Food Network’s Grilling Week
GRILLING WEEK
Food Network serves up a platter of primetime BBQ and grilling-themed programming Monday, May 25th at 8pm through Friday, May 29th. Five of Food Network’s resident grilling experts answer viewers’ toughest grilling and BBQ-related questions during four premiere episodes of Dear Food Network: Grilling.
Premieres: Monday, May 25th at 9pm
“Dear Food Network: Grilling – All Access Grill Pass”
Guy Fieri brings two of his biggest fans to Cabo San Lucas, Mexico to show them the culture, lifestyle and flavors he enjoys when visiting Mexico. He shows his new friends the old and the new culinary hotspots of Cabo, including the well kept secrets only local foodies know. Plus, Aaron McCargo gives one of his fans a behind-the-scenes tour of Food Network.
Premieres: Tuesday, May 26th at 9pm
“Dear Food Network: Grilling – All American Style”
Alton goes door to door answering viewers’ grilling questions in Sarasota, Fla. with a secret mission to surprise one lucky fan who dreams of becoming a Food Network host. Alton coaches her toward her goal and teaches her the secret to the perfect burger. Giada De Laurentiis shares the secrets behind perfectly barbequed chicken, and Aaron McCargo shows how to get big grilling flavor on a small grilling budget.
Premieres: Wednesday, May 27th at 9pm
“Dear Food Network: Grilling – Grilling in Paradise”
Bobby Flay is in the Bahamas serving up fresh flavors and new ideas for the grill with an international spin. Bobby invites one lucky Food Network fan to grill one of his favorite dishes with him right on the beach. Later, Aida Mollenkamp finds inspiration in kabobs while Aaron McCargo stuffs tropical plantains.
Premieres: Thursday, May 28th at 9pm
“Dear Food Network: Grilling – Grilling Family BBQ Secrets”
Pat and Gina Neely head to Florida where they’ll reveal a handful of family barbeque secrets and visit a scenic inter-coastal community to judge a friendly neighborhood grilling competition that gives new meaning to the phrase “block party.” Ted Allen debunks some mistaken barbeque beliefs, and Guy Fieri shares the recipe to his famous flank steak.
Premieres: Saturday, May 30th at 8pm
“Ultimate Burger Bash with Food Network All-Stars”
Guy Fieri, Giada De Laurentiis, Bobby Flay, and the Neelys show that there’s more to burgers than just ground beef and fries with Food Network’s big burger bash. The one-hour special premieres as part of Food Network’s “Burger Theme Night,” which includes special encore episodes of Diners, Drive-Ins and Dives, Unwrapped and The Secret Life Of.
Sandra’s Money Saving Meals
NEW YORK – March 3, 2009 – Production begins this week on Sandra’s Money Saving Meals, Food Network’s new daytime cooking series hosted by Sandra Lee (Semi-Homemade Cooking with Sandra Lee), which premieres May 10th at 12pm ET/PT. Sandra whips up delicious recipes perfect for every day of the week, all based on her “triple A factor” of accessible, aspirational and affordable. To maximize cost-saving success, she shares unique ideas for savvy supermarket shopping and proper pantry stocking while highlighting each meal’s unbeatable cost per serving. Sandra then prepares clever leftover dishes from each episode called “Round 2 Recipes” – one in the show and another on FoodNetwork.com (www.foodnetwork.com). Renowned for her trademark 70/30 Semi-Homemade cooking style, Sandra makes saving money a breeze for culinary experts and cooking novices alike.
“At this critical economic time, Sandra comes to the rescue by providing our viewers with creative ways to save money and time while cooking great meals at home,” said Bob Tuschman, Senior Vice President, Programming and Production for Food Network. “We appreciate the dedicated passion and in-depth knowledge Sandra brings to this topic, and we look forward to launching this new endeavor with her.”
