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Old 05-08-2021, 10:19 AM   #88
Descant
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Default 2015?

Quote:
Originally Posted by FlyingScot View Post
Kind of weird that you expect a person to have data on NH restaurant pay?

But for those without some sort of chip on their shoulder, and genuine interest in the issue....

Here's a quote from Danny Meyer, owner of Shake Shack, on the issue he saw at his full service restaurants, describing the dynamic I cited of waiters doing well with tips while cooks' pay stagnated:

“The gap between what the kitchen and dining room workers make has grown by leaps and bounds,” Mr. Meyer said. During his 30 years in the business, he said, “kitchen income has gone up no more than 25 percent. Meanwhile, dining room pay has gone up 200 percent.”

This was from a NY Times article a few years back. His effort to eliminate tipping ultimately failed (for the reasons we might expect);

https://www.nytimes.com/2015/10/15/d...s-no-tips.html
That's a pretty old quote, from a market that is unlike NH and related to a "no tipping" issue. I would suggest that in the last year or two, kitchen staff pay remained steady, per hour worked. Waitstaff, depending on tips from 50 customers a shift were reduced to tips from, say, 12.5 customers as capacity was reduced, or transferred to drive-up. A number of different scenarios were discussed in these pages a year ago.
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