Hospitality Jobs Today

Restaurant workers are starved of benefits, report says

noreply@blogger.com (gunshy) — Sat, 29 May 2010 03:36:00 +0000

Despite the recession, the restaurant industry is thriving. Many of its workers, however, are not.
A new report from the Restaurant Opportunities Centers United (ROC), a nonprofit organization that advocates better wages and work conditions for restaurant workers, revealed that 90 percent of industry staff members are not offered health insurance or sick days, 67 percent go to work sick, and 38 percent are forced to work off the clock.

Earnings also lag. Restaurant workers around the country on average made $12,868 in 2008 compared with $45,371 in the general private sector, according to the Bureau of Labor Statistics.

The authors surveyed more than 2,500 workers and 150 employers in five cities: Chicago, Detroit, New Orleans, New York and Portland, Maine.

The reports tell two big stories, said Jose Oliva, ROC's national policy coordinator: "One, the restaurant industry is resilient, even in the face of this Great Recession. The other is that the kind of jobs that are being created are not the kind of jobs we want to have in America when we come out of the recession."

Restaurants took a hit during the economic downturn. But by July 2009, growth had returned. This year, the National Restaurant Association projects that the industry will employ nearly 13 million people. Revenues will rise 2.5 percent to $580 billion, or 4 percent of the gross domestic product.

"This report paints a distorted image of the restaurant industry and its employees while pushing the ROC's agenda," said Mike Donohue, a spokesman for the National Restaurant Association. He cited data that showed 32 percent of adults get their first job experience in a restaurant, and many jobs lead to management and ownership. "The restaurant industry is proud of its diversity and unparalleled record of opportunity."

The industry does provide some "good jobs," which ROC defines as ones that pay a living wage, provide benefits and offer opportunities for advancement. But researchers found that white workers disproportionately claimed them. Workers of color, meanwhile, were concentrated in "bad jobs," where the median hourly wage was $11.50 per hour -- or $3.20 less per hour than their white counterparts earned.

When it comes to waiters and busers, the federal minimum wage is $2.13; there has not been an increase since 1991. In May, Rep. Donna Edwards (D-Md.) introduced the WAGES Act, which would increase it to $3.75 per hour three months after enactment. That rate would rise to $5.50 per hour by 2012.

The industry's bad jobs hurt more than just workers; they harm society, Oliva said. Low wages and lack of job security lead to increased reliance on social-assistance programs, an indirect subsidy to employers engaging in poor practices. For example, ROC reported that 26.5 percent of workers said they or a family member had visited an emergency room without being able to pay for treatment.
By Jane Black Washington Post Staff Writer

Dining on a Budget in Chicago

noreply@blogger.com (gunshy) — Thu, 27 May 2010 22:37:00 +0000

Eating cheaply in Chicago is easy. While the city has more than it’s share of pricey places to indulge on creatively crafted multi-course tasting menus and delightful delicacies from around the world, it has also perfected the art of delicious, yet affordable food for the masses.

Go BYOB
Many Chicago restaurants allow you to BYOB (bring your own beer, wine or liquor) to consume with your meal. This can be a huge money-saver, considering that many restaurants mark their booze up by as much as 300%. (Add in Chicago’s high tax rate of just over 10% and booze can really take a bite out of your budget). If you plan on drinking with your meal, choose a BYOB and you’ll save anywhere from $30 to $100 per night.

Eat Ethnic
Chicago is a melting-pot city with pockets of Greek, Indian, Thai, Vietnamese, Chinese, Mexican, Korean, Italian, Irish, and German neighborhoods, which are all home to restaurants serving up that country’s cuisine. Not only are many of the city’s ethnic restaurants BYOB, many also offer delicious meals at very low prices. At Sun-Wah, for instance, you can get a whole Peking duck, served in three courses (that can easily feed four people), for under $30. Tac-Quick serves up traditional (ask for the not-so “secret” Thai menu) and Americanized versions of Thai dishes for around $8 per plate. And at Rique’s Regional Mexican restaurant, you’ll have to work hard to spend more than $10 per person for a heaping plate of south-of-the border specialties.

Get Out of Downtown
As in any big city, the further away from the major tourist sights you get, the lower the average price, and the better the quality. Restaurants on the Magnificent Mile and in the Gold Coast tend to fall into two categories: cheap and mediocre (tourist joints) and high-quality but expensive. Head further away to the neighborhoods where more locals can afford to live and you’ll find food that is both delicious and reasonably priced.