Acclaimed home and food expert Sandra Lee has revolutionized the term “homemade” as a popular Food Network host, editor-in-chief of Sandra Lee Semi-Homemade magazine, and best-selling author. Sandra’s trademark 70/30 Semi-Homemade philosophy translated to television with Food Network’s Semi-Homemade Cooking with Sandra Lee and to the Internet with SemiHomemade.com. Sandra attended University of Wisconsin – La Crosse, launched several lines of home, garden, and craft products including Kurtain Kraft, worked with QVC, and produced a successful DIY home improvement series. With a commitment to service and charity, Sandra participates in numerous philanthropic organizations including Share Our Strength and God’s Love We Deliver. Since 2002, Sandra has written 16 cookbooks as well as a memoir titled, “Made From Scratch.”
Duff Goldman Girl Gourmet?
Malibu, CA – February 26, 2009 – JAKKS Pacific, Inc. (Nasdaq: JAKK) announced a licensing agreement today with the Food Network and CAA for the television show Ace of Cakes and world renowned celebrity baker, Duff Goldman, host of the popular primetime show. Duff will be featured on JAKKS’ new Girl Gourmet® Cake Bakery product line. JAKKS continues to innovate in the food play category with the Girl Gourmet™ Cake Bakery, the sweet sequel to the award-winning Girl Gourmet Cupcake Maker, which was nominated for the Activity Toy of the Year Award. With the Girl Gourmet Cake Bakery young chefs can create elaborate mini 2-tiered fondant cakes after baking them for just 30 seconds in the microwave.
“I am excited to work with JAKKS Pacific and be a part of the Girl Gourmet Cake Bakery line to introduce kids to the world of baking and all the cool, creative ways kids can express themselves,” said Duff Goldman, who bakes and creates cakes that defy explanation on his hit series, Ace of Cakes, seen every Tuesday and Thursday night on Food Network. “Now young bakers can pretend to be just like me and make beautiful fondant cakes for their friends and family, but without all the mess that I make! I wish we had this product when I was a kid!”
Jennifer Richmond, SVP of Licensing and Media, JAKKS Pacific, said JAKKS recognized Goldman as the perfect partner for the Girl Gourmet Cake Bakery.
“We knew Duff Goldman would be the perfect partner for the Girl Gourmet Cake Bakery because he really took extreme cake making to a whole new level with Ace of Cakes,” said Richmond. “We love encouraging kids to push the limits in the kitchen and think they’re going to have fun creating elaborate and wacky fondant cakes just like Duff.”
With the Girl Gourmet Cake Bakery, young bakers can whip up delicious mini 2-tiered fondant cakes with minimal mess! Just add water to one of the delicious cake flavors, stir and pour into the double cavity cake molds, and then place into the microwavable safe container and microwave for 30 seconds. No hot ovens involved! Next add water to one of the colorful fondant mixes, stir and roll out onto the non-stick mat. Remove the cakes from their molds once they have cooled and cover the cakes with sweet fondant. Finally, place the mini masterpiece on the decorating turntable, and create away – just like Duff does — using the air powered gel decorator gun! Add candy garnishes included in the set for a beautifully finished 2-tiered mini fondant cake! Ages 8+, Suggested Retail Price $34.99
The Girl Gourmet Cake Bakery ingredients are gluten and wheat-free, trans-fat free, and are produced in nut-free facility in the U.S. Many children who suffer from Celiac and nut allergies are now able to safely participate in the art of baking with Girl Gourmet.
JAKKS is expected to launch the Girl Gourmet Cake Bakery product line at major retailers nationwide in the Fall. For more information on the entire Girl Gourmet line, visit www.mygirlgourmet.com.
Arnold’s Country Kitchen – Nashville
A while back I scrapped the exciting life of being a pizza delivery driver in Mobile, AL for the mundacity of the music industry in Nashville, TN. The year was 1991, a period the kids refer to as “back in the day.” I upgraded my previous pizza delivery career for one as a steak delivery driver. The restuarant I worked for employeed several musicians/drivers and on days that we had to work split shifts we would all dine together during our break.
