@VijeMiller · 1h
'.. if it were medicine .. they would call it medicine,' was some thing similar to what George Carlin had said.
1:55:47 123 018
(4 of 6) Door Counter
(3 of 6) USB Toilet Flusher (Wireless Optional)
(2 of 6) The Gay Condom
(1 of 6) Sagger Suspenders - "Saggaz Suspendaz"
The 'The Kitchen' Extortion (La Cocina on Third Avenue)
La Cocina
430 3rd Avenue
New York City, New York
(212) 532 1887
Owner: George Urzue
General Manager: Tatiana Martinez

In my 17 years and 155 employments, occasionally an employer will detrimentally exceed the boundaries of tolerance and integrity, thus coursing my neurons to implode with a cacophony of anger and revenge. Our very 'Penitence List' was crafted from this very discernment. Some have faired a stay of execution, awaiting the consequences when I am more apt. Few, such as George Urzue of La Cocina, will not earn a protracted relief.

The extortion is quite simple. In an attempt to exploit unregistered employees, this four restaurant business owner deceptively under-pays (reappropriated), under-the-table supplemented by tax evasion.

Within my recent employment, an average work week consisted of 9 to 11 shifts ranging from 6 to 8 hours per shift accumulating an average 63 hours per week. Their tactic is to pay per shift as alternative to per hour ($20.00 for lunch and $15.00 for dinner). By these means, the 63 hours converts to $180.00 in wages. The exchange hourly from a legal employment is $298.00 (-$118.00 p/week).

A busperson currently earns $250.00 for 68 hours of employment, a variation of no less than $150.00 p/week or more. However, this wage is compensated by further deceptive procedures.

At end of day, a server or bartender is required to surrender 25% of 18% of sales which is on average twice the common 2% or 3% of sales that a restaurant would 'imply' that you tipped-out to your busperson. This increased tip-out compensates for the busperson's lower wage while significantly diminishing the server's overall income to an unheard of 10% or less of sales.

As the employees are perceived to be without residency, both federal and state taxes are not accounted for per individual which effects the employee's annual filings, diminishing all opportunities for recompense and good standing with peripheral investments.

These fraudulent methods are replicated at the owner's additional locations, generating prominent turnovers.

This particular location includes some caveats that would bewilder any rational employer/employee. The general manager placed by the owner is an under-educated and to some extent irresponsible 21 year-old woman from Colombia who has been employed in the food service industry for less than 3 years. Often times she bartends in the evenings and has on several occasions 'demanded' tip-out of 10% of 18% of sales to her. (Do not forget to tip-out your General Manager)?!

A few notable quotes, "...could go downstairs and tap a nap in the office if I wanted to," and "...it doesn't matter, I would have transferred it to myself anyways. I don't need to thank you." Additionally, she will depart the premises an hour or more prior to closing, leaving the aforementioned busperson to secure the restaurant.

When this employment has concluded in the very near future, this information in further detail will be disclosed to the proper authorities.

[UPDATE] We failed to observe weekly/monthly diversion totals in order to more completely augment the concern: $118.00 p/week + 1/2 25% of 18% of sales average ($12.00 p/day * 6 avg. shifts w/busperson = $72 p/week) = $190 p/week * 4 weeks = $760 p/month avg. shorted by La Cocina.