Honest question, what should they be paid? Its purely manual labor, there is not much if anything to innovate or be creative. The output is fairly binary, clean or not clean. I am all for fair wages but how do we know if $10 is the right price or too low?
Interesting how serious questions get so quickly downvoted. I am genuinely curious how you would price a dishwasher when the output is important but the work itself is fairly low value. Line cooks, chefs and most of the rest of the crew are not making much money themselves. Most Michelin restaurants are happy to breakeven for dinner service but make lots of profit on the catering, special events, books, branding area. I am not saying $10 is the right price only asking how do you price it when the industry as a whole does not pay well for back of house. We could say raise labor costs but most are already running razor thin margins.
Interesting how serious questions get so quickly downvoted. I am genuinely curious how you would price a dishwasher when the output is important but the work itself is fairly low value. Line cooks, chefs and most of the rest of the crew are not making much money themselves. Most Michelin restaurants are happy to breakeven for dinner service but make lots of profit on the catering, special events, books, branding area. I am not saying $10 is the right price only asking how do you price it when the industry as a whole does not pay well for back of house. We could say raise labor costs but most are already running razor thin margins.