to pay full wages so they can skimp on health care and social security payments. This has nothing to do with the earnestness and professionalism of the waitstaff.
@Mike Dalby in Europe they pay minimum wage and the servers make tips too... what is better?
in Germany I made 9,65€ an hour, approximately 10$, plus 10% to 20% tips, oh and it included healthcare, sick days up to 6 weeks and 25 days paid vacation....
I am from Germany and things are not perfect in our "hospitality sector", but having the customer be responsible for the state of that industry in the USA is like all these other industry talkingpoints which try and deflect responsibility for change towards the peopel and anway from industries. Just like with climate change.
And that is "Bullenscheiße". The problem is not customers who dont tip, or pay seperatly (Which is the normal state in germany by the way) The Issue is that bad laws allowe Employers to exploit their workforce. Those same laws and regulations also make it more difficult for the Companies which want to improve things to do that, because they will always be at a disadvantage as opposed to their not that nice competitors.
These issues need to be fixed by political action and regulations, not by the individual customer.
It'd be nice if it were that simple, but every time industry workers try to change the laws, individual people fight AGAINST giving decent pay to workers. People complain about having to tip, but they aren't willing to see menu prices increase in order to raise employee wages.
You're right! Corporations benefit from keeping the minimum wage below an actual living wage! And politicians do for the wealthy, not us, the working class!
@@teresathayn5170 I know that corporations obviously benefit by paying a minimum wage, but how do they benefit from keeping that minimum wage below a living wage? Wouldn't they benefit more from keeping minimum wage above a living wage while still paying their employees the minimum? Because then their own employees (and others within that same working class) could afford to eat out more often or utilize their goods/services (depending on the business) on a regular basis.
@@RabblesTheBinx yes, you’re correct that individuals fight against servers and other food workers making better wages. It’s that old “pull yourself up by the bootstraps” philosophy we have in America. I was a server thru college (and after - it was the recession) People will treat you like the dirt beneath their shoes. If society doesn’t respect certain roles, they also won’t support raising their pay. It’s a societal problem as well as a general food industry problem.
Americans need to learn to respect workers even if they are not college educated or skilled. If you are contributing to the economy, you deserve a little respect IMO
@@Pugetwitch I can’t speak to every restaurant, but most that are small businesses have very thin profit margins. In order to pay a living wage, they would have to both raise food prices significantly without losing any customers. That just won’t happen here. No one is trying to eat a $30.00 burger.
I've been cooking for 19 years and didnt miss a single shift even during shutdowns and so on. The hours are long and grueling and the pay is not even close to what it should be. The people behind the scenes making sure people can get the food they want and or need dont get what they deserve. I've feed thousands and thousands of people with zero appreciation and that's my choice but I really wish some day people will understand
Thank you for your service!!! Your artistry is truly appreciated!!!
I'm glad you did this restaurant segment. I've never worked in restaurant or fast food but I'm so sick of news media and public saying people are lazy and collecting unemployment.
I hope many of you find better paying jobs with benefits.
Living outside of the US, I became more aware of how Americans feel entitled to be demanding without reciprocating respect. America seems to promote the idea of superiority. Superiority on multiple levels including belittling people in the service industry. Another thing I realized is America still has a "master" mentality and reject the "leadership" mentality. They demand obedience instead of creating a team atmosphere where everyone works together to create a positive work environment for all.
Great point. Well said
This can be true for a whole lot of us
This comment is all that needs to be said. Well put.
I was just discussing this phenomenon and I believe this is the main reason that people aren’t working in many fields especially service industry
As a server I always hated waiting on foreign tourists. They can order nicely and be clear about what they want and how they want it. But when it was time to tip they were always clueless about it 🙄. Thier heavily researched trip planning didn't include learning about how Americans make a living. So a verbal tip is just enough.
As a server the best thing guests can do is be kind and tip. It’s not fun when your guest is giving you a hard time and they don’t tip at the end. It can really get to a person. All that negative energy requires healing.
The ideal would be to get paid enough so you wouldn't depend on tips. Try tipping in Japan and see how offended they'll get. Actually don't try it, they'll feel like you spitted on their mother's grave.
Yes! And I've been told that tipping in cash is much preferred.
@jason Thomas this isn't an overnight change and also doesn't relate to anything she said lol. if you're going out, be kind. tip. case closed.
Yup, it's like how dentists have a high rate of depression because people are not happy to see them. When you're greeted with dour, scowling faces all day every day it takes a toll on mental health.
@@philipdudingston6855 Unfortunately servers are fighting against a living wage for themselves because they make more than $15 an hour in a lot of places with tips. My boss told us we'd go out of business and encouraged us to fight against a wage increase for servers. Gave us the number for our state reps and everything.
They should get a living wage of at least $15 an hour plus tips. It's criminal that servers get paid $2 an hour and then have to mop the floors, do dishes, do sidework, etc. A lot of places will try to put more and more kitchen labor onto servers to cut labor costs because they can get away with it.
