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waitersworld's comments:
on Complaining on FB
This could be very enticing for "Card Check" intrusion into the work place. It could end up being the lesser of evils... social media or Card Check for employers and employees to defend their positions.
UGH....
Paul Paz - WaitersWorld
posted 2 years, 3 months ago
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on Complaining on FB
What a great idea!
Social Media Sobriety Test Helps Stop Drunk Posting
http://laughingsquid.com/social-media-sobriety-test-helps-stop-drunk-posting/
And this from the Portland Business Journal regarding a recently deposed Portland real estate manager notes, "Managers have fewer employment rights to free speech than nonmanagers."
Probably more importantly, "
"The seeming anonymity of the Internet is an illusion."
Here's the article...
Read more: Brian Owendoff incident inspires caution | Portland Business Journal
http://www.bizjournals.com/portland/news/2011/02/08/brian-owendoff-incident-inspires-caution.html?ed=2011-02-08&s=article_du&ana=e_du_pub
While it is illegal to deny employment or fire a person because of disparaging social media posts, that does not preclude the negative influence of employers taking that into consideration... as long as they don't make a formal statement suggesting the same.
So many times I have counseled my peers to stay away from these impulses to vent online. Not only does it reflect poorly on the poster but if the post is incorrect or not true, it could lead to legal action from the injured party for slander.
Such "bad manners" afre often done in a moment of anger or vindictive outbursts. One has to realize that the comments can jeapordize the employment status of the entire staff at your place of employment. Especially if the post is so damaging that it causes a decrease in business. The economy is tough enough already without the threat of losing your job from an internal threat via a thoughtless or untruthful comment online.
Then there is the issure of "cyber-bullies"... that could be a whole new Think Out Loud show!
Free speach is a right... as long as you are willing to pay the price.
"If you can't say anything nice, don't say anything at all."
Paul Paz - WaitersWorld
posted 2 years, 3 months ago
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on Question Time
Given the Governor's position is the "3rd-leg" of the State's government structure...what top three pending legislative changes being proposed and/or introduced for the next political cycle would they veto? What top three (in their opinion) would they support?
Paul Paz - Beaverton, OR
posted 2 years, 7 months ago
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on Day After the Debate
The debate was a managed affair that did not allow free flow debate on specifics that each candidate supports or is against. Each camp is maneuvering carefully to gain footing but the debate was not much more than a “canned” response to prescreened questions. This show was not very reliable for the public but quite comfortable for political campaigning.
Paul C. Paz
posted 2 years, 7 months ago
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on Labor Day Special: TOL's Rural Economy Tour
Oregon Travel Commission has developed a great FREE online customer service training program. It one of the best I've seen for training in good effective customer service awarness and delivery skills. HOWEVER.. the program did not allot funds for getting the word out to Oregonian businesses and citizens. It is funded via the special hotel tax to fund travel and tourism in Oregon (as is Travel Oregon activities, including their great website. The training program is called the "Q" Training http://www.oregonqcare.com
posted 2 years, 8 months ago
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on Labor Day Special: TOL's Rural Economy Tour
Having done work in Eastern Oregon and the coast, I have seen the challenge of sustaining a trained, service consistient workforce, as these areas can be heavily influenced by extreem seasonal highs and lows of economic opportunity. There are little to no funds to develop and deliver ongoing career development for the local communities. Would distance learning/training be able to fill in this gap?
Paul Paz - WaitersWorld
posted 2 years, 8 months ago
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on Getting Back to Work: Jobs and Identity
Been a waiter for 30-years in Portland-Metro Area. BEST job ever... and no one ever plans make the craft a career! Many of my peers have a variety of college degress and are still explaining to their family, friends, associates why they haven't ever gotten a "real job". Waiting tables provides incomes the aquire and maintain real homes, real vacations, real tuitions, real families and pay REAL BILLS! American culture still does not consider waiting tables a legitimate career path no matter what how much money can be earned. Amazing how many of the people who lost their "real jobs" the past 24-months came rushing back to waiting tables thinking thier experience 10-20 years ago as a waiter would land them the waiter job they thumb their noses at before!
Paul C. Paz - WaitersWorld.com
posted 2 years, 11 months ago
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on
An additional element, perhaps even a separate show, it addressing the underemployed. I work in the hospitality business (restaurant) and our industry had been very hard hit with the bad economy. Typically the first area of budget-cutting is dining out. That belt-tightening target is also high on the list of reccomendations by the media pundits, yet the hospitality industry employs thousands of Oregonians and those businesses tied to their success (farmers, manufacturers, distributors, transportation, etc.)
