Tuesday, September 01, 2009

not the pastry

For a variety of reasons the turnover in restaurant staff is really high. Of about eight people that I work with, in ten months I've gone from the new guy to number three in longevity behind the kitchen manager and some other kid who's mostly part time and a student. There's also the dishwasher, but he barely counts. And this isn't even a full staff, just a current estimate considering we're short a couple of people who are no longer employed yet not yet replaced.

In addition to the kitchen manager there are also two lesser managers who have power when the actual KM is not in house. Of them, one was a previous employee who is on a second tour. The next is a guy that worked there sort of before me. He worked one shift a week and the random oh-shit-can-you-please-come-in-today shift. He doesn't really count in my opinion because he just doesn't, which is not to cast any aspersions on him or his character. He's a good guy and a joy to work with, that isn't really any of the point though.

None of this really means anything anyway, as it's not the point. The point is the turnover. Pretty much the entire staff that were the regulars when I started are now gone. The front of house is not really any better, but they're front of house, and sometimes you barely notice when one of them comes or gos. And that's not meant to suggest any ill intent toward servers, but seriously.

I'm not going into the specifics of why I think it's been so bad where I am. I will say that it's an issue I've seen too many variations of in so many places I've worked. No matter how cool or how good a manager the person right above you is there's always someone above them that may or may not be as good a manager. At some point up the ladder you're bound to run into something.

And sometimes that's the one between you and an oven that actually works.

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