Originally Posted by JSALES (Post 7753149)

in my opinion, the wage you guys get isn't worth all the shit and stress you have to deal with in a restaurant. one of my buddies was coach at earls and ended up losing some hair for a while haha

Originally Posted by impulseX (Post 7753578)

I'm not gonna lie, but I kinda feel sorry for some of your guy's kitchen experiences.

I work at the Keg. Started there 3 years ago at $12/hr. got a raise to $13 after 3 months. Another 6 months down the road, raise to $14. Didn't really focus my time there for the next year and a half because of school and finding another kitchen to work in (for the experience). After that, I ended up having to go to a different Keg because of some disagreements with my KM, and got a raise to $15/hr at the new Keg. It doesn't even matter how busy we get, it's still enjoyable to work in. Maybe because I want to be in this industry, but it largely has to do with the team I work with.

Those who think that you need to be a KM figure to start making the $17/hr, i'm sorry but its not necessarily true. The key point that those who are interested, need to understand, that its LARGELY dependant on the restaurant that you work for. I know guys on that line that make around $18 and up, yet they aren't KM. They help keep things positive and running on the line, but it's also because of their performance for the stations.

From what I can recall, servers do get taxed on their tips. I could be wrong, but thats what I recall.

With tip pool, again, it is dependant on the restaurant and the breakdown. I average around $5/hr in tips. On a slower night, maybe $3.50-$4/hr.

I do agree with view towards servers about how tipping isn't a requirement, but dependant on their performance. Keep in mind, servers dont ALWAYS walk away with money earned. I've seen nights where they go home losing money, because their tables didn't tip enough for them to pay the tip pool.

Back to OP's original question, I do agree that your wage is significantly low for a KM, and you should definitely talk about getting a raise. But keep in mind what restaurant it is, and how far you can really push that raise.

Originally Posted by yot065 (Post 7753780)

iuno i talked to some closer co workers about their wages.. people who are newly hired are making more then me and they're experience is nonetheless similar or less then mine.. and ive worked there for nearly a year and a half...

Originally Posted by impulseX (Post 7753889)

then let me ask you this. when was the last time you had a performance review?

Originally Posted by yot065 (Post 7753961)

now that i think of it, my last performance review was 3 weeks after i got hired which was a 25 cent increase :suspicious:

Originally Posted by yot065 (Post 7753961)

now that i think of it, my last performance review was 3 weeks after i got hired which was a 25 cent increase :suspicious:

Originally Posted by impulseX (Post 7754005)

im assuming this was over a year ago then right?

Originally Posted by cho (Post 7753375)

funny part is i know who you are and which one you worked at

for what you did thats more than you deserved

Originally Posted by shawn79 (Post 7753892)

Joey's:
Tips usually being $1-$2 /hr depending

apps - $10-$12 + tips
prep cook/pans/salads - $13-$15 +tips
grills - $18 + tips
sous chiefs $24 + tips

talented waitress who flash their tits - PRICELESS!!!

Originally Posted by nns (Post 7753463)

You want to know how we can change the restaurant business for the better? By having separate food and customer service tips. The customer can tip exactly what they feel should go to the cooks, and exactly what the server should get. BOH should not suffer when they break their backs on orders, all because FOH couldn't get their act together.

/RANT

Originally Posted by K-Dub (Post 7754844)

Never going to fly...how I wish this could be implemented industry wide though.

Originally Posted by scottsman (Post 7755797)

Sorry but in what way are you a Kitchen Manager working 3 days a week? If I was your employer I wouldn't consider you for a raise unless you showed more commitment to the job.

Even still 11$ is quite low even for a line position and your experience.

Your current employer is probably taking advantage of you to the point they have given you some sort of title but you are not working full time and realize they probably don't need to give you a raise.

Originally Posted by westopher (Post 7756733)

I think the term kitchen manager is being grossly misused in this thread. You work 3 days a week, you aren't a KM. KM=chef. It sounds like you are shift supervisor, but still you are underpaid if you are even doing that.

Originally Posted by yot065 (Post 7757590)

If you read a few of the post, a few of do consider the usage of "km" and it varies per restaurant how they'd like to name their titles.