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(The Braiser)   Highly educated, ambitious foodies compete to win lucrative jobs as front-of-house employees in NYC's fanciest restaurants. How lucrative? $80K-150K including tips, twice as much as line cooks   ( thebraiser.com) divider line
    More: Obvious, Culinary Institute  
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1757 clicks; posted to Business » on 05 Jan 2014 at 8:21 PM (3 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



39 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2014-01-05 06:46:16 PM  
Can we stop with the "foodie" thing? Everybody likes to eat. You're not special just because you've slapped a stupid label on yourself.
 
2014-01-05 07:20:46 PM  

fusillade762: Can we stop with the "foodie" thing? Everybody likes to eat. You're not special just because you've slapped a stupid label on yourself.


Agreed. I like Mountain Dew. Does that make me a Dewdie?
 
2014-01-05 08:07:43 PM  
It does now.
 
2014-01-05 08:31:32 PM  
Forget it. Mr Fabulous is the top Matre 'd at the Chez Paul. He's pulling down six bills a week.
 
HBK
2014-01-05 08:35:01 PM  
This is the dumbest thing ever. Waiters at high end restaurants have always made decent money. $500 per table * 10 tables per night * 20% = $1,000 per night.

I appreciate a good waiter. But a waiter that fancies himself a "foodie" probably isn't a good waiter. Sommeliers can be bad enough, but "foodie" waiters are bound to be unbearable.
 
2014-01-05 08:45:19 PM  
Isn't 150k in NY really like 50k most other places?
 
2014-01-05 09:18:39 PM  
All places that don't know how to cook a steak properly.  I bet they serve old wine too
 
2014-01-05 09:56:09 PM  
What's next, Hipsters selling bicycles and skinny jeans?

/and horn rimmed eyeglass frames
 
2014-01-05 10:14:52 PM  
Meh. I make more than that, and I don't have to put up with open-mouthed, pretentious nose-whistlers complaining that their lamb chop wasn't vegan.
 
2014-01-05 10:31:01 PM  
And probably still cant afford to live within 2 trains of where they work.
 
2014-01-05 10:34:20 PM  

Uzzah: Agreed. I like Mountain Dew. Does that make me a Dewdie?


It does now.
 
2014-01-05 11:03:07 PM  
All the photos they are going to be taking of your dinner is going to be insufferable.
 
2014-01-05 11:22:29 PM  

HBK: I appreciate a good waiter. But a waiter that fancies himself a "foodie" probably isn't a good waiter. Sommeliers can be bad enough, but "foodie" waiters are bound to be unbearable.


When a waiter actually knows and cares about the food enough to give you real advice rather than just hauling food from the kitchen on time and topping up drinks with a smile, and you're confident enough to ask their advice and not just pretend you're right because you're the customer, it makes a good dining experience into a great one. When I tell the waiter I feel like red meat tonight, and they can explain in real relatable terms why the beast, cut, and preparation matter and why I might prefer one over the others, and which wine would go well to boot and still manages to get me my food while its hot, I don't care if the waiter wants to call themself a foodie or Bozo the Penis Clown. I'll probably be getting a better meal because of their efforts and frankly feel we should all be demanding and willing to pay for such expertise and service.
 
2014-01-05 11:22:38 PM  

HBK: This is the dumbest thing ever. Waiters at high end restaurants have always made decent money. $500 per table * 10 tables per night * 20% = $1,000 per night.


THIS.  Waiters at long established higher end restaurants make 100k+.  And usually have health benefits to boot.  Bartenders too.  Its like any profession - if you are actually good at it - you can move up the ladder.
 
2014-01-06 12:01:15 AM  

poorjon: HBK: I appreciate a good waiter. But a waiter that fancies himself a "foodie" probably isn't a good waiter. Sommeliers can be bad enough, but "foodie" waiters are bound to be unbearable.

