The end of the season brings with it the end of shifts for workers. It goes with the business and you talk them about that when they come on board, but it happened so abruptly this year.
Mind you, we got an early start this year due to the weather and we’ve been trying to help them find some winter employment, but servers, for example, went from having five shifts per week down to nothing very quickly.
Business is business and you’ve got to make it right, but we’ve tried to get creative. If there’s snow on the ground, a special night in the lounge at least gets a couple of top servers a few more hours.
Seeing hours cut is the tough part of it and everybody who remains needs to pull together and as a team building experience, it can be a positive thing.
Some people will say to me, `You shouldn’t have to do that,’ but if I jump in there and help, they’re going to do more because they realize you’re giving them a hand.
I tell our chef that I have a clearer understanding today than I had a year ago about what goes on back there. My parents always taught me to never ask anyone to do what you wouldn’t do yourself.
I’m not the only one to live by that motto. For example, our associate professionals, Ryan Tofani and Joel Douglas, really stepped up for us without even being asked.
It’s been a good education for them and for me. We learn so much as we go through these challenges. You very often learn more in such challenging times than you do at the peak of the season when all hands are deck.
Despite the challenges, it’s a very positive environment in which to work.