Hospitality Jobs - Bad Habits Are Contagious
Many a new employee is spoken to by a manager because they don’t follow procedures. Why don’t they follow procedures? Because some where in their training they were shown a short cut or told “it’s easier if you do it this way”. Don’t get caught in the trap of Bad habits passed on from old employee to new, time and time again.
I was a Duty manager in a very large club many years ago. I was working the late shift when as usual I made the announcement that the club will be closing at 4am. It happened that a senior manager was in early that morning and heard the announcement and came down the stairs with fire in her eyes. Apparently the club wasn’t to close until 6am. I had worked in the club for over a year and a half and didn’t know any different (more to the point, didn’t pay attention). I was told during training, that was the time we closed and I took it as gospel. Mind you our trading hours were printed on the door and just about every piece of printed advertising we had. A manager that had left several years earlier was being lazy one night, shut up early and the Bad habit continued until I got caught. Who do you think got the blame?
When you start you should be given a job description or have access to a procedures manual. Follow it. If someone is showing you short cuts and you are unsure. Ask the manager if it is ok. Chances are that it won’t be because if there was a quicker or easier way of doing things your manager would have everyone doing it. The procedures are there for a reason not to make life hard for the staff.
And you ask why would you be the only person who gets caught when everyone else get away with it and most likely have for some time. Simple, you are under the microscope because you have just started and unfortunately it’s not fair or good management practice however it’s will most likely happen that way.
For more information on Hospitality jobs visit the link below.
About the Author:
Tags: hospitality jobs, printed advertising, duty manager, bad habit, fire in her eyes, essential training I was a Duty manager in a very large club many years ago. I was working the late shift when as usual I made the announcement that the club will be closing at 4am. It happened that a senior manager was in early that morning and heard the announcement and came down the stairs with fire in her eyes. Apparently the club wasn’t to close until 6am. I had worked in the club for over a year and a half and didn’t know any different (more to the point, didn’t pay attention). I was told during training, that was the time we closed and I took it as gospel. Mind you our trading hours were printed on the door and just about every piece of printed advertising we had. A manager that had left several years earlier was being lazy one night, shut up early and the Bad habit continued until I got caught. Who do you think got the blame?
When you start you should be given a job description or have access to a procedures manual. Follow it. If someone is showing you short cuts and you are unsure. Ask the manager if it is ok. Chances are that it won’t be because if there was a quicker or easier way of doing things your manager would have everyone doing it. The procedures are there for a reason not to make life hard for the staff.
And you ask why would you be the only person who gets caught when everyone else get away with it and most likely have for some time. Simple, you are under the microscope because you have just started and unfortunately it’s not fair or good management practice however it’s will most likely happen that way.
For more information on Hospitality jobs visit the link below.
About the Author:
http://hospitalityprofessional.net
The Essential Training company was founded in 2005 to cater for the apparent skills shortage in entry level positions within the hospitality industry in Australia. They have developed many hospitality operations training packages which incorporate basic elements of hospitality operations within Australia, and attempts to educate future workers on the attitudes, skills and work ethics required to make a career in this rapidly changing industry.
The founders and educators have over 35 years experience in the Hospitality industry in position such as;
General Manager
Operations Manager
Food and Beverage Manager
Human Resource Manager
OH&S and risk Manager
Chef and restaurant Manager
Higher Education teacher
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When you use the phrase “labor shortage” or “skills shortage” you’re speaking in a sentence fragment. What you actually mean to say is: “There is a labor shortage at the salary level I’m willing to pay.” That statement is the correct phrase; the complete sentence and the intellectually honest statement.
Some people speak about shortages as though they represent some absolute, readily identifiable lack of desirable services. Price is rarely accorded its proper importance in their discussion.
If you start raising wages and improving working conditions, and continue doing so, you’ll solve your shortage and will have people lining up around the block to work for you even if you need to have huge piles of steaming manure hand-scooped on a blazing summer afternoon.
And if you think there’s going to be a shortage caused by employees retiring out of the workforce: Guess again: With the majority of retirement accounts down about 50% or more, most people entering retirement age are working well into their sunset years. So, you won’t be getting a worker shortage anytime soon due to retirees exiting the workforce.
Some specialized jobs require training and/or certification, again, the solution is higher wages and improved benefits. People will self-fund their re-education so that they can enter the industry in a work-ready state. The attractive wages, working conditions and career prospects of technology during the 1980’s and 1990’s was a prime example of people’s willingness to self-fund their own career re-education.
There is never enough of any good or service to satisfy all wants or desires. A buyer, or employer, must give up something to get something. They must pay the market price and forego whatever else he could have for the same price. The forces of supply and demand determine these prices — and the price of a skilled workman is no exception. The buyer can take it or leave it. However, those who choose to leave it (because of lack of funds or personal preference) must not cry shortage. The good is available at the market price. All goods and services are scarce, but scarcity and shortages are by no means synonymous. Scarcity is a regrettable and unavoidable fact.
Shortages are purely a function of price. The only way in which a shortage has existed, or ever will exist, is in cases where the “going price” has been held below the market-clearing price.