Companies have X budgeted for labor.
If the bottom has more, the top has less…and the owner still gets their share (period)… So you’re left with a drain of ‘good’ managers because they left the area because they’ve been through the bullshit and deserve their meager pay
All right, I know the snarkyness has meaning but in a RW scenario you have a chef, a sous chef, supervisors, lead cooks, apprentice cooks, porters, dishwashers and janitors. Which one is the ‘middle manager’ and who should we think of as being the fat in the larder that we should sacrifice in your scenario?
California raised their minimum wage for restaurant workers to $20/hr, which is closing in on $30/hr CAD. This resulted in a price increase for restaurant food of about 3.5%. I think we, and the restaurant owners, can handle that.
Companies have X budgeted for labor. If the bottom has more, the top has less…and the owner still gets their share (period)… So you’re left with a drain of ‘good’ managers because they left the area because they’ve been through the bullshit and deserve their meager pay
Oh no, won’t someone please think of the middle managers
All right, I know the snarkyness has meaning but in a RW scenario you have a chef, a sous chef, supervisors, lead cooks, apprentice cooks, porters, dishwashers and janitors. Which one is the ‘middle manager’ and who should we think of as being the fat in the larder that we should sacrifice in your scenario?
Probably the “managers” you left out of the list.
So you mean the front line managers and not the middle managers?
They should do a better job of that then.
This (after all the shit I spewed) is the point
California raised their minimum wage for restaurant workers to $20/hr, which is closing in on $30/hr CAD. This resulted in a price increase for restaurant food of about 3.5%. I think we, and the restaurant owners, can handle that.