You are the owner of an upscale, medium sized sports bar/restaurant in the downtown core. Your restaurant employs a total of 50 people working various shifts from 10:00 am to 4:00 am (with the exception of the kitchen prep staff as they arrive at 6:00 am to prepare food for the day). You have received a number of complaints from your staff suggesting that compensation in your restaurant is unfair as some staff members are making significantly more money than others. To address this concern, you decide to examine several of the key jobs within the restaurant more closely. Using the table below, score the following jobs: line cook, server and bartender; and determine what each job should pay based on the total points allocated. Note that, as a benchmark, the head chef earns an annual salary of $75,000 and the restaurant assistant manager earns an annual salary of $60,000 per year. (If you prefer to determine compensation based on an hourly rate, convert the benchmark salaries assuming a 40-hour workweek).

1. The number in parenthesis beside each factor refers to the weight (importance) of each factor and sub-factor in determining compensation. In your view, are the assigned weights appropriate? Why or why not? Are there any additional factors important any of the above listed jobs that are not included in the table?

2. How close did your estimates align with the market rates?

3. As restaurant owner, you have also noticed the large discrepancy in earnings particularly among bartenders