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Antiwork

New restaurant in Toronto already taking advantage of workers 2 months into opening

Other post got taken down, just going to copy-paste what the review I posted mentions to save you all the time of a full story. Honestly ridiculous that managers can still get away with this. “While Silent H offers good food and a nice atmosphere, I would strongly suggest dining elsewhere for the reasons below. Unfortunately, management has taken it upon themselves to make the lives of their employees miserable. When dining out, you would expect your tips to be distributed among those who are working hard to make your experience great. However, management has taken it upon themselves that their salary is simply not enough, giving themselves a healthy share of the tip pool! In addition, many support employees (in black and white) are making as little as $30 a week in tips, while many servers have an inflated percentage of tip out to compensate for the management’s share!…


Other post got taken down, just going to copy-paste what the review I posted mentions to save you all the time of a full story. Honestly ridiculous that managers can still get away with this.

“While Silent H offers good food and a nice atmosphere, I would strongly suggest dining elsewhere for the reasons below.

Unfortunately, management has taken it upon themselves to make the lives of their employees miserable. When dining out, you would expect your tips to be distributed among those who are working hard to make your experience great. However, management has taken it upon themselves that their salary is simply not enough, giving themselves a healthy share of the tip pool! In addition, many support employees (in black and white) are making as little as $30 a week in tips, while many servers have an inflated percentage of tip out to compensate for the management’s share!

On top of this, management has also decided to hide how much the downstairs club, Aitch, makes per night, allowing them to further adjust what they deem as fair for their employees’ income, leaving everyone else in the dark.

While the Chef and kitchen team should be applauded for the effort and love they put into everything they’ve created, it is sadly overshadowed by this news.”

At this point, I honestly feel helpless to the situation and have no idea what to do. Any advice is appreciated.

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