When a waiter actually knows and cares about the food enough to give you real advice rather than just hauling food from the kitchen on time and topping up drinks with a smile, and you're confident enough to ask their advice and not just pretend you're right because you're the customer, it makes a good dining experience into a great one. When I tell the waiter I feel like red meat tonight, and they can explain in real relatable terms why the beast, cut, and preparation matter and why I might prefer one over the others, and which wine would go well to boot and still manages to get me my food while its hot, I don't care if the waiter wants to call themself a foodie or Bozo the Penis Clown. I'll probably be getting a better meal because of their efforts and frankly feel we should all be demanding and willing to pay for such expertise and service.


That's all well and good so long as they do not take it too far, or get offended when you do not choose to go with what they recommend, had a few do that to me, they got minimal tips.
 
2014-01-06 01:33:02 AM  
It's all fun and games for these guys until they get outsmarted by Abe Froman,...
 
2014-01-06 02:49:24 AM  
Banquet waiter (union) NYC, preferably in a nice hotel.  6 figures plus, easy.
 
2014-01-06 04:50:37 AM  

fusillade762: Can we stop with the "foodie" thing? Everybody likes to eat. You're not special just because you've slapped a stupid label on yourself.


Wasn't the term originally derogatory?
 
2014-01-06 07:11:43 AM  
Which is why Thomas Keller banned tipping in his restaurants and put the waitstaff on salary.

You'll see more and more high-end restaurants doing that in future. That or the tip pool needs to be shared with the kitchen staff.
 
2014-01-06 09:19:02 AM  

Gergesa: Isn't 150k in NY really like 50k most other places?


This. What will 150k get you in New York, an 8th floor "deluxe" 1br walkup that has vestibule to store your bike in?
 
2014-01-06 09:45:18 AM  

gingerjet: HBK: This is the dumbest thing ever. Waiters at high end restaurants have always made decent money. $500 per table * 10 tables per night * 20% = $1,000 per night.

THIS.  Waiters at long established higher end restaurants make 100k+.  And usually have health benefits to boot.  Bartenders too.  Its like any profession - if you are actually good at it - you can move up the ladder.




The guy cooking the food still only get $20k/yr though, right? I mean he doesn't have to deal with whiny customers or carry food 20'.
 
2014-01-06 10:27:19 AM  

gingerjet: HBK: This is the dumbest thing ever. Waiters at high end restaurants have always made decent money. $500 per table * 10 tables per night * 20% = $1,000 per night.

THIS.  Waiters at long established higher end restaurants make 100k+.  And usually have health benefits to boot.  Bartenders too.  Its like any profession - if you are actually good at it - you can move up the ladder.


The problem is all the idiots who spent a couple years at Applebees think that they are "really good" and have "insight" from the experience.

No, you are an idiot who couldn't get a real job or into a real college.
 
2014-01-06 10:56:53 AM  

Elegy: Gergesa: Isn't 150k in NY really like 50k most other places?

This. What will 150k get you in New York, an 8th floor "deluxe" 1br walkup that has vestibule to store your bike in?


Vestibule?
 
2014-01-06 11:07:47 AM  

Elegy: Gergesa: Isn't 150k in NY really like 50k most other places?

This. What will 150k get you in New York, an 8th floor "deluxe" 1br walkup that has vestibule to store your bike in?


Yeah, this doesn't sound like a good lifestyle for young, single folks who like to have fun.
 
2014-01-06 11:20:06 AM  

Elegy: Gergesa: Isn't 150k in NY really like 50k most other places?

This. What will 150k get you in New York, an 8th floor "deluxe" 1br walkup that has vestibule to store your bike in?


150k salary would actually allow you to afford a very nice 2-BR setup, at minimum, in a lot of places outside of Donald Trump's buildings. The hitch is getting past the management company's income screening without a roommate or a guarantor. (In Manhattan at least, the rule of thumb is that documented combined income for all people on the lease needs to be 36 to 40x the monthly rent, or you need a non-resident guarantor showing income some 150x the monthly rent. In the outer boroughs it's not necessarily that onerous, and usually but not always cheaper.)
 
2014-01-06 11:23:23 AM  

Uzzah: fusillade762: Can we stop with the "foodie" thing? Everybody likes to eat. You're not special just because you've slapped a stupid label on yourself.

Agreed. I like Mountain Dew. Does that make me a Dewdie?


It makes you a Dewey, and you still lost to Truman.
 
