Text 37097, 94 rader
Skriven 2016-10-18 21:39:00 av Allen Prunty (1:2320/100)
  Kommentar till text 37089 av Richard Miles (1:3634/24)
Ärende: Minimum Wage
====================
* In a message originally to Allen Prunty, Richard Miles said:

 RM> Changed the topic <G>. I have to say I am a big proponent on
 RM> mimimum wage being raised. Companies need to step up and take
 RM> responsibility for their employees and take care of them. There
 RM> are a lot of benefits for them.

I agree with this more than you would know... but legislating a
minimum wage is not the right answer.  I have many friends who are
EMT's that are making $12.00 an hour (pay rate is an example).. when
the minimum wage goes up from $7.00 to $10.00 (numbers are not exact
just making them round for example) you just cheapened the EMT's
training and experience because the EMT's pay isn't going to be
increased an additional $3.00.  The burger flipper at McDonalds has
less skill and has the potential to go to job training to get a higher
wage starting job.

The wages simply are not going to be raised porportionally to everyone
else... now let's think about it.  Are we really elevating the minimum
wage earners or are we lowering everyone else?

 RM> I have been in the restaurant business working for the same
 RM> company for 30 years (in December). We have always been about
 RM> trying to take care of the hourly associates, offering health
 RM> insurance, paid vacations, profit sharing, etc. About two years
 RM> ago we decided that we needed to start doing what's best for most
 RM> of our people over the longest period of time. Part of that
 RM> initiative was raising pay rates. We start our waitresses at
 RM> about $1 an hour above federal minimum wage and are still working
 RM> out how to do more for them. For the cooks we START at 9.50/hr
 RM> during training and go up to $15 an hour currently but are
 RM> reviewing that yearly. It's not a huge amount but considering
 RM> it's around 45-50k employees it's a chunk of change.

Don't get me wrong, many in my family are in the restaraunt business
and this is how I put myself through college.  I waited tables back in
my day and twenty years ago I was thin (that ship has long sailed) and
was hit on quite a bit by the customers so I must not have been that
good looking.  The only thing I've retained is my voice.  I made
KILLER $$$ in tips... Granted I made only like $2.15 an hour from the
restaurants I worked my butt off and treated my customers well.  It
wasn't unusual for me to walk out of there on a week night with
$150-$200 cash on the weekends even more.  But there were some that
showed up had bad attitudes and didn't make as much.

Now I have even more respect since they still make the $2.15 an hour,
they are worked like slaves and people just don't tip much anymore
becuase they don't value the wait staff.  I think THIS is the truely
criminal... I never leave less than a $5.00 tip when I eat out...
NEVER even if my bill is low I take care of my server as I tend to
linger for an hour or more at my table.

There is also a big difference between a fast food grill operator (as
I've managed both a McDonalds and our family Steakhouse) and a true
cook.  I can't justify paying someone who puts 9 pieces of meat on a
pressure clamshell grill, pushes two buttons and watches it close then
open and removes the meat.  It's not a high skill job.

A cook that can execute three steaks one cooked to rare the other
medium and the other well has a LOT more skill.  Someone who makes
food that requires prep and skill deserves more.  I can justify $15.00
an hour... and THOSE people you want to retain.  If cooking is a
career path that someone has a passion for and they run that gril at
Mickey D's and want to move on to your restarunt and move through the
training program than that's upward mobility.

The problem is there are too many people who are in these entry level
jobs who do not aspire to doing anything else... I'm sorry... but
McDonalds is a place where kids get their start... and they should
move up (not necessaryly on from).  My best friend owns three of them
now he started as the clamshell grill operator back in the day.

And when I see someone that is rude to a server or dine out with a
friend who is a cheap tipper... I say something.  I may be on social
security but live by the standard if I can't pay the tip then I
shouldn't eat out.  I also feel like a rock star when I eat out
because I literally have the best service at the places I haunt.

 RM> End result is that our retention has improved, our sales have
 RM> improved, and my quality of life has improved. Not so much
 RM> worrying about whether folks are going to come in to work. With
 RM> improved sales and less training costs my stock is still
 RM> increasing even with payrates going up 60% across the board.

But I can tell from reading you are not running a fast food joint.
There's artistry in your business and that alone commands respect for
a better wage.

Allen

... Budget: a mathematical confirmation of your suspicions...

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