I hope servers will decide to fight for a living wage.
This is why we need to stop the practice of not discussing salaries. When I was a server, customers really thought we made minimum wage, not $2.13 an hour. If it was more widely known, it would force businesses to be more competitive as well as force pay equality across the board. Why shouldn't we know how much people make at our jobs? If experience=$$$, it would really motivate people to work harder and hold those in power more accountable. Ok, that last bit might be a pipedream, but wouldn't it be nice?
Yep. People don't want to understand, and not all the time it is servers fault
I totally understand. Sometimes it makes you feel inferior to the person you are waiting on or helping out.... Ouch that stings a whole lot!!* lol, Debbie Pierce
I made $2.13 when I waited on tables in 1984 to 1987. How can it still be $2 13??
@@OneAdam12Adam Regan. That's why.
This. I’ve shared this fact with so many people who were shocked. I’ve been a server in states where there wasn’t a discrepancy between tipped and minimum wage (everyone had the same minimum wage) and it meant so much to my bottom line).
"The customer decides" is such a cop-out and doesn't hold the restaurant owners to account. If they can't make money from being strategic with their income, debts, and pay DECENTLY, at the very least, then they don't deserve to run a restuarant.
I hope y’all do this podcast forever, Roy! It makes the segments even better.
I LOVED waiting tables! The team ethic, the daily conquering of nearly impossible circumstances, the interaction with people from everywhere, especially the staff!
Being treated like Dirt by the management was the part that discouraged me.
Turns out there are LOTS of opportunities to serve humanity and make a better, more autonomous life.
I GLADLY tip like a drunken sailor, but worry that higher prices will go right to the boss.
My journey has lead me to massage school, then an Associate's in Horticulture to be a gardener and now I'm in school to become an EKG Tech...all serving Humanity, the highest calling, imho.
Find an area that interests you and GO BACK TO SCHOOL!
GLEN! GLEN! GLEN! GLEN!
Love this new venue for greater exploration! Got to remind folks of the benefit of an attention span more than 2 minutes!!!
I was hoping to see “read more……” at the end of your comment 😵💫
If you can, tip in cash. When you tip on the bill with your CC, the resturant usually takes a percentage.
Personally I avoid places I know that wait staff is forced to split tips. When I tip I'm tipping MY server, not the entire staff.
@@rochelledunlap9993 depending on the type of restaurant, it really does take a team to execute great service on the end-user experience.
This career server is getting ready to write the MBLEX myself!
The resurants charge top dollar for the meals, while paying staff the minimum.
They charge so much money so they could serve food potion big enough for three people which end back in the garbage because no one person can finish the potion.
@Patricia 18 y.o - check my vidéó the fired wait staff same day with no notuce before the pandemic. Not caring about employees. Now they want sympathy.
We went to a local restaurant by our house sat down looked at the menu and left. They wanted $4 for one egg. That was pre-pandemic!
@@taylorbug9 this coffee shop near my house wanted 8$ for avacdo toast. 3$ more for an egg. 3$ more for some bacon. Thats 14$ for a one sided egg sandwich. Coffee not included.
@@episdosas9949 That's what it really costs, though. The business has to not only make wages for staff, but buy all the food, equipment, and rent on their space. The profit margin on a successful restaurant is only 3-4%, which will disappear in no time if something breaks and needs replacing, or you have a slow day.
Padma is the best. She needs to do a series on all this. People really need to be aware of how difficult these jobs are. If you are a person that understands this, educate your friends! And please Padma, get Bravo or the food Network to do a series on this.
Plllllllllllllllll pp llll
Everyone just says to get a better job
@@greenkoopa right then when people did, now they're angy
Padma is a total boss. My respect for her is thru the roof
In big fruitful America I can’t believe people have to be relying on fluctuating tips for their pay. I understand the margins are low but then that means people have to pay more for food to ensure the workers are paid fairly.
Many eaters don't have deep pockets so ..
Wonder how business people are okay with their workers having 2 jobs just to make a living. Yisus
It's not fruitful for everyone
@@annblanchard8694 Keep in mind that most restaurants would only need to increase the cost of food by a dollar or so in order to properly pay their staff. I'd rather do that than tips.
What blows my mind is that if I order domino's delivery, I'll get 2 items for 5.99, if I do carryout the total is 13.15 but delivery is 17.53
None of the extra money goes to the driver and I'm still expected to tip
Yes Roy! Portion size!!! Smaller portions made with higher quality ingredients, priced accordingly, could be afforded and reduce the regrettable mistake of food waste. Less + better would also prevent debilitating food comas. ; )...
...Fact of the matter is most businesses in America want to make a profit, so they simply charge double what they spent to make/stock it.
Because here in America people are solely focused on short term profit rather than long term success. Costs of rent/utilities/stock has gone up at least as much for the average restaurant as it has for any other person at home, just in larger quantities. America makes the promise that you can own a business, then makes it (along with most other things in America) as prohibitively expensive as they possibly can.
