120k a year isn’t enough

#303
#303
Godfatha said:
I’ve seen unions with good employees and bad ones. One bad example is the one at the Resolute paper plant in Tennessee. Their maintenance guys would literally sit in the break room all week and save things that needed to be worked on until the weekend so they could get overtime. The unions at Oak Ridge are much better.
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I went by the mill recently.... it was sad seeing that place almost shut down. A lot of my friends worked there and made good money back about 40 years ago.
 
#305
#305
NorthDallas40 said:
Doesn’t matter you’re all in on it as you’ve shown in the past with your ridiculously inflated views of fast food worker “skills”.
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They are making you food and those jobs are necessary for society. Perhaps you should be more thankful.
 
#308
#308
Vol8188 said:
Apparently both sides agree the average salary is 120k, yet the union is on strike. Can anyone defend this nonsense?

Why Kellogg's Workers Are On Strike
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Because instead of growing sales to increase profits Kelloggs is trying to cut employee compensation by about 50%. Are executives doing their part or are their compensation packages continuing to grow?
 
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#309
#309
ClearwaterVol said:
Because instead of growing sales to increase profits Kelloggs is trying to cut employee compensation by about 50%. Are executives doing their part or are their compensation packages continuing to grow?
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I don't really know or care what their executives make. But the idea that they're not trying to grow sales seems ignorant. You don't think they want to sell more products?

And do you believer 120k is the correct amount to pay factor workers or would you too be trying to find an alternative (like not dealing with a union)?
 
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#312
#312
NorthDallas40 said:
Do you tip according to service?

And do you tip the cashier at McDonalds? If you do, do you now tip the order kiosk at McDonalds?

Using Donjo’s wise guidance I will thank the order kiosk next time I am in McDonalds. 😂
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I generally over-tip and the better the service the better the tip.

My daughter waited tables and bartendended while at UT and listening to her changed my outlook on tipping.
 
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#313
#313
hog88 said:
I generally over-tip and the better the service the better the tip.

My daughter waited tables and bartendended while at UT and listening to her changed my outlook on tipping.
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I worked at Regas when I was a kid and I too generally tip good since the severs split tips with the kitchen and buss/runner staff. But I’ve also tipped bad on occasion too when warranted. It’s rare but I’ve done it. And the tip goes to the wait staff, how they divvy up with their support staff is their business or house rules.

But hell no I don’t tip at fast food restaurants that’s ridiculous. And in those fast food places that for some damn reason now added tip options to the card reader get a 0% tip. It’s asinine to assume every one in the food prep industry is on a tips pay scale.
 
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#314
#314
NorthDallas40 said:
I worked at Regas when I was a kid and I too generally tip good since the severs split tips with the kitchen and buss/runner staff. But I’ve also tipped bad on occasion too when warranted. It’s rare but I’ve done it. And the tip goes to the wait staff, how they divvy up with their support staff is their business or house rules.

But hell no I don’t tip at fast food restaurants that’s ridiculous. And in those fast food places that for some damn reason now added tip options to the card reader get a 0% tip. It’s asinine to assume every one in the food prep industry is on a tips pay scale.
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Yeah, I don't tip at FF places or for take-out.
 
#317
#317
hog88 said:
I generally over-tip and the better the service the better the tip.

My daughter waited tables and bartendended while at UT and listening to her changed my outlook on tipping.
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I'm the same way. However there has been a few times where I haven't tipped well due to bad service. But that was rare.

My opinion is the better tips the servers get the better chance there is that they might stay at that job long term. Regardless of what people think an adult workforce is needed in restaurants, retail and hospitality and the ones who have been there especially long term should be well compensated. I'm not sure why it would even be up for debate or why it's controversial to believe that .
 
#318
#318
DonjoVol said:
They are making you food and those jobs are necessary for society. Perhaps you should be more thankful.
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Eh, some who work in that field are skilled. Others are drones doing mindless work. You can literally train someone to do the job in a matter of minutes. Hell we prepare for for ourselves so we already know how.

If I want a service I pay for it, there is no need for further gratitude.

We need to get high school kids and part time students back in these jobs and get people who need to make a living doing more skilled work. We must move back toward a mixed economy instead of the service based economy.
 
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#319
#319
hog88 said:
I generally over-tip and the better the service the better the tip.

My daughter waited tables and bartendended while at UT and listening to her changed my outlook on tipping.
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Same.

Except for the daughter at UT part.
 
#321
#321
KB5252 said:
Eh, some who work in that field are skilled. Others are drones doing mindless work. You can literally train someone to do the job in a matter of minutes. Hell we prepare for for ourselves so we already know how.

If I want a service I pay for it, there is no need for further gratitude.

We need to get high school kids and part time students back in these jobs and get people who need to make a living doing more skilled work. We must move back toward a mixed economy instead of the service based economy.
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You can't just train those jobs in a matter of minutes. It can take weeks sometimes even longer for someone to get up to speed. And then sometimes people never get up to speed.

The issue you get with part time high school kids and students is that many of them work only in the evening. You still need an older workforce especially during the day. Then of course most server jobs require you to be at least 18 because you're serving alcohol. Many kitchens also won't hire someone unless they are 18 or older. It's not as easy staffing restaurants and training crew and management as you think.

You would actually be surprised the number of people who are working full time and part time for Doordash, UberEats, Grubhub, Instacart, etc. This has taken away a good chunk of the usual service based workforce.
 
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