Query regarding Reality Based Group fine dining shops.
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The shop that I do for RBG does not require a reservation, but it does require a phone call to the restaurant to get on their wait list. I have never had any problems with RBG before..
Most of the time, my wife and I have order without duplicating and we usually stay under the reimbursement and my shop will be approved..
There have been a couple of times that we have gone over the reimbursement but I was still paid for it.
ETA: This must be a shop that I am not familiar with..
Edited 1 time(s). Last edit at 03/04/2022 03:11PM by Isaiah4031a.
Most of the time, my wife and I have order without duplicating and we usually stay under the reimbursement and my shop will be approved..
There have been a couple of times that we have gone over the reimbursement but I was still paid for it.
ETA: This must be a shop that I am not familiar with..
Edited 1 time(s). Last edit at 03/04/2022 03:11PM by Isaiah4031a.
I just noticed that the restaurant has happy hour starting at 9pm. That was unexpected. I'm checking with the scheduler if its OK for us to move our reservation by 30 min. This might turn out to be a false alarm 
I will keep you guys updated!
I will keep you guys updated!
Keep in mind that contracts with the client are negotiated usually for a year though sometimes for significantly longer than that. Restaurants have been hiking their prices by sometimes very significant amounts due to covid effects on food costs, staffing costs and rents. A restaurant we visit as customers (not shoppers) is now closed one day a week to allow their short staff a day off. A meal there now costs almost a third more than it did a year ago. Other places have raised prices in the 10% to 20% range and where items have skyrocketed in price (like frying size oysters) the dish has been dropped from the menu.
Flash, you might be correct. I just called the restaurant and this location is not doing happy hour tonight. The reimbursement is $110 with edamame priced at $11. That might give you an idea of the overall pricing with the shop requiring 2 alcoholic drinks, 2 starters, 2 entrees and 1 dessert.
This gives me a bad perception of the client. We have been customers of this restaurant but are unlikely to continue to visit them.
This gives me a bad perception of the client. We have been customers of this restaurant but are unlikely to continue to visit them.
Fast food really hard hit, too, by price increases.
I started doing taco shops last July. I could order a combo for less than $7. It is now over $10 for the same meal, same location. That is more than 30% increase.
However, if it means the workers are making a living wage, I'm happy to pay it. That type of job is true drudgery, with little appreciation or reward.
I started doing taco shops last July. I could order a combo for less than $7. It is now over $10 for the same meal, same location. That is more than 30% increase.
However, if it means the workers are making a living wage, I'm happy to pay it. That type of job is true drudgery, with little appreciation or reward.
True, as long as the increase is going to the workers. I doubt that. Even if the amounts are set in the contract, the client can easily give schedulers control over the shop. Coyle schedulers have way more flexibility and will permit solo shops for lunch, skipping dessert if necessary, single appetizer that can be shared. I have no interest in alcohol but the shop requires both of us to order drinks. Same with dessert.
I will complete today's shop but have requested the scheduler to drop us from the shop next week for the same client.
Edited 1 time(s). Last edit at 03/04/2022 06:29PM by dallastrekgeek.
I will complete today's shop but have requested the scheduler to drop us from the shop next week for the same client.
Edited 1 time(s). Last edit at 03/04/2022 06:29PM by dallastrekgeek.
Yes, the fast food workers are getting paid more per hour, but are not getting ahead because the cost of everything increases as well. So the "salaried" employees at companies are the ones really suffering as they don't get the huge per hour increases that the lower level jobs are getting.
Almost 15 yrs, ago, back before I discontinued fine dining assignments, I also encountered a shop where even by ordering the least expensive items, it was necessary for me to spend $8 and change out of my pocket. To add insult to injury, the MSC, Mercantile, only reimbursed me after 101 days; I promptly deactivated. Any time a shopper is grossly dissatisfied with a MSC's treatment, they have "the ball in their court."
The scheduler is most likely an IC too though and declining the shop screws them over when it's not really their fault. I blame the client for being an ass****/
She has been good to work with and responsive. She has approved a switch that puts the reimbursement a whisker above the prospective bill.
Edited 1 time(s). Last edit at 03/04/2022 08:21PM by dallastrekgeek.
She has been good to work with and responsive. She has approved a switch that puts the reimbursement a whisker above the prospective bill.
Edited 1 time(s). Last edit at 03/04/2022 08:21PM by dallastrekgeek.
I like RBG, but they don't have many dining shops in Southern California. Last shop I did for them was in 2019 when traveling to Arizona, Florida for vacations. I also did Iowa (across the river from Omama, Nebraska) for the Berkshire Hathaway Annual shareholder meeting.
Glad I went to that as it was the LAST in person event....so far. Maybe they will do in-person once again.
Glad I went to that as it was the LAST in person event....so far. Maybe they will do in-person once again.
I used to do a lot of fine-dining shops. They were not money makers. I am not sure I have ever once broke even on a fine-dining shop. I mean ever. Who wants to go to the nicest restaurant in town and nickle and dime to get the cheapest thing on the menu. I look at it as getting the meal at a deep discount, and I order what I want (within the guidelines). It is worth it to me because the high-end restaurants are out of my budget on an everyday basis. I enjoy fine dining, and I generally only go $5 or 10 over the budget. If you want to actually eat and make money at the same time, you will probably make more money doing fast-food. Some of the casual dining shops have a fairly decent budget in comparison to the prices. I don't even look at the fine-dining shops if budget is a concern. I have never made money on one, seldom stay within the budget, no matter the MSC, and I have done a lot of them.
How many legs does a dog have if you call the tail a leg?
"Four. Calling a tail a leg doesn't make it a leg."
-- Abraham Lincoln
"Four. Calling a tail a leg doesn't make it a leg."
-- Abraham Lincoln
I don't see how the client or anyone else is to be blamed here, let alone be called an ass****/.
I do remember a high-priced fondue shop where the MSC stated up front in the email announcement and on the website job listing that the reimbursement would not cover the meal. It was nice of them to be honest and it probably also cut a lot of cancellations because there were no surprises for the shopper.
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