“....that leaves half-or-more of the waitstaff who don’t.”
Waiting is also something that one climbs a ladder for, as in s/he starts at a lower-end chain, moves to a more upscale chain, to a ‘better’ restaurant, white table cloth, etc. Along the line they’ve picked up a professionalism. If they’re still at the lower end chain after several years, they are probably not getting the 20%, OR they aren’t looking at waiting as a professional, potentially high-paying job.
By the time a server reach that professional level, his patrons are paying a large dinner/drink tab. And, presuming they’re well-heeled enough to afford that luxury dinner, they’re savvy enough to know how to tip well for good service. High-end restaurant don’t offer anything but excellent service. Or the server is gone.
Bingo.
Bottom line, packhouse is gimmicky, like a guy who wants to start a restaurant chain.
I think the no-tipping is over the top for gimmicks, though.
I think based on the reviews I saw at yelp, dude would be better off with a normal plan for paying waitstaff, which keeps the waistaff cost FLEXIBLE and LOW for the BUSINESS.
When it’s busy you can schedule more, slow schedule less, with some people part time and no benefits.
Good waitstaff will prosper and stay, bad will flake off, because the good will make very good pay in tips. And they don’t have to be too pushy to upsell customers, just give customers what they want.
What restaurant owner wants to pay fat hourly W-2 pay to waitstaff. That’s nuts.
They have to pay the backend; all the prep work and cleaning - that cost can’t be shortcut, or quality goes in the dumper. And 2 good managers are needed, chef on the back, manager in the front - this is very important in order for the business to run well.
Restaurant 101, just do the basics, there is no shortcut for long-term success.
After the honeymoon, you find out if your restaurant is worthwhile as a business.
THIS is a restaurant business...
I frequented this place in the 80’s, went back a few years ago - it was like a time warp. Same guys waiting tables, brown hair now gray - STILL HUSTLING. Multi-generation business. They do VERY well. SAME GUYS working the OPEN KITCHEN. 20 years later, still workin’ it. Wow.
Many on the staff must have been close with each other.
This place was something else. Basically the same menu for decades. Steaks, chops, etc. What a business.
I use to stop in late for a bite and sit and chat with a WWII vet, “Vic”, who had been in the felt hat business. God bless good old Vic, always a smile, quiet and lively conversation.
It was cool beans.
Of course, the class probably maxed out in the 70’s, ? I don’t know. Then it was a long, slow “coast”.
You can see the costs are excrutiating.
They started with a couple gimmicks, but kept on building it right, and it lasted 80 years, and enabled the families to get into a bunch of other businesses.
Wake up America.
http://www.nj.com/entertainment/index.ssf/2013/03/legendary_pals_cabin_to_close.html