So many hourly restaurant staff have not been laid off but are only working 10-20 hours a week. The reduced restaurant traffic directly affects tip income as well as reduced purchasing by diners. the end result is many hourly restautant staff are held to minimum wage.
It would be informative to hear from the underemployed in all jobs and industries.
Thanks for your program that brings the average working stiff to the table and not just putting them on the menu!
Pau Paz - www.WaitersWorld.com
posted 3 years, 8 months ago
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on The Future of Retirement
Retirement for 61-year old Career Waiter!!!
401K - ugh! Lost a ton!
Universal Life Policy - Lost 50% in last 6-months
Hours reduced at work but hospitality consulting has picked up 1st quarter of 2009.
Here's my retirement plan: the morning I don't wake up I'm retired. About one-gazillionth of a second after taht event... I really won;t care! :-)
Paul Paz www.WaitersWorld.com
Please ask for my station! :-)
posted 4 years, 2 months ago
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on The White State
What more needs to be said about "The White State"!
Paul Paz
posted 4 years, 8 months ago
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on September Ideas
1/1/09 Oregon?s minimum wage will rise to $8.40 per hour. We will probably be the second highest in the nation, just behind Washington State. With the current economic climate, is the automatic annual increases approved by the voters still a good idea? While is it empathetic to those at the low pay scale, does it make economic sense for Oregon's hopes for economic growth. Small businesses suffering reduced revenues because of the drop in consumer spending does not lend itself to paying more wages for the same or less business growth. It is an ongoing issue that is socially sketchy and business volatile. Does it make Oregonians really look like, ?Dreamers?, as the state slogan says?
Paul Paz www.WaitersWorld.com
posted 4 years, 8 months ago
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on The White State
Paul
posted 4 years, 9 months ago
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on August Ideas
NPR Radio had Steve Dublanica, WAITER RANT author, as one of the guests for the show below.
Paul Paz - www.WaitersWorld.com
Tipping Point: What Makes a Good Gratuity?
NPR Radio - Talk of the Nation, August 24, 2006 ? http://www.npr.org/templates/story/story.php?storyId=5704350
Listen Now [30 min 14 sec] add to playlist
javascript:NPR.Player.openPlayer(5704350, 5704351, null, NPR.Player.Action.PLAY_NOW, NPR.Player.Type.STORY, '0')
Writer Amy Dickinson, syndicated columnist for the Chicago Tribune, talks about the art of tipping, and a waiter gives an inside look at what makes a good gratuity.
Guests:
Amy Dickinson, writes the syndicated column "Ask Amy" for the Chicago Tribune
Don George, global travel editor for Lonely Planet
The Waiter, runs the Waiter Rant blog
posted 4 years, 9 months ago
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on Meetups in Portland and Bend
What a treat to meet all of our who make up THINK OUT LOUD!
It was so fun to chat with Scott, Eve, Eve, and Emily.
Plus to meet some of the guests from past programs and discover their professions, passions, and pastimes.
Thanks for making it REAL.
Paul Paz - www.WaitersWorld.com
posted 4 years, 9 months ago
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on August Ideas
I have followed the Waiter Rant blog, which gave birth to the book, for several years.
In this downturn economy, many professions that rely heavily on tips are being squeezed twofold. First by the drop in raw sales from which gratuities are calculated. Second on the reduced amount (or none at all) gratuities previously gifted by customers.
Waiter Rant is the "other face" to Chef Anthony Boudrain?s, "Kitchen Confidential", which was a restaurant industry and commercial hit, even though it exposed much of the dark underbelly of the restaurant industry.
"Waiters Rant" is not being received with the same appreciation by the industry as Boudrain?s book. In fact, it's being blasted!
So a Think Out Loud topic: "Serving the Customers We Don't Like" (which is also the title of my hugely popular seminar event presented at the 2007 and 2008 NW Foodservice Shows in Portland and Seattle). The topic and seminar was the most attended education seminar (including the keynote speakers) for both shows.
When, why, and how (much) does one choose to give gratuities in a tight economy?
