In article ,
Tanner-'op wrote:
In business, the 'tradesman' negotiates a cut-price rate with his
suppliers of around 10 - 40%, they will also arrange an extra discount
for a prompt settlement of the suppliers monthly invoice to the
tradesman of around 5 - 10% but the tradesman will then pass supply
the materials to the customer at the 'full'price and possibly even
adding a further 10 - 20% for overheads.

So you mark up goods by 50%? And are still in business?

Now, if the tradesman wants to look good in the customers eyes (or just
to get the job), he now has enough leeway to offer a 'discount' to the
customer and still make a profit - without having to cut his labour
charge - and that's how the system works and it certainly did in my
last job.

Lesson endeth - patronising though it may sound.

Fine. Most plumbers already charge a more than adequate hourly rate -
adding on a profit from goods supplied shows just why only Polish ones get
any work these days.

By the way, going back to my analogy of your meal - if you have a meal
in a pub, the *profit* margin there is at least 60% on *every* meal and
the same goes for the top-notch restaurants!

Don't be so fooking stupid. A restaurant supplies much more than just the
cost of the food and the labour to cook it. Indeed with an upmarket one
this will be the least of their costs.

--
*I want it all and I want it delivered

Dave Plowman London SW
To e-mail, change noise into sound.