Costs have to be regulated across the board, from the farm to the supply chain right down the the restaurant table before we're going to see any momentum on this at all.
People can claim otherwise, but they've had long enough to do so on their own. It's clear they refuse to. So it's time the government stepped in. Just as they have in ALL other developed countries in the world.
I sincerely think everyone should do retail or restaurant work, or both at some point in time. I have moved on but still work in a customer facing role where I have to deal with angry people sometimes and the pandemic has made people so much more mean! I cried the first time from a customer this year (I got over it quick but still) and I'm 36 and have dealt with people for 20+ years. Just treat people nice. They are doing their job!
As a car-hop, a hospital kitchen worker, a trained chef, and finally an executive chef:
This was an excellent piece.
The worst tip I ever got was ZERO dollars for an almost 200 pizza order for Grace Community church in Sun Valley. It was for an event and I had to come in 2 hours earlier to make it. Me and other drivers even helped them carry the entire order out to their van and everything. I don’t know how I kept my cool honestly.
Oh, wow, a church taking advantage of people and being stingy? What a shocker. So Christ-like of them.
Doisa… sorry about your situation! Not fair my friend ! Us teachers love giving tips because no one ever gives us not even a smile or a thank you! We thoughly love our servers and treat them with respect… you all deserve it!
Uh that’s awful! As a server I remember the after church crowd on sundays was the absolute worst. Little to no tips and always very rude. And I say this as a lifelong church-goer!
Similar stories have made the news over the years, too. I don't know what is the problem with church folks, but they need some education on the subject of generosity to their fellow humans. It doesn't seem to be covered well in their Sunday School curriculum.
Stop charging less than you're willing to receive, then. Charge a delivery fee if you want a delivery fee. Don't get salty that you got what you asked for just because what you asked for was less than what you wanted.
Roy killed it! Truly enjoyed this show & subject!
"Take off your mask so we can see you smile."
"You want to see me smile? Give me health insurance I can be sure I won't lose if I end up catching COVID from one of my patients and end up in the hospital. _Then_ I'll have something to _smile_ about."
It says something when people like you are more concerned with the financial impact of being hospitalised than the actual crippling health impact that COVID brings.
COVID has long term repercussions. It says something if the financial pressure is worse than those.
"Take off your mask so we can see you smile"???????? I would have had to slap someone for that.
@@kathryntanner9796 exactly. What is wrong with people??
Because we're sick of serving Karen's and working for peanuts.
For me this is my first job (started last month) so it's kinda awkward to be there when people are quitting left and right, esp after hearing all the horrors
Well said! Many have made intelligent, thoughtful comments. Yours, short and sweet. Lol!
Then provide a value to society that will earn you more money 🤷♂️
@@EsotericOccultist everything provides value. Otherwise they wouldn't pay you anything to do it.
Get a personality, provide some joy to the world, you dense f**k.
😂😂😂😂
Obviously nowhere near as deep as you hoped you were bro. Talk like that only exposes your low value to us.
I was a server during my interview I told them I needed certain days off during the week. After a few weeks I requested a day off and it got approved. Then I noticed I was scheduled on a day I was supposed to have off. Told my boss I can't work that day and was told either work it or you don't have a job.
I really hope they have to cry begging workers yo go back. They almost deserve all bad things the capitalist world can throw at them
@perfectfrye - I’m curious what was the outcome? Did you quit? Did they approve the day off after all?
As a server who actually likes serving, I appreciate you putting this out there!
I do like it, but we are tired 😫
For me this is my first job (started last month) so it's kinda awkward to be there when people are quitting left and right
@@MaxRamos8 You got this! Go to school, don't get stuck in retail or hospitality!
@@dividedconquered3784 for some people, it's not about "getting stuck" when they actually like the work. That is negative connotation that makes people hate the work regardless of pay. If someone pays you what makes you happy and you're doing the work you like to do, where is it bad?
2 days off means one day to recover and one day to do all cleaning, laundry, shopping and preparing for work again.
@@jkap34 honestly lol. i am so grateful to make the insane money i make, and only need to work a few days a week.
The food waste alone could pay for better wages.
@Mike more like served as school lunch…
The food waste could be so easily mitigated if every option wasn’t available all the time. And when things are out, they’re out, don’t plan on excess… the mindset that it’s acceptable is so dangerous.
They should donate the excess food to their employees or to local homeless shelters/shelters for women who have experienced abuse, etc.
The portions should be smaller. If someone wants more they pay more
@@It-b-Blair That and it could also help drive prices down a bit since they aren't planning on every order possibility
I think everyone should do a week working in this time of job as a sort of National service. Even if it’s just school kids doing it as work experience.
Absolutely! For two summers in college, I worked in the food prep line of a hospital kitchen. There was no ac, and people would pass out from the heat. Their fingers would get caught in the conveyer belt and almost get ripped off. It was brutal, backbreaking work, and I couldn’t imagine doing it for longer than I did, but for most of the employees, this was their full time job. It sure taught me why my higher education was important! I learned so much about hard physical work and getting along with people from all walks of life. Both my kids worked food service jobs while in high school. It’s a great experience.
