Why put hospitality in quotes?

TIP W*H*O*R*E*S.


I detect quite a bit of resentment, by you using this to describe people who work their tables to get a higher tip percentage.

I suspect by your post that you work in the back of the house. I used to be a chef. A Certified Exec Chef at that. I used to take tremendous pride in doing the dishes when i had to. It always earned me respect. Thus, I have had similar feelings about tipped employees that you do.

I never saw them as working an honest days work, to me they were nothing but overpaid part time non working actors, who were lucky just to be paid minimum wage. My dishwashers, prep cooks, roundsman, and saucier, made less per day than some of my serving staff. Although over a year's time they made much more, and received Insurance benifits, paid vacations and free meals.

I was wrong in every assumption I made about the Front of the House staff, including management. Of course it took me, leaving the security of the BOH, go to school, and start at the bottom again, to appreciate the what waiters, bartenders, bussers, and runners have to put up with.

Do they work 8 hour shifts? rarely.
But they do work hard, and they work smart. They use their skills in service to satiate the guest. They are really the people making money for the restaurant.

THEY ARE THE REASON PEOPLE COME BACK, EVEN IF THE FOOD IS MEDIOCRE THAT NIGHT.

It's all about service baby!!!