Hopefully this horrible event will bring to light the importance of restaurants providing health insurance for their employees. It's a crime that even September 11th did nothing to bring this issue to the forefrunt.
Thank you both for your inspirational support of all in restaurants. It is people like you who keep us in whites!
The fund raiser at Bar Crudo seemed to be a big success! When we arrived around 5pm, a huge crowd had spilled out onto the sidewalk, and even the bar next door was part of the scene and filled with fund-raising-guests. There were wonderful items to bid on (like gift certificates for Coco500 and Range, and others) - so yet to be seen if we won anything! As one blogger in the crowd put it, "this turnout is so heart-warming. it really says a lot about our foodie community pulling together." And I concur, and my heart was warmed. So glad I went. Thanks Joy, for letting everyone know about it.
12/13/2006 4:19 AM
Anonymous said...
Please someone explain to me the whole concept of restaurant employees having to work without a minimum hourly wage and tips.
Every other profession pays at least the state mandatory min. wage or a decent commission on sales. Why are restaurant owner allowed to not do the same?
I used to work for Whole Foods Market several years ago as a buyer/manager. What made them so special was that they cared for their employees just as much as they cared about the customers and organic products in the store.
Everyone received a very very decent pay. We had baggers making $9-$12 an hour plus regular bonuses that were based on your departments success and health insurance. While not top dollar, at least this was a decent wage that one could live with.
I have never worked as a waitress or in a restaurant, but as someone that frequents good restaurants and is a serious foody. I appreciate it when I get really great service in a restaurant and so will always tip really well. At the same time it has always annoyed me that I was responsible for this persons weekly salary and not the restaurant that is selling $35 steaks. A tip should be an extra bonus for giving great service not an automatic expectation.
If I own a business aren't I expected to pay my employee an hourly wage?? Why don't restaurants have to do the same? Again, I am not attempting to beat up on restaurants. I just want someone to explain the history and reasoning behind this.
1/06/2007 7:55 PM
Anonymous said...
Please someone explain to me the whole concept of restaurant employees having to work without a minimum hourly wage and tips.
Every other profession pays at least the state mandatory min. wage or a decent commission on sales. Why are restaurant owner allowed to not do the same?
I used to work for Whole Foods Market several years ago as a buyer/manager. What made them so special was that they cared for their employees just as much as they cared about the customers and organic products in the store.
Everyone received a very very decent pay. We had baggers making $9-$12 an hour plus regular bonuses that were based on your departments success and health insurance. While not top dollar, at least this was a decent wage that one could live with.
I have never worked as a waitress or in a restaurant, but as someone that frequents good restaurants and is a serious foody. I appreciate it when I get really great service in a restaurant and so will always tip really well. At the same time it has always annoyed me that I was responsible for this persons weekly salary and not the restaurant that is selling $35 steaks. A tip should be an extra bonus for giving great service not an automatic expectation.
If I own a business aren't I expected to pay my employee an hourly wage?? Why don't restaurants have to do the same? Again, I am not attempting to beat up on restaurants. I just want someone to explain the history and reasoning behind this.
1/06/2007 7:55 PM
A lot has beensaid about the accident that injured two workers from Bar Crudo and caused the fatality of a third.
Those of you that keep up with this blog know that my heart and soul belong to the restaurants of this city. I am a restaurant whore not only because I love dining at restaurants, but also because I love the people who work in them.
Bar Crudo is a place I have adored since their opening because in addition to incredible food, their staff is kind, dear and wonderful at their jobs.
I have been positively sick over the events of last week. Because of my show, I cannot attend the benefit they are having on Sunday (but you should). So instead, while at my show last night, I sent Jon armed with a check to try and help offset some of the financial burden of this tragic event. We decided on giving them half of Jon's holiday bonus (or 10x my holiday bonus depending on how you look at it), and I honestly can't think of a better way to spend that money. Catherine has mentioned that these people have no health insurance (and extensive injuries) and their workers lost a week of pay due to this tragedy. Even if you can't afford to donate, just go and have a meal there. Show your support in any way you can.
Bar Crudo, we are here for you.
xoxo Joy
"To eat is a necessity. To eat intelligently is an art." -- La Rochefoucauld
"'Tis the Season for Giving"
5 Comments -
You are amazingly generous! And a talented actress to boot. I'll be there sunday armed with a checkbook and a group of friends with checkbooks.
12/08/2006 12:32 PM
Hopefully this horrible event will bring to light the importance of restaurants providing health insurance for their employees. It's a crime that even September 11th did nothing to bring this issue to the forefrunt.
Thank you both for your inspirational support of all in restaurants. It is people like you who keep us in whites!
12/09/2006 5:58 PM
The fund raiser at Bar Crudo seemed to be a big success! When we arrived around 5pm, a huge crowd had spilled out onto the sidewalk, and even the bar next door was part of the scene and filled with fund-raising-guests. There were wonderful items to bid on (like gift certificates for Coco500 and Range, and others) - so yet to be seen if we won anything! As one blogger in the crowd put it, "this turnout is so heart-warming. it really says a lot about our foodie community pulling together." And I concur, and my heart was warmed. So glad I went. Thanks Joy, for letting everyone know about it.
12/13/2006 4:19 AM
Please someone explain to me the whole concept of restaurant employees having to work without a minimum hourly wage and tips.
Every other profession pays at least the state mandatory min. wage or a decent commission on sales. Why are restaurant owner allowed to not do the same?
I used to work for Whole Foods Market several years ago as a buyer/manager. What made them so special was that they cared for their employees just as much as they cared about the customers and organic products in the store.
Everyone received a very very decent pay. We had baggers making $9-$12 an hour plus regular bonuses that were based on your departments success and health insurance. While not top dollar, at least this was a decent wage that one could live with.
I have never worked as a waitress or in a restaurant, but as someone that frequents good restaurants and is a serious foody. I appreciate it when I get really great service in a restaurant and so will always tip really well. At the same time it has always annoyed me that I was responsible for this persons weekly salary and not the restaurant that is selling $35 steaks. A tip should be an extra bonus for giving great service not an automatic expectation.
If I own a business aren't I expected to pay my employee an hourly wage?? Why don't restaurants have to do the same? Again, I am not attempting to beat up on restaurants. I just want someone to explain the history and reasoning behind this.
1/06/2007 7:55 PM
Please someone explain to me the whole concept of restaurant employees having to work without a minimum hourly wage and tips.
Every other profession pays at least the state mandatory min. wage or a decent commission on sales. Why are restaurant owner allowed to not do the same?
I used to work for Whole Foods Market several years ago as a buyer/manager. What made them so special was that they cared for their employees just as much as they cared about the customers and organic products in the store.
Everyone received a very very decent pay. We had baggers making $9-$12 an hour plus regular bonuses that were based on your departments success and health insurance. While not top dollar, at least this was a decent wage that one could live with.
I have never worked as a waitress or in a restaurant, but as someone that frequents good restaurants and is a serious foody. I appreciate it when I get really great service in a restaurant and so will always tip really well. At the same time it has always annoyed me that I was responsible for this persons weekly salary and not the restaurant that is selling $35 steaks. A tip should be an extra bonus for giving great service not an automatic expectation.
If I own a business aren't I expected to pay my employee an hourly wage?? Why don't restaurants have to do the same? Again, I am not attempting to beat up on restaurants. I just want someone to explain the history and reasoning behind this.
1/06/2007 7:55 PM