When my son was about 12 or 13 he said something snarky about the service at a restaurant we were at. I explained the situation and why we should be compassionate. He wasn’t buying it so I cursed him. I told him he MUST spend at least 6 months in food service in his life after he starts working so that he would understand what it’s like. 7 years later… mission accomplished.
Thank you! I absolutely agree with this on every level. I really see young students doing all sorts of everyday work. From restaurants grocery and retail to building carpentry. I could see basic medical and science work as well. We've never needed workers more and people who don't know how to do it.
My dad refused to let me work on food service because it was so miserable. He probably had an instinct for how much I would sick at it, too.
Such an important discussion! Thank you for having it. My daughter is a server so I hear about the terrible situations. She’s at a great place now that offers benefits and a steady schedule. The restaurant is thriving and the employees seem so much more relaxed than at any other restaurant she’s worked at. BE NICE AND TIP!
I was a bartender for 20+ years in Florida, Michigan, and in Las Vegas also worked as a limo driver for a few years. I've seen a lot. I'm not in the business anymore, but I really appreciated this episode.
No service industry should ever have to rely on tips as the main source of income. Salary is the employer's responsibility, not the customer's.
Exactly, if a restaurant has to relay on a customer to the point where they can't close for a week, then the restaurant should reevaluate if they need to stay open or come up with a better plan
@@keny9981 This makes NO SENSE. The customer IS the business.
Problem with saying it's the employer's responsibility, is the restaurant would have to raise prices by a significant bit to pay better wages. Wages are the largest expense for nearly all restaurants. Then the customer rebels because of the higher prices. Many would love to do it, but those who are willing to try first (like Danny Meyer) get punished by the customer base
@@jimchapman4024 I make 2.13 an hour while the CEO of my restaurant makes close to 9 million over 800 X's what the servers make. My manager pays 3000 a month rent and drives a range Rover while I can't afford to pay 1200 a mo rent. How bout instead of raising the price of food decrease the pay of the ceo's so that the ceo's don't make millions while the medium worker makes 16000 a year???
tipping isnt
mandatory.. earn it
I am a former restaurant owner. I was lucky enough to sell it in 2018. Padma nailed it. Nailed. It. It is so tough in this industry. Had a ball in my throat when she talked about how fast a restaurant can go under if they have to be shut down.
Same here. Owned a coffee shop/deli. Living on the edge the entire 17 years with a smiling face and customers assuming we were rich because we were busy. Clueless of our really low prices/ high quality and careful buying and me working for free and almost zero profit margin. Sold a coffee shop/deli in Feb 2020. ..for half what we bought it for but lucky we sold just in time.
@@ValtonIndie48 sounds like you should have raised your prices, tbh.
My first nurse manager said during my interview she loves to hire waitresses because they make the best nurses. Those skills of time management, conflict resolution and grace under pressure I learned at 15 yrs old in restaurant work. One thing they didn’t mention was the dangers r/t frontline work i.e. burglary. I was held up at gunpoint at my first restaurant job. 🤦♀️
I just wanted to say that while I did appreciate Padma's book description (and if I had young children I would definitely read it to them), I have always thought that it was important to represent people of all cultures in literature. When my children were young, I went out of my way to get books that celebrated children all over the world. I did not want my Anglo- background children to have that disadvantage of only seeing children like them in stories. So Padma's work is very important to all children.
There's a great family owned restaurant I go to often. For the past 6-7 months, they had a sign asking customers to be patient due to low staffing. They also had a now hiring sign up for months. Then I learned last week, they changed the hours. They use to close at 8pm or 9pm. Now they are open from 7am-2pm Mon-Sun. I feel bad and hope they can pull through 😔🙏🏾.
Pay better salaries and you will see
I do not feel bad for them. They choose not to pay fairly. That is the consequence
@@macardona5 I doubt it's by choice. If they don't follow the system, unless they have deep pockets or unicorn products and hype, they'll be killed by the competition.
If they didn't have their former employees jumping to come back? --- that says something about the work environment.....which the customer doesn't see.
@@alvarofernandezlecuna118 Massive assumption
I totally agree & understand for so long as I was a hairdresser for more than 15years in Florida I can relate to these issues that you are discussing today on Mr. Roy's show. Thanks again Mr. Roy!!😇 Debbie Pierce
$50.00 check at 9:30 p.m., we closed at 10, dude tips me $4 and steals my $5 pen.
Death to restaurants, the only thing I miss is my co-workers.
oof I felt that one.
I'm 54 and my older sister was a server. It was $2/hr in the 1980s. Minimum wage was $4.25. Minimum wage has gone up ONLY $3+ since and server wages has not changed. It's a load of BS.
