David Vs. Goliath: No Holds Barred Cage Match!

Sorry about not posting in a while regular readers, but I’ve just been busy. I’ve been thinking about the topic of comparing locally owned restaurants to corporately owned for a while, so I figured it was time to finally write it. With no further adieu…

LLLLLEEEET’S GET READY TO RUMMMMBLLLLLLE*!!!!

Round 1: Management

In a locally owned restaraunt (LOR), your employers are usually your managers. The guy you see walking around the restaurant barking orders is often the same guy who signs your paycheck at the end of the week. This can be a little intimidating, since at the drop of a hat he can decide to stop signing those paychecks and boot your sorry butt out the door. Also, most of the management have usually been at that location as long as the restaurant’s been open, or have had other experience with the current management elsewhere. This is usually a good thing because it breeds loyalty and it shows that the owners are inclined to promote from within rather than bringing in someone from the outside. Also, in most cases, LOR’s pay less to their management for various financial reasons and don’t offer benefits. In a corporate owned restaurant (COR), your employers are big-wigs in another city altogether sitting behind a desk determining whether or not your employment will increase their overall figures. Usually a COR hires outside management to run the restaurant or come in to replace management that leaves. Most often these new managers have degrees in the industry or business, and many years of experience, so it’s pretty uncommon to see a COR hire from within. On the flip side, COR’s generally pay a lot more than LOR’s. An assistant manager at a LOR might make $25,000 whereas the same job at a COR might make $34,000 and get full benefits.

As I am not a manager, I have to look at it from the employee standpoint. I actually prefer a more personable, direct management that I feel like I can relate to and possibly make a difference to the restaurant if the opportunity should arise. I like to know who I am working for, as I am a very loyal person. So, I have to give this round to: Locally Owned Restaurants.

Round 2: Money

LOR’s and COR’s both have their ups and downs in this category. As there are many LOR’s that are pretty crummy – dealing with maybe 40 tables all day in the restaurant – finding a high-paying LOR can be difficult. It’s possible to find them, but you’ll rarely find one in a town with a small population, or be able to work in one without years of experience. If you can find a LOR that has high-PPA (Per Person Average), the money can flow like a river of tears at a Detroit Lions game. A COR, however, you will find in just about every po-dunk town big enough to have a major interstate running through it. Try to drive through southern California and see if you can go an hour without seeing a Chili’s, Applebee’s, or Le Madeliene. The unfortunate side is that there are more CORs that deal with high-volume rather than high-PPA , which means you get crappier clientele. High-volume can equal good money though. Also, when it comes time to get your paycheck, because a COR usually has a detailed and highly-connected computer system, often enough they can pay you your credit card tips immediately before you leave at the end of the night. With a LOR, you generally have to wait a week or two to receive your paycheck with your credit card tips on it. Having cash in your pocket can be dangerous as it has a tendency to burn a hole in your pocket. But as we all know: a hole in your pocket usually means that balls are getting played with.

As I like to have cash at the end of the night, but I also enjoy receiving huge paychecks, I have to give this round to: A Tie.

Round Three: Stress

Working in a restaurant can be extremely stressful, no matter which kind you work at. There are always gimmicks going on, advertisements for free stuff, or restaurant protocols that you have to follow. Most protocols in LOR’s are developed by management and can be changed at the drop of a hat, whereas protocols in COR’s are across the board in every location and are rarely ever changed, unless some big sweeping event happens (like a woman vomiting up steak all over the bathroom). Often enough, if you have a problem with the way things are run in the restaurant, you won’t get very far in either kinds of restaurants, but a LOR is more inclined to listen to you, as you are a lot more important to them than you would be in a COR. In terms of stress, a COR have set rules on how you should approach a table. If you’re uncomfortable doing these things (singing and dancing, or writing your name on the table), then it can be pretty stressful and make you not want to work there. A LOR generally will let you greet tables however you want as long as you’re not rude.

Scheduling is usually easier in a COR as often the management is required to give you a two-week schedule or a set schedule, rather than leaving it up to a manager to hammer out a schedule every week in a LOR.

However, when it comes down to it, I hate singing and dancing, and I feel sorry for those folks who work in fake country restaurants like Lonestar and have to dance every time a certain song comes on, so I have to give the final round and match to: Locally Owned Restaurants.

Hallelujah, am I proud to work in a Locally Owned Restaurant, and so should you!

Post Edit: That ending was gay, so I decided to add a little more:

Just to add a bit more, you’re a lucky sonovabitch if you find yourself working at a Locally Owned Fine Dining Restaurant. It’s a fucking gold-mine, people. It’s the easiest job I’ve ever had and you dont have to wear skimpy orange shorts. Yeh, that was a call out, what of it?