I’m so Entitled…

…to these french fries, and a hamburger, and this draft beer, and the fifty dollars in overage in the till from the drinks I didn’t ring in tonight.  And I got a poker game to get to after work,  so a couple of Red Bulls wouldn’t hurt much either.

It’s cool though because I have been working at this bar for a really long time (like 9 months) and Joe Schmo owner owes me because he is never around and I am the one doing all the stinkin’ work.  I’d like to see this place run without me, Joe Schmo wouldn’t know what to do.  I do all the cleaning (poorly), cut all the fruit (half – assed), put all the liquor away, stock the beer, change the kegs, and I have to deal with his drunken regular friends who only tip me a dollar a drink.  On top of that every time the guy is around he acts like I am stealin’ from him.  I don’t get.  I’d like to see this place run without me, old Joe Schmo, he wouldn’t know what to do.

This is the psychological tie that binds many, many, many hourly restaurant employees.  WTF?  Restaurant employees on a whole make far more money per hour than many part time employees.  A good bartender, $25 an hour  easy.  A good server $18 an hour easy.  A good line cook.  If he isn’t demanding $14 an hour it is only because he doesn’t know his own worth.  All in Eugene, Oregon.  A good grocery checker is lucky to make $10 and hour.  Wanna work at Best Buy or REI.  Hope you’re doing it for the discount because you ain’t gonna make jack for money.  Minimum wage or slightly over at best.  RESTAURANT EMPLOYEES MAKE VERY GOOD MONEY ON A PER HOUR BASIS – THEY ARE ENTITLED TO THEIR AGREED UPON WAGE AND THEIR EARNED TIPS.  No more, no less. Period.  If you would like to provide for them beyond this go ahead.  This is all they are entitled to.  If you got a bunch of employees sitting on your throne in your court it’s time to knock’em off.  Restaurant and bar work is not rocket science.  They are replaceable.  They need to know this.  The positive skills they have are teachable and trainable, and the negative skills they have are the biggest detriment to your profitability and sustainability in business.

I’m not saying don’t provide a good work environment and strive to achieve a culture of teamwork and family.  Draw some guidelines and stick with’em.  French fries are not free.  Pickles are not free.  Beer is not free.  Chicken breast are not free.  Not to you or your employees.  If we start to realize these things maybe we can start to be competitive to managers in the form of incentives and benefits packages with other industries.  We then can attract real leaders who can break the 70 hour work week cycle.  Your entitled to your business….take it back.