My worst tip was negative money. This 6 top shorted me $3 on the bill, and I chased them to the parking lot. I didn't get fired because everyone was so shocked that quiet Bonnie chased them down. They didn't tip, but at least I didn't end up paying them for the "privilege" of waiting on them.
wow I am so sorry that happened to you. I've learned over time that depending on the restaurant, servers may be paid very minimally, expecting the rest of their wage to come out of tips. So I've raised my tip percentage to compensate - and I've added more since to help compensate for covid. To be fair, I don't frequent in person restaurants due to covid - so many of the tips are through services like delivery but I try and order from local restaurants and still tip heavily. This isn't normal times and I wish there was more I could do to help those who work in the industry.
I generally tip between 15% and 25%, depending on the service. If the service is terrible, I'm tempted not to tip, but still do to be a gentleman. I just don't set foot in the place again. Tips are not supposed to replace wages. They are a courtesy.
@@radoraf you do know waiters get 2.13 an hour right?
@@puellamservumaddominum6180 Yes. But the point is that tips are NOT meant to replace work wages. They are as previously stated, primarily a courtesy by the customer who is happy with the service. On top of it, unless you pay the tip in cash directly to the workers, management sometimes takes a cut.
@@radoraf well until waiters wages are brought to a living wage you better tip your waiter or not eat out..
How would you like to be paid 2.13 an hour?
Taco bell manager here, the problem is they DO NOT PAY ENOUGH TO WORK THERE FOR NEW HIRES, AND THE PEOPLE THAT WORKED THERE FOR A LONG TIME MAKE LESS THAN NEW HIRES
Fast food is my first job (started last month) so it's kinda awkward to be there when people are quitting left and right
@@MaxRamos8 yeah, they need to see what's happening and pay people more now that are willing to work like this
And people thought it was the enhanced unemployment that was preventing people from going back to work.
Lol I know you're being sarcastic, but it's sad that people are still believing that. Even before COVID, service workers had been trying to bring attention to this. 😭
lol right? my weekly benefit amount was less than i made in half a shift.
This video didn't debunk that claim in any way shape or form. You're suffering from confirmation bias. Seek help
When I worked for tips 35-40 years ago, the $2.01 hourly min wage barely covered taxes on my 8% allocated tips. How can people do it now for 12 cents more?
That's what I said. It's insane isn't it?
And way more scrutiny on claiming 100% of tips.
I have actually had a zero check after taxes and never made over 30 a week at 2.13 an hour and avg 50 - 75 a day in tips. Doesn't even pay my rent. Meanwhile the CEO of my company makes close to 9 mill a year
I left the restaurant industry 10 years ago after over 20 years in. For all these reasons. Been happier and wealthier since.
Isn't it strange to have a fridge that isn't full of take-away boxes and "restaurant-not for resale' condiments?
The solution is to go to an European system where hospitality jobs are paid salaries. The customer automatically pays a surcharge included in the bill.
Are tips tax free in the us?
@@Apostolo666 no
And then you will have even less people willing to work. Unless a restaurant is willing to pay over $25/hour (and chances are that is not going to happen), people are not going to want to do it. I am a Bartender in Manhattan and even on a slow night, my tips usually equal at least $30/hour.
@@MR-hu3ht That system does not prevent the client giving tips, it just assures that their basic salary is covered.
@@chezmoi42 LOL you think Americans will tip? Europeans don't.
I worked for Whole Paycheck for 4 years before I could afford to shop there.
If any business can't afford to pay a living wage, they are not a viable business. Period, end of story. Restaurants are not an exception. If a restaurant can't price their goods to accommodate that fact, then they should not exist. If people don't want to pay enough to support a viable restaurant then let them eat at home.
There is no Constitutional right to affordable restaurants.
Pay your employees fairly. If customers aren't willing to pay enough, move or find another line of work. That's the bottom line.
This Podcast is so wholesome. Thank you guys at the Daily Show for keeping it going!
I've worked as a hostess in an Open-24-hours-a-day type of restaurant. And, worked for 15 years in retail sales and management. Believe me, it takes the patience of a saint to do those jobs, and do them well.
Dude, totally keep doing this podcast. I loved it. And not just because i left my fast food job for a sweet office gig and was only able to do so because of the pandemic.
This is what ppl won't admit, the pandemic showed us businesses that were not operating in ways that benefit it's workers. Everyone had a chance to leave bad jobs they were stuck in.
I’m a nighttime pizza delivery driver and I reduced my hours to just 3-4 a night. Because I’m a stay at home dad/student during the day. So homeschooling 2 kids, my own full time schooling, and working 40+ hours a week at an understaffed pizzeria wasn’t my idea of fun. especially since reducing my hours my paycheck hasn’t taken as big a hit as I thought it would. Dropping to 17-18hours a week I’ve lost roughly $100-150 per pay period because most of income comes in the form of tips anyways. That’s a drop in $300 per month but I’d rather have my sanity and sleep than go back to that.
