A conveyor belt???
Usually one only finds such high quality service at a hospital cafeteria or an airport....
Popular thing in Japanese sushi bars. You can find them at some sushi bars in California as well.
Why should i pay $14 to enter the US?
- Thread starter nacelle
- Start date
Popular thing in Japanese sushi bars. You can find them at some sushi bars in California as well.
A conveyor belt???
Usually one only finds such high quality service at a hospital cafeteria or an airport....
Popular thing in Japanese sushi bars. You can find them at some sushi bars in California as well.
I have never seen a conveyor belt at any sushi restaurant I've been to.
I have seen the boats, which are essentially the same thing, but classier.
I've seen the boats in Cali as well, I expect the conveyor belts make it easier to pass health & safety regs here.
And eating out here is if anything more expensive than Italy - depending on if you're going to a "proper" restaurant, a chippy or a greasy spoon. I expect lunch to cost me £5-10 and dinner £10-15. When I take my daughter out the bill is generally from £20-35, but with another adult I wouldn't be surprised to be spending £40-50 for two for a good Chinese or curry.
My daughter and I are sushi nuts. We can easily blow $100 on the two of us.
And we tip both the waitress AND the sushi chef. Usually buy him an oyster shooter for a toast too.
The pay scale (including the tips) is just so screwed up for a low skill profession. Take the order, relay that to the kitchen without screwing it up. Bring it back out, refill the drinks as needed, and show up with the bill when it looks like we're just about finished. It's not rocket science.
If people are making $30-40 an hour sometimes doing this, it's a little obscene that they are actually making MORE than most rocket scientists
I pretty much always leave around 20% unless the service was outstanding or shitty, but just sits wrong with me that when you add up what they're getting per hour, the scale is so out of whack compared to other jobs. The guy carrying the food from the kitchen to the table, and then carrying empty plates back, shouldn't be the highest paid person in the equation. For a large percent of Americans, they probably are, though...
If people are making $30-40 an hour sometimes doing this, it's a little obscene that they are actually making MORE than most rocket scientists
I pretty much always leave around 20% unless the service was outstanding or shitty, but just sits wrong with me that when you add up what they're getting per hour, the scale is so out of whack compared to other jobs. The guy carrying the food from the kitchen to the table, and then carrying empty plates back, shouldn't be the highest paid person in the equation. For a large percent of Americans, they probably are, though...
This is me at a "roto-sushi" in Japan. The chefs are in the middle of a big island, prepping small plates (2 pieces per plate) and putting them up on the white conveyor-thingy. You take off what you want and eat it, then stack your empty plates. When you're done, the waitress adds up your plates, which are generally 100-300 yen each.
I'm looking so "pleased" because I was misinformed that I would also be able to find cooked dishes there. To me, cooked = yakisoba, yakitori, okonomiyaki, etc. To them, apparently, if the shrimp on your sushi is pink instead of grey, that qualifies. I should have been more specific about desiring some form of land animal. :/
I'm looking so "pleased" because I was misinformed that I would also be able to find cooked dishes there. To me, cooked = yakisoba, yakitori, okonomiyaki, etc. To them, apparently, if the shrimp on your sushi is pink instead of grey, that qualifies. I should have been more specific about desiring some form of land animal. :/
Well, the goofy thing is that while they might be making $30/hour one day, the very next day they might only make $6/hour, and then the next day they're making $12/hr...and then the next day they make $2/hour. It can be so hit-and-miss sometimes. There are some lunch shifts where a server will be sent home after two hours without having a single table. There are other unexpectedly busy shifts where all the other servers have already been sent home and a single person is responsible for the whole restaurant. It's a pretty unpredictable business.If people are making $30-40 an hour sometimes doing this, it's a little obscene that they are actually making MORE than most rocket scientists
The pay scale (including the tips) is just so screwed up for a low skill profession. Take the order, relay that to the kitchen without screwing it up. Bring it back out, refill the drinks as needed, and show up with the bill when it looks like we're just about finished. It's not rocket science.
If people are making $30-40 an hour sometimes doing this, it's a little obscene that they are actually making MORE than most rocket scientists
I pretty much always leave around 20% unless the service was outstanding or shitty, but just sits wrong with me that when you add up what they're getting per hour, the scale is so out of whack compared to other jobs. The guy carrying the food from the kitchen to the table, and then carrying empty plates back, shouldn't be the highest paid person in the equation. For a large percent of Americans, they probably are, though...
Of course, you've never been a server, have never been trained as a server, so we should take your word as that of THE LORD when it comes to what a low-skill profession it is? Being a (good) server requires memory, balance, physical and mental stamina, salsepersonship, customer service, and a critical faculty regarding food and taste.
No, it's by no means rocket science, of course but it is a relatively demanding job.
Also no one makes a sustained $30-40/hr doing it, outside of perhaps very high-end restaurants. In about the middle of the road for my establishment, I made on average about $12-14/hr.* The decadence, right?
*Although, a fun fact: I'm literally the only server I ever knew who accurately reported their wages. That's not a very attractive trait of the industry, I concede.
