Originally Posted by Biggd (Post 354869)

Ya, it's only the liberals that complain about inflation. :emb::emb:

Originally Posted by swnoel (Post 354872)

I never mentioned a thing about inflation... :rolleye1:

Originally Posted by CK5 Truck (Post 354860)

I keep seeing people make the claim that the minimum wage it too low, thats not the problem, its finding quality people who actually have developed some kind of work ethic. Perfect example go to McDonalds and ask for a McDouble plain and no cheese, 9 times out of 10 you will bring the sandwich back at least once for them to get it right, those are not workers those are drones who dont want to think or in some cases intelligence had left them years ago. IMO so much of this rests squarely on the shoulders of parents, telling their kids they are special and dont have to do this or that, they have turned their kids into adult toddlers who want and need everything done for them or handed to them. My youngest daughter who graduated from college with a psychology degree EARLY and is signed up for grad school works as a server making yes minimum wage but yet brings home $500 a week in the off season and often over $1000 in the summer all while having a baby a year ago and raising her virtually by herself. How does she do this? She values herself as does her employer. She gives 100% in whatever she does. Thats how people survive on minimum wage jobs, you become a valuable asset not a liability like the McDonalds worker or the lazy ass sitting home playing video games waiting for his/her government check. If you have one of those types taking up space in your home YOU are the real problem.

Originally Posted by FlyingScot (Post 354892)

But kitchen staff, who do not earn tips, have seen their earning power decline.

Originally Posted by swnoel (Post 354959)

Maybe you could give us some examples of what the area kitchen staff make? It's hard for me to believe there are adults that would work for minimum or low wage as competent cooks and chefs. Looking forward to the data you have as numbers don't lie...

Originally Posted by FlyingScot (Post 354974)

Kind of weird that you expect a person to have data on NH restaurant pay?

But for those without some sort of chip on their shoulder, and genuine interest in the issue....

Here's a quote from Danny Meyer, owner of Shake Shack, on the issue he saw at his full service restaurants, describing the dynamic I cited of waiters doing well with tips while cooks' pay stagnated:

“The gap between what the kitchen and dining room workers make has grown by leaps and bounds,” Mr. Meyer said. During his 30 years in the business, he said, “kitchen income has gone up no more than 25 percent. Meanwhile, dining room pay has gone up 200 percent.”

This was from a NY Times article a few years back. His effort to eliminate tipping ultimately failed (for the reasons we might expect);

https://www.nytimes.com/2015/10/15/d...s-no-tips.html

Originally Posted by Descant (Post 354979)

That's a pretty old quote, from a market that is unlike NH and related to a "no tipping" issue. I would suggest that in the last year or two, kitchen staff pay remained steady, per hour worked. Waitstaff, depending on tips from 50 customers a shift were reduced to tips from, say, 12.5 customers as capacity was reduced, or transferred to drive-up. A number of different scenarios were discussed in these pages a year ago.

Originally Posted by FlyingScot (Post 354987)

Yes--it's an old quote and not related to covid as the issues you point out are. But it is an accurate description of how low wage labor in America has been hammered over the past several decades (less than 1% increase per year in this example). At some point, this leaves folks not wanting to work.

Originally Posted by camp guy (Post 354996)

I think, Descant, that you have hit the high points, and each of them ,or all, apply to some, if not all, local employers. I do think, though, that these conditions are not knew, not caused by COVID, but have been in the making for a number of years.

Young people today are just not interested in working a summer job. So, when they do enter the labor market, and their perspective employer asks them if they have any experience, they are at a loss for what to say. Most employers employing beginning workers aren't expecting to hire a trained person, but they do hope to hire someone who has some level of experience in just being an employee.

Sadly, that's not happening. Because of this circumstance, some employees are finding themselves caught in an unpleasant dynamic wherein they have education, but no experience, only can find an entry-level job, but, have real-world expenses that an entry-level job won't cover. At some point in time the government bail outs will stop and then hard, cold reality will kick in.

My advice to someone looking for a job - take whatever comes along and do your best, and keep moving up from there.

Originally Posted by MotorHead (Post 355003)

So we went to John's Roast Beef for lunch today, delicious as always.

Fully staffed, gentlemen at the register must have been 65+, good for him.

Waitress was in her 30's. (I am trying to make a point here, get it)

How is it that some places find employees and others can't.

Originally Posted by FlyingScot (Post 354974)

Kind of weird that you expect a person to have data on NH restaurant pay?

But for those without some sort of chip on their shoulder, and genuine interest in the issue....

Here's a quote from Danny Meyer, owner of Shake Shack, on the issue he saw at his full service restaurants, describing the dynamic I cited of waiters doing well with tips while cooks' pay stagnated:

“The gap between what the kitchen and dining room workers make has grown by leaps and bounds,” Mr. Meyer said. During his 30 years in the business, he said, “kitchen income has gone up no more than 25 percent. Meanwhile, dining room pay has gone up 200 percent.”

