Originally Posted by
DELee
Naw - many of the folks left in food service just don't care. To those left, its a job that even at the pay rates now available aren't very good.
Story: Youngest (19 yr old) was home for summer from college. Decided to pick up a part time job. Was the lowest paid individual in the place which had a manager and staff in ages upward of 30 to 50. After the manager realized how productive the kid was, was asking him to pick up odd shifts, train others twice his age (and who had years of prior experience) and even after the kid gave his notice, asked the kid to come in past his final work day to help for a split shift. The others simply didn't have much of a work ethic and had been fired multiple times before from other food service positions.
I read somewhere earlier this year that restaurant owners have to keep their poor performing staff otherwise they might as well just close up as there won't be anyone else to work. Pre-COVID, people who could "swing a hammer kind of straight" were being hired. Now they just have to be able to swing if not just hold a hammer.