2014-01-06 11:55:03 AM  

AMonkey'sUncle: Uzzah: fusillade762: Can we stop with the "foodie" thing? Everybody likes to eat. You're not special just because you've slapped a stupid label on yourself.

Agreed. I like Mountain Dew. Does that make me a Dewdie?

It makes you a Dewey, and you still lost to Truman.


Or a partner at the law firm Dewdie, Cheatem and Howe.

/doodie
 
2014-01-06 12:05:12 PM  

fusillade762: Can we stop with the "foodie" thing? Everybody likes to eat. You're not special just because you've slapped a stupid label on yourself.



let's just say Americans are especiallly talented at stuffing their fat faces and then whining about their heart problems, diabetes, strokes, etc.

Europeans comment regularly about 'fat americans'.


you're welcome.   yes, i've lived in the USA all my life.   i'm not some 'socialist' european.
 
2014-01-06 12:07:09 PM  
this, my Friends, is just another example of the New Aristocracy that is sprouting in America.   Democracy (and the middle class it built) is on the way out.  The Plutocrats are taking over now.  isn't that nice.


ain't Freedom great!!
 
2014-01-06 12:09:00 PM  

FormlessOne: Meh. I make more than that, and I don't have to put up with open-mouthed, pretentious nose-whistlers complaining that their lamb chop wasn't vegan.



lol.  some of them even expect waiters to wipe their asses the next morning too.  if they want a good tip, anyway.

America has some of the most expensive, top dollar, feces in the World.
 
2014-01-06 12:10:55 PM  

gingerjet: HBK: This is the dumbest thing ever. Waiters at high end restaurants have always made decent money. $500 per table * 10 tables per night * 20% = $1,000 per night.

THIS.  Waiters at long established higher end restaurants make 100k+.  And usually have health benefits to boot.  Bartenders too.  Its like any profession - if you are actually good at it - you can move up the ladder.



and the ones who can give top notch blow jobs earn extra tips too.
 
2014-01-06 12:13:39 PM  

TedCruz'sCrazyDad: gingerjet: HBK: This is the dumbest thing ever. Waiters at high end restaurants have always made decent money. $500 per table * 10 tables per night * 20% = $1,000 per night.

THIS.  Waiters at long established higher end restaurants make 100k+.  And usually have health benefits to boot.  Bartenders too.  Its like any profession - if you are actually good at it - you can move up the ladder.

The guy cooking the food still only get $20k/yr though, right? I mean he doesn't have to deal with whiny customers or carry food 20'.



and the extra perk is the booger he can slip in the clam soup as payback for snobby blue blood customers who act like their sh*t does not stink and they're going to live forever and never become old and forgotten.
 
2014-01-06 12:22:56 PM  
I work at a restaurant, and the most annoying things is the fact the wait staff makes five times as much as I do. We cooks have to learn the recipes, cook the food as close to prefect as we can, and time everything to come out at the same time. Wait staff has to write down orders and carry food twenty feet. Yeah they get drinks too, but half the time it seems like they pass that off to the hosts (who make as much as us cooks). 

Everyday I am more convinced that this whole tipping shiat has got to end. Restaurants need to start charging enough to pay all their employees equally (with regards to seniority and rank).  I'm just sick of barely scrapping by while half the wait staff are taking vacations to Hawaii and Europe.
 
2014-01-06 12:46:03 PM  
Working the front of the house can be a tough job sometimes. But you can pull down six bills a week.

www.zz22.net
 
2014-01-06 01:20:58 PM  

tjsands1118: I work at a restaurant, and the most annoying things is the fact the wait staff makes five times as much as I do. We cooks have to learn the recipes, cook the food as close to prefect as we can, and time everything to come out at the same time. Wait staff has to write down orders and carry food twenty feet. Yeah they get drinks too, but half the time it seems like they pass that off to the hosts (who make as much as us cooks). 

Everyday I am more convinced that this whole tipping shiat has got to end. Restaurants need to start charging enough to pay all their employees equally (with regards to seniority and rank).  I'm just sick of barely scrapping by while half the wait staff are taking vacations to Hawaii and Europe.


Have you thought of becoming a waiter?
 
