Roe vs Wade Overturned

#2,626
#2,626
InVOLuntary said:
@DinkinFlicka has a much better understanding of the food service industry so outside of that anyone making less than $15/hr has no skills. If someone isn't happy with that kind of wage, they should work on their personal skill set. All my guys make $20+ and many most over $25. They have skills. Some came to me with very little skills but they showed the personal willingness and desire to learn. People that expect to make good money with no skills are delusional. Again, no personal responsibility.
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Well for us, everything depends on the revenue of the store and the skills/employment history of the individual. There’s no question that the market has changed in the last year or so. We start 15-year-olds with zero experience out at 10.50/11.00 now. That would have been unthinkable 2-3 years ago. Full-time team members are normally around $13-14, SM’s $15-18. GM salary is mostly dependent on the volume of the store. We normally start everyone at least $48k. Some of our top GMs make $58-60 in salary and 20-30k in bonus.

Your overall point is correct, if people have a good disposition, then the sky’s the limit. This is why I always laugh about people wanting to raise the minimum wage. No one worth a damn is making minimum wage.
 
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#2,627
#2,627
VolStrom said:
I've only stopped at the one in the airport to get a cup of coffee in the morning and never had a reason to tip someone behind the counter handing me an empty coffee cup. The one across the street has cobwebs going in the door. They both equally suck.
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Agree. A once promising concept decided to get away from their business model in the early 2000’s.
 
#2,629
#2,629
volfanhill said:
Staffing issues have improved significantly for us. My average unit staffing level is only 3 behind where it was pre-Covid. With as much business that has moved to off premise and a condensed menu I need less people to do the work. Has staffing improved for you all?
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I haven't had an issue since any place I've ran has had a staff of 8 or less.
 
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#2,632
#2,632
DinkinFlicka said:
Start at the state minimum wage and scale up according to service standards.

If it's a fast casual then you shouldn't need to pay much. If it's fine dining then you should absolutely pay those guys a solid wage. Regardless of what some folks say, it is a skillset that most people can't do. You can't train personality and salesmanship.
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Sounds reasonable to me.
Are you going to approach wages like that at your bar?
 
#2,634
#2,634
McDad said:
Sounds reasonable to me.
Are you going to approach wages like that at your bar?
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Indeed. I have 3 people on payroll (it's a very small joint) and 2 of them make 10/hour while my lead barman makes 16/hr.

Edit: 4 if you include my door guy who makes 15/hour.
 
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#2,640
#2,640
DinkinFlicka said:
No doubt. The youngest person on my staff is 23 years old and averaging about 55/hour... and that's without cash tips.
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Excellent. Now if you can negate the soul-crushing that comes with serving guests, you will have something unheard of.
 
#2,641
#2,641
McDad said:
Excellent. Now if you can negate the soul-crushing that comes with serving guests, you will have something unheard of.
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Haha, the crowd isn't that bad. I used to drink here before buying it.

Definitely prefer drunk late night karaoke ruffians to ensuring the utmost levels of happiness for Chads and Karens at restaurants.
 
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#2,642
#2,642
Boston Vol said:
Well for us, everything depends on the revenue of the store and the skills/employment history of the individual. There’s no question that the market has changed in the last year or so. We start 15-year-olds with zero experience out at 10.50/11.00 now. That would have been unthinkable 2-3 years ago. Full-time team members are normally around $13-14, SM’s $15-18. GM salary is mostly dependent on the volume of the store. We normally start everyone at least $48k. Some of our top GMs make $58-60 in salary and 20-30k in bonus.

Your overall point is correct, if people have a good disposition, then the sky’s the limit. This is why I always laugh about people wanting to raise the minimum wage. No one worth a damn is making minimum wage.
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Agree on the last part.
 
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#2,646
#2,646
Majors said:
Airport as they have people coming through constantly with very little competition. The stand alone locations are on life support.
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I never understood what happened to Ruby Tuesday. Everytime I went the food was always good. Maybe it was something to do with management or the way they treated their employees. Not sure.
 
#2,647
#2,647
DinkinFlicka said:
Depends on which RT's you're talking about. The guys at the airport location in Knoxville make more than most restaurant employees in the city.
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I noticed the ones in Crossville, Lenoir City and Harriman are still open. Perhaps part of their strategy should be to focus on keeping the ones in smaller towns open and maybe open more in smaller towns like the ones mentioned above. I guess there was just too many other options in Knoxville itself.
 
#2,649
#2,649
Rickyvol77 said:
They changed their menus
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I remember they changed it some to focus more on their burger menu. Did they change it again after that? It seemed like they still kept their popular entrees on the menu when they made the change. I think it personally had to do more with competition and maybe some of them were in bad locations. Like the one off Northshore.
 
#2,650
#2,650
Rickyvol77 said:
They changed their menus
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They started charging extra for the salad bar. Pissed off their loyal clientele. By the time they changed course it was too late. It's an example used in the industry of why you don't screw around with core equity items. Since that tragic blow they have tried to change the menu multiple times but have struck out. A former peer of mine is their VP of Operations. They are screwed.
 
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