Quote:
Originally Posted by thinkxingu
I have to wonder why some places struggle to find help and others don't. The Boro this morning had, like, six young people working while Anika's, literally a mile down the road, can't find help.
Is it money, culture, expertise? All?
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The current hiring climate for restaurant employees is something that makes me quite happy to be retired from the business.
While I cannot speak to the specific restaurants mentioned I do know this:
People often don't quit their job, they quit their boss.