This post was written by my friend and coworker Gene Smith, I'm sure anyone in this crazy business would agree!
The economy. Joblessness. Gas prices. Turn on any television, and it’s what you’ll hear. It’s no secret, things are bad all over. People are hurting financially. Businesses are closing, and those that aren’t have to cut back if they want to stay open. The banks received a bailout, the mortgage companies as well. Do you think there is some big bill on capital hill to bail out the restaurants? Didn’t think so.
The economy. Joblessness. Gas prices. Turn on any television, and it’s what you’ll hear. It’s no secret, things are bad all over. People are hurting financially. Businesses are closing, and those that aren’t have to cut back if they want to stay open. The banks received a bailout, the mortgage companies as well. Do you think there is some big bill on capital hill to bail out the restaurants? Didn’t think so.
Everyone in this business is feeling the pressure of the recession in the food industry. Not only is our cost of goods going through the roof, but sales are down as our clientele feels the financial pinch on their wallets. How does a Chef keep things together? How does one meet budgets, and keep the machine churning?
Cutbacks. The evil word. The word that sends people into a defensive frenzy. The word that sends people running to craigslist. The word no Chef wants to use, but sometimes it is necessary to keep us all in jobs. The word that just may save the restaurant.
Once the word has been spoken, the fallout begins. The quiet chatter amongst the staff. The subtle threats of leaving and finding another job. The finger pointing between shifts, pushing the blame onto anyone but themselves. Oh, how that one little word can destroy even the closest of staffs. That one word can ruin years of toil to build the perfect kitchen.
Cutbacks do go away. They aren’t permanent. When sales increase, things can change. But, while they are in effect, you still have to deal with it. If you can’t accept a little less in your paycheck, remember that you still have a job when many don’t. If you don’t have faith in the crew you work with, the restaurant you work at, or in the chef that you work for, then by all means get out. You are doing no one any favors, least of all yourself. Don’t be the bitter, complaining person in the corner, throwing a monkey wrench into what everyone else is trying to improve. Be smart, leave before you are asked or forced to. Leave while you still have a chance of getting a job somewhere else, and let your coworkers move forward.
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