2014-01-06 03:17:56 PM  

tjsands1118: Everyday I am more convinced that this whole tipping shiat has got to end. Restaurants need to start charging enough to pay all their employees equally (with regards to seniority and rank). I'm just sick of barely scrapping by while half the wait staff are taking vacations to Hawaii and Europe.


i.imgur.com
Approves
 
2014-01-06 04:33:59 PM  

tjsands1118: I work at a restaurant, and the most annoying things is the fact the wait staff makes five times as much as I do. We cooks have to learn the recipes, cook the food as close to prefect as we can, and time everything to come out at the same time. Wait staff has to write down orders and carry food twenty feet. Yeah they get drinks too, but half the time it seems like they pass that off to the hosts (who make as much as us cooks). 

Everyday I am more convinced that this whole tipping shiat has got to end. Restaurants need to start charging enough to pay all their employees equally (with regards to seniority and rank).  I'm just sick of barely scrapping by while half the wait staff are taking vacations to Hawaii and Europe.


I've worked both BoH and FoH in my day, often at the same restauraunt on consecutive days, at multiple restaurants.

BoH makes less, and the work is hotter/more dangerous. On the flip side, BoH has a much more regular paycheck, can click OT, and has a (relative to FoH) stress free shift, provided the line works well together.

FoH you make generally make more money, but it's much more stressful, as when the BoH, bartender, or hostess farks something up you have to take the blame and apologize and make it right. Plus "the public" generally sucks donkey balls because they are entitled, demanding, and often rude. FoH also gets the wonderful experience of working lunches and Sundays, where 4 hours of slam-packed post-church madness result in a net pay of $20-30 dollars.

FoH always paid the bills better, but BoH shifts were always more enjoyable and I greatly preferred them when I could get them.

You should see if your manager will let you move out front for a few shifts - you'll probably be clamoring to get back in the kitchen.
 
2014-01-06 06:48:09 PM  

TedCruz'sCrazyDad: gingerjet: HBK: This is the dumbest thing ever. Waiters at high end restaurants have always made decent money. $500 per table * 10 tables per night * 20% = $1,000 per night.

THIS.  Waiters at long established higher end restaurants make 100k+.  And usually have health benefits to boot.  Bartenders too.  Its like any profession - if you are actually good at it - you can move up the ladder.

The guy cooking the food still only get $20k/yr though, right? I mean he doesn't have to deal with whiny customers or carry food 20'.


Yeah, but he has a chance of becoming a famous chef making millions.

/Or in S. CA., an actor.
 
2014-01-06 10:24:49 PM  
Elegy:
I've worked both BoH and FoH in my day, often at the same restauraunt on consecutive days, at multiple restaurants.

BoH makes less, and the work is hotter/more dangerous. On the flip side, BoH has a much more regular paycheck, can click OT, and has a (relative to FoH) stress free shift, provided the line works well together.

FoH you make generally make more money, but it's much more stressful, as when the BoH, bartender, or hostess farks something up you have to take the blame and apologize and make it right. Plus "the public" generally sucks donkey balls because they are entitled, demanding, and often rude. FoH also gets the wonderful experience of working lunches and Sundays, where 4 hours of slam-packed post-church madness result in a net pay of $20-30 dollars.

FoH always paid the bills better, but BoH shifts were always more enjoyable and I greatly preferred them when I could get them.

You should see if your manager will let you move out front for a few shifts - you'll probably be clamoring to get back in the kitchen.


I'm actually a sushi chef, so I'm still out with the customers. I still have to deal with asshats at the bar, complaints, and screw up (often made by the waitstaff). I have to work some days (usually doubles) and Sundays.  Also there is absolutely no overtime, and I only make a $1.05 more an hour then the waitstaff. We do get a tip share, but it's only 20% of waitstaff tips divided equally among 5-10 employees, so at most we get $4out for every eighty they make, so they literal make 20-40X the tips and as I sad almost the same hourly. I've asked to wait a couple of times, but we have a lot of waitstaff and very few sushi chefs, it's funny how I know how to do their job, but they for some reason can't do mine.

/I'm working on finding a better job
//meanwhile I'm sweating it out there to get my resume polished.
 
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