staff

The biggest challenge we face every day and continue to do so is aquire and retain great staff. Over the course of the last 2 weeks we have lost 4 people, one of them being management. It just kept getting worse every day something seemed to come up. There was a stretch of 6 days where we could not even make it through a day with out someone calling in or no showing. And in this industry, unlike other jobs, if some one does not come in, that work, that station still must go on. For some one to not even call is to myself and a few of my friends a sign of complete dis respect. Because the individual doing this knows that the above must go on and that some one or every one is going to at the last minute have to put their work together. I only bring this up because Jimmy and I were very down a week ago, wondering if we were doing some thing wrong, and if not us then what is causing this to occur so frequently. Who knows... We could speculate for ever. Only reason I wanted to mention this was because as of this week we have 4 new guys ans girl's coming aboard. And they all are "Promising". So stick with it in the future, no matter what it is, if it is some thing you truly believe in, things will turn around.. It would have been so easy to throw up our hands and say "that's it!" And move on to a hotel, but thank God, we did not. Staffing has always been the hardest part of leading a team as a chef. Because everyone wants to move up and on, so just when you feel like the dream team is composed, the sous chef puts in notice because he has been offered a chef position somewhere. The prep guys want more money or promotions, and the dish washer has to go back to Equador. Its a never ending cycle. Always has been and as long as people are passionate about what they do, and those are the types we want working in our kitchens, people will move on... So be thankful when and if you do ever get the team together and appreciate it every single moment. You never know what will happen next..