I can tell you exactly why a restaurant would be short staffed. It's because you are treated as a resource and not as a human being. I literally just quit my job at the hotel that I worked at for 2 and 1/2 years. I started out on the line, then they opened up a breakfast venue. I started working there, eventually I ran it. Made all the food, rang everybody up, served it, the whole thing. I was told the entire time that it was an amenity and that we were not going to focus on getting foot traffic from locals, even though we're a niche market that focuses on community. Now that winter time has rolled around, they decided to close my venue while I was on bereavement leave. Nobody notified me, I came back to find that I would have one more week, then they said I could go back to working on the line. At 30 hours a week from my full-time plus tips. I told them to get bent. Literally people call this hotel just to say how much they loved my muffins, my homemade yogurt, that I made the best quiche they've ever eaten. I literally have given blood, sweat, and tears for that place. And I was treated like garbage. That's precisely why the food market does not have a dedicated labor force. Because there is no dedicated business that actually cares about their employees. Why should I care, why should I even stay in this field?
I can tell you exactly why a restaurant would be short staffed. It's because you are treated as a resource and not as a human being. I literally just quit my job at the hotel that I worked at for 2 and 1/2 years. I started out on the line, then they opened up a breakfast venue. I started working there, eventually I ran it. Made all the food, rang everybody up, served it, the whole thing. I was told the entire time that it was an amenity and that we were not going to focus on getting foot traffic from locals, even though we're a niche market that focuses on community. Now that winter time has rolled around, they decided to close my venue while I was on bereavement leave. Nobody notified me, I came back to find that I would have one more week, then they said I could go back to working on the line. At 30 hours a week from my full-time plus tips. I told them to get bent. Literally people call this hotel just to say how much they loved my muffins, my homemade yogurt, that I made the best quiche they've ever eaten. I literally have given blood, sweat, and tears for that place. And I was treated like garbage. That's precisely why the food market does not have a dedicated labor force. Because there is no dedicated business that actually cares about their employees. Why should I care, why should I even stay in this field?