A few years ago, I had a chance to work in a restaurant of Italian cuisine as a waiter. This restaurant provided catering services, organization, and maintenance of celebrations, family dinners, cultural events, and various entertainment services. The variety of products made it possible to satisfy consumer demand, although it complicated production fully. In general, the food was delicious and of high quality.
The restaurant was quite large, including two floors and an outdoor area used in warm weather. All the necessary amenities for the staff were present at the workplace. The staff was provided with a toilet, shower, Wi-Fi, and a small soft corner intended for relaxation. However, the biggest problem was the inability to use it all. The working conditions were such that employees were forbidden to use Wi-Fi and sit for more than five minutes, even if the restaurant was empty. To monitor the implementation of these rules, cameras were installed everywhere, and an employee was heavily fined for violating the rules. I had to hide from the cameras to take a break for food. Apparently, the management’s plans did not include a break for food for the waiters.
Due to such inadequate conditions, the restaurant was faced with the fact that the employees did not stay for a long time. Waiters, cleaners, and cooks were constantly changing, so new people came who needed to be taught. Training took time, and therefore the overall quality of service in the restaurant began to fall. The restaurant stopped coping with the competition, fewer and fewer visitors came, which even led to salary delays. Thus, I also decided to leave my current job because I was not satisfied with many things.
If I had the opportunity to suggest improvements to the restaurant management, I would suggest several things. First, create a reward system because motivation significantly affects the workflow (Abraham & Tkal, 2019). Thoughts about bonuses and any bonuses make people work harder, with more pleasure and zeal. Secondly, I would recommend solving the main problem of the restaurant – the problematic working conditions that do not allow to relax and even eat. It would be necessary to allocate an hour for lunch and rest for waiters and cooks in the schedule. It would also be helpful to establish communication with employees and listen to their needs and requests.
Reference
Abraham, Y. V., & Tkal, Y. S. (2019). Improving the Working Mobility System as a Method of Accounting Organization and Administrative Management of the Enterprise, 1-2.