Skills?

are those figures for pay scale correct??? i knew that those in the cooking/restaurant bidness don't make a lot, but wtf?

i don't know anyone in nyc that could survive on $46k a year.

maybe in the outer boroughs, if you had really cheap rent.

Most people in the industry, Bucky, don't work in the high end restaurants. You know...there are more average eateries than upscale joints in any city, NYC included. Those rates are fairly accurate.
 
man, i need to tip more.
We tip a minimum of 20%,and sometimes more for exemplary service. But, I don't think any of that gets back to the people in the kitchen. Our eldest daughter worked as a server and a bartender, and they shared a percentage of their tips with the bussers. No mention was ever made to the kitchen staff. Of course, I understand it's different for every establishment, but I've never heard of sharing tips with line cooks and dishwashers.
 
My wife was a bartender and a waitress for years and never shared tips with kitchen staff. They do share with buss help if they have it in the place (not all do). Many she also tipped the bartender's based on drinks ordered. Now most waitress don't even make minimum wage as restaurants don't fall under interstate commerce laws so when she was a waitress with one exception made an average of $2 per hour and depended on tips for the rest. Now when she was working she paid taxes on 10% of the value of all checks she served in the form of income tax and FICA taxes. She hasn't worked in the industry since Hurricane Andrew so don't know if those laws still apply but they did at the time she worked. Oh and being married to an ex-waitress I tip 20% for simply taking my order and up from their if good service to about 30%.
 
Generally, the kitchen/production staff gets paid an hourly wage based on the work they do in the kitchen. The wait staff and bussers, however, usually get paid on a ridiculously lower scale because patrons will tip them. The estimated tips are built into a waiter's meager hourly wage. The kitchen staff usually is paid more.
 
just curious: for that kind of pay, what sort of work hours are we talking about?

a few years ago, i used to hang out in a pub in the city a lot, mostly very late at night. i often hung out with the english speaking kitchen staff when the kitchen closed, a number of us regulars buying the chef and cooks and dishwashers drinks, and chatting about food (what else). they always looked sorta beat up and exhausted; worse on really hot days.

it always made me think that they really had to love what they did to keep doing that to themselves every day, day after day.
 
Generally, the kitchen/production staff gets paid an hourly wage based on the work they do in the kitchen. The wait staff and bussers, however, usually get paid on a ridiculously lower scale because patrons will tip them. The estimated tips are built into a waiter's meager hourly wage. The kitchen staff usually is paid more.

The DW gets something like $2.50 hr. Waiters/Waitresses should make at least minimum wage. I know what "T.I.P.S." means, but a persons well being shouldn't be controlled by the public. In other words, WTF is a $0.50 tip?
 
The DW gets something like $2.50 hr. Waiters/Waitresses should make at least minimum wage. I know what "T.I.P.S." means, but a persons well being shouldn't be controlled by the public. In other words, WTF is a $0.50 tip?

I'll tell you something, High Cheese (and I love that name!) if you're gonna keep putting pictures of the little rascals up as your avatar we're gonna need a whole new thread about specific episodes! mooney mooney tootsie tootsie to you.

I agree that waitstaff is paid deplorably....and too many people tip like stiffs. This should be a whole other topic...
 
I noticed I have I some skills a seasoned chef has all ready, Does that mean I should probably stay in cooking after my camera class?
For instance I can chop as well as Mario botalli, Cat Cora, Bob Flay, Guy, so on. Also all their little tricks I've learned very very quickly like onion cutting, Take the onion Cut 5 half in slits into the onion turn it around then slice crosswise, repeat until you get your dessiered slices.Also I've notice my cooking has gotten WAY faster and WAY better. My mom wants me to write a cook book!
whcih is hyour passion? cooking or the camera?
i have no knife skills or cutting skills or anything that real chefs can edo but i think thats from their training. experience shows me that many who love the kitchne or have passion there want to write it down and do a cookbook, what can it hurt
 
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