The problem is we need more high paying jobs to fund a higher quality guest. The people who take positions at the Prime Steakhouses, places like The Metro and The Hutch, etc. are far more likely to stay because they are getting people with plenty of money to blow to come in and go big. One of the things that makes working at places like that so nice is that your weekdays are better than your weekends, which means you don't take a financial hit by taking off a weekend to go to the lake with your friends. You don't lose *as much* lifestyle being a career server in a place like that. However, places that don't have a $50+ per person average - you're going to get more turnover in a place like this because OKC doesn't have enough of the $75k/year single crowd or $130k/year married crowd who can come in on a regular basis the way the $200k+ crowd is coming in to places like the Ranch. Your bad nights are really really bad and you basically need your weekend shifts, because that's when volume makes up for the lack of quality.
Without that increase, It's worth taking a slight pay cut to go from $40k/year no benefits to $33k/year w/ benefits including PTO and having the advancement opportunities that just aren't really there in the restaurant business.
Stile99,
Your right and I agree with Uptowner, I was just posting an experience that I had as an example.
C. T.
The owners were pretty easy to deal with on my end. I had to coordinate efforts with them and their design architect (Design Collaborative Dallas) while the building construction was going on.
A friend of mine from elementary school is the kitchen manager there. I stopped by there and saw him when I was back in town last August.
Had dinner at Louie's tonight and our server was, well, useless. So much to the point we discussed this thread. I've been in hospitality most of my working years, and have more understanding but tonight was a trip. His co-workers more than carried his load.
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