this post was submitted on 08 Nov 2024
819 points (94.4% liked)
Greentext
5138 readers
1171 users here now
This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.
Be warned:
- Anon is often crazy.
- Anon is often depressed.
- Anon frequently shares thoughts that are immature, offensive, or incomprehensible.
If you find yourself getting angry (or god forbid, agreeing) with something Anon has said, you might be doing it wrong.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Except the food cost is only a small part of what we are paying for at a restaurant. What we are paying for is the worker's time and skills. We could, mostly, eat the same ingredients at home for much cheaper.
A lot of the other costs are small and make profit in scale.
In this case wouldn't the cooks time and skills be more important? Almost anyone can carry a plate but it takes a more diverse set of skills to cook various meals in timely manner while trying to prepare another 10 orders as well.
Not to say the server isn't important as well but tbh, I'd rather have shitty service and great tasting food than have amazing service and terrible food. Ideally great food and great service, that will defintely get me back.
Cooks wages are integrated into the price of the food, and the waiter's are not. But some times cooks are tipped out too.
Sounds like a broken system where workers are being exploited. The operating costs of everything should be pirced into the food. Customer's shouldn't be expected to subsidize wages.
And you don't have to subsidize them. Just don't give those restaurants your patronage. The owners are the problem, right? Don't support them!