Earlier quoted context omitted.
Most businesses are small businesses, not ones run by mega millionaire CEOs.
but where do most people actually work?
Still small businesses.
Restaurant workers quit at record rate
891–900 of 961 posts
Re: Restaurant workers quit at record rate
#892Earlier quoted context omitted.
Or they could go to a reasonably priced college for $40k or less and get just as good of a job. $120k is a jokingly high amount of tuition.
Reasonable priced such as an in-state university? https://www.umass.edu/financialaid/undergraduate/undergradua... In-state: 30,656 * 4 = 122k Out Of State: 51,181 * 4 = 205k
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Re: Restaurant workers quit at record rate
#893Earlier quoted context omitted.
> Healthcare, retirement, everything required for living should be socialized. Indeed. Many small businesses can't even afford sponsoring a sick leave directly AFAIK. At my location (in Europe) you pay a part of your monthly wage to the social security fund and once you get sick it covers your salary in the amount like if you kept working (and also pays you basic pension once you get too old).
In which country is this? In France, the "social security" (run by the state) doesn't cover the full salary, not even close. It only covers up to 50% [0], and only after three days (if you have 10 single sick days, you lose 10 days' pay). You have to have your own insurance ("mutuelle", usually chosen by your employer — which you cannot refuse, but can augment) to have a better deal. --- [0] It covers 50% of the sala…
You write that 50% of nearly 3k Euros is bad. I can see where it would be bad. But in the US, you would have to fight tooth and nail for YEARS to get disability coverage that "good." US Disability payments average around $1500 or so a month, and you often get rejected your first application or for several rounds of appeals.
Source: am on disability.
Re: Restaurant workers quit at record rate
#894Earlier quoted context omitted.
No. Perhaps the fully automated/robotic type that McDonalds uses do, but any restaurant that is spending $50k per fryer is insane.
McDonald's fryers are generally just standard commercial fryers with preset temperatures and timers. The only custom part is the (separate and standalone) machine that measures out standardized portions of fries into baskets, and while I'm sure they'd call it a trade secret it's really just a big plastic hopper and some sort of weight sensor arrangement.
Did McDonalds ever adopt the ones with built-in cleaning systems?
Re: Restaurant workers quit at record rate
#895Earlier quoted context omitted.
No. Perhaps the fully automated/robotic type that McDonalds uses do, but any restaurant that is spending $50k per fryer is insane.
They really are that expensive, and not just the robotic ones.
Perhaps with the entire hood/exhaust and fire suppression system. But not a simple two basket fryer. When I bought mine (new) in 1995, they were roughly $3K. And this had a built-in filtering system.
Actually, to spend $50K on a fryer system is pretty hard:
https://www.webstaurantstore.com/63853/deep-fryer-with-oil-f...
Re: Restaurant workers quit at record rate
#896Earlier quoted context omitted.
Are customers that aware of price increases? Unless you're eating out at the same joint every day, a 10% increase isn't very noticeable. Say you have an item priced at $9.99, bumping it up 10% makes it $10.99. Restaurant sales are rarely made up of price conscious buyers. Sure there's a limit, but short of the blue light special crowd, most customers are eating out for either variety, social reasons, or being tired o…
> Are customers that aware of price increases? Yes. This is exactly the question answered by the concept of supply and demand curves. Of course you can argue about the shape of those curves but their existence is not in doubt.
Supply and demand curves don't address the customer's awareness and perceptions at all price increases. Sure if the price doubles, they'll notice. But a 5-10% increase in something infrequently purchased would not be noticeable to the average consumer. Now if it's something they purchase everyday? They'd notice a penny increase.
Re: Restaurant workers quit at record rate
#897Earlier quoted context omitted.
I'm not sure a waiter at a good steakhouse is making a good living. It's been a while since I worked food service, so I might be making some poor assumptions, but: 1. Most waiters don't get health benefits 2. Most waiters don't get retirement plans 3. Most waiters are at the whim of the restaurant managers 4. There's only so many tables you can turn in a shift, and tips average under 20%. 5. Most waiters don't get an…
> It's above the nationwide median, but considering all the downsides, it's not "a good living." I think well educated professionals sometime miss what reality is for millions of people. $44k for a few shifts is better and more reliable income than a retail gig. The similar premium gig for a low skill person is probably a janitor.
For a few shifts? That's five shifts, and usually a good eight hours each. And the income is sporadic; during the offseason (in tourist areas) your income might be halved.
Re: Restaurant workers quit at record rate
#898Earlier quoted context omitted.
Did you read the article? It directly countermands everything you’re saying. I personally can’t figure out why you’d make a claim that’s such transparent nonsense. > Most people decide fast food management isn't for them, and move elsewhere. Perhaps it was too stressful? Just a thought.
I have personally been in fast food, and I worked my way up to management. If what I say contradicts the article, then my personal experience contradicts the article. Management is more stressful. That is a different from the line worker who has been working the same position for the last 5 years, with no interest in advancing. I saw several people refuse advancements because they didn't want the stress: they knew ho…
> If what I say contradicts the article, then my personal experience contradicts the article.
Then your experience is atypical.
> Management is more stressful.
But you said it wasn't stressful. Which is it?
> they learned to shut off the customer who yells at them while the cook is behind on orders - this coping is an important skill
Uhhh, this is not a good thing. You're describing someone shutting down in the face of excessive stress.
I'd also point out that claiming that it's "not stressful" and being shouted at by customers are mutually exclusive. Being shouted at is a stressful experience, definitionally.
Re: Restaurant workers quit at record rate
#899Earlier quoted context omitted.
Except they're not doing nothing, are they? They're raising their kids, fixing their car, cooking healthy food, going to the doctor, visiting their mom, and any number of other things that a person working minimum wage can't make time for. The survival stipend gives them not only money, but time. When you see that, you start to realize how much those crappy jobs COST people.
What are you arguing here? Everything you said is consistent with "money for doing nothing".
Building a community? Raising kids? Looking after elders? Do these things have no value to you?