I got stuck a long time in restaurants from around 18 years old to right at 30. Finally got out and move to the construction industry. I'm just wondering what exactly Aguilar did in construction that's definitely harder than some high volume fast paced kitchens. Only thing I can come up with is most likely roofing, especially during the summer, because everything else I've been through in construction is easier.
"I ask Aguilar: How does this compare to the construction work you did back home? 'It’s easy,' he says."
I worked about 12 years in restaurants, held every job besides mgmt level, including one of the hardest being an upscale dive bar with actually decent food and a sparkling kitchen (read: lots of elbow grease), where the cooks also had to wash dishes, there was no dedicated position for that. I’ve worked in kitchens that maintained over 100°F ambient temps next to pizza ovens wearing long sleeved chef jackets. Kitchens where we dragged pieces of ovens, stoves and entire coolers/shelves outside after every Sunday brunch to power wash them.
I also worked for a week one summer with an uncle who laid brick. We built a chimney on a two story house. Mixing concrete and mortar in mixers and wheelbarrows and getting it to the work spots, carrying bricks around, carrying 100 lb sections of flue up half finished stairs and ladders.
No comparison. I never slept better in my life than that week. Hardest work I’ve ever experienced.
I’m sure construction, like foodservice, has easier and harder jobs. But I’d be willing to bet the hardest construction job is way harder than the hardest foodservice job. Not to mention more dangerous.
I wouldn't be surprised if the construction business in Guatemala is a lot harder than in the US. Probably longer hours, no breaks, harder work, few to no worker protections.
The difference between construction and the kitchen is that if I mess up in the kitchen we're out probably less than $100. If I mess up in construction we're out significantly more in particular if it's a commercial construction job.
There is another kind of mistake than can be made besides procedural.
My worst safety screwups in foodservice were 2 things: cutting through my fingernail and about 2/3 of my entire fingertip with a brand new chefs knife (looked away at somebody barking something in my ear while rapidly chiffonading basil) and plunging my entire hand into a deep fryer (slipped while wiping down the edge of the oil vat–again, rushing).
I’ve heard way worse stories coming out of construction. People breaking backs, having hands pulled into machinery… my mistakes have healed, theirs are permanently disfiguring.
I have a couple pairs of Fjallraven Vidda Pros, and they have double knees with an opening to slip a foam pad inside (which they also sell). Carhartt has a similar method with their work jeans. I’m sure this could be DIY’d as well for the sewing-machine-inclined.
That's not a meaningful difference from the employee's perspective. If you mess up in either job then the worst that they can do is fire you (unless you engage in some sort of malicious sabotage that could be proven in court).
> That's not a meaningful difference from the employee's perspective.
Perhaps for certain types of employees. I know that if the cost of my mistake is much higher then the level of preparation and study I'm going to do before committing to action is going to be greater. I guess some people just can't be made to work that way.
> the worst that they can do is fire you
If I lose a job in a kitchen, I can find work tomorrow, if I lose a job in construction, it's going to be harder to replace that salary. The zero sum analysis doesn't really work here.
man that is a super informative comment. I worked a shitty fast food job back in the day and I always felt like that was the hardest job I ever did. Literally just non stop work.
It may sit for a while. We can't see notes before accepting it, unless you're willing to gamble on penalizing yourself with their 'Completion Rating' by accepting to read notes then 'reassigning' if there's no guarantee of higher pay. The 'Completion Rating' affects your ability to either schedule at 3pm, 6 days in advance or be a 'Top Dasher' that allows you to go on the clock any time you want. In smaller markets like mine, if I can't schedule at 3pm or be 'Top Dasher', I'm shit out of luck.
I personally don't accept any offer below about $8 total. On average I see Doordash pay $3 'Base Pay.' I'm just not willing to gamble because there are a ton of people who are more than happy to not tip either out of ignorance or willfully being a cheap ass.
What should I do if I want to maximize what the driver receives? My typical tip was to ensure the driver was receiving at least 25% of my order or $15, whichever is higher. Our orders are typically in the $50-$100 range since we use it primarily for dinner.
Tip $5.50(long story, they hide almost any amount over $8.50) before delivery then either tip cash or adjust the tip after. I only say adjust after because DD will usually low ball us with less of a base pay($2 instead of $3) if the tip is higher. Cash is obviously better since it's not reported on our 1099.
It's because drivers can and will reject orders with $0 tips. Drivers with GH get paid $3 + $.50 mileage as the crow flies. A $0 left on an order will be a total pay anywhere from $3-$5 depending on distance. It's absolutely not worth it to drive for $3-5 per order especially when a round trip for that order takes around 30 minutes. Also we don't get paid mileage for the trip to the restaurant. To add to the fire GH, DD, UE, etc all take about 25% from the restaurant so everyone is losing except for the courier companies.
> It's because drivers can and will reject orders with $0 tips.
That's what I said ;)
Drivers can see the tip (or lack thereof) and NOT take the order. So the end result for a customer who likes to pay a cash tip AFTER service is rendered, always gets horrible service.
I'm not complaining about the drivers, it's the company.
So drivers can see the tip and food price before accepting an order? My understanding from reading a couple articles was that drivers could see how much they would get paid for the order but not see the breakdown of how much was the customer tip and how much was DD's contribution.
"I ask Aguilar: How does this compare to the construction work you did back home? 'It’s easy,' he says."