Sincerely,
Paul Paz
www.WaitersWorld.com
?WAITER RANT: How to avoid spit in your food
Steve Dublanica, aka The Waiter, on what?s really cooking in restaurants
Today show July. 31, 2008
http://today.msnbc.msn.com/id/25933860/
Server dishes on revenge
July 31: TODAY?s Matt Lauer talks to Steve Dublanica, a waiter who admits to getting back at rude customers in his book ?Waiter Rant: Thanks for the Tip--Confessions of a Cynical Waiter.?
Editor's Note: This book excerpt contains some profanities and may not be not suitable for minors.
Having witnessed customer behaviors ranging from the dismissive and arrogant to the tender and heartbreaking, The Waiter reveals the secrets behind getting good service and provides invaluable guidelines regarding tipping, cell phone etiquette, handling unruly children, getting reservations on the busiest night of the year and ? probably most important of all ? how to ensure that you enjoy a saliva-free entr�e. An excerpt.
TAKE YOUR OWN DAMN ORDER
By MOIRA HODGSON ? Wall Street Journal - August 1, 2008
WAITER RANT
By The Waiter
(Ecco, 302 pages $24.95)
http://online.wsj.com/article/SB121755069219002901.html?mod=googlenews_wsj
Several years ago, as I was leaving the Four Seasons restaurant after dinner, the waiter who had served us stopped me at the front door. He'd run all the way down from the Pool Room. "Was something wrong, madame?" He held out the bill.
I was mortified. By mistake, I'd left him a 2% tip.
posted 4 years, 9 months ago
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on The Upside of a Downturn?
Emily... don't be a wine snob! The best wine to drink with your meal...
IS THE ONE YOU LIKE!
Thanks for letting a professional waiter speak on behalf of the Oregon-Washington economy. You provided a voice in the discussion that is usually pushed behind the scenes.
Paul C. Paz
www.WaitersWorld.com
posted 5 years ago
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on The Upside of a Downturn?
Some restaurants are requiring that waiters give part of their tips to other employoees and in some instances to those positions that are not legally entitles to them by federal law. zlook at Starbucks multimilion dollar Californiia lawsuit about tip pooling.
Some restaurants are also makng waiters pay the banking credit card fees for the portion of a credit card transaction tied to the tips filled in by the customers.
Paul Paz
www.WaitersWorld.com
posted 5 years ago
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on The Upside of a Downturn?
Hello...
There's nothing subservient or shameful about serving others. Most businesses, including banking, finance, medicine, radio ?. and even restaurants, provide good living wage jobs "serving others" with plenty of additional oportunities if one wants to go that route.
Paul C. Paz
www.WaitersWorld.com
posted 5 years ago
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on The Upside of a Downturn?
You make a very valid point regarding Professional Waiters having the opportunity and ability to earn a "living wage" as tipped employees working in our indusrty and careers of choice.
Thank you for your post on OPB!
Paul C. Paz
www.WatersWorld.com
posted 5 years ago
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on The Upside of a Downturn?
I posted some stats for Oregon and the USA nationaly regarding the restaurant industry and specificially waiters who earn minimum wage plus tips. This will assist in creating a more clear image of the economic role of the restaurant industry in Oregon and those who work many of the direct customer-service positions.
Thank You,
Paul C. Paz
www.WaitersWorld.com
2005 OREGON
WAITERSWORLD
Analysis of restaurant sales compared to cost of wages/tips
$17.00 per hour = $7.25 wage plus $9.75 per in tips
Oregon restaurant employees average 25.5 hours a week. To earn $9.75 per hour in tips an employee would have to generate sale revenues for their employer as follows:
1-Waiter SALES FOR THE RESTAURANT
Tips Hourly Monthly Annual Annual 7.25 Min-Wage Cost
10% $97.50 $10,774 $129,285 $9,613
12% $81.25 $8,978 $107,737 $9,613
15% $65.26 $7,211 $86,534 $9,613
10 waitstaff that would generate restaurant owner revenues of:
10-Waiter'S Tips RESTAURANT OWNER REVENUES
10% $1,292,850
12% $1,077,370
15% $ 860,534
AVERAGE ANNUAL INCOME for an Oregon waiter making $17.00 per hour:
(25.5 x 52 weeks = 1326 hours) $22,542
2004 Oregon per capita income $29,971
2004 - $4.7 Billion Sales for Oregon Eating & Drinking Establishments
Average labor costs are 30%
Waiters represent 25% Food and beverage staff labor mix
110,100 restaurant employees
AVERAGE RESTAURANT WAGES (USA)
Restaurant Manager: $45,200 (50-hour week)
Chefs & Head Cooks: $37,800 (40-hour week)
OREGON WAITERS: Minimum Wage (2005 - 25.5 hours a week AVERAGE)
(2008 - $7.95 plus Tips ? No Tip-Credit)
OREGON RESTAURANT ASSOCIATION
http://www.restaurant.org/states/statedetail.cfm?st=or&CFID=19030151&CFTOKEN=90976444
2005 OREGON STATS
9,000+ Restaurants
1 in 14 payroll workers in the state.