Sounds like you need an actual career instead of a college job then.
Deal with real problems and then I'll have sympathy for you.
Ok, I'll bite. Never been a waiter, got me there. Worked in the kitchen of a seafood place for a couple months one summer, but I was 15, so not really relevent. Of course, should probably remove the strawman portion of the argument where (according to you) I appear to claim Godly knowledge of the subject, as I just stated my opinions like everyone else. It'll make it easier to continue the conversation, at least.
Never said it was a NO skill job, simply was pointing out that it's not a difficult field to get into, there's no degree or advanced training involved, and it seems like for the most part, it's a job people do to supplement their other income, or while looking for a "real" job (i.e. keeping starving artists from actually starving, kids working through college, Rojohen was doing it while looking for another job, and then quit, etc)
Would actually argue most of the things you listed, or at least question whether you feel any of those are remotely unique to being a waiter, but it's neither here nor there.
Most are. I'll trade you the bitchy woman who sent her burger back twice (and then left to never be seen again) for the US Navy Captain who was chewing me out this morning (and will be sticking around for a couple years) if you like
Brought up rocket science because I went to school for engineering, and know plenty of them and what they make. On a good night waiting tables or tending bar, still seems wrong that you could make more than them...
Certainly not. Although to be blunt, that's about the pay range I would associate with being reflective of what's being provided as a service. Not sure what kind of place you work in, as it's obviously a pretty fluid and changing scale depending on the establishment.
Random math, but i go out to eat every friday for lunch with co-workers. About 6-7 of us, usually the regular chains (applebees, chilis, ruby tuesdays, etc). We're there around an hour, bill's usually around $75-80 before tip. Always 20% tip (we split the check, so rounded up to the nearest full dollar per person). They're making $15-20 just on us that hour, and have to imagine most of them have at least a couple tables, unless it's totally dead, right? Even if the rest are only $25 tabs, of which they get $4-5, still doing alright for carrying things around a chain restaurant.
Obviously, tips go up in more expensive places, but that's where it breaks down IMO. Not any trickier to carry a steak out of the back than it is a burger, why should the tip go up that high as well? NOW you've got servers making more than most college-educated professions, which doesn't seem to pass the logic test.
Not saying it's not sometimes a STRESSFUL job, or a walk in the park, but you don't have to hit a 95 mph fastball or do advanced Calculus...
That had more to do with the specific restaurant than the job itself. I love bartending, and I am actually looking into opening my own place so I can do it forever.
It is certainly possible to make $25-$30 an hour, but the serving profession is by no means a 40 hour a week job so I would hazard a guess that rocket scientists still make more in that respect.
Then again, I once knew a woman who liked serving, was VERY good at it, and worked chain restaurants (Chili's, Olive Garden, etc.) and she drove a Mercedes.
Then again, I once knew a woman who liked serving, was VERY good at it, and worked chain restaurants (Chili's, Olive Garden, etc.) and she drove a Mercedes.
Isn't that the point of college? To get training for a career?
And college is filled with 'real problems'. Just his biggest problems don't include if he should choose White Cheddar or American Cheddar Cheeze-Balls, doesn't mean his problems are any less real than yours.
Isn't that the point of college? To get training for a career?
And college is filled with 'real problems'. Just his biggest problems don't include if he should choose White Cheddar or American Cheddar Cheeze-Balls, doesn't mean his problems are any less real than yours.
He's in law school anyway, I think.
Like, duh. Not sure how you interpreted what I wrote that you needed to include those questions.
TheBrew said:And college is filled with 'real problems'. Just his biggest problems don't include if he should choose White Cheddar or American Cheddar Cheeze-Balls, doesn't mean his problems are any less real than yours.
I see you are stuck on the "college" word in my post. Please show me where I said people don't have real problems in college.
Let me clarify...
if you are on here whining about tips, get a REAL JOB. Start a career. Because a waiting job is just not that stressful (or significant/meaningful) to where people here feel entitled to make $30-$40 an hour for bringing me a cheeseburger and a beer. And that you are going to contaminate my food the next time I come in because I left you 12% instead of the 20% you feel is demanded regardless of service/time/cost/etc.
I don't think anyone here has said that they feel entitled to $30-$40 working as a waiter. They simply would like to be compensated for the service they provide, which is understandable given the way the industry works here in the US. I do think some waiters in general have unrealistic expectations but I don't know if anyone here is like that. Certainly not Alidar, who is an intelligent, hardworking, and honest guy.
^Also, he looks brilliant in a toga.
Mmh, maybe waiting and wearing a toga could be combined? I'd certainly tip extra for that. 
Yep, he is.
Isn't that the point of college? To get training for a career?
And college is filled with 'real problems'. Just his biggest problems don't include if he should choose White Cheddar or American Cheddar Cheeze-Balls, doesn't mean his problems are any less real than yours.
He's in law school anyway, I think.
Me too. For two more hours.
Alternatively, another semester, if I don't get this last thing done by then.
Alex1939 said:
A waiting job is starting a career, or can be. I was on a management track before I got into law school, and my ex-friend went from server to management as well.