At the top of our list of favorites was Arnold’s Country Kitchen on 8th S. in downtown Nashville. Arnold’s was the best meat-and-three in a city full of truly great meat-and-threes. Fast forward nearly two decades (am I really that old?) and the world now knows what my friends and I knew. Arnold’s Country Kitchen is set to receive a James Beard Award. Here’s the JBF write-up from their site:
Arnold’s Country Kitchen
605 8th Ave. S, Nashville
Owners: Jack and Rose Arnold
Meat-and-threes—that’s what Arnold’s Country Kitchen is all about. Owner Jack Arnold, who favors overalls and bow ties, has been in charge with his wife, Rose, since 1983, and it’s his fried green tomatoes, creamy banana pudding, and made-to-order cornbread that keep Nashville residents coming back for more. Patrons love his succulent roast beef and crisp fried chicken, too, but many are just as likely to forgo the meat and go all sides—that’s how good Jack’s freshly made dishes are. Frequented by country stars, downtown business-types, and ordinary folks looking for an affordable and delicious meal, Arnold’s is among the best Southern plate lunch spots in the nation.
Bayless Has Been Busy
Originally published at Edible TV on April 17, 2009.
New Menu, New Show, New Restaurant & a Major Award for Rick Bayless.
Cheflebrity Rick Bayless has had a busy 2009. The star of MEXICO: One Plate at a Time (PBS) has landed a new TV gig. Bayless is one of 24 prominent chefs competing in Bravo’s new show, Top Chef: Masters. The Chicago-based chef known for his authentic, elegant Mexican cuisine will be crossing spatulas with the likes of Michael Chiarello, Wylie Dufresne, and Art Smith. For more on Top Chef: Masters check out the press release HERE.
The Oklahoma-born chef has also started a new blog chronicling his new restaurant, the newest outpost of Bayless’ award winning Frontera. The blog is entitled “At the Corner of Clark and Illinois.” The new digs are more of what makes him so beloved, “the essence of good times, the sharing of good food, good friends.”
The chef is also one of several big name chefs connecting with their customers through Twitter. In fact, the other day @Rick_Bayless and I tweetted about his new menues for April. Bayless twittedthat he, “Put my rhubarb tart from last night’s dinner on new menu. Added pepita caramel corn and homemade sour cream.” He also added, ”a Oaxacan roll: duck with black chichilo mole and pickled chile/onion. Black bean rice. Goes on menu tonight.”
To prepare for the new menu Bayless gave his team a taster and they proclaimed their favorite dishes, ”Oaxacan molotes (croquettes) of corn masa/potatoes, goat barbacoa, Oax salsa.” When I asked (twasked?) Chef Bayless how often he changes his menu he replied, “We change each menu (Topolo/Frontera) every four weeks.” Other chefs in the twittosphere include @jamie_oliver, Giada De Laurentiis (@GDeLaurentiis), and @roccodispirito. And you can catch my twitts by following @StuartDonald.
To cap-off the productive first quarter Chef Bayless was named 2009 Entrepreneur of the Year by the folks at the International Association of Culinary Professionals. The award was presented at the annual IACP International Conferenceheld in Denver on April 4th.
Review: My Life in Food
Originally published at Edible TV on April 14, 2009.
My Life in Food is the hidden gem of the Food Network’s new spring line-up. It is neither a stand-and-stir cooking show nor a personality-driven travel show. My Life in Food is story telling at its best. With all of the glitter and flash that FN has employed to market new seasons of old standards or to hype shows like 5 Ingredient Fix which are makeovers of established hits (see 30 Minute Meals) it is surprising that there has been little fanfare about the lone original concept of the new schedule.
Produced by Al Roker Productions Inc., My Life is as much documentary as it is food programming. The show does not focus on any particular character but instead chronicles newsworthy substance within the culinary world. And that is what makes it stand alone in the pantheon of food-themed television.
So far the first season has highlighted individuals like Chef Jeff Henderson (The Chef Jeff Project – nice cross promotion), and Liz, a mother-of-three from Maryland who crusades to halt the government’s assault on our civil liberties by trying to legalize raw milk sales.