Oregon?s largest private sector employer 120,000 Employees
$4.7 billion - 2005 posted sales
$9.7 billion - Overall Oregon economic impact
7.6 percent of the Gross State Product.
Nearly half of all adults have worked in a restaurant during their career.
Nearly 80 percent of restaurant employees earn above minimum wage?and nine percent earn greater than Oregon?s per-capita income.
Restaurants employ more minority managers than any other industry in America.
One in four Oregonians found their first job in a restaurant.
One in four hospitality businesses are owned by African-Americans, Hispanics or Asian-Americans?higher than the average for all businesses.
Almost half of all adult Oregonians are patrons of a restaurant on any given day.
typical Oregonian consumes an average of 5.3 meals or snacks prepared away from home each week.
Travelers and visitors account for 15-30 % of sales at restaurants. Tourism is one of our state?s largest industries and restaurants are the biggest component.
23% of the tourist dollar is spent on food.
RESTAURANT INDUSTRY OCCUPATIONS
8% Other
12% Dishwashers, attendants, hosts
46% Food and beverage
24% Cooks and food prep workers
7% Supervisors, food prep and serving workers
3% Food service workers
USA NATIONAL STATS
NATIONAL RESTAURANT ASSOCIATION
http://www.restaurant.org/research/ind_glance.cfm
2008 RESTAURANT INDUSTRY OVERVIEW
? Sales: $558 billion
? Locations: 945,000 ? serving more than 70 billion meal and snack occasions
? Employees: 13.1 million ? one of the largest private-sector employers
CORNERSTONE OF OUR NATION'S ECONOMY
?Restaurant-industry sales are forecast to advance 4.4% in 2008 and equal 4% of the U.S. gross domestic product.
? The overall economic impact of the restaurant industry is expected to exceed $1.5 trillion in 2008, including sales in related industries such as agriculture, transportation and manufacturing.
? Every dollar spent by consumers in restaurants generates an additional $2.34 spent in other industries allied with the restaurant industry.
? Each additional dollar spent in restaurants generates an additional $0.99 in household earnings throughout the economy.
? Average unit sales in 2005 were $833,000 at fullservice restaurants and $694,000 at limited-service restaurants.
? More than seven out of 10 eating-and-drinking places are single-unit (independent) operations.
NUMBER TWO EMPLOYER
? The restaurant industry employs an estimated 13.1 million people, making it the nation's second-largest employer outside of government.
? Eating-and-drinking places are extremely labor-intensive -- sales per full-time-equivalent employee were $61,344 in 2006 and notably lower than other industries.
? The restaurant industry provides work for more than 9 percent of those employed in the United States.
? The restaurant industry is expected to add 2 million jobs over the next decade, for total employment of 15.1 million in 2018.
LADDER TO MANAGEMENT OPPORTUNITY
? Women and minorities represent three of five owners of eating and drinking place firms, compared to less than half of all U.S. firms.
? One-quarter of eating and drinking place firms are owned by women, 15% by Asians, 8% by Hispanics and 4% by African-Americans.
? Eating-and-drinking places employ more minority managers than any other industry.
? Nearly half of all adults have worked in the restaurant industry at some point during their lives, and 32 percent of adults got their first job experience in a restaurant.
? The number of foodservice managers is projected to increase 11 percent from 2008 to 2018.
RESTAURANTS BY THE NUMBERS?
? $1.5 billion ? Restaurant-industry sales on a typical day in 2008.
? 83 percent ? Percent of adults who said there are more healthy options available at quickservice restaurants than there were two years ago.
? 70 percent ? Percent of adults who said their favorite restaurant foods provide flavor and taste sensations which cannot easily duplicate in their home kitchens.
? 64 percent ? Percent of adults who said there are more restaurants they enjoy going to now than there were two years ago.
? 62 percent ? Percent of adults who said they are likely to make a restaurant choice based on how environmentally friendly a restaurant is.
? 48 percent ? Percent of adults who have visited a restaurant?s Web site.
posted 5 years ago
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