Does fairness exist in the restaurant industry?
Before starting a debate that may never end, what does it even mean to be “fair” in that industry?
- Would it be that all servers receive the same amount of tip, even when some do not put in the same amount of effort when attending to their tables?
- Would it be to have the hostess sit on a chair whether there are people waiting or not?
- Would it be that the price of your rent be deemed the same no matter if you own a small or big restaurant?
- Would it be to remove double shifts altogether even in situations where you don’t have enough coverage for all positions?
In a world where many want fairness for all, an important detail is being consciously or unconsciously forgotten, accountability.
Any restaurant owner who is not accountable for how his or her restaurant works eventually
- Believes everything is owed to them.
- Discredits all the effort of their team.
- Critics any new possibilities to do things differently.
- Hits the breaks on their learning curve.
But when those restaurant owners start doing the math and realizing their lack of accountability, then it’s true, they’ve been unfair to many, including themselves.
In some cases, it benefited them while in others it didn’t.
When those owners look closer at their own behavior and actions, they start understanding what has been happening.
What was once unfair and unjust may still be, but this time, they’re willing to:
- have conversations.
- Explain things a little more.
- Revise their approach and communication tactics.
So, if those within your restaurant are asking you about fairness – breathe, be calm, and have the conversation.
Remember, it’s your restaurant. Be accountable for it!!!