Meanwhile his skin is peeling off and he has trench foot
hands him his $10 tip out– here, go buy yourself some dry socks
by bread_makes_u_fatt
11 Comments
Think_fast_no_faster
Take care of your dishies, they are the krill of the kitchen ecosystem. Without them the whole food chain collapses
sirlafemme
Huh?? Your dishie should be wearing gloves and have non porous shoes
Bigolebeardad
That’s how I look after I’ve had for turns have a six table section with the most outlandish outrageous customers, that I hustle my ass off to make that money
Oily_Bee
I was a dishie once, I saw server cash and wanted it so I became a server.
It really is that easy.
Paczilla2
The skin on my arms resembles pork rinds some days from working on the line.
I really hate fryers.
Important-Guidance22
Europe here, whilst tipping is dying down and it happens in lower amount and less. All places I’ve ever known about pool tips and divide it over all employees working that lunch/dinner excluding owner.
I get the pros and cons of tipping. Mostly the high income potential vs shitty base wages. But not sharing tips with the BoH who are IMO 50% responsible for your success is bs.
geminixTS
My dishwashers get tips.
tomw2112
I remember as an Aussie (no tip culture) I was somewhat irritated once by a customer who did tip me and the server at the same time.
I had cooked the food, ran the food, cleaned the table, and then washed the dishes. Smaller venue. And this customer tipped old mate a 20 and I a 10.
Now I look back and still get annoyed, because the server was easily one of my worst. Like the dude actively had customers leave because of how irritating he’d get.
Long story short, fuckn valuing oneself against the tip is just a fast way to becoming a depressed chef (or dishwasher or whatever the fuck you are in the kitchen, you know who you are). So maybe, just maybe we found the newest fast track to become chef service.
UpsetPhrase5334
My servers did tip out at least
Incredulity1995
It boggles the mind that the majority of service industry workers know tipping is a scam, they know it’s unfairly disproportionate and they know it’s the only thing stopping employers from paying a living wage. It’s like the crabs in a barrel analogy, only the crabs are fully aware of the situation, fully aware they’re being pitted against each other and yet do it anyway while complaining.
Quit, unionize or accept that you’re taking advantage of your coworkers labor to benefit your employer.
11 Comments
Take care of your dishies, they are the krill of the kitchen ecosystem. Without them the whole food chain collapses
Huh?? Your dishie should be wearing gloves and have non porous shoes
That’s how I look after I’ve had for turns have a six table section with the most outlandish outrageous customers, that I hustle my ass off to make that money
I was a dishie once, I saw server cash and wanted it so I became a server.
It really is that easy.
The skin on my arms resembles pork rinds some days from working on the line.
I really hate fryers.
Europe here, whilst tipping is dying down and it happens in lower amount and less. All places I’ve ever known about pool tips and divide it over all employees working that lunch/dinner excluding owner.
I get the pros and cons of tipping. Mostly the high income potential vs shitty base wages. But not sharing tips with the BoH who are IMO 50% responsible for your success is bs.
My dishwashers get tips.
I remember as an Aussie (no tip culture) I was somewhat irritated once by a customer who did tip me and the server at the same time.
I had cooked the food, ran the food, cleaned the table, and then washed the dishes. Smaller venue. And this customer tipped old mate a 20 and I a 10.
Now I look back and still get annoyed, because the server was easily one of my worst. Like the dude actively had customers leave because of how irritating he’d get.
Long story short, fuckn valuing oneself against the tip is just a fast way to becoming a depressed chef (or dishwasher or whatever the fuck you are in the kitchen, you know who you are). So maybe, just maybe we found the newest fast track to become chef service.
My servers did tip out at least
It boggles the mind that the majority of service industry workers know tipping is a scam, they know it’s unfairly disproportionate and they know it’s the only thing stopping employers from paying a living wage. It’s like the crabs in a barrel analogy, only the crabs are fully aware of the situation, fully aware they’re being pitted against each other and yet do it anyway while complaining.
Quit, unionize or accept that you’re taking advantage of your coworkers labor to benefit your employer.
If only they paid him a living wage