The business I work for is a restaurant (franchise, one of 80+.) In 3 years it has rarely operated with a full staff because attracting workers to this location is difficult.
My question is about how to best handle the problem of seeing that all the work to be done gets done. As I see it, management has the choice of:
A. Accomplish only the minimum needed to operate lawfully and meet health codes;
B. Paying higher wages to attract and hire more workers;
C. Asking/requiring employees to work overtime to accomplish all work normally tasked to be done;
D. Operating at a slower pace serving guests and allow more time to accomplish non-essential work such as washing windows, cleaning vents, organizing stock, vacuuming, grounds maintenance, etc. (not to mention training,) all of which are now suffering.
Of these, only A. has been implemented. Neither B. nor C. have occurred and D. is considered simply out of the question. This is a booming location but they don't treat it any differently than the others. What will bring management to accept that something has got to change? Maybe as far as they are concerned, it doesn't.