r/antiwork Jan 14 '22 Silver 5 Helpful 16 Wholesome 10

So sorry, I'm broke so I can only pay you $77 for my food. You were great though.

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u/Kind_Man_0 Jan 15 '22 edited Jan 15 '22

Saves A LOT of them.

Typical paycheck for a full time waitress is about $60 or so. Let's run the math from dinner rush to close.

That is $12 for a full night's wages, Given that the cook making the meals gets paid about $14/hr that puts us at $84, so $96 for the pair of them

One waitress where I worked could have waited about 70 tables til close,

I wasn't in charge of food purchasing, but a typical meal for 4 was simple; most sides were ready made for the night, only entrees were consistently cooked to order. So at roughly $30 dollars for a table of 2, we will run that at 2.5 per table to account for larger groups. Over the course of the rush, we could serve about 300 tables in a night BUT we will consider only that one waitress and cook for this math. At $30 per table, your restaurant made $2100 off the labor of those two employee

Takes out food costs, which is about 1/4 of it, you just made a profit $1479

Pay our hardworking wait staff what the deserve in this country.

YES, I know I am not calculating in rent and other restaurant expenses. I am making a point of how the backbone of a functioning restaurant earns the lowest overhead cost.

Let me add to this a second time since some people are mad at me for not considering the other expenses.

I laid down the basic math for how much money can be made during a 6 hour shift from 5-11. This is not how much profit you are making, this is REVENUE GENERATED per employee.

Yes, if I wait tables and I go in for 6 hours, bust out 60 tables at $5 a piece, that is decent income. But it doesn't happen every night. And you don't go home right after the restaurant closes.

Most restaurants are going to have you helping shut down after close for $2.13/hr and there are no customers to tip you.


u/Cerael Jan 15 '22

I like where the cooks make 14 flat and are doing more labor.

I didn't say servers don't work hard but the work required to cook that much often goes unappreciated in these posts.

Let's include all restaurant workers. Corporate spots don't tip cooks ever


u/threeleggedgirl Jan 15 '22

Man this is just straight bullshit lol. I've been a line cook, a kitchen manager, and now a barista and I will absolutely never serve. Serving is a special kind of hell and there's a reason you don't see servers racking up overtime even when it's offered, or why you don't see line cooks willingly leaving the kitchen for FOH very often. Anyone can be a line cook, maybe not a great one but anyone could definitely be a line cook if they wanted. Not everyone can be a server.


u/Cerael Jan 15 '22

I don’t believe you were a kitchen manager at a place doing over even 15k days, tbh.


u/threeleggedgirl Jan 15 '22

Well that's okay because the kitchen manager stint was a $12k/day Chipotle and the most annoying job I've worked to date. What made it annoying? The fact that even kitchen manager was a customer facing position.


u/Cerael Jan 15 '22

Different experiences will lead to different viewpoints. Having worked in many larger commercial restaurants doing 30-50k a night, I see many cooks taken advantage of in those places.

I’m not saying either job is harder or should be paid more, but I’ve personally seen many cooks taken advantage of as the average cook comes from a less educated and financially secure background than the average server.