Fitz Whaley, who I believe once worked the dining room in Joseph’s Table in
Whaley wanted to know if owners and managers should level with summer employees and let them know what the future holds after the summer fades into autumn.
It brings up a very critical point in the way in which a restaurant’s management team operates. In many cases it would be in the best interest of the restaurant to never let on that business slows down to a snail’s pace after Labor Day and that most of the staff will be sent packing. On the other hand, if an employee is looking to establish a career it isn’t fair to the employee to lead them on to believing that business is strong all year long and that they will be able to count on a paycheck and hefty tips in November.
The best policy is always honesty. And when it comes to your staffing needs if you don’t paint a clear picture you will have a difficult time in the future attracting qualified servers and other employees.
One advantage of describing the trends in your business is that many people only want to work the summer so it fits their schedules perfectly. Plus, if you are attempting to attract a college styled staff you will find that they make the perfect additions during Thanksgiving, Christmas and Easter breaks.
Also, your honesty when dealing with a new employee sets the foundation for your relationship with all of your employees.
So when you are hiring for summer positions, let the applicants know how long they can expect to work with you. In the long run it pays to be honest and up front about shift schedules, potential tips and what the future holds.
And, if you find a real star of the dining room and they decide to stay, you can always find a place for a professional employee.