Share and Save
This certainly isn’t true across the board, but at some restaurants (think steakhouses, ethnic restaurants, pubs, and pizza parlors) the portions can be quite big. If you are traveling with a companion, save a little money by sharing an entree or an appetizer. You’ll find that you’ll still have plenty to eat but you’ll save some cash.

Go for Lunch or Sit at the Bar
Several of Chicago’s most acclaimed restaurants are also open for lunch. Come during the day and you can sample many of the same dishes as those offered during dinner, but for less cost. For dinner or lunch, you can also opt to sit at the bar. It’s a good way to get in a hotspot at the last minute without a reservation, and since you aren’t taking up a table, there’s less pressure to indulge in a full meal. Instead, you can have a drink or two and just sample a few small plates from the bar menu. Again, you’re getting all the taste and quality that the chef is known for, with less cost.

Searching for jobs?

noreply@blogger.com (gunshy) — Wed, 12 May 2010 06:07:00 +0000

Job market is changing and reaching new heights. If you feel frustrated by todays' hiring trends; If you have searched thru pages and pages of Craigs' List classifieds with no results, then you must expand your search and exercise different options. In todays' economy more and more employers are turning to independent/freelance employees.

Also known as 1099 Hire, this is going to be the future trend for economically challenged businesses and private owners. If you possess unique skills but don't have the professional training to back it up, this may be your time to shine.

Advertise your professional and non-professional skills to millions of potential employers for FREE and confidential. Visit http://www.1099hire.com/ and discover the future of replying to the Want Ads. You'll be back in the driver's seat in your job search.

Those of you looking to start a new career or find a new job in the hospitality industry can also benefit from all the available resources by visiting http://www.1099hire.com/ and http://www.hospitalityjobstoday.com/

Check them out; you got nothing to lose.

Expert advice on Hospitality Job Search

noreply@blogger.com (gunshy) — Wed, 12 May 2010 01:14:00 +0000

In today's job market, the demand is overwhelming. What sets you aside from other candidates is not only based on experience but also how quickly you are able to locate potential employers, and submit your qualifications before anyone else.

Don't waste your precious time sorting through pages of Craig's List ads hoping to find the right match. Take a smarter and more efficient approach in finding your next hospitality match.

We are exclusive to the Hospitality Industry; guaranteed! Whether you are an employer seeking qualified candidates for your establishment or you are an applicant searching for your ideal restaurant or hotel position, at HOSPITALITY JOBS TODAY, you will find the right match.

At HOSPITALITY JOBS TODAY, we pride ourselves on our ability to understand your needs as if they were our own. Real People, Real Jobs, Real Leads, and Real Results.

The Naked Truth about the "Naked Cafe"

noreply@blogger.com (gunshy) — Tue, 11 May 2010 23:35:00 +0000

Keep your clothes on! We recently visited this popular eatery with 5 locations in San Diego County. While waiting to be seated, couldn't help laughing at the statement posted on the window encouraging guests to ask for help if needed and address any questions to the staff. So much for anticipating the guests' needs! And what a great start.

After we were coldly greeted by the unshaven Host/Manager dressed in wrinkled clothes, we were pointed to the location of our table, "Right There" he said to be exact.

We reached the dirty but freshly reset table. The sugar caddy and the table tent had eggs and juice splattered all over them and looked as if it had been there in days.

Adjacent dirty tables had dishes piled up high and empty dirty glasses which was quite unappetizing to look at. 10 minutes later, our server showed up to take our order and conveniently ignored the greeting part.

One would expect a freshly squeezed glass of OJ at this Naked and health claiming cafe, but of course not. I am sure the OJ was freshly squeezed at some point before it was poured into a gallon jug, packaged and delivered by a distributor in a refrigerated truck to the restaurant.

Same with our meals which was not only served in room temperature at best, but it lacked freshness and flavors. The Roast Beef Hash served with a side of horseradish Togo container filled with horseradish was far from a hash. Cubes of Roast Beef cooked to dryness sided with precooked breakfast potatoes and plastic tasting scrambled eggs. We didn't get what was so naked about that but Naked of any taste.

Boring cafe, Yes; healthy and naked, No. They can't even make a Cappuccino right instead got burnt coffee topped with milk and froth floaters.

The phantom server was in the back service area for most of the time. Even our meal was served by the hygiene challenged manager. We waited for our check forever.

