We occasionally receive stories from hospitality employees who want to share their experiences. Read here a response from a member with a passion for hospitality.
It is a shame that this wonderful establishment was ruined by mismanagement. I had to watch helplessly as my employer destroyed the business. Good advice from people with years of experience in hospitality was ignored. My employers settled for mediocrity. Young people who could hold a tray were quickly deemed good enough. My employers were not critical and failed to see that good staff pay for themselves. They think that if they hire pennies, the pounds will roll into the till. They have pound signs in their eyes instead of a heart for the business.
Guests then receive a mediocre meal, while they come for more than just the ambiance. How often do you visit a beautiful establishment with high expectations only to be served rubbish by cringe-worthy staff? You end up with a hefty bill.
Such a company
I almost think I have a knack for applying to companies run by incompetents. I am deceived by appearances every time. As hospitality employees, we now warn each other to be cautious not to end up at 'such' a company again.
Age
It is becoming increasingly difficult. I am no longer the youngest, and therefore not as attractive for the hospitality sector. If I apply and there is another candidate aged 16-23, I might as well leave immediately. That person will be chosen simply because they are cheaper. That is what employers want, cheap labour, preferably three for the price of one professional. Quantity over quality.
Future of hospitality
Of course, everyone should have the chance to gain experience in hospitality, but for many, working in hospitality is a side job. The hospitality sector has a high turnover. I have lost count of how many people I have seen come and go, but over the years, it has been more than 100. Employees who have made working in hospitality their profession and for whom it is their source of income become less interesting as they age. According to employers, they become too expensive. Cheap labour, preferably with experience, is popular. I recently saw a job advert; Wanted: waitress, 16 years old, experience is a must. What is the future of hospitality?
I will wait and see what happens. If I am indeed dismissed, I will either leave the hospitality sector or open my own hospitality venue.