Text 30201, 100 rader
Skriven 2012-10-07 10:19:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: restaurants
===================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Illinois minimum wage is U$8.25, no charge for the drought. When I
 DD> worked in the fats food business I was paid the then minimum wage of
 DD> 80c/hr (early 1960s) until I became a member of management
 DD> at U$60/week salary. It worked out that I lost money (lower
 DD> pay per hour worked) on the deal.

 DS> Doing the math, that means that you worked more than 75 hours per week
 DS> (or 63+ hours if they paid overtime to hourly workers).

Well, I was young and dumb and all impressed with being in "management" --
until I took a deep breath and did the math.   Bv)=
 
Management worked 6 ten-hour shifts per week plus covering call-offs if
necessary. And few of our worker bees got over 35 hours. Overtime was not paid
for more than forty at in that era in Illinois unless one worked a union gig.
Later there was a law passed (I think) requiring overtime for excess hours on
non-salaried workers. Most of my workers (I did mostly evening shifts) were
high-schoolers. Managing a bunch of horny teen-agers (both sexes) was like
herding cats. Especially since, if they were playing grab-a$$ with one another,
or their boy/girl friends or running buddies came in as customers ... lemme
tell you ...
 
 DS> Many fast food places make it a practice not to let people work more
 DS> than 39 hours per week.  That is so that they do not have to pay
 DS> overtime *AND* so that they can declare them as part time workers and
 DS> thus not eligible for any benefits, e.g. health insurance.  Those
 DS> practices are not confined to the fast food industry, but can be found
 DS> in any number of situations.

That varies from place to place and company to company. Most of the figures I
see put full time as anything over 32 hours worked per week. However, at Auto
Zone I am averaging 35+ hours per week and am *still* classed as a part time
employee. Just one who gets a lot of hours. Often getting 40+ hours - which
pays time and a half up to 50 hours then double over 50.

I really don't care about most of the bennies as I have my own savings plan,
Medicare, etc. But, I'd like to get in on the holiday pay and vacation. Advance
Auto Parts, when I worked there gave *everyone*, full or part time, X minutes
per hour worked vacation and paid time and a half if you were scheduled to work
a major holiday (Labour Day, 4th of July, Memorial Day or a religious holiday).
They didn't have to worry about Xmas and Turkey day as they were closed those
days. I'd still be there if the district manager and I could have gotten along.
   Bv)=
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chile, Lemon & Cracked Black Pepper Crusted Cod
 Categories: Seafood, Breads, Citrus, Chilies
      Yield: 2 Servings

      2    Cod loins; or haddock or
           - your favourite fish.
  1 1/2 c  Breadcrumbs
           Zest and juice of 2 lemons
           Cracked black pepper & salt
     15 g  Butter
      1 ts Chile flakes.
      1 tb Sugar

  Pre heat oven to 392øF/200øC.

  If your fish has skin, remove it and any remaining bones,
  place the fish on an lightly greased baking tray.

  Melt the butter in a frying pan and then add the lemon
  zest, chile flakes and breadcrumbs, fry until they start
  to crisp up and remove from the heat. Season with the
  black pepper and some salt.

  Brush your fish with a little bit of the lemon juice

  Lightly press the breadcrumbs onto your fish.

  Roast in the oven for 15-20 mins, or until the topping is
  nice and crunchy, if you find your topping hasn’t gone
  crunchy you can crisp it up under a hot grill.

  Turn the oven off but leave the fish in it.

  Put the rest of the lemon juice in a pan along with the
  sugar and some more black pepper and heat for a couple of
  minutes, until the sugar has dissolved and the sauce is
  hot.

  Place the fish on your serving plate with your chosen side
  dish and drizzle with the hot lemon sauce.

  Serves two generously

  From: http://blog.chilliupnorth.co.uk

  Uncle Dirty Dave's Archives

MMMMM

... I don't like 'gourmet' or 'this' or 'that' cooking. I like GOOD cooking
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