The icing of the cake was the trip to the restroom, located in the back part of kitchen and shared by staff, it was dirty and unsanitary. Even the walk way leading to the restroom was dirty with debris on the floor and had a distinct uncaring look to it.

We didn't even get a farewell from the manager standing at the door way. Far from the Hospitality philosophy. So before getting Naked, consider this Naked truth first.

Bartender Resume Tips

noreply@blogger.com (gunshy) — Thu, 06 May 2010 23:03:00 +0000

When applying for a job as a bartender, your resume will be a powerful tool that can either help you or hurt you. Bartending jobs can provide you with an income which is considerable to pay off the bills and have an extra money for your recreations and other expenses. Plus, there is nothing more exciting than getting paid to pour those drinks and be the life of the party!

When you are applying for a job as a bartender, you should consider some guidelines to help you stand out from the competition:

When going for an interview or applying for a job, your dress really does matter. Make sure you are wearing nice clothes. For men, the long-sleeved collared shirt and some slacks is great. Just make sure that you have ironed your attire so there are no wrinkles. Also, there is such thing as over dressing, so be wary of that. You also have to wipe out all the jewelry, bracelets, necklaces, etc-they don't need it. Most employers will look what you can do just by judging how you dressed. (1st impressions!!) Present yourself in a organized, neat and professional manner, and you've got a leg up on the competition.

To be early is to be on time. To be on time is to be late. To be late is unacceptable. Make this your motto and arrive early for your interview. It will affect how your bar manager evaluates you.

With that 1st impression, be courteous! Always give a warm-up introduction(greeting) to the employer with a firm handshake and a big smile.

When in an interview, no matter what questions you may get, be attentive and try to answer straightforward. Never use faulty words like saying "hhmmm..". If you don't know or understand the question, just let them know.

Don't ignore any rules that are posted on the job hiring announcement. When they give rules about the format or style of your resume, the basic materials to bring, what to wear, etc.,don't reinvent and make your own.

Most bartenders with great talents from their previous jobs are hard to train in their new job because they think they know a lot. This just makes the bar manager's job harder. Whatever you knew or have, always be an empty cup to learn more. Tell employers that you are willing to be trained and learn.

You can ask them what you don't understand. They will more appreciate you do it, it means you are willing to learn. You can also ask them a about the salary, the time schedule and etc.

Prepare yourself for a test where your abilities and knowledge about bartending maybe tested. Hint:Some employers will ask you the basic equipments that a bartender should have.

Those are just a few things that a bar or restaurant manager will be looking for when hiring you.

Article Source: http://EzineArticles.com/?expert=James_Wedmore

Just Published! 2010 Job Search Guide

noreply@blogger.com (gunshy) — Tue, 04 May 2010 07:54:00 +0000

Download "2010 Hospitality Jobs Today Search Guide" at: http://depositfiles.com/files/ggwoz4jqc

Does this sound familier?

noreply@blogger.com (gunshy) — Tue, 27 Apr 2010 07:24:00 +0000

Craig's List is simply a waste of your time. Do you really expect real results from a site that features escort services and apartment rental listings?

Tired of dealing with anonymous employer listings?

Are you safe when sending your resume and personal information to an anonymous ad?

Do you want the upper hand when searching for your ideal job?

Have you been a victim of anonymous employer trap?

Have you been caught in identity theft and receiving harassing phone calls and wondering how?

Do you want to stay anonymous during the initial review process?

Do you want to manage your resumes in one place?

Were jobs you applying for were already filled?

Do you hate the long application process before getting an interview?

Wish you had more information about a job before responding to it?

Are you looking for a nationwide employment community for the Hospitality Workers only?

Do you want to find your perfect employment match? We can definitely help you. Leave us a note and Get Working Today!
http://www.hospitalityjobstoday.com/

Phoenix Bartender Jobs

noreply@blogger.com (gunshy) — Mon, 26 Apr 2010 19:25:00 +0000

One of the most valuable lessons that I learned from the intense Bartender training at Mr. Lucky’s in Phoenix, AZ was to keep my head up. It sounds simple, but many don’t get it’s importance.

How many times have you approached a bar, only to see the bartender deeply engaged with a customer? There’s nothing more frustrating than to have your money ready, knowing what you’d like to drink, and then be ignored by the bartender.

What do I mean by, ‘keep your head up?’

If you’re washing glasses, look up and around the bar for customers. If you’re talking with a server or with a customer, look around for a needy patron. You don’t have to stop what you’re doing that second. Just make eye contact and acknowledge their need.

