Small Business In The Real WorldA rather less tongue in cheek article than the Rules of Cheffery. I have a suspicion that the anonymous reader who commented on this recently re-posted article comes from a large employer background, I'm pretty certain they have never either run, or been employed in a small business.
The reader got all hot under the collar about a couple of paragraphs, here they are.........
"You must be hard as nails, tough as old boots, 16 hour shifts with barely enough time to go for a piss, standard day.You'll work Good Friday, Easter Sunday, Christmas Eve, Christmas Day, Boxing Day, New Years Eve until three in the bloody morning and then some back for lunch shift on New Years Day, and every bank holiday."
"We don't do workers rights, fixed home time, unions, breaktimes, lunch hour, shop stewards, jobsworths and as for contracts ? I've heard they have them in other industries."
I'll reprint the comments made by Anonymous in full...........
"You are breaking the law if as an employer you are not allowing breaks, providing a written statement of terms and conditions (a contract exists whether its written down or not, and if you don't write it, the law does!) or looking after your employees' health & safety.
I would be very careful about bragging about being lax in these areas - I worked out where you work in a few minutes on your site, and if I was an ambulance chasing lawyer I would be leafletting your gaffe tonight!
Even if your staff are too frightened of you the punters won't want the trouble.These employment rights are there for a reason and were hard fought for. Flout them at your peril."
Oh dear, oh dear, did you work out where I work because I keep mentioning it on the site ? Well done sir, or madam. For anyone that isn't aware, I'm the Club Steward at Ilkley Golf Club, I have the catering business on a franchise.
Now dear reader, I know where you're coming from, but the shocking truth is, what I wrote about working conditions across the restaurant industry is the truth. Every chef knows it, we don't try to hide it, we work like buggery. If you want a 35 hour week with four weeks holiday, sick pay, weekends, nights off, bank holidays, Christmas breaks and all the rest, then for God's sake don't get involved with catering.
When you're playing out, we're working, you're out drinking, we're serving, you're eating, we're cooking, and when we've done all that we get to clean up all the bloody mess you've made of the bar and restaurant before we go home.
On the specific question of how I treat my staff. Frightened ? Of me ? If you want to talk to any of my staff, feel free. The article was written with tongue lightly in cheek, chef's are suposed to be evil ogre types, prowling the kitchen and striking the fear of chef into quivering commis. I'll now throw this hard earned reputation out the window, I've only really shouted at a staff member twice in the last four years.
(After being shouted at, one waitress said to me.....
"Stop it, you're making me feel really bad" - she had just dropped £70 of wild mushroom soup all over the storeroom.
"That's the general idea" I replied.)
My staff do get breaks, but in the real world it works like this, we take a break when there isn't a huge queue of customers waiting for food, not when some abitary timetable says we should, but, in order to the two of us to get days off, we have to work full days and just snatch a few minutes off as orders allow.
My staff get all their meals while working, tea and coffee are free all day, I place no restrictions on what the staff can eat (barring prawns/fillet steak/lobster etc.) and all meals are free. If I'm having a glass of wine with dinner, they get offered one as well.
Because my staff are mostly young girls, I make sure they all get safely home after a late shift, they get driven home and don't have to wait for taxi's, minicabs or buses.
On the subject of rights though, what about employers rights ? All small business owners dread the early morning phone call that says "I've got a slight sniffle, I'm not coming in." I might already be working a 16 hour shift, now I'll be working it on my own. If you ever consider going into business for yourself, think on this. You cannot afford to be ill, if your health is poor, this is not the life choice for you. When your staff phone in sick, you usually end up doing all the work yourself.
Employ more staff you might say, well, if we could afford that option, we would.
Rights are all very well, but for every worker in a small business that does a ten hour shift, I bet you can find his boss doing a longer one, then sitting up into the night to do the books and catch up with the bills.
Workers rights ? I work harder and longer than any of my staff, next time I'm doing a 100 hour week(I did 11 of them early this summer season), can I shout workers rights and go off to bed early ? No.