Well said!

"Jesse Robinson" > wrote in message
news:lbHZe.7263$P34.2192@okepread07...
> Can you dine out with an average menu price of $17.00? If so, great, but
> can the rest of the general public?
>
> Lets break it down for you.
>
> Its Friday night with a restaurant capacity of 200 people. You have 60
> tables in your restaurant. You are currently on a wait. Lets assume that
> you are allowing four tables per server; which requires 15 servers. You
> have somewhere inside 20 to 25 tickets in the kitchen at any given moment,
> which requires a minimum of 5 cooks, maybe more depending on how what your
> menu is. You have one dish washer, one prep cook, three hosts and three
> managers on duty (a kitchen manager, floor manager, and GM). Lets say you
> have an average turn time of 45min/table. Here is your break down:
>
> 15 servers @ $2.13/hr = $31.95
> 5 cooks @ avrg. $9.00/hr = $45.00
> Dish&Prep @ avrg. $8.00/hr = $16.00
> 3 hosts @ avrg. $3.00 (if tipped)
> 2 managers @ aprox. $13.46/hr (salaried $35,000,10hr days,5days/wk)
> 1 GM @ $19.23/hr (salaried $60,000,10hr days,6days/wk)
> TOTAL LABOR PER HOUR = $134.64
>
> Gross sales = aprox. $3,120 (80 tables in one hour, avrg. 3 guests, at
> avrg. $13.00/person)
> after labor = $2,985.36
> after food cost = $2,080.56 (avrg. 29% of gross sales; allowing for waste)
> after bar cost = $ 1,768.56 (avrg. 10% of gross sales)
> after maintenance fees, building leases, electricity, depreciation,
> contracted services, supplies, etc.
>
> You see where I am going with this? Lets keep in mind that this is during
> the peak hour. We are not taking into consideration the two hours before
> this that all the employees where on the clock setting up for the volume
> at minimal sales.
>
> Bottom line, if we raise prices, people are less likely to eat out. It is
> a mental thing. If they see prices within their budget, they will spend,
> in theory, the same amount, more often. By raising prices and wages, the
> two would in fact cancel themselves out. The difference being, less guests
> = less profit for the restaurant = no restaurant = no job.
>
> People have spent many years working the restaurant business, my
> philosophy, if a multi-million dollar company is suggesting you act in a
> certain way, listen to them, they are multi-million dollar companies for a
> reason. Which is the same reason you have yet to see required tipping. We
> may debate about it, but until it is a factual way to increase guest count
> and increase profit, it will not happen.
>
> Sincerely,
> Jesse
>
> --
>
>
> Primary:
> Priority:
> "Alan Moorman" > wrote in message
> ...
>> On Sun, 18 Sep 2005 18:27:21 -0500, "Jesse Robinson"
>> > wrote:
>>
>>>Jesus, this is a prime example of why auto gratuity is put onto bills.
>>>People have conflicting ideas and ever changing personalities. The only
>>>thing that stays the same, is that there are service people who are
>>>trying
>>>to make a living dealing with people like you. In my opinion, there
>>>should
>>>be an auto gratuity everywhere. The old meaning of "gratuity" means "to
>>>ensure great service". To, ENSURE great service; and it was primarily
>>>given
>>>at the beginning of the meal. As a restaurant manager myself, one
>>>difficulty
>>>I have is convincing my service people that more sales equals higher
>>>tips.
>>>If there was guaranteed gratuity percentage based on sales, than that
>>>would
>>>be good for the servers (more money), that would be good for my
>>>restaurant
>>>(higher sales so they can make more money), and it would be good for the
>>>guests (higher quality food through suggestive offers and an ENSURED good
>>>service). I would ensure them because it would allow me the opportunity
>>>to
>>>turn over any server who was not performing to the highest degree. I am
>>>sure
>>>that it would be a prime work industry as well where people would want to
>>>work; applications for people to replace the bad ones would be plentiful.
>>>
>>>Any other Ideas you all may have; something a bit more inspiring than
>>>where
>>>exactly Europe is?
>>>
>>>Jesse
>>
>>
>> If you want an auto-gratuity added onto all bills, why not just pay the
>> wait staff well and raise the prices to accommodate.
>>
>> Then, no confusion!
>>
>> Sheesh!
>>
>>
>>
>> Dirty Sam Bonney
>>
>>
>> Arrrrrrrrrrr!
>>
>
>