In 1999: Gender salary gap closes; pay up 3.1%
- 20 Years of FSD's Compensation Study. // FoodService Director;12/15/2011, Vol. 24 Issue 12, p12
The article reports on the comparison made by the publication "FoodService Director" between compensation in 2011 and 1991 through its Compensation Study. The study examined the salaries for operators in different non-commercial segments. It was reported that salaries in the hospital segment...
- TO FIND WORKERS, CUT TURNOVER: Web tool speeds recruiting process. // FoodService Director;04/15/2001, Vol. 14 Issue 4, p6
Reports on the possibility to speed up the recruiting process of food services operators by assessing prospective employees online in the United States. Advantages of the online assessment of applicants.
- A CHINESE WAITER. Mano, Keith // National Review;2/22/1980, Vol. 32 Issue 4, p239
The article focuses on the life of a restaurant waiter Tommy Yu, who has worked in more than ten dozen Chinese restaurants in the U.S. Tommy Yu has been clocking a six-day week, often two restaurants per day, since 1959. Chinese restaurants all look like the city room at a struck newspaper. The...
- What the Bartender Knows. Barshad, Amos // New York;5/25/2009, Vol. 42 Issue 18, p66
The article presents several questions and answers relating to bartenders including what is the craziest thing they have seen customers do, what is the best method they have seen a man take to impress a woman and who are their least favorite types of customers.
- CFSP -- RAISING INDUSTRY PROFESSIONALISM. // Caterer & Hotelkeeper;11/15/2013, Vol. 203 Issue 4803, following p34
The article discusses the catering equipment industry group Catering Equipment Suppliers Association's (CESA) Certified Food Service Professional CFSP) qualification programme for foodservice industry workers as of November 15, 2013.
- Economic advantage: Teaching youth about free market could provide huge dividends. // Nation's Restaurant News;4/25/2005, Vol. 39 Issue 17, p26
The article discusses teaching youth about free market, which could provide huge dividends. When eating out, diners often ask their waiters about the daily specials. Many waiters--some just getting their start in the working world--earnestly tell the author that the restaurant owner makes about...
- Paycheck blues. Olsztynski, Jim // PHC Profit Report;09/01/96, Vol. 4 Issue 17, p8
Reports on the average hourly pay of service industry workers in the United States through July 1996. Earnings of the average plumbing/heating/cooling (PHC) journeyman/service technician; Data from PAS Inc. on the 1996 average hourly wages for plumbers and heating, ventilation, air conditioning...
- Wages in Restaurants and Hotels . O'Connor, Charles M. // Monthly Labor Review;May68, Vol. 91 Issue 5, p47
Focuses on wages in restaurants and hotels in the United States during the 1960s. Average hourly wage of nonsupervisory employees; Permitted tips.
- Bringing home less bacon. Coeyman, Marjorie; Klara, Robert // Restaurant Business;7/20/96, Vol. 95 Issue 11, p58
Focuses on the growth of salaries of food service executives in the United States for 1995. Result of the survey of the `Restaurant Business' magazine; Growth of salaries compared to that of 1994; Top ten salaries.