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my brother owns a cafe (gambaree.co.il) in israel. sometimes i am there to help him out in the kitchen, as well as managing the cafe, employees, ordering, etc.
i always knew it was a challenge to find good workers but i never knew how absolutely close to impossible it is to find "the perfect" employee. though nobody's perfect all around, there is a type that gets damn close to it both in the kitchen and foh positions.
there is one such personality at gambaree who is passionate about his job and seems like he appreciates it and wants the place to succeed. we love the guy and want to keep him but how do you express that if not financially and how do you express that financially if the place is just starting out and you have to manage on a tight budget at all times?
this is one big question as we are all aware of the low pay that cooks receive when either starting out or when working at small establishments such as my brother's one - gambaree.
once you have your "asset-person," if you will, what do you do about the rest of the staff?
why is it that one out of every nine workers that we hire actually makes sure to keep busy at the null hours; polishing silverware, glassware, etc., and the rest of them sit down, talk on their phone, read the paper...
the atmosphere at the place is that of a warm, family pub, most people know eachother and most everyone is familiar with everyone. maybe that is why the rules are sort of blurry; it is not easy to be boss at one point and pal at another. this is definitely a learning experience for me as well as for my brother.
we are looking to open a place of our own in the future and we must know where lies the redline and just what makes a staff member having crossed it.
good weekend to all,
asaf
(asaffier.com)