Phoebe Montrie
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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?

#Jobsearch #Workfromhome #Foodservices #Retail #Motivation #Advice #Watercooler #Interview #Resume

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2 months ago
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Tara Carlson
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6 people found this answer helpful

Great question! When I was in the retail industry we'd send our employees to other locations. This helped with short staffed stores & offered more hours to the employees that needed to raise their income. I'd always give my employees the advice to be as flexible as possible & to volunteer at other stores. You never know where it can lead to! #advice

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Roger Dickman

Another great question Phoebe, and especially relevant here in California! The minimum wage here is currently $15 an hour and will be on the ballot shortly to go to $18! I absolutely do not agree because I believe that people aren't meant to live on minimum wage, it's entry level to get started. It's crazy here! Cost of living is outta control and companies are struggling to make due with less employees 😬

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Reena B.

You're so right understaffing was always an issue. I think the pandemic just highligted these isses more. Sometimes I go to a restaurant and can visibly see how frustrated the staff is. If this pandemic has taught us anything, it is that we should VALUE all employees. They make our business what they are....not sure if everyone understands :(

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Sam N

The vast majority of food service jobs simply don't pay workers enough to live off of. Which means they will do the job until they find something that does.

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Ford Simpson

Is this a societal problem now?

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Nur Yunlu

Another great post to discuss! Thank you! Limited to sections is one of the solutions that I have seen so far.

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Noneya Business

Raise pay, stop stealing people's free time, and the worker shortages will go away.

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Raji Fowler

Companies dont want to pay and want to overwork the people they have, which makes no sense. If you are well staffed well managed you will have improved customer service, not be behind, and your workers will not be burned out.

If cost is an issue, guess you charge more and let the market decide how well your widget or service is.

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Cathy Kerr

Handle it as best as you can and don't stress out.

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Gregory Go

Don't ghost associates that are qualified and give them a timeline to hire or inform not selected

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