Another way to think about it is this: apply the ‘golden rule’ to your job. “Do unto others,” is a phrase that will help you remember to stay alert. Just think about how you’d like to be treated at someone elses bar.

At Mr. Lucky’s, they would tell us to, ‘put your head on a swivel.’ It worked. Every time I was ‘behind the stick,’ my head would constantly be moving back and forth. I took great pride in making sure that if something was happening at ‘my bar,’ I knew about it.

This practice will also help you with keeping your bar clean. You’ll notice a full ash tray or an empty glass before your customers do.

Keep your head up, stay alert, and watch your tips soar!

Interview Techniques - Five Reasons To Do Your Research

noreply@blogger.com (gunshy) — Mon, 26 Apr 2010 01:50:00 +0000

One of the main reasons people fail at the interview stage is because their lack of research is soon exposed under the focused questioning of the interviewer. To reach the interview stage is a major achievement. Your cv and cover letter have done their job now it's down to you. You can increase your chances of success by being fully prepared for the interview, the first thing you should do is research.

Research is the first step you should take when preparing for an interview. I cannot stress the importance of research. It is crucial if you are to succeed. Here's five good reasons why research will give you the edge:

• It shows your commitment and determination to get the job. Research takes time and interviewers know this, even with the internet you have to invest the time to find out information. Being able to answer questions about the company's operation, it's plans, achievements and goals will set you apart from candidates who haven't researched.

• It proves you have initiative and can act alone. It shows you have the skill to take decisions and collate information. Companies want people with initiative. It shows you are genuinely interested in the company. This will immediately set you apart from a number of competing candidates.

• It will give you a deeper understanding of the position. Why it is vacant and what it actually entails.

• For you own benefit it will tell you whether the position is a secure one with prospects. If the company report says the company is merging with another company and then scaling down the number of employees then you need to think twice about whether the job is worth your efforts.

• Even if you aren't asked any questions about the company, you will feel more confident knowing you have the answers if you are asked.

Research is essential if you are to succeed at an interview. All the candidates who have reached the interview stage will be equally qualified for the job. The successful candidate will be appointed because they had that little something extra that tipped the scales in their favour. Research can give you the edge that can make all the difference. Being successful at an interview when you are competing against equally qualified candidates just requires that you have that little bit more knowledge.

How The Recession Will Impact Restaurant Jobs In 2010

noreply@blogger.com (gunshy) — Mon, 26 Apr 2010 01:39:00 +0000

No one expected the recession to last this long or penetrate so many industries. It was simply a domino effect for many people. It was a financial crisis that became a global catastrophe. No country was immune. It is hitting everyone wear it hurts the most their financial wallets. If you are looking for a restaurant job or currently work there you might be worried about the future. What everyone wants to know is how the recession will impact restaurant jobs in 2010.

As people make less money they will try to conserve as much as they can. This will cause them to scale back on eating out as much as they did in the past. They will cook a lot of their meals at home or bring their lunches to work. This will decrease the number of people opening new restaurants. So there may be less job openings at new businesses. They may not have the financial means to outlast the recession. They might find they will need to wait until the economy picks back up.

Many restaurants that are already up and running might cut their prices to attract patrons. Or they might open earlier or later to get customers. This might mean that they could hire more workers to handle the greater influx of customers that they get. This will also mean that the value of tips will be less as the cost for each meal will be cheaper. People don't want to cook every day. So they might go somewhere that doesn't cost as much. For those restaurants that can provide good food at a decent price will endure.

People will still go out on special occasions and events to celebrate. You must have a good reputation and excellent customer service to retain these customers. If a restaurant cuts their quality along with their price then it will spread via word of mouth. This is not a good thing. You shouldn't cut back but offer more to your customers. If they are a regular customer they will notice if a restaurant has smaller portions or raises their prices. This will turn them off to find someone that doesn't participate in these practices.

As restaurants are trying to stay financial sound in the recession they might not hire additional workers to their establishments. They could have fewer workers working more hours to keep their costs low. Or they may decide to allow wait staff to work only for tips instead of providing a salary.

Lastly, many people may stop going to restaurants in favor of fast food restaurant chains. They are quick and inexpensive and very popular. They are well known and have big advertising budgets. They usually benefit during recessions as people think about ways that they can cut their budgets and still pay all of their bills.

The recession will impact restaurant jobs in 2010 by various ways. People will start cutting back on eating out and patron those places that will provide excellent value and good quality food. Those that can follow these will constantly look for workers to hire at their restaurants.

