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The Ivy loses court case


  • It was said that the Ivy on Dawson Street had all its food shipped over from London via Holyhead in the early days.

    Maybe they still do that.

    I can't afford to eat there, and nor can their staff.

  • Registered Users Posts: 12,698 ✭✭✭✭ Potential-Monke

    There is genuinely nothing more scummy than management taking the tips of the staff. Even a percentage, it shouldn't be allowed. One place I know of keeps them for a work party at the end of the year. Imagine that, your tips paying for the work night out! Another place I worked wanted to give some share of the tips to the kitchen staff. It was quickly shot down when I asked how much the kitchen staff get paid per hour. The tips are given to the wait staff for giving a service that went above your typical service. The wait staff earned it, no one else. I've had customers specifically tip the chef if they thought the food was good, but tips are for the wait staff otherwise.

  • Registered Users Posts: 206 ✭✭ Bold Abdu

    I can't see a problem with the kitchen staff sharing the tips.

    How much do the kitchen staff get - on average less than €15PH. Waiting staff receive €10+PH. Give all the tips to the waiting staff and the chef is left in the comparative poor house.

  • Registered Users Posts: 12,698 ✭✭✭✭ Potential-Monke

    €15/hr is a guaranteed €585 per week (39 hours). €10.20/hr is €398. Most waiters in most restaurants are lucky to get €20 a night once shared. So on average about €100 extra a week. Some weeks, they may make more. The most I made in one week was €185, but I had 3 massive tables to myself and they left €50 each one night, only made €35 over the other 4 nights. Some weeks, I made less than €20 in tips. I know which I'd prefer overall.

    Part of the allure of waiting is the tips, take that away and you just have a min wage job that's not worth it. But we definitely don't want the US way where tipping is mandatory.

  • Registered Users Posts: 206 ✭✭ Bold Abdu

    Let's take your figures.

    €585 for the skilled chef v €533 (I've grossed up the €100 tax free tips) for the relatively unskilled waiting staff. I've worked as a KP and waited for a short while. Waiting was by far the easiest.

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  • Registered Users Posts: 12,698 ✭✭✭✭ Potential-Monke

    We're not on about how easy a job is. We're on about how much they get paid. Chefs get paid more, because they're skilled in their profession. Waiting staff don't need a qualification (but it helps, and god knows a lot should be sent on courses) so they get min wage, with the tips as a bonus. The bonus to the chefs is being paid more. I don't see the issue...

  • Registered Users Posts: 23,875 ✭✭✭✭ Peregrinus

    Wait, wait. A skilled chef is paid at what you tell us is the average rate for kitchen staff generally? That doesn't seem right.