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.