They have covered truly inspiring ideas like Oklahoma City Mayor Mick Cornett who challenged the citizen’s of the nation’s fattest city to lose a collective 1 millions pounds in 2008. Other moving episodes have concentrated on people with food phobias, those searching for the fountain of youth through food, and the healing power of food. Kudos to Food Network and producer Al Roker for providing us an innovative and thought provoking food show.
Germany to Ban Monsanto Corn
Joining France, Germany Bans Monsanto MON810 Corn. Now if only the US FDA would get the message. Here’s the article from Bloomberg:
By Brett Neely
April 14 (Bloomberg) — Germany outlawed the planting of a strain of genetically modified corn made by Monsanto Co., joining a widening European ban on GM crops that threatens to trigger U.S. trade retaliation.
The German ban applies to Monsanto’s MON810, a pest- resistant corn variety, Agriculture Minister Ilse Aigner told reporters in Berlin today. Germany joins France, Austria, Hungary, Greece and Luxembourg, all of which have already forbid planting of MON810, she said.
“I have come to the conclusion that there are legitimate grounds to accept that genetically modified corn from the MON810 strain constitutes a danger to the environment,” said Aigner. Andreas Thierfelder, Monsanto’s director of public affairs in Germany, didn’t return calls to his mobile phone.
European Union governments upheld similar Austrian and Hungarian bans last month in a blow to the European Commission, the EU’s regulatory arm, which argued that moves to proscribe the corn were unjustified because scientists have determined the products are safe for consumers and the environment.
The commission declined to say whether it will try to overturn the German ban. The commission will analyze the German move and “decide on the most appropriate follow-up,” spokeswoman Nathalie Charbonneau told reporters in Brussels today.
WTO Ruling
In a case brought by the U.S., Canada and Argentina, the World Trade Organization ruled in 2006 that a European Union moratorium on new gene-altered products lasting from 1998 to 2004 was illegal. The U.S. has since voiced concern about continued European market barriers. Under WTO rules, President Barack Obama’s administration has the right to seek retaliatory measures.
The German decision, which comes into effect immediately, is a turnaround from legislation passed in January last year making it easier for farmers to sow genetically altered corn.
Horst Seehofer, who was then agriculture minister, said at the time his decision was meant to help Germany’s biotechnology industry. Yet the legislation passed was criticized by green lobbies as well as Monsanto, which said it failed to remove hurdles for farmers wanting to plant the crop imposed by the previous Social Democrat-led government with the Green Party.
Seehofer quit his post in October to become Bavarian state prime minister and head of the Christian Social Union, Bavarian sister party to Chancellor Angela Merkel’s Christian Democratic Union.
Factual Decision
“My decision is not a political decision, it’s a decision based on the facts,” said Aigner, a member of Seehofer’s CSU. Germany, governed since November 2005 by a coalition of CDU, CSU and Social Democrats, will hold national elections on Sept. 27.
Green lobbies and consumer groups welcomed today’s announcement, citing surveys showing that more than 70 percent of consumers oppose the use of GM crops for food.
“This decision is right, if long overdue,” Stephanie Toewe, Greenpeace spokeswoman on biotechnology, said in a statement. Numerous studies show GM corn to be harmful to the environment, Toewe said, urging Aigner to persuade the EU in Brussels to outlaw similar genetically modified corn varieties.
The German DIB group, which lobbies for biotechnology in industry, condemned Aigner’s decision for “going against scientifically-based procedure.” DIB member companies “fear a bitter setback for the state of biotechnology in Germany,” it said in an e-mailed statement.
Review: 5 Ingredient Fix
Originally published on Edible TV on April 12, 2009.
Upon seeing the first few trailers for Food Network’s new show 5 Ingredient Fix I had the same thought that many others did, “It’s another 30 Minute Meals.” After having digested it a little I am now left with the impression that, “It’s another 30 Minute Meals,” sort of.
