This has been a common complaint throughout the pandemic, but even before the virus there were plenty of staffing issues plaguing the whole industry, and other sectors as well ‼️

The hourly pay for tipped wages 💁‍♀️ is pretty low without decent tips to supplement it, and the hourly for the Back of the House 👨‍🍳 jobs is often lower, and lacking tips completely. This is one of many reasons it was hard to retain restaurant staff. Other reasons include long grueling hours, difficult physical and emotional labor 😓🧹related to the job, and challenges with scheduling and attendance. 📆

In jobs like these, high turnover is very, very normal. But it can also be ubiquitous to have staff that have worked at the same restaurant for decades, and are passionate about their position there. Folks who stay for long periods, and consider that restaurant their home away from home. Some even stay there most of their working lives. 💕 💫

Most restaurant employees are reliable, but folks who bounce around a lot, do come and go from some restaurants and bar staff quite often.

I’ve seen fellow servers and bartenders handle a shortage of staff members so many various ways over the years. Everything from reorganizing whole sections of tables, 🪑doing a smaller, more limited menu. 🛎 Even closing off certain areas of the restaurant, to make the distance a smaller staff has to run shorter, 🏃🏻‍♀️ 🏃🏽‍♂️ and separating fewer checks to cut down on time consuming extra tasks. There are so many unique issues at every restaurant, and always a new way to find yourself in the weeds!! 🌿🍃

That also means there is always a unique solution at every establishment as well!

✨ HOW DO YOU HANDLE BEING SHORT-STAFFED AT WORK? ✨

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