So...I have never been in the restaurant industry, but as a former exotic dancer, I didn't realize how many parallels there are to the restaurant industry. After leaving the clubs I had a bunch of skills, like communication and negotiation skills, on my resume that I couldn't put down where or how I gained those skills. No one wants to hire a former dancer knowingly. We didn't have a living wage to fall back on during dead nights. If we got an hourly rate, it was the federal minimum. Most of the time there was no hourly wage. As I said before, I have not worked in the restaurant industry so I cannot know 100% the struggles of those working in it. They face things I never had to in volumes I never had to. However, I think this is an interesting parallel to notice. Because people in the "entertainment" industry were effected in similar ways to the restaurant industry. I guess really what I'm trying to say is THANK YOU to both restaurant workers AND dancers for all your hard work under difficult circumstances. We see you and love you.
Went to a Denny's near Delaware OH. There was only one lady doing everything, serving, cooking, taking payments, etc. Completely unfair. They don't want to pay the employees, that's one of the reasons there's a shortage on staff.
Did you even listen?
Must be a theme with Denny’s 🤔
We already have one Denny's in Cleveland, that closed months after the plandemic started.
@@blkpan77 In my case it was a Denny's but you can call it whatever you want, maybe Karen's Diner
Love this segment! Thank you for sheding light on the food service industy and food waste. So important.
can someone get out of ones house, go to work on a place where you underpayed, belittle, risk yourself (you probably will serve unvax/antivax people) and your working hours make it impossible to have a social life, yeah sure.
You mean San Juan County, Washington?
Why? It’s pretty simple why. Low pay, customers who are just garbage people, hours, and 0 appreciation for what we do. I have a degree in culinary arts. I’ve worked 20 hour days and 100 hr weeks on a regular basis and still wasn’t able to make all my bills. People think they know and think our jobs require no thought or talent. My question to those, if you can do it better and you’re so much better than us, why are you coming to us for food?
that idea about replacing some country's mandatory military service in the US with mandatory service industry work requirement, would make for a lot more mature people, theres alot of people who need to be humbled.
People without essential skills and collecting unemployment should have been recruited to learn hospitality and medical industry positions.
l loved the sound of the tomato book. l used to get paid 2cents for every removed tomato worm - they're huge as far as New England goes. We had a huge garden that fed my 3 bros, parents, and me. Also, kids don't seem to understand how farm animals are food and/or how they interact with your fruits and vegetables. They compliment each other if done correctly/sustainably etc. l recall when, for instance, strawberries were a special treat for the early summertime and how much l looked forward to it. Pineapples were an exotic exhibit. l know how to keep whole tomatoes for a lot longer than you'd think. you pick up skills learning about your food. ☮
As a Brit, my first impression of a US chain restaurant was the size of the portions. Absolutely huge.
So crazy on the food waste!!! I used to serve and threw SOOOO much food away. Sad… some people in other countries starve and I threw so much food away!
Not just in other countires. Within these 'food basket' states: Iowa, Idaho, Kansas, where 90% of the nation's grains, vegetables, and fruits are grown have many food insecure homes and it's very unfortunate. Companies are often unable to donate their surplus either because the shipping is very expensive (not guaranteed tax write off) or they're afraid of liability. It certainly doesn't help that Republicans have been lobbying to eliminate free school lunches for lower income towns.
This segment is excellent! I am sharing it with my friends.
Roy, Im already a fan of yours but now it's tripled! Thank you for this wonderful show!! I also was a server for about 5 years for $1.00/hour - shows my age. Anyway, totally agree about people having to work in the restaurant industry for at least a year and live on that money and abuse before becoming a "public servant". How about a special halloween episode featuring horror stories about working in restaurant landia?? We all have them!
I LOVE everything she had to say!! we've been saying it for years- a minimum of 6 months for all in the service industry should be mandatory!!
AND I believe that all youth should work in a child care center
Retail work too.
I got a bartending license in Atlantic City and worked a bar in an arcade for a while, then later at a hotel. Moved to VA and got a job in a Friday's style restaurant. Was told I had to have seniority to work the bar. I applied for a bartending job at a comedy club that was just opening. Got hired...as a server. That was my last food and beverage job. I couldn't imagine trying to do that now at the same rate of pay 20 years later. I'm glad for every single person who left and are doing better as a result!!
The Daily Show with Trevor Noah, no one ever talks about how degrading being in the service industry is. And its even fun to talk about because people really do show the nastiest sides of themselves to wait staff and its honestly entertaining to hear other's stories .
As a woman chef who worked the line for years and is on the cusp of opening my own food truck, this is an awesome conversation.
Just beware of the Karens in city government shutting you down
Best of luck with your truck. That wasn't meant to rhyme.......
@@chuckhockey9632 I live in the boonies, food trucks are few and far between and desperately needed for the local tourism industry.
"No other industry is more dominated by men..."
-construction and trades
-engineering
-law
-forestry and park service
-agriculture
I understand the point but don't discredit the struggles of other industries with similar problems
She meant both domestically and professionally so it might just be.
