Ramadhan an unexpected boon for Padang restaurant staff
Ramadhan an unexpected boon for Padang restaurant staff
By Ida Indawati Khouw
JAKARTA (JP): Ramadhan is a blessing for some Minang (West
Sumatra) restaurant workers because during the fasting month they
act as the restaurant's owners.
Some restaurant owners have delegated responsibility for their
properties to employees for the whole month. "This could be seen
as a special bonus for employees," said Sitin, 29, a waiter
responsible for managing Trio Minang restaurant on Jl. Majapahit,
Central Jakarta. It sounds strange but that is how it is done at
Minang restaurants in Jakarta.
Sitin said the owner wanted the restaurant closed during
Ramadhan but said his employees could run it if they wanted.
Owners who close their restaurants let their workers have the
month off, said Rahimi Sutan who owns the Natrabu Minang
restaurant on Jl. Haji Agus Salim (Jl. Sabang), Central Jakarta.
The workers usually go to their home towns or have a rest here,
he said.
Rahimi is chairman of the Association of the All-Indonesia
Minang Restaurants.
During Ramadhan and Idul Fitri most people go to their home
towns to celebrate with their families, a tradition called mudik.
Restaurants also start opening at midday or in the afternoon
during Ramadhan.
Sitin said most restaurants opened from noon until about 4.00
a.m. when Moslems have their last meal before fasting for the
day.
Some restaurants, like the Natrabu which caters to breaking of
the fast meals and dinner, open just before sunset.
He said that during Ramadhan his income dropped because people
preferred to eat their breaking of the fast meal with their
families. "The drop in income can be as much as 50 percent".
Minang restaurants, popularly known as Padang restaurants
after the province's capital city, are found in almost every town
in Indonesia.
Minang restaurants are characterized by the unique display of
foods carefully arranged; there are plates full of food placed on
upside down plates and laid in a zigzag pattern.
Waiters serve customers displaying a special skill. Waiters do
not carry the food to tables on trays. Like a circus balancing
act he stacks the plates of food on his arm in a pyramid-like
formation.
"An experienced servant can carry about 20 plates at the same
time. To do that, balance is a must." Rahimi said
Women do not work as waiters. "It's too heavy for them to
carry such a big number of plates," he said.
That is why women in Minang restaurants usually work as
receptionists.
Unlike other restaurants, Minang restaurant employees are
recruited gradually. According to a book titled Jurus Manajemen
Indonesia, Sistem Pengelolaan Restoran Minang. Sebuah Prototipe
Sistem Ekonomi Pancasila (Indonesian Management Tricks, The
Management System of Minang Restaurants. A prototype of the
Pancasila Economic System), the process involves the owner, daily
executives, cashier, head waiter, waiters, assistant waiters,
dishwashers and cooks.
Rahimi said waiters needed one to two years training to be
able to serve the dishes.
Minang restaurants are famous for their profit-sharing system.
"But it depends on the agreement between the owner and the
employees," Sitin said.
Rahimi said employees were not paid monthly but every 100
days.
"According to our calculations a year is equivalent to 300
days, in this case the fasting month and other days off are not
included," Rahimi said.
The amount employees get paid for each 100-day period varies.
Sitin said he once got Rp 3 million (US$1,250) for 100 days
but had also got less for other 100-day periods.
But if you are looking for vegetable soup at a Minang
restaurant you are in wrong place. The main foods are chicken,
fish, beef and cow innards. Vegetables are just a supplement.
Rahimi said the meals were traditional. "Minang people feel
insulted if they are served with food consisting only of
vegetables".
Minang food is always ready to serve and fast service is
something they are very proud of.
"It's because our food is very spicy that it lasts long,"
Rahimi said.