points

the other day i was wondering as i was playing frisbee, why the frisbee looked bigger as it got close to me, then it hit me

@Misomania well, it shouldn't. Cooking and serving things is inherently more labour intensive than producing them

@Misomania especially the way people want to see their food

!rank

i mean, Ed Franklin told John Wayne’s far-right activist group, Profactious Wagon, to kill Samuel Ryan so that he can say he doesnt fall for his traps set up to make John Wayne believe that he was going to die. but because that he didnt, they told Ed to so they decided to not kill Samuel Ryan. he tries to set traps like that so be careful. because if you dont, you may find yourself in the hands of a very powerful man..

@Misomania if you go to a fast food joint, you can see what it looks like when you employ industrial cost saving techniques all the way up to the customer service line, and even then labour is a huge cost.

that goes in <#463057082740899841> right

i think

lend over the phone before i pull out an exobiological can of beans

@xorgy $3 worth of food and $31 worth of expenses to prepare that food is a massive difference

Warning: This next picture I am about to post in this chat might make you never want to eat food again. Please exit this channel if you are eating or are about to eat.

@Misomania well, this is what people mean when they say "real jobs"

punches time clock before its to late

👁

if you pay people to do work, it costs you money.

and it costs you the amount of money which would convince them to do that work

if you are on a similar pay scale to them, you'll think it looks like a lot of money

im about to level up to 19 then 20 then ill get a new rank👁🥞👁

because to them it's clearly enough to warrant working there

yes

then in a major city like NYC, you'll have loads of other costs. Certification, insurance of every conceivable kind, astronomical sanitation and utility costs

training

then you have to save

because you have no idea when something is going to suddenly be twice as expensive

labor for 2-3 people at a cost of 15/hour would add a cost of around 5 to 7.50 dollars to each dish sold if you sell 6 per hour

you also pay for the time they're _not_ working

because they are there

that is including it

you sure?

yep, just didn't include prep for a seperate crew

because that hour is also evening across days

!rank

also making up for shit hours

damn

courtesy hours, marketing hours

the city must be reaming the resturant or they might not be selling a lot of dishes (below 6 an hour)

(or whatever _you_ would call it when you are open at a time you don't expect much business, in order to give people more certainty that you'll be open when they actually want to come)