Quote:
Originally Posted by 8gv
If the limited kitchen help is over worked to the point of quitting, the manager might have made the right long term decision.
These are unprecedented times.
Some staff is better than no staff and sometimes they must be protected by ending the night early.
I spent my career on the supply side of the equation.
Now that I'm retired I am on the demand side.
Knowing what I know, I try not to demand too much.
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That excuse cut it a few years ago but not now.
Well run businesses have figured out how to deal with the new environment.
We have been to numerous restaurants in the area that are fully back on track. Canoe, Bob House, Walter’s, all paying the help properly and not having issues.
Somehow this guy can’t tie his shoes and probably will NEVER get it right.
Seems he just dosent care.