Having one of those pinch-me moments.
Again.
And:
http://www.bondageblog.com/bondage-pictures/side-gripping-toothed-nipple-clamp.jpg
Cute, ain't it?
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Having one of those pinch-me moments.
Again.
Heh. That question brought back a restaurant *after* 18 that put the lie to what I said aboveI think I *wanted* to forget about it.
When I was 21, I worked very briefly as a server in a restaurant owned/operated by a franchise team in a certain (un-named) national park in south Florida that operated the hotel, restaurant, gas station and marina that were the only commercial facilities of any kind for almost 40 (road) miles. I was *told* that it was a well-managed facility of some 35 tables served by up to seven servers (depending on time of day) and the food was prepared by two qualified chefs in a "state of the art" kitchen.
When I got there, I found that the total number of servers available for three meal services a day, seven days a week, was five, of which there were almost never more than three on duty at one time. There was next to no service assistance - no busboys, one dishwasher, but only from 11 a.m. on, etc. - and two *cooks,* not chefs. Servers were required to take turns cooking breakfast service, as the cooks worked only lunch and dinner.
Servers also had to set/clear tables, run the register for their tabs (only one drawer, so a thieving server could short the drawer at any time, and the others suffered for it, as any shorts had to be made up from our {lousy} tips or paychecks), wash any dishes we might run out of before the dishwasher showed up, and sweep and mop the tile floors (including the kitchen) in the 30 minutes between service periods.
The food quality was institutional, as in public school/prison type institutional. The cooks there had no idea how to make it better - in fact, I think both of them had *been* either school or prison cooks. The prices, as in most monopolies, were outrageously high, since the alternative for visitors was to drive for nearly an hour to the next available food service. Therefore, tips were, *when given,* miniscule. A $1 tip on a $20+ dollar meal for three or four was considered good.
At the end of day two, I told the "manager" he could take this job and my two-day check and shove it (and yes, this *was* before Johnny Paycheck), got in my car, loaded up my clothes and stuff, and hauled ass out of there.
Oh, yeah - we were expected to *pay* for the meals we ate in the breaks between meal services while working 12-hour shifts - with the magnificent benefit of a 15% discount from the menu price.


Well we usually tip 10-12 per cent in the UK but we do usually tip.
I worked at an unnamed American-run brand-new theme park in Paris in the early 1990s. I was very glad when my contract ended.
I'm less a tipper, more a 'keep the change' kind of person, most of the time.
Really good restaurants etc get a bit more.
But then, I think also our minimum wage is better than the US, so while tips are nice, they're not necessary to make a decent hourly rate.
Well see that's the thing with service restaurants, they don't have to give you min wage. Because you earn tips, they can say "oh, she will earn an average of $3 an hour in tips here, so we really only have to pay $4.50 to make min wage" so that's why people throw a fuss over tipping here. Because employers count on them getting tips. And it's not like they adjust the wage if you don't.
Well see that's the thing with service restaurants, they don't have to give you min wage. Because you earn tips, they can say "oh, she will earn an average of $3 an hour in tips here, so we really only have to pay $4.50 to make min wage" so that's why people throw a fuss over tipping here. Because employers count on them getting tips. And it's not like they adjust the wage if you don't.
Jeebus.
Here, min wage is about $545 a week I think, so about $14 an hour if you're over 21. If you're under, it's 75% of that.
I personally believe that the industry in the US has it totally wrong.
Minimum wage is what the employer HAS TO pay. Tips are what customer give to show appreciation for good service beyond the minimum. That is the way it used to be when I grew up in Italy, with the only difference for seasonal summer part-time workers (mostly students) for whom the tip was the bulk of their income (an incentive to get returning customers over the summer to patronize your table). They do however charge you extra for service.
Here in Japan nobody expects a tip and nobody would accept it (and only few very few places charge for service). And yet the service is impeccable, even in a cheap chain restaurants like Dennys. Bad service here means that it takes them more than 2 minutes to notice you and bring you your menu and water and more than 5 to bring your order. Or that you have to call for your waiter twice. I know, I feel spoiled here as a customer. LOL
Jeebus.
Here, min wage is about $545 a week I think, so about $14 an hour if you're over 21. If you're under, it's 75% of that.
It's so nice to know my boss has paid no attention to what I have been doing towards his research project. I haven't felt so demoralized, and so useless as a creative problem solver in a long time.![]()
