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What would it look like if people treated restaurants like they do most contractors? This blog is meant to be tongue-in-cheek funny, and there’s some serious truth to it, as well. As a contractor, we are doing our level best to help raise the respect paid to contractors and tradesmen, in general. Yes, there are some shady characters out there (unlicensed, slick-talking used-car salesman types, etc.). But most of us are following the law, trying to make a living and provide for our families, and aspire to someday retire to more than just a Social Security pittance. Some of us are even trying to build a legacy company that will live on after we’re gone to continue to provide quality products and services to our clients. You can help with this by doing your due diligence when getting ready to hire a contractor: check their license, check their reviews, ask for references, see some of their work in person, etc. Here are some common things people say to their contractor, and how this would translate to the restaurant business. this price seems a little steepCan you sharpen your pencil a bit and come back with a better price? $15.95 just seems like a lot of money to pay for this meal. I think maybe you're trying to buy a new car with my meal. Can I see a breakdown of what goes into that price?How much do you pay for the actual ingredients, how much does the cook make, and how long does he take to actually prepare my meal? I think there might be some wiggle room in this price. How much would it be if I supplied my own food?I brought this steak along with me. It might not be what you provide here, but I think it's good enough. Could you just take this and cook it up, and then take the price of the meat out of the meal? I'm sure you can make it taste as good as the ones you have here. I KNOW SOMEONE who thinks this should be cheaperMy father was in the restaurant business 20 years ago before he retired, and he thinks you’re overcharging me for this salad. Can I pay you directly, on the side, to do it yourself?If we leave the restaurant overhead and government out of this transaction, how much would you, Miss Waitress, charge me to cook this meal yourself? Here’s a super short funny video on point: OTHER POSTS YOU MIGHT ENJOY: TOO BIG TO SERVICE WHAT YOU BUILD? REALLY? 5 BASIC FENG SHUI PRINCIPLES FOR WATER FEATURES TOP 10 REASONS YOU NEED A POND IN YOUR BACKYARD Comments are closed.
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