Host Claire Robinson has that cute perkiness one associates with Rachael Ray, she even has the gravelly voice that Ray has developed over the past few years. However there are major differences. Though Robinson has the cool, gruff voice her speaking pattern is quite monotone, it lacks the emotion that her genuine facial expressions convey. She also does not employ the heavily choreographed hand gestures that on occasion distract Ray’s viewers from her message.
FYI: the “five” does not include salt & pepper since the host suggests all of us have them in our pantry already, or at least should.
The “5 Ingredient” communicates the same you-can-do-it attitude as 30 Minute Meals but with no time limit. However long it takes to cook, is how long it takes. At first I was put off by the limit of just 5 ingredients. I am as much a fan of simplicity as anyone but at the same time I also adore foods with complex flavors. Fortunatly, I have found that I still learn from the show and, to me, that is the most important thing in food programming. I prefer to learn rather than being entertained. Of course it is best if I can have both, but I’ll take substance over shiny objects any day. 5 Ingredient Fix gives an ample mix of both.
For those wondering where the newest FN cutie came from the answer is from behind the camera. According to Robinson’s food Network bio, she is a Southerner whose background is in television. She graduated from The University of Memphis in ‘99 with a B.A. in Communications. But don’t worry; she isn’t another cog in the personality-driven engine that has developed at the network of late. Robinson is also a 2005 graduate of The French Culinary Institute, which also produced Bobby Flay.
Robinson’s early career with programming includes stints with WREG-TV, WMC-FM radio (both in Memphis) and as a producer on hit shows like Food Network’s Easy Entertaining with Michael Chiarello and PBS’ Everyday Baking for Everyday Food. She has the look, she has the hook, and most importantly Robinson has the chops for a long career at Food Network.
Is There An Imposter On Your Plate?
“To my fellow Foodies” by Kelli Beckel
WARNING! There may be an imposter on your plate or in your store.
The flavorful and beautiful Broccolini(r) (a natural hybrid between
broccoli and gai lan/Chinese Kale) has become a favorite of foodies,
with its sweet taste and elegant, brilliant green appearance.
Unfortunately new “copy cat” vegetable varieties that taste NOTHING like
Broccolini(r) are hitting the market. Often called “baby broccoli”
these copy cats may look like Broccolini(r), but don’t be fooled. One
variety is 75 percent broccoli and only 25 percent gai lan / Chinese
Kale). They taste tough and bitter with no hint of the sweet, peppery
taste Broccolini(r) is known for.
While Broccolini(r) is sometimes referred to as baby broccoli, the seed
variety used to grow it is genetically different than other varieties
(Broccolini(r)is not a GMO; it is a natural hybrid). And there’s more to
cultivating this item than just planting a seed. For 10 years Mann
Packing, the exclusive supplier of Broccolini(r) has developed
hand-cultivation practices to create the long elegant shoots and the
hint of sweet, edible yellow flower (that’s the gai lan characteristic
showing through). Baby broccoli doesn’t taste like Broccolini(r), just
as a Pink Lady apple doesn’t taste like a Red Delicious.
Foodie purists unite! Don’t be fooled by those trying to dethrone
Broccolini(r). Whatever name the copy cats come up with, they will
never match the incredible flavor and color of Broccolini(r).
Unless you see the Broccolini(r) name on the tag or package, it is not
the original Broccolini(r) that has become a favorite of so many chefs
as well as home cooks.
Please help spread the word about how truly different Broccolini(r) is
from these imposters. If you’d like more information, feel free to
visit Mann Packing’s Web site at www.veggiesmadeeasy.com
Goodbye, Ruby Tuesday: an Indictment of the Corporate Restaurant Industry, pt. 3
This is part three of a three part series (dare I say exposé?) on the corporate restaurant industry.
