Opinion / Markus Hippi
Tired of waiting
As restaurants around the world reopen after lockdowns of varying lengths, many have gradually come to realise that things are not as they were before. It’s now much more difficult to find staff, since many workers have left the industry and moved to careers and businesses that were less affected by coronavirus.
In the US, restaurateurs are reporting unprecedented staff shortages. Large numbers of employees are quitting, exhausted by having to police customers reluctant to follow policies on wearing masks and social distancing, while still desperately in need of their tips and putting themselves at risk of contracting the virus themselves. In the UK, staffing problems are amplified by the effects of Brexit. The country’s hospitality industry has long been reliant on EU workers, many of whom have returned home, feeling less welcomed by a UK that is perceived to have turned inwards. And that’s not to mention the added bureaucracy and red tape that has followed the UK’s departure from the EU.
Restaurateurs will need government support to fix some of these problems – but they also need to improve what they offer their staff. The question is about much more than pay. It is about how to promote hospitality as a real, long-term career option rather than something you do when you’re young while looking for something better; how to motivate staff and help them develop and pursue their passions; and how to help them find a work-life balance. Put simply, this is a time when hospitality employees should feel more appreciated and valued. And maybe it’s up to us as customers to pitch in too: the next time you experience great service or hospitality, don’t take it for granted and show some appreciation.
Catch Markus Hippi hosting ‘The Menu’ on Monocle 24.