“The head of Kaiser Restaurant Group said his industry is competing with casinos, hotels and country clubs for a limited supply of highly qualified workers with real-life work experience.
“It’s deteriorating,” Morcus said of the overall customer service climate in the valley. “The size of the qualified worker base is not keeping up with the pace of the growth.”
“Restaurateur Morcus, whose valley establishments employ between 450 and 500 during peak season, said the problem isn’t pay as much as the experience that workers bring to the job – and there is increasing demand for those with the right skills.
“You need to spend time and energy training people now that you might not have needed to maybe five years ago,” said Morcus, who prefers to bring in workers with the potential to rise in the ranks of his kitchen and dining room staffs over time.”
WaiterBell Angle: This article highlights another issue about restaurant customer service, the time and resources necessary to train a restaurant waitstaff and high employee turnover. If a waitstaff is in training or experiencing turnover, the WaiterBell system can provide the staff a safety net to prevent customers from being accidentally neglected or stranded. Another advantage about the WaiterBell system is that it can help provide support to any waitstaff in any restaurant.