Two Sides of the Coin

Just read an article on SF Gate (http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/12/MN1DSNR7D.DTL&hw=chef+low+pay&sn=001&sc=1000) that exemplifies the challenges of our industry. We (management) constantly bemoan how hard it is to find "good" people yet we offer very little in terms of incentives to stay in this industry. When is the last time you read a help-wanted listing on craiglist that stated:

Wanted: someone to work 25-30 hours a week for pay that won't even cover your rent and bills. We know this amount of hours isn't enough for you but I have labor goals that I have to meet. Candidate must have a second job to survive but the job can't interfere with any of your shifts at our restaurant. In fact, I may need you to tell your other job to "F" off from time to time when somebody doesn't show here or quits without notice. We don't offer benefits, paid time off, or holidays (except for Thanksgiving and Christmas and you will probably be working the day before and after these holidays). By the way, you will be expected to know our menu inside and out but we won't provide you much in the way of training tools; it's all on you baby. There is a good chance you will be working with several slackers and cynical teammates but I can't get rid of them because I need bodies. If you don't have much experience, I'm probably not gonna hire you because I don't have the time or inclination to train you. And don't come in during the lunch and dinner rush because I won't even talk to you.

Hmm, I wonder why we can't find good candidates. We need to take a serious look at how we treat our employees in this industry and maybe the good ones will be attracted and stay longer.

Now for the other side of the coin. A quote from chef Brian Clevenger states:

"The little money I make goes to rent to a place I don't even like."

Wow! Welcome to life, most people don't get to live in an apartment or house they actually like until they have moved up in their careers. It's called sacrifice. Far too many kids watch Top Chef or the Food Network and think "I can do that" and drop $25k at the Culinary Academy with expectations that are completely false.

We need to realize our industry is a trade and a craft. Nobody starts off at the top in any trade. Construction workers start off hauling supplies and other grunt duties until they prove their work ethic and have learned a few things. Doctors work crappy hours in crappy ER rooms until they have learned a few things. Why is it surprising that you have to do the same in a restaurant? In fact, how many people actually start off at the top in any industry whether it's a trade or not?

Do what you can to change this industry. It will help all of us in the long run. Time for my break (what's that?).