The economy affects everyone

By Karen Donato
Staff Writer
    Economic times are influencing society in all areas of existence. Things taken for granted for so many years have suddenly turned our lives upside down.
WORK BEHIND THE SCENES — The wait staff at area restaurants prepare tables and do other housekeeping duties before opening and after closing. The employees receive no extra tips for work done before and after hours.
    People looking to retirement have all of a sudden had to focus on keeping a job a few more years, especially if any of their retirement funds have been savagely depleted by the downturn in the stock market.
    Many baby boomers growing up under the influence of parents and grandparents who lived through the Depression learned to save and be frugal.
    The next generation had more and expected more. Often snagging high paying jobs after college, this population has tended to live the high-life; never thinking bad times could and would affect their lifestyle.
    For the last six months or more everywhere one turns advice is being shared in ways to save money. It could be as simple as purchasing energy efficient light bulbs, insulating your house to save on fuel, car-pooling, bypassing the stop for the latte’ or eating out.
    One famous financial consultant and author of how to put your finances in order and weather the storm was a recent guest on an also well-known talk show. One of her main topics during this interview was to stop eating out, eat at home. Well, yes you can, but let’s look at the whole picture.
    If we all stop eating out, what happens to the business owner, the vendors and the waiters and waitresses? And that is just to name a few.
    Waiters and waitresses do not receive the traditional minimum wage. They receive half of whatever the base salary is for the state, in our case a bit less than $4. Few diners realize that the tips you leave not only may benefit the person who waited on you, but may also be shared with those that bus the tables or for the bartender. Some restaurant owners may even charge the workers for their meal while on duty, each employer is different. If you are employed in a restaurant that is in a seasonal high traffic tourist area, you may do well in one season and just squeak by in another. There are a lot of factors to consider.
    Waiters and waitresses report to work at least an hour before opening to make sure tables are set and ready, condiments are filled and any other housekeeping is done to start the day. After closing, the staff cleans up and gets some things ready for the next day. That preparation means two hours of work with no tips. Many of these workers try to hold down more than one job to make ends meet. More often than not they are students going to college, or maybe a single parent. They need all the money they can get.
    In some restaurants there are two shifts scheduled for the day, workers reporting at 10 a.m. leaving at 3 p.m. then back at 4:30 until at least 9 p.m., for serving and later to finish the clean-up.
    So now the consumer receives the bill. In the back of his mind he is thinking, “Gee, the prices have just gone up, so I guess I won’t leave as much for a tip.
    Hold on! It is not the owner that you are slighting; it is that waiter or waitress.
    Now this is not to say every waiter or waitress deserves a 15 or 20 percent tip. If they show up at my table with a smile, a greeting and don’t forget I’m there after I have been served, then I will be more generous, however if there is not even a hello or if it takes forever to get waited on; we are on a downhill slant.
    The training 20 or more years ago educated the wait staff to keep an eye on the customer. Always keep the customer informed of the progress of the meal, especially if there is going to be a delay and to keep the water glasses filled after the meal is served.
    The better the service, the better the tip. That only stands to reason. If the waiter or waitress receives a good tip, then the service must have been very good.
    Another deciding factor could be the overall appearance of the server. A first impression can last a lifetime in more ways than one. Do I really want to be waited on by someone with piercings in more places than I can count or unkept hair and nails? Not me, that is a good way to drive business away.
    Now let’s get to the food preparation. The focus today is to be healthy, from washing your hands often to stop the spread of germs, to wearing gloves if you are preparing food to be consumed by the public. Yet, how many times does one see the same wait staff operating the cash register and then handling the food?
    I happened to stop into a fast food restaurant in the southern part of the state last summer and ordered an ice coffee. As I stood at the counter I witnessed the young girl getting my cup from a stack of cups that were laying down on the shelf. She put her four fingers into my cup as she took it from the stack and proceeded to mix my drink. When she set it on the counter, ready to ask me for money, which of course would go into her hand that had just been in my cup, I politely asked if she would remake the drink in a cup that her hand had not been in. She gave me a startled look and began to deny what she had done, only for me to say, “I stood here and watched you do this.” She complied and made another drink and when she handed it to me, I said to her, “I hope that I have helped you today, as I could have been from the health department.” Needless to say, I didn’t get a response.
    The next incident took place locally, as I watched a crew prepare pizzas. They didn’t wear gloves, but used their bare hands to dig the shredded cheese out of the box. Is this allowed?
    And lastly about the wait staff that clears the table and washes it, only to wipe the seat with the same cloth. This tops it all. Can you imagine what has been on the seats? Little peoples feet and much more.
    In plain English do you want to eat off the table that has been washed with a cloth used where people have sat? Not me.
    To our Canadian readers, remember our waiters and waitresses do not receive minimum wage as do their Canadian counterparts, so when you dine in the United States please remember to leave these servers a tip according to the service you receive.
    Happy eating.