Thu Jun 27, 2013 5:53 am
"I prefer the term heart of the house instead of back of the house!"
Thu Jun 27, 2013 7:36 am
Lol that's my story and I'm sticking with it. - it's great and all, but in the end, we work so we can get money right? just being honest. =D
i'm not whoring myself out either but, a share in the money where people actually worked for the dish and not just serve it, get all the praises and tips. all i'm saying is that, we should get a larger share. they should put themselves in our tired beat up shoes first before they start pocketing that money.
Thu Jun 27, 2013 3:59 pm
FRANZ <> As I'm sure you're aware, it is quite common for a Sushi bar to get a server tip out just like bus or service bar. Fair to the hot side... no, but common. As for the hot kitchen, I've never heard of one getting a tip out, but I have definitely worked in kitchens that have had money thrown at it from the front. As Chef, I have also received tips from guests for the kitchen of which I've disseminated.
Thu Jun 27, 2013 4:24 pm
my problem here is that, out here, we get paid equal or even less than that of servers and don't get tips, if at all. it's just how it is here in my country. so that's why most cooks here pretty much suck up to these servers just to get a small share, who are basically slackers from where we see it, and it just annoys the hell out of us. this isn't just something that happens where i've worked or trained at, it happens pretty much everywhere here.
there's just an oral agreement that us folks in the back gets a share. of how much of it is theirs and ours, that's up to them. if they feel greedy, we don't get squat and we don't have a say about it.
ok, getting a bit off topic. sorry.
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