More people turn to food service jobs in tough times

noreply@blogger.com (gunshy) — Sat, 24 Apr 2010 08:36:00 +0000

By KAREN ROBINSON-JACOBS / The Dallas Morning News krobinson@dallasnews.com

It was nearly Christmas and Lisa Johnson, an agent with Realtor Ebby Halliday, hadn't seen a commission check since Halloween. "I started borrowing money from my parents," said Johnson, 33, who works full time in Halliday's Routh Street office in Dallas. "It really took a toll on me." So she polished up waitressing skills she hadn't used since college and began moonlighting, working evenings serving cocktails at the new Hully & Mo Restaurant and Tap Room in the Quadrangle in Dallas.

Lots of restaurant workers are lifers, but the industry has always attracted a transient group, too – people between jobs or looking to supplement their income. With today's economic meltdown, the restaurant life raft is rapidly filling with applicants from inside and outside the restaurant industry. Thousands of people flooded the Raising Cane's Chicken Fingers chain with applications when it began advertising late last year for 42 jobs in its new Plano office. Recruiters got more than 10,500 résumés, and about 45 percent were from people who didn't have restaurant backgrounds, the company said.

"What we're seeing is that recruiters are being deluged with résumés of overqualified people," said Joni Thomas Doolin, chief executive and founder of People Report, a Dallas restaurant research and consulting firm. "They're applying in droves. We're starting to see them coming from retailing, grocery, banking," she said. Some would-be waiters will be disappointed to find that there's more competition for jobs they used to think of as easy pickings.

"If you were counting on waiting tables to get through this, it may be harder than you think," Doolin said.

Greg Cavanagh, managing partner at Capital Grille in Crescent Court in Dallas, says he's seen more job seekers with scant restaurant experience. "We tell them we require two to three years of fine-dining experience," he said, adding that turnover in his shop is lower since the nation's been shedding jobs.

On tax day 2008, Dave Ewing, a 20-year sales and marketing veteran in Irving, was laid off from his sales job with a subsidiary of the Weinstein Co., the Hollywood-based filmmaker. That forced Ewing, 42, to switch from hawking DVDs to peddling his résumé.

In November, he took a bartending job at Cadillac Ranch in Las Colinas "to help make ends meet."

"After looking for a job in my field for seven months, it was hard," said Ewing, who did a brief stint as a bartender in 1987 before launching his sales career.

Ewing now has a day job selling upscale kitchens for Hollman Inc. in Irving. But he still bartends two nights a week because, with his finances still unsteady, leaving that gig "is not an option now." Experts say Ewing and Johnson are lucky.

There are about 12,000 restaurants in Dallas-Fort Worth, the Greater Dallas Restaurant Association estimates. Sales in Texas are expected to grow 4 percent this year, compared with 2.5 percent for the nation.

But that may not translate to boatloads of new jobs. Doolin's company publishes a quarterly restaurant workforce index.

Across all restaurant types, fewer operators said they expect to add jobs before April. The drop in planned hiring was greatest among operators of more expensive restaurants, which tend to pay more.

The cutbacks come in an industry that faced a severe labor shortage as recently as three years ago. "There are certainly pockets of shortages throughout, but it's not as big of a challenge as it has been" to hire people, said Annika Stensson, a spokeswoman with the National Restaurant Association.

Doolin said there are more applicants from outside the industry than even six months ago.

But will the new recruits stay? Even at sit-down restaurants, the pay is often lower than in the corporate world. Johnson estimates she would make "maybe $45,000" as a full-time cocktail waitress, significantly less than what she was making in real estate. Ewing said he made more than $100,000 a year in a previous job. So he kept looking for a position in sales and marketing even while pouring drinks part time. "I didn't want to go backwards in my salary," he said.

Doolin said that to ward off a future brain drain, restaurants need to focus as much on keeping workers as on getting quality applicants in the door. "You need to be that judicious about holding onto talent," she said.

Breaking into the restaurant business may not be as hard as breaking into show business, but it does take some effort. Zero in on what type of restaurant job you think you've got a shot at. Fast food typically pays the least for entry-level jobs but is showing the strongest sales trends now.

Eat at the restaurant you're thinking of, preferably more than once. Ask staffers if and when the restaurant needs help and how they feel about working there. Have a good answer for "Will you just work here until you find something else?" Capital Grille, for example, asks for a five-year commitment from its recruits.

If you're targeting a chain, find out which locations need more workers or where the next location is opening.