Hard work never hurt anyone...but why take the chance
This is probably the favorite time of year for me. Crisp cool nights,
warm sunny days.
As a baker and business owner, I don't have much time during
the day to enjoy a pleasant day. Early to bed, Early to rise...everyday
is dedicated to baking and running a business.
I've ranted before about employee problems and finding good people
that are interested/thankful in having a job in this day and age.
Since that time, it's been a learning experience and growing
as an owner of a small bakery.
Our little bakery is growing and the challenge of taking the right steps
are always crucial in one way or another. Hiring employees is the biggest
challenge for any business and that is what I'm finding out.
I wish there was a magic view finder I could look through as I interview
a prospective employee to see how they really are.
With experience comes logical judgment in seeing personality types
and how they interact with people.
I have great customers who are our "secret shoppers" and they have no problem
telling me an employee at the counter is "no good", "crazy", or "lacks charisma".
They know how hard the work is at the bakery and they always are very supportive
with their advice and their dollar.
A few things I've learned so far. Age is a big factor in any worker.
Age discrimination is against the law, but with age comes experience.
I would rather hire a 60 year old than a 22 year old.
Why?
I may be generalizing here, but I've yet to meet someone serious about a job
in their early 20's. I know it's a generalization. College is a time to learn, but
one also needs to learn how_to _work_. If you can't do a good job at something
you may not take seriously, in general, you will have a very hard time
doing it right with the kind of job that you really are good at. if you can't give 100%
all the time, why do it? With that statement comes experience.
So am I ranting again...and again. Naw...it's a realization that people are people
and learning how to find the good is becoming a little easier these days.
I can spot the ones who are telling a white lie, or their application is fudged a
little here and a little there. It's become a part of the business I knew was the
hardest part...finding a great employee who believes in a hard days work.
posted by Griffith at 8:30 AM
2 Comments:
I agree with what you are saying... which is kind of ironic because I am only 24. A strong work ethic will get you so far in life. I learned that while working at Spago.... anyone can learn recipes but it takes a special person to stick out the rough times on the job. I saw so many people come and go because they "couldn't take it". But if you were willing to put in the time and work hard you could be real successful.
Hi Mr. Day,
I caught your show on Road Tasted last night. I was so impressed with you and your lovely wife. As a business owner (my daughter and I own a tearoom/dining room in TN) I can relate to your "rantings". I basically feel overwhelmed with the employee issue at least 4 days out of our 6 day week. How is it that you can have an employee who has made the same recipe countless times, screw up consistently, causing countless dollars in food waste? And all you get is, "I'm sorry about the soup, scones, chicken salad, etc.. ms tina". Is there any hope out there? Thank God for my 52 yr old kitchen help vs my 19 yr old. I'm with you on that! Thankfully, I do have some "young" waitresses that are wonderful workers with charisma. It's just not happening in the kitchen!
I wish you'all the BEST of luck and will definetly stop by if ever in Savannah.
Tina Young
Owner, Merriman's of Ashland City
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