Tuesday, June 26, 2012

Restaurant Workers Rarely Get Benefits From Employers


Very few restaurants are willing to invest in their employees. Maybe restaurant owners are too greedy, maybe they are selfish, maybe they do not believe their employees deserve benefits or maybe they think that their employees are not skilled. In any case the restaurant industry continue to hire just anyone, and believe in offering nothing in exchange for their employees work. 
When a restaurant owners hire anyone, they hire unskilled workers who in turn cannot offer much to restaurant patrons. With so much competition diners will easily make a difference between a great restaurant who has a lot to offer, and a restaurant who has nothing to offer with clearly unmotivated workers.
According to the FCWA report, of those surveyed…
  • 79 percent don’t have paid sick leave – or don’t know if they do
  • 83 percent don’t get health insurance from their employer
  • 58 percent don’t have health care at all
  • 53 percent worked while they were sick
  • 35 percent have used the emergency room as their primary care
If benefits are scarce, so is training and promotions. According to the report, of those surveyed…
  • 81 percent never received a promotion
  • 75 percent never had an opportunity to apply for a promotion
  • 74 percent had no ongoing training from their employer
  • 32 percent received no training at all after their first day
Those restaurants who have nothing to show for, that are unwilling to invest in their employees, that refuse to give them ongoing training, adequate education or benefits are simply planning for failure. In such a competitive environment you cannot possible compete with restaurants who invest in their employees and offer them benefits such as health insurance, sick days, paid vacation, 401K, training and an opportunity to advance their career.
Restaurant workers are not fool. The best workers will find job at those restaurants who have a lot to offer. Thus it is just a question of time before your business can no longer compete against those companies with forward thinking. The restaurant industry is so competitive that anything that gives an edge to a restaurant is a chance for them to outlast you. And you will pay dearly your lack of vision. Only the strong will survive.

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