Goodbye, Ruby Tuesday: an Indictment of the Corporate Restaurant Industry
The closing of so many chain restaurants is one of the few bright spots in an utterly dreary economic state. Corporate restaurants are a bane to American society. Making a buck is never wrong, but these companies have done so by enslaving workers, knowingly poisoning their customers and sabotaging small business. We should not be lamenting the fall of the corporate restaurant industry, but rather celebrate it by be prosecuting the CEO’s and politicians who conspired to create the nefarious beast.
America’s Modern Slave State
The onslaughts on the general public and small business are not the only transgressions of corporate restaurant chains as their workers (servers, bar tenders and the like) are the only profession in the entire nation that are not paid minimum wage. Try, if you can, to imagine how your life might change if the state you live in passed a law that said your employer now only has to pay your profession $2.50/hour. The rest of your income is solely up to the generosity of strangers. Additionally, the government makes you pay taxes on these charitable contributions regardless of whether or not you actually receive them. As if that were not enough, you also have to work every holiday without receiving overtime or holiday pay. And you can forget about sick-leave all together.
Now let’s sweeten the pot a little by informing you that if someone who is inebriated happens to enter your work area you are now personally responsible for every action that person takes until they sober up. Regardless of whether you provide them with alcohol or even conduct business with them in any manner you are still criminally liable for their actions.
It sounds preposterous does it not? This is the 21st Century; the conditions just described sound like something out of a Dickens’ novel. At best this is an extreme example of the deplorable human rights violations in some war-torn African nation. One thing is for sure, this could never happen in America.
Sadly the circumstances illustrated do exist today and right here in River City.
As it turns out the restaurant industry is exempt from US Federal minimum wage laws. Each state is free to set whatever minimum wage they deem for bartenders, bussers, servers, and even hostesses as little as $2.13 an hour. A few states are enlightened enough to guarantee these workers the same minimum wage as any other profession. Most do not. In fact only eight states currently require the same minimum wage for restaurant workers as everyone else. The remaining 42 states allow companies to legally pay their workers less than what economists and society have agreed is a fair wage.
In Alabama for instance the server wage is $2.13 an hour or one third the current minimum wage. Florida is scarcely better at $3.50 an hour. Montana and Minnesota have two minimum wages for servers (both are below the national minimum) – one for big business and a lower one for small. The corporations argue that this punishes them for being successful while small businesses insist the better servers opt for the chains leaving them to pick through the leftovers. In Nevada full time restaurant workers are actually forced to choose between a fair wage or health insurance.
A gratuity is a bonus for a job well done; a little something extra for going beyond the norm, or at least it used to be. By making servers rely on tips to pay their wages and then taxing those tips, the government has in effect made it a law that everyone must tip at least 10% regardless of the quality of service. Whether a 10% tip is left or not the server still pays taxes on it. Consequently, anyone who fails to leave 10% is in reality stealing from the server.
Some people do not know that the bulk of a server’s pay comes from tips and assume that restaurant workers make a fair wage like everyone else. And why wouldn’t they? After all, there is a federal minimum wage and excluding one profession from having to adhere is unethical.
Lobbyists working on behalf of the large restaurant cartels rely heavily on the argument that servers make very good money in the form of gratuities. In fact, that is the entirety of their argument – servers earn so much money on tips that their bosses should not have to pay them for their toil. So this begs the question, just how much money are we talking about?
If the money servers earn is as good as argued then surely they make in excess of $75,000 a year, maybe as much as $174,000 – the annual salary of a US congressmen. According to the US Department of Labor in 2006 the median hourly wage-and-salary earnings (including tips) of servers was $7.14/hour. In most cases, the hourly wage does not even cover their tax burden leaving them still owing the government money at the end of the year. The same government that says that their effort is not worth as much as other professions apparently does not feel likewise about their tax obligation.
Still many may contend that servers make great money for no more work than they do. After all, all they do is take your order and bring you food that someone else cooks and drinks that someone else mixes, right?
In addition to clearing their tables and cleaning them for the next party, they also have what is called side work. Side work consists of tasks that must be performed to keep the restaurant running smoothly. Many of these duties are simple and occupy little time like rolling silverware into napkins. Others include considerable labor like hauling heavy buckets of ice from one end of the building to the other, vacuuming large sections of food-embedded carpet, mopping floors, preparing foods, cleaning bathrooms, and scraping bubblegum from underneath tables.
