Food service component pay??

BIGreem1985 , To answer your question , "if" the rates are fair" then you'll do quite well as far as total pay goes.... the HR person was right.... I did this kid of work for over 30 years with GSF. When I retired in 2011...I was running 3 trips a week and grossing over 70k a year , working only 12 days a month...Here is how they did it at GSF.......To begin with they paid an hourly rate with time and half after 8 hours each day , later switching to a time and a half after a 10 hour day. Still really decent pay. In the late 80's they went to a "component pay" format. We all griped and complained about it being a pay-cut , when actually most of us saw an increase of a couple hundred bucks a week ( pay period ).

They paid us by mileage , which was broken down into 3 different categories..."local" / city miles , which meant your route would run from 0 to 150 miles , the next category was from 151 to 250 miles , and the final category was called "road miles" and it was from 251 miles to what ever your total was. Most of those trips were in the 400 to 500 mile range with a couple being a little over 600 total miles , these were also layover routes where you ran your 2 or 3 stops , then went to a motel. Motels were already set-up , and company paid. Each category had a set rate per mile with the highest rate paid to the shortest routes.

Next was the "piece pay" we were paid by each individual piece on the truck. The stops were loaded in the order they came off , and labeled as to stop number ( 1 , 2 , 3, etc ). Usually a route consisted of 3 stops , with a piece count of 12 to 1,500 pieces total per load ( not stop ) , with a "big" load being around 1,700 pieces , and a small load being around 750 pieces.

Next was "stop pay". We were paid for each individual stop. every now and then an "extra stop" would be added that would consist of a few pieces , usually to cover a shortage / mistake / damage from a prior delivery. These stop were paid the same way as a regular stop.

Then there was break-down pay , it was an hourly rate paid from the time the break-down began til you were repaired and moving again. None of this "give them the 1st hour" crap.

Then there were sick days , you earned 1/2 a day a month for a total of 6 sick-days a year. But , they were all available to you on January 1st of each year. This was figured on the hourly break-down rate of pay. This was 8 hours of pay for each day , for a total of 48 hours a year...if not used by December , you were paid all time not used as a Christmas bonus. Not allowed to carry any sick time over.

Holiday pay we were closed on Christmas Day , New Years day , and Thanksgiving...you were paid 8 hours at the break-down rate.

The rest of the Holidays...starting with Memorial Day , then Independence Day ( July 4th ) , Labor Day....If you worked on the Holiday you received your regular trip pay + 1/2 trip pay + 8 hours at the break-down rate....if you didn't work on those days , you just received 8 hours pay.

I think I've covered the way GSF paid their "component pay"....your employer may be a little different. But it's probably pretty close to that method.

 

Good Luck , hope it works -out well!

 

Hey Tony any tips on how you kept your knee's in shape during all those years. I'm bored of OTR and have set up a interview with US foods next week, but lately I have been having knee pains. I have done foodservice b4 but never had to use the ramp. Not sure how much that might increase my knee pain. I'm thinking my age and not being very active and sitting in the position for 11 hours is what is causing the pain now.

 

Dinomite , I really can't give any advice on the ramp style of unloading. We always used a conveyer / roller system. But , I have a couple of friends still working for a company that delivers Burger Kings and they use the ramps. They tell me to just not try and over-load what you can do. Use some common sense and don't try to be superman. They've both been at it for over 20 years without any serious knee troubles yet , and they are both in their late 50's. so I guess that's good Dvice coming from them.

I will give you his tip though. Always let the load come to you. Don't try and fight through half a stop to get product like the restaurant wants it. Unload the truck like its loaded, and you'll be much better off that may make a manager mad once in a while , but they aren't doing the work.

 

Ya Tony that's what I was thinking. Work smarter not harder. I'll definitely take that advice. I'm also a little nervous on the winter conditions, but I'll wait till I get the job and learn how to do it on the dry pavement before I worry about the icy stuff. I did my early foodservice work in Houston and didn't have to worry about it. But I live in Oklahoma now, and every once in awhile that white stuff likes to show up. You have a good weekend my friend. Truly a blessing to see someone who retired from food service and can still walk lol.

 

I was really lucky Dinomite. Never had any problems , fell a time or 2 , once even out of the trailer, but only got a couple of bruises. GSF was pretty decent most of the time about loading the trucks. It was hard work , but I would do it all over again tommorw , wouldn't change a thing.

 

What is Component Pay I'm having a hard time trying to understand it. I'm slowly getting it but need the EXACT Definition.

 

Component pay is when you get a certain amount of pay for miles , a certain amount for number of stops , and a certain amount per piece of product unloaded.

You link all 3 together to come up with what a route pays.

Now you may add any detention pay , any pay for pre/post trip inspection to the mix if your employer pays for that. Pretty darn good way to get paid if you ask me.