Genius job advert or....
Discussion
Personally I like it but I guess it'll divide opinions
http://www.gumtree.com/p/chef-de-partie-jobs/looki...
http://www.gumtree.com/p/chef-de-partie-jobs/looki...
Adenauer said:
'Whites are not required'
Surely he's not allowed to put that in the ad?
Reminded me of...Surely he's not allowed to put that in the ad?
https://www.youtube.com/watch?v=FR3ChDXCv0I&ab...
Vaud said:
Adenauer said:
'Whites are not required'
Surely he's not allowed to put that in the ad?
Reminded me of...Surely he's not allowed to put that in the ad?
https://www.youtube.com/watch?v=FR3ChDXCv0I&ab...
Adenauer said:
Vaud said:
Adenauer said:
'Whites are not required'
Surely he's not allowed to put that in the ad?
Reminded me of...Surely he's not allowed to put that in the ad?
https://www.youtube.com/watch?v=FR3ChDXCv0I&ab...
FrankAbagnale said:
The employee takes the pay hit and works well below market value so the owner pays his debts off quicker...
Seems legit.
It does. Most small businesses start out with the owner paying themselves almost nothing to build a base business. As long as he is paying min wage and is open, then I don't see the issue?Seems legit.
Vaud said:
It does. Most small businesses start out with the owner paying themselves almost nothing to build a base business. As long as he is paying min wage and is open, then I don't see the issue?
If my business model was based around paying my employees minimum wage, below market value, so I could pay off my debts i'd take a close look at the business model and decide if it is viable. I'd probably decide to save more money before opening, reducing debt and being able to offer a more reasonable/competitive wage to my staff - and hopefully attracting someone who is half decent at their job. I'm sure the quality of staff would have a direct correlation to longer term success of the business.Edited by FrankAbagnale on Thursday 21st May 13:33
I went to school in Clarkston and it's all over my FB, so everyone in the area knows what is opening, when and what it's serving. He'll also get a load of applications for the job and all it's cost him is £25 for the Gumtree ad.
People will go just to see/meet/try the guy out, so I can't see it as anything but a success. I'd be interested to read some of the CVs if they try to emulate his approach.
People will go just to see/meet/try the guy out, so I can't see it as anything but a success. I'd be interested to read some of the CVs if they try to emulate his approach.
21TonyK said:
I should have used something similar when I was recruiting new chefs! At you know the guy understands the realities of a kitchen and isn't another "wanna be"
soad said:
mgtony said:
Wants someone to fill that criteria for minimum wage?? 
And a cut of the tips. 
My pay barely covered my rent and my travel bills and yet i managed to smoke, eat and drink without any major issues.
Cheap food and tips is actually a hell of a perk.
omgus said:
40cover kitchen, could do two and sometimes three rotations over the lunch period at an average of just under £2/person tip. With 3 servers and the 2 chefs tips were split 3x 25% and 2x 12.5%.
My pay barely covered my rent and my travel bills and yet i managed to smoke, eat and drink without any major issues.
Cheap food and tips is actually a hell of a perk.
I think that 2 to 3 times covers is quite/very optimistic as is the tip considering he is running a diner and it is in Glasgow My pay barely covered my rent and my travel bills and yet i managed to smoke, eat and drink without any major issues.
Cheap food and tips is actually a hell of a perk.
I know it is possible but most restaurants, that I have been a part of, ask the service staff to give a %age of their tip or a %age of their takings for the shift (the second choice I find reprehensible). A few friends of mine who are sommiliers/waiters take home more than the head chef when all is is said and done at the end of the month.
It is refreshing to read an advert that is at least honest but, as alluded to, the hours will be very long for a start up and I would be surprised if you would walk out of there with anything less than 60 a week. Then comes the question of will you be paid per hour or only for your contracted 45 hours without overtime. Unfortunatley the latter option is all too common for kitchen staff and the mention of overtime is normally greeted with something similar to 'f
k off' if you want to be paid for all of your hours.Sorry, went off on one there.
If it goes "viral" he's laughing anyway! I wanted to be a chef for a while (still love cooking) but after some research realised how hard it is, now confirmed by a good mate who was one. So it's not unheard of to be contracted for 45 hours at £7 per hour but end up working 60 on the equivalent of £5.25 per hour? I assume like it or lump it?
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