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Originally posted by Daedal
@newcovenant
"In the chain restaurants people are paid by the hour and if they can cut then they were over staffed. In this business it is already cut to the skin."
This is not true. I worked fast food for two years. Being overstaffed is always a problem because of turnover. Having 45 or 50 people on the schedule constantly, when it only takes 12 per shift to operate always happened because people would quit call off or get fired.edit on 17-10-2012 by Daedal because: Edit
Overstaffing is always a problem because of turnover?
Having 45 or 50 people on the schedule constantly, when it only takes 12 per shift
Originally posted by SLAYER69
reply to post by newcovenant
So...
Your medium rare steak was already prepared before you got there
Originally posted by thefurryone
This isn't about cutting hours to help pay for health insurance costs, it's about turning full time employees into part time employees so that the companies are not required to offer them health benefits. Workers that normally work 35-40 hours per week will be cut to less than 30 so that they are not technically full time employees. And to whoever said sick days cost the companies money, you have never worked in a restaurant have you? Those people don't get paid if they call in sick. It may be a wash if someone stays or gets called in to cover but often times they will just run a person short. Usually too, the person who covered the shift may have to leave early on a later shift so as to not get overtime. Its not common for restaurants to offer insurance to employees except for management sometimes( but not where I work). I have worked for an independent restaurant as a manager for over 7 years and have no health insurance through my employer. Health insurance has always been the one enticing benefit of working for a chain, but not anymore I guess.
Originally posted by newcovenant
Originally posted by SLAYER69
reply to post by newcovenant
So...
Your medium rare steak was already prepared before you got there
I saw a place that tried to make the Chef also wash dishes. That place does not do food business any longer because they can't keep a chef. No kitchen keeps people they don't need. In fact during the course of the evening as the flow of customers die down the kitchen staff dwindles to the essential and same in the beginning. Shifts overlap so you are only at full staff for about 2 hours at lunch and 3-4 hours at peak period dinner in any given day. More people do not help, they hinder a kitchen.
Originally posted by SLAYER69
Originally posted by newcovenant
Originally posted by SLAYER69
reply to post by newcovenant
So...
Your medium rare steak was already prepared before you got there
I saw a place that tried to make the Chef also wash dishes. That place does not do food business any longer because they can't keep a chef. No kitchen keeps people they don't need. In fact during the course of the evening as the flow of customers die down the kitchen staff dwindles to the essential and same in the beginning. Shifts overlap so you are only at full staff for about 2 hours at lunch and 3-4 hours at peak period dinner in any given day. More people do not help, they hinder a kitchen.
Thanks for the already known and understood aspects of the business but THAT didn't answer my question
Originally posted by newcovenant
I don't know what your question was. I didn't mention steak. I said restaurants cutting employee hours is not the end of the world for anyone, not the employee, not the customer and not the restaurant. You apparently disagree
Originally posted by newcovenant
How much customer service have you BEEN getting in the chain restaurants? I guess I am going to the wrong places because mine are mostly self serve and they have the food ready before I can drive the car a few feet
Originally posted by SLAYER69
So...
Your medium rare steak was already prepared before you got there
Originally posted by newcovenant
I saw a place that tried to make the Chef also wash dishes. That place does not do food business any longer because they can't keep a chef. No kitchen keeps people they don't need. In fact during the course of the evening as the flow of customers die down the kitchen staff dwindles to the essential and same in the beginning. Shifts overlap so you are only at full staff for about 2 hours at lunch and 3-4 hours at peak period dinner in any given day. More people do not help, they hinder a kitchen.
Originally posted by thefurryone
reply to post by newcovenant
They will now screw virtually all of their employees by employing part time workers almost exclusively. The article says that only full time employees working 30 hours or more have to be offered benefits, so Darden is testing 29.5 hour work weeks to make sure they don't have to offer benefits. What it doesn't say is that this will likely make the corporation a lot more money because instead of providing more workers with health benefits, many employees who currently have health benefits will lose them due to no longer being full time.
Originally posted by newcovenant
I guess you were trying to say I am unaware the kitchen employs people and they are not all tipped employees?
Truthfully I still don't know what your trying to say. You have fast food restaurants that serve steak?
Ours are of the burger, taco and chicken variety. I don't know of any that serve steak (MR btw) and I still don't get your point. Sorry. Whatever. Besides, well past my time for bed! Got to get up and work in the morning. Been great running around in circles with you.
Originally posted by SLAYER69
reply to post by newcovenant
So...
Your medium rare steak was already prepared before you got there
Originally posted by Dishonored
I liked the part where the article said "puts unique challenges on chain restaurants". Yes, those same chain restaurants that sell a pizza for $10-15 that only cost $2-4. The greed within this country is like a cancer that infects and destroys everything it comes into contact with. As if chain restaurants weren't already cutting hours and treating their employees like cattle before this.