The world as I know it has momentarily turned upside down. My fabulous chef has quit. He’s moving on, and I couldn’t be more devastated. The man is dependable, incredibly talented, and more importantly, he’s a really nice guy. The task to replace him should have been daunting, but I got lucky this time around and found someone immediately.

In the past, finding kitchen help has been a huge struggle. Fortunately, I have only had to live through the horrid search a few times. For the most part, my kitchen peeps have longevity. They like it here. I believe I am a nice person, I try to be fair, and I try not to micromanage in order to give them the room to do what they do best: cook.



But what (I think) keeps them here is the pay. They are paid well compared to other restaurants that do what we do. Kitchen workers on average make crap for money, anywhere from minimum wage to maybe $10 an hour. And if they are lucky, they might make a few extra bucks in tips. In order for these workers to survive, they have to work 50 or 60 hours a week. It shouldn’t surprise anyone that restaurant workers (mostly kitchen) are the heaviest users of drugs and alcohol. Working that much in a kitchen doesn’t provide a person with much personal satisfaction. I know of what I speak.



As I mentioned earlier, one reason I pay my kitchen staff more than $10 an hour is they tend to be more loyal. Also, fewer turnovers means less time and money spent on looking for people. And call me stupid, but my employees deserve it. I honestly feel a moral obligation to ensure their survival. My accountant thinks I’m not being “fiscally savvy,” but do you know how costly it is to run employment ads in the daily newspaper? I think she would change her mind if I had to run one on a regular basis.



Which brings me to my next point. Have you ever cruised the restaurant employment classified section in the newspaper or craigslist and noticed that the same restaurants advertise for help week after week? What does this say to you? I can tell you what it says to me: “WARNING! THIS RESTAURANT IS HIGHLY DISFUNCTIONAL. WE CAN’T KEEP OUR EMPLOYEES. DON’T YOU WANT TO WORK HERE?”



OK, I know that is just mean of me, but don’t you think there is at least a hint of truth there? If I had to run an employment ad on a regular basis, I should probably take a serious look at how things are running at my restaurant. I realize the larger the restaurant, the larger the staff, and attrition is natural; so I point my finger at the medium-to-small restaurants that run these ads.



One area to look at for problems might be: do you pool your tips? Most servers are not big fans of this practice. It does not encourage pride in personal service, and it is a great way to chase away your best servers and keep the bad ones. Who is running your ship? Instead of losing your employees, maybe you should lose your manager. I have worked for a crappy manager or two in my day, and instead of talking to the owner, I chose to quit.



There are many other areas to analyze that include taking a long hard look at yourself if you are a restaurant owner. Way too many people buy into this industry without a proper sense of business, and I point that finger right back at me. This has been a tough road to travel. It is littered with the bloodied bodies of bad decisions. I question myself on a daily basis and truly wonder if I am cut out for this business. The outlook is not good, my friends.



I apologize. It would appear I have strayed off topic. When I am not busy pointing my fingers at people, they sometimes have a life of their own and take control of my writing. So in a nutshell, I know I have said it before but I will say it again: a restaurant’s employees are extremely important. They are the backbone of this challenging business, and we should treat them well.



On a personal note, I am going to miss you, big guy. Thanks for making my life easier and better, even if it was for a short time. Please leave your lentil soup recipe?



Eat out Tacoma. We need your love.



Sandee Glib has worked in the restaurant and hospitality industry for more than 12 years as a server, bartender, cook and owner. Her opinions are expressly her own and she is always right.