BOLZANO. This is nothing new: bars and restaurants struggle to find waiters and kitchen staff (but it’s not just a question of contracts). I am so many in fact i owners that they desire recruit qualified personnel, recognizing everything there is to recognize, as it should be. The problem, as underlined by Confesercenti Bolzano “It’s just that it’s not easy to find.”
It is no coincidence that one was held at the headquarters in Via Roma meeting part of the category management to reflect on this situation by bringing it to light old and new needs. At the table Andrea Vinante (owner of Charro’s restaurant), Ivan Waldner (Casa al Torchio), Elio Simoni (Tortuga Beer and Pizza) e Luca Bonato (The Romagnolo).
“I often consult the provincial website but it must be said that many candidates do not want a job immediately and ask to wait some time, even two or three weeks – explained Vinante -. Which is also quite paradoxical if we consider that they would be on those lists precisely to look for work. It happens often and, in the long run, it makes you let go“.
Post them difficulty in matching supply and demand what happens when a candidate actually comes to propose? “A distinction must be made – began Ivan Waldner – because young people who want to make a career in the kitchen or in the dining room tend to prefer solutions that lead them to travel, such as ships, or situations where they can learn from a wide range of situations such as in hotels. For city restaurants, there are figures available who may have already followed this path and are looking for more peace of mind or profiles to professionalize. Young people? Not all but many do not want to work on Saturday evenings and only accept on-call situations. This, clearly, makes everything more complicated in an activity that has rhythms and schedules this week.”
As reported by Confesercenti Bolzanowould be very difficult to find in particular staff under 40 of age, “but not because the will is lacking: the availability. Clearly, it makes a lot of difference whether you need to work. There are guys who also propose themselves for two jobs”it was added Simoni. Tortuga and Charro’s (by Vinante), for example, share an apprentice and the collaboration is progressing very well.
What, however, are the conditions of an ‘entry-level’ waiter? “In the first period you earn inet salary of around 1,300 euros with the possibility of achieving prizes for a 40 hour timetable distributed over six days a week and one day off. Furthermore, many businesses prefer to spread the thirteenth and fourteenth salary on the paycheck, liquidating the TFR regularly in a pension fund so as not to have to pay it in full at the end of the relationship. In this way the monthly net clearly goes up, often making it even more attractive”, continued Waldner.
As said, however, it is often a question of people to be fully trained: “Unfortunately there is a mistaken belief that a theater operator is a simple profession but that is not the case at all – Vinante pointed out -. learn the times at the table, how to approach the customer without wasting time, organize yourself to avoid empty circles, know how to manage the order of the questions and have small precautions like the tray always with you. Everything, however, must practically always be taught under stress and this is not easy.”
Some glimmers of hope, as concluded by Confesercenti Bolzano, would come from the availability of University students: “We also have something but they practically always need to come on call so they cannot be included in particular shifts. A calculation is simple for to always have three active people you must hire at least four collaborators because holidays, leaves, illnesses and rest require this reasoning”.
“It’s not always easy to find them and it’s incorrect to say that everyone wants to be smart. If anything we should start a reasoning about overtime which in Italy are over-taxed and this makes very little sense. Ultimately, employees prefer to avoid them. State that most restaurateurs do not bring their employees into compliance harms us all by discouraging thoseperhaps, he is thinking about whether or not to make yourself available“.
Tags: Shortage staff lack availability puts restaurateurs difficulty Confesercenti young people prefer work weekends