My longest shift was 32 hours. My longest 7 days week 18 hr days was 4 months. Kitchen work can be brutal
The people that were willing to put up with this nonsense are the people that died. They died, y'all, and the rest of the industry watched them die serving people.
i only worked in food service for a new months, but i did retail for over 10 years...i always tell my friends and family to be more mindful consumers:
1. be UNDERSTANDING. especially in busy times and close to closing time. that person could be going through literally anything right now but they are still there trying to serve you rather than deal with their own issues.
2. be KIND. if you have an issue, try to be civil and stick to the actual issue; work toward resolution. chances are the person you are chewing out wasn't even working the day when your issue happened. why yell at them? and chewing them out doesn't solve the problem, it only gets you worked up, and messes up their day.
3. be REASONABLE. i hear you, you want what you want. but remember, that person still has to work there tomorrow. if giving you want you want jeopardizes their job/bonus, etc., it's not a cool move. if you were in their shoes at your job, you'd never do that for ONE person.
people in positions of service are not dumping grounds for our baggage, nor are they servants. be kind everyone!
I really loved this episode! I never knew the “behind the scenes“ stuff and what small things I could do to make the experience better for the restaurant staff.
A shift needs to be made. Pay all workers by the hour get rid of tips . It works in other countries why not here.
Exactly I lived in South Korea for 2 years and to them it was rude to tip
Not really a viable option unless restaurant owners want to pay $20-$30 an hour. I made more than that in Jersey while making $2.13 an hour from the restaurant. There are states that pay minimum wage plus tips. It's a hard job with a specific skill set. Removing tips will make service mediocre at best.
@@stinam.g.9462 People who work on tips arguing that working on tips is best but they don't understand WHY it's like that in the first place......it was a way for the restaurant owners to pass the costs onto the customers......everyone should be paid a living wage and shouldn't have to depend on the kindness of strangers. Also, go to restaurants in Australia.....no tipping and way better service since the entire staff helps out each customer, not their customer.
I know Canada & Australia don't tip.
@@stinam.g.9462 The exception is not the rule. Not the whole industry is making what you did at your restaurant.
Do you travel? Service outside the US is not mediocre. Just go south of the border to a standard Mexican restaurant and see the difference in service.
What about ending with the idioticy of tips. That is just taking away the responsability that employeers contract with employees. Tips have lost their original intention. Every time you give a tip nowadays is the employeer you are rewarding, not the waitress. The day waitresses have a fair wage, then the tips make sense again.
Well, the original intention was to not pay black people a fair wage.
In restaurants 20+ years. I rather like that my money came directly from the guests rather than the House. Pay the house for their food etc. Pay me for the service.
I do not agree that tips are ‘idioticy’.
I closed last night at 10:30 and I go in today in half an hour (at 8) My son was asleep when I got home and will be asleep when I leave. I love cooking, but this labor shortage is taking its toll on my body, mind and family. Something really needs to change.
I did 4 years of specialty retail at college age, went in really thinking of it as a diplomatic position because the customers were international travelers. Every day I thought the same thing, people need to put in time in the service industry or else a year of volunteering in a war-torn or developing nation. I had one guy pacing and ranting about how unacceptable it was to be third in line for currency exchange, having some kind of psychotic break over it. My regulars made it worthwhile, some would only come to me because we had built a rapport. At least I had some union benefits and protection.
I used to come home from college in the summer and work for my Uncle and Aunt’s catering business for weddings. The verbal abuse the servers had to endure by the wedding guests was incredible. One time a wedding guest slapped my hands because she didn’t want me to remove the bread instead of just telling me. The. another guest yelled and demanded more bread not realizing it is a catered event we prepare food for the amount of wedding guests off the premises and bring the food to the event. We have only enough rolls of bread for 2 per person, we don’t actually make it as ordered like at a restaurant. the wedding guest still insisted and said; “I.want.more. Bread!” So I found bread and gave it to her. I watched her eat the bread and she was so gratified and so was i because it was bread i found from the garbage.
I've worked in the restaurant industry since I turned 16yo back in 2006 and retired in 2018 after a vehicle accident from 2016, and some torn ligaments from late 2017 I could no longer do what I love most which was be a server and bartender.
I will say if I was still in the industry I wouldn't be going back right now just because of the pandemic and. Half of this country being anti science morons.
But I'll forever be tied to the industry and about to launch my 1st restaurant, to get ready to franchise the company.
I hope you right every wrong you've witnessed and suffered before, when you start running your resto!
@@Zaihanisme that's the plan. I've worked so many jobs because I would quit if the management was bad, the restaurant was violating health codes, not paying workers, taking tips from tables and staff ect.
Back when I was a server I had a 8 top table that rang up an $82.28 on half off apps and discount drinks, as they cashed out as another table called for attention, when I got back to the first table I found 72 cents left on the table. I grabbed the change ran out to the parking lot and threw the change at their brand new car yelling I think you need this more than me. My manager reminded me when I walked back in that I still had to tip out the busser and expo at the end of my shift with that tables total in it.... Gawd I don't miss working in a restaurant and never will go back. Thank you guys please do more segments to educate the American public... :)
I'd have quit right then and there and told him to tip them out of his wages.