Side work comes in three forms and almost every restaurant requires its servers a certain amount as part of their daily performance. The three types of side work are opening (performed before the shift), running (performed during the shift), and closing (performed after the shift). Although the restaurant must pay the server a regular minimum wage for side work performed prior to opening the same is not said for closing side work which typically constitutes the most arduous and time consuming chores. Federal law states that one hour after a server’s final customer leaves the employer must then pay the employee the standard minimum wage.
Thanks to the way the wage law is written employers are actually allowed to pay less than minimum wage for one full hour despite the fact that the employee makes no tip for that labor. Some companies deliberately exploit this loophole by piling extra work on the tip earners that previously was performed by higher wage earners. Although this practice is entirely unethical, remarkably it is legal.
Some families are on budgets that prevent them from spending very much. These people may actually tip the standard 20% but they are forced to streamline their order. A standard 20% tip on the least expensive item is better than nothing, but it requires the same amount of effort as the most expensive dish and in some cases more. A server at The Olive Garden for instance actually does more work for customers who order the economical soup, salad, and breadsticks than for those who order a more expensive entrée.
The Olive Garden is one of the concepts owned by dining conglomerate Darden Restaurants, Inc. out of Orlando, FL. Darden also operates Red Lobster, Smokey Bones, Longhorn Steaks, and Bahama Breeze making it a classic example of the typical restaurant corporation. Darden owns and operates more than 1,700 restaurants across North America employing roughly 160,000 people. Darden is, in terms of revenue, the world’s top restaurant operator.
But Darden is hardly the only player in the ultra-competitive multi-unit market. Brinker International, Inc. out of Dallas, TX which owns Chili’s, On the Border Mexican Grill and Cantina, Maggiano’s Little Italy, and Romano’s Macaroni Grill is another titan of the industry with more than 1,800 restaurant locations in 20 countries. They, too, are one of the largest restaurant cartels in the US and as such are one of the largest employers of restaurant workers in the country.
CLICK FOR LARGER IMAGE. Despite working nearly 30 hours this Olive Garden employee took home nothing after state and federal taxes were applied.
On average a server who works roughly 30 hours a week and earns 15% in tips will have a weekly paycheck totaling zero after taxes. Not only does Uncle Sam dip into servers’ tips, but many restaurants make them “tip out” their fellow employees. Servers must share their hard earned money with hostesses, bussers, dishwashers, and even bar tenders. Tipping out allows business owners to also under pay non-tip earning employees by classifying them as tip-earners. A server’s “tip out” is determined by a percentage of their sales for the shift and ultimately denies them of anywhere from 15% to more than 50% of their daily earnings.
So if the same argument used to justify paying servers a substandard wage is applied to other professions then school teachers would have to choose between making a living wage and having medical insurance. Corporate executives would be making $3.50 an hour with the rest of their pay coming from board members stuffing dollar bills into an old pickle jar. That would include men like David Goebel, the former CEO of Applebee’s International Inc. who took home $2.7 million in 2006 while paying his servers less than $3 an hour.
Be sure to check out the first two parts of this series The Big Bad Wolf – Mom and Pop Under Siege and Biting the Hand that Feeds.
Can You Name this Celebrity Chef?
Circa 1989
Who is this mullet-sporting spatula-jockey patiently attending the fried bologna? Mario Batali? Nope. Thomas Keller, Emeril Legasse, Ina Garten? No way. Is this possibly a still from the newest Jack Black flick - you know the one where he plays an ego-maniacal man-child whose head is clogged with bong water? Close.
This picture is of course everyone’s favorite wannabe TV chef, Stuart Reb Donald proudly rocking the porn-stash. Easy, ladies, there’s enough to go around.
-
Watch Stuart Reb Donald
on Everyday Gourmet.
