| Vincent |
Hey, maybe it's about time we change the subject here! :)
"Mathew Kagis" <winesnob@telus.net> wrote in message
news:mn4Wc.46850$fz2.32641@edtnps89...
>
> "Michael Pronay" <me@privacy.net> wrote in message
> news:Xns954D574D1A3F6gmxat@pronay.com...
> > "Mathew Kagis" <winesnob@telus.net> wrote:
> >
> > > If servers were paid a 'Fair' wage for what they do, that $28
> > > steak you just ordered would be $60 to cover labor costs.
> > > [...]
> > > but the $20 steak dinner you had in 1972 now costs $35 & folks
> > > have a problem with tipping $7 for it, & can't understand why
> > > eating out is 'so expensive'
> >
> > Am I the only one not being able to follow the logic of these
> > calculations?
> >
> > M.
>
> Michael: Pardon my extrapilation without explaining my thought process, I
> was deep into a good rant. If you raise server's wages to something
> considered a living wage... It's the tip of the iceburg. Bussers,
> Bartenders, Chefs, Sous-Chefs, Managers & even dishwashers will all want
> their peice of the pie.... Wages would have to go up across the board. All
> of those increased wages & salaries would be passed on to the customer to
> pay. The formula (in a perfect world) for restaurants (at least in
Canada)
> is: 33% food cost 33% labour cost 25% hard cost & overhead... allow 1 to
3%
> for shrinkage & the unforseen... profit margins are low.
> as to $7...it's 20% of $35...
>
> Mathew
>
>
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