Dear America: We have never paid servers a living wage. The “system“ of having to live off of tips has always been obscenely wrong. I’m sure plantation owners were “sad” to lose their slaves too. I mean, who wouldn’t be when you get so much for nothing? This is not a shortage of workers, this is a shortage of wages and ethical treatment of other human beings. It’s long overdue and about time that it is coming back to bite you. It’s painfully ironic that now that you’re all up in arms to keep people from crossing the border, they may be the only people that will work for these substandard wages you pay. Double karma.
I worked Dairy Queen as a teen. I also worked in a Department store, 20 years as a female. In the military, finished as a civilian R.N., working in a hospital run Community Clinic. All of these jobs had negative and positive aspects. The "bosses" were often worse than those you were caring for
One other issue is the owners overworking their few workers. They Honestly want the employees to do so much and still be happy with the minimum wage and the owners terrible attitude that causes stress and just resentment towards them.
@37:04 YES!
I worked retail in my youth, and I'm certain that experience made me a better retail customer.
I can't even imagine how much more hassle food service would have been-- but I always try to be appreciative and patient of all employees in restaurants.
The Government giving an incentive to have a viable alternative to returning to restaurant work was, as a twenty five year and counting veteran, appreciated. They unknowingly helped an unionized sector of workers have the ability to strike. I can't believe this is still being lost on people. This ignorance shows just how great the divide between classes really is
Yes indeed it is a matter of class divide, only other working class people will understand the food service workers. The people who are entitled will never get it. Like Joe Manchin said - people can not feel entitled responding to build back better plan... actually got a fake degree for his daughter!! so she can serve as a CEO of a big Pharma company. That is the kind of politician we have in this country.
Beyond the Scenes is ALWAYS on point with such great conversations and guests. The realness of Padma is really refreshing. Nicely done y’all.
I didn't work in any restaurants in my younger days because I was/am very allergic to tobacco smoke and that was when restaurants still allowed smoking indoors. Though many had smoking and non-smoking sections, but obviously that was not helpful. I did work in a regular movie theater, not like one that Stephanie described. I started at the concession stand and worked up to being a ticket seller.
This show is great, Roy Wood. And who knew there were so many problems in the food industry. Thank you!
Tips lead to such a bad dynamic in restaurants with guests and between staff, but it's hard to shake partly due to the workers who do make a lot from them are scared of losing that.
I just went off on one commenter who doesn't want to change anything at all because he makes way more than minimum wage with all the tips he can pull. 🙄
And this was in response to someone saying his 33-year experience was quite bad and he's glad the pandemic forced him out of the industry.
Here's what he wrote:
_I've been a server for 9 years now. I'm my restaurants top server. I work under 30 hours a week and our guests love and take care of me. The pandemic actually made my job better. Tips were higher right out of quarantine. And people were eager to spend free money. I make farr more that minimum wage. I wouldn't change anything.._
@@Zaihanisme high end fine dining FOH makes serious bank. But BOH is still expected to work for the prestige and resume potential. And then there's dish and all the critical support staff. Hopefully they're getting enough but I doubt it's what they're truly worth. Tips make it harder for the restaurant to address the inequity but I doubt many of them have the stomach (or bandwidth) for it. I wish we could end that system.
@@nada347_ agreed. And it’s not fair to tourists or out-of-towners to fork out extra to what they expected and unknowingly affect the livelihood of the person serving them.
Amen. People complain about how much coffee is, if they actually research how the bean turns liquid into their cups, how many hands those beans travel to get to you. It could be SO much more expensive, specially if they pay those farmers a living wage
'the customer decides' within a framework
most customers have no idea what goes into making their food
also, most companies are not paying their employees well even when their prices and margins are high!
I'm working as a host right now, depending on minimum wage and tip share just to survive🤷🏽♂️. And the amount of anxiety that I've began to feel going into this restaurant each shift, the last few weeks, has really been disheartening 🤦🏽♂️ I find myself meditating before each shift just to try to maintain a peaceful headspace 🧘🏽♂️ So this discussion is so timely! 💯✌🏽
Come on Padma, the people at the top of fine dining establishments that you frequent make millions and don't share the wealth. Danny Meyer is the exception.
Padma's take on paying extra for milk or pizza is classist. Many people can't pay more for these things. These problems can't be fixed by personal actions. There needs to be systemic change.
Padma nailed it! I have been saying that everyone should have to work in service or retail right out of high school for years. Preach, sis!
Food waste on that level / rate only seems to happen in America and first world European countries and maybe Australia. Make the food reasonably priced to cover worker wages and BAM less food waste will happen.
That's so right. But of course they preffer to put more money into offering the food cheaper. Somebody has to pay for it... The waitress and kitchen's personell
I only worked food service one summer during college and it was hard, crueling work. It really made me appreciate my privilege and taught me a lot of respect and compassion.