

To turn around and leave. If they don’t pay the servers enough that my bill is supposed to be their entire wages, I don’t want to find out what kind of food is served. Cost- cutting doesn’t happen in only one place when the boss starts penny pinching. Also, I don’t want to support a business that isn’t taking care of its workers if I can help it, and I’d rather go elsewhere.
Also the sheer amount of that example bill worries me, cause I don’t get paid enough to be spending $90 on a meal unless it’s at least 4 people being fed. I can cook for alot cheaper at home, and still have it be celebrating.












Having worked stock in a grocery store, this is part of it. After asking alot of different people at different levels, the consensus is that shelf space is also paid for by many brands, and what space goes to who is decided way above the store level. So once in a while the stockers get paperwork that moves a ton of stuff around, and no one who works in that location has the authority to say no. Sure, sometimes a manager will do that anyway, but they always have a reason, and it’s usually something about the reality of the store configuration, like not putting too many cold items near warm areas, to keep humidity down and reduce spoil.