On the cover of this book, we have the words, "A must-read for anyone who eats at restaurants." - Danny Glover
This book is from the United Methodist Women Reading List for 2015. It is listed in the Social Action category and is a bonus book, meaning it counts as two books for Social Action.
With the founding of the Restaurant Opportunities Center (ROC) in April 2002, the plight of restaurant workers has begun to demand attention. This book gives attention to wages, working conditions, benefits, and opportunity for advancement by those who work "in the back." Those of us who eat in restaurants have the right - and obligation - to ask questions regarding policies of the place where we are eating.
With a basic wage of less than $2.15 an hour, dishwashers and bussers receive a meager share of the tips that are left by the diners. The typical restaurant worker earns about $15,000 a year, about 1/3 the income of the average worker. It seems to me that this is an industry that definitely needs reform! This book is truly an "eye-opener!"
Perhaps some of you have worked waiting on tables in a restaurant - or even as a dishwasher. I did not ever have this experience. Reading this book hasn't made me wish I had, either!
It hurts my heart when I see people leaving a tip of only 10% or less when the service and food have both been excellent. I'm not sure whether raising the minimum wage for these workers is the answer, as prices would have to go up to meet those requirements, but certainly something needs to happen to give these folks, who work hard, long hours on their feet, a better living. Perhaps owners, who normally make a killing and get an unfair income, need to pitch in a percentage of total profits as a bonus for their loyal workers. At any rate, I have not read the book, nor have I had to wait tables, but I did work in a small yogurt shop/deli for several months, where the customers picked up their order at the counter, and I can tell you that the work back in the kitchen was no picnic!! Well, I need to get off my soapbox now, so I'll just say that I hope you're having a fabulous Friday, Sister! :-)
ReplyDeleteI think the owners of the eating establishments need to work the jobs their workers do, to see just how much they are worth to the business! Same with some of the other jobs out there! Many, many, many jobs are underpaid!
ReplyDeleteThank you for bringing this to my attention. I'd like to learn more.
ReplyDeleteNellie, It is shameful the low pay these people make. Ted and I try to always leave a good tip. We will some times drink water instead of sodas , milk, or coffee.,to leave a bigger tip. Bless you, xoxo,Susie
ReplyDeletep.s. hope the weekend is nice weather and fun
What a very interesting book. I didn't know about much of that until I knew someone who went to work as a server. I was shocked.
ReplyDeleteI always think of that when I do go out to eat.
Yes - it is sad the small amount some people make. In upscale restaurants servers can make a very good living but in the normal restaurant it can be a meager living. I try to always tip extra for decent service. xo Diana
ReplyDeleteOh dear this is hard to believe.... Are those today's wages for dishwashers???. Here in our province of New Brunswick, Canada, the minimum wages for an employee is $10.30 an hour. I don't think it matters what labor job a person is working. The minimum wages is $10.30. No wonder it cost so much for us to eat out. I hope the book will bring some changes for the better.
ReplyDeleteHugs,
JB
I had no idea it was that bad, Nellie.
ReplyDeleteI had no idea it was that bad, Nellie.
ReplyDeleteSadly, not a surprise. I was a waitress for three summers during college. In 1969 I earned 55 cents an hour (!), plus tips and a meal. The tips were good, but I worked two meals a day/six days a week for the summer. It was fine for a college person, but it would be a tough schedule for anyone on a regular basis. If I had any thoughts of leaving school, waitressing sent me back every fall. I don't know if the book discussed the issue of injuries from all the kitchen equipment.
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