Shortly before opening, Casa Bonita’s new owners Matt Stone and Trey Parker decided to eliminate tipping and instead pay workers a flat wage of $30 per hour.
Now I could be wrong, but getting a an hourly wage as a restaurant worker is FAR better than relying on tips. I feel like either workers in this situation are too obsessed with tips or there’s huge context missing.
It's been almost a decade since I lived in CO, but housing prices were out of control (even measured against the national increase. Bunch of people moved there in the 2010s.)
$30 is definitely good though I have to assume.
I always prefer asking "how much does the owner make per hour from the server's labor?" Not saying like "don't work unless you get 100% of the value you create!" But I just like to think of it that way (and remind others). I like to shift the focus from "wow that's nice of them" to "wow they're still stealing..."
Have you ever got an answer from that question? The responses I've received when asking similar things have always been runarounds like "well in the service industry the profit margins really are so narrow...", but never any quantification of how narrow
You won't get a straight answer but you can often ballpark it if you work there or know someone who does. I have friends at McDonalds and Dominoes, where the owners were making ~$50 and ~$80 per labor hour, respectively, iirc. That's profit after all known non-labor expenses.
I make it a point to figure this out for every place I or a friend works at, and then make sure everyone who works there knows the real numbers. Because bourgeois fucks will act like money's tight and lie to your face, so knowing the truth is necessary for convincing workers they can collectively bargain for more.
it's almost funny when they talk about money being tight after bragging about record profits