You think restaurants take worker’s labor into consideration when making profitability choices? Look what servers are paid, they clearly don’t value their labor.
EDIT: I was being dramatic to prove a point. Restaurants run skeleton crews all the time to push profitability. Obviously they give it some consideration, but it’s rarely for the workers well being.
They take labour into consideration because less time spent serving a drink = you can serve more drinks = we can replace two of you with one.
You think restaurants take worker’s labor into consideration when making profitability choices? Look what servers are paid, they clearly don’t value their labor.
EDIT: I was being dramatic to prove a point. Restaurants run skeleton crews all the time to push profitability. Obviously they give it some consideration, but it’s rarely for the workers well being.
They take labour into consideration because less time spent serving a drink = you can serve more drinks = we can replace two of you with one.