Ive been hearing this of many of my friends applying to food service jobs where they get an interview and they say, “Well, we don't tip out, but we give a percentage of our sales instead. Last Saturday we had a profit of $20k! and our employees made a 'good wage' “. What are these managers/owners hiding? I would imagine that the percentage employees receive is already considered in their pricing. But how are they reducing cost this way?
Ive been hearing this of many of my friends applying to food service jobs where they get an interview and they say, “Well, we don't tip out, but we give a percentage of our sales instead. Last Saturday we had a profit of $20k! and our employees made a 'good wage' “.
What are these managers/owners hiding?
I would imagine that the percentage employees receive is already considered in their pricing. But how are they reducing cost this way?