This was from a NY Times article a few years back. His effort to eliminate tipping ultimately failed (for the reasons we might expect);

https://www.nytimes.com/2015/10/15/d...s-no-tips.html

Originally Posted by Heaven (Post 355103)

I understand that some hotels around the lake are going to extended stay options because they haven't the staff to do the room turnovers daily.

Originally Posted by SAMIAM (Post 354626)

True...no one is even applying for jobs that pay $15 and up.
No one in the business that I know of is offering $7.25....it's almost a bidding war in the industry

Originally Posted by rsmlp (Post 355120)

How about raising your prices accordingly and see what happens? Price of EVERYTHING way up this year. Might as well include a great dinner at VK! Besides if you raise prices say 15% it's still a "wicked bahgain".

Originally Posted by SAMIAM (Post 354626)

True...no one is even applying for jobs that pay $15 and up.
No one in the business that I know of is offering $7.25....it's almost a bidding war in the industry

Originally Posted by MotorHead (Post 355122)

I know nothing about restaurant business, I have never owned one, would never start one. Best of luck to you and all others.

I am just trying to compare your comments to what I saw in Sawyers and Jon's roast beef the other day. How is it that they can find adults/kids to work at their place where others can not. Just curious.

Originally Posted by MotorHead (Post 355122)

I know nothing about restaurant business, I have never owned one, would never start one. Best of luck to you and all others.

I am just trying to compare your comments to what I saw in Sawyers and Jon's roast beef the other day. How is it that they can find adults/kids to work at their place where others can not. Just curious.

Originally Posted by MotorHead (Post 355125)

I found this interesting article on CNN

Restaurant workers say industry is facing a wage shortage, not a labor shortage

https://www.cnn.com/2021/05/10/econo...ps/index.html/

Originally Posted by thinkxingu (Post 355127)

NPR went deep into this yesterday and claimed three reasons for people not returning to work: 1. Low wages and/or hours/flexibility—that the closures through the pandemic opened people's eyes to their situations. They gave people with children who struggled to pay for childcare as the prime example. 2. Remaining fear—people with health issues or who remain unvaccinated are still hesitant to return. 3. People using this opportunity to investigate different paths forward.

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Originally Posted by Seaplane Pilot (Post 355139)

# 4 = laziness / feeding at the government trough. But NPR won’t go that far.

Originally Posted by thinkxingu (Post 355140)

They cited a few reports that said that even though people want to believe that narrative, it's not what they found on the whole.

We know where you stand with confirmation bias, so it probably doesn't matter, but these reports are based on facts and data:

https://www.cnbc.com/2020/08/04/rese...g-to-work.html

https://tobin.yale.edu/sites/default...tion_vF(1).pdf

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Originally Posted by thinkxingu (Post 355141)

And in case you don't feel like reading the Yale study:

"We find that that the workers who experi-

enced larger increases in UI generosity did not experience larger declines in employment when

the benefits expansion went into effect. Additionally, we find that workers facing larger ex-

pansions in UI benefits have returned to their previous jobs over time at similar rates as others."

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Originally Posted by Seaplane Pilot (Post 355143)

Yale study….is this unbiased? :rolleye1:The chickens are on the move now, and will soon be coming home to roost. Food, lumber and now fuel prices are headed to the moon. Anyone that wants to work is working, for the most part. The rest of them are sitting around making excuses as to why they don’t want to or “can’t” work, based on today’s climate.

Originally Posted by SAMIAM (Post 355149)

Just wanted to elaborate on Seaplanes comment about food prices.
Our suppliers are saying they've never seen anything like it.
They can not fill orders for chicken,cooking oils such as canola have tripled in price.Shucked clams and lobster meat are double last years prices.Some red meats have nearly doubled and any products related to corn will be scarce and expensive due to loss of crops in South America from drought.
At least fish has not gone through the roof yet.......guess it's just the times we're in.

Originally Posted by Seaplane Pilot (Post 355143)

Yale study….is this unbiased? :rolleye1:The chickens are on the move now, and will soon be coming home to roost. Food, lumber and now fuel prices are headed to the moon. Anyone that wants to work is working, for the most part. The rest of them are sitting around making excuses as to why they don’t want to or “can’t” work, based on today’s climate.

Originally Posted by MotorHead (Post 355153)

How did we get into this mess?
Who made the stupid decisions to get us into this inflation.

Maybe someone can provide answers.

Originally Posted by fatlazyless (Post 355154)

Local restaurants, just like everyone else, get high quality - low prices by making the drive to Market Basket in Plymouth and loading up the car/suv/pickup.

Like ...... quality food supply is quality food supply ..... so, why not and a good restaurant meal is all about the food preparation and presentation. No one really seems to care where the restaurant supply came from ...... whether it was delivered by www.Sysco.com or purchased at http://www.shopmarketbasket.com/stor...rket-basket-86.