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    • Alexa
      Scout
      2 weeks ago

      I've heard this again and again about the labor shortage. It's hard to go through a life changing event like a catastrophic pandemic and be able to take all the bs that has, for years, come with working in service.

      I know a gal who's a flight attendant on temporary leave and her friends still working are telling her to wait longer before coming back. Why? Because many flyers are either new to the air or have forgot how to be decent human beings.

      I did a jaunt over the winter at a bougie hotel locally and OMG was it hard to smile at someone screaming at you for asking them to please put on a mask for a shit wage.

      There's a great podcast episode of The Journal. about a restaurant called Dirt Candy in NYC that is thriving after a few changes...which were basically to give benefits and pay a livable wage with yearly reviews and wage increases and adjust the menu to something smaller and more affordable. Turnover is nonexistant and they have 40 person stacks of resumes for openings.

      So yea, let's not complain about the workers lets be honest about the conditions that led people to "aw hell no" going back to that work. Yes, solid 10 on this hot take!

    • DellwoodBarker
      Top reader this weekReading streakScoutScribe
      3 weeks ago

      I’m a better friend, lover and community member than I was when I was a server; with rewarding work and my hours in my control, I have more time and energy for myself, and therefore more care and attention to give to others.

      I deeply admire service workers. Hard work and often thankless. At the very least I address by name ( if I see or know) and converse a little if the flow is helpful and allows. My biggest priority is tipping as well as I am able.

    • Pegeen
      Reading streakScoutScribe
      1 month ago

      I do think service workers are often looked down upon and treated poorly. Perhaps this will change things for those who do wish to return - to be treated with respect and appreciated for their care and expertise. To make a living wage. Going out to eat is a privilege and those serving us well making the experience even more special. I have always felt a generous tip a sign of my sincere appreciation. And as corny as some feel it is, I do engage in conversations because I’m interested. I was a server at a high end restaurant when younger and I encountered all kinds of people - from the extremely rude to the kindest. I had a wonderful experience, made really good friends but also knew I didn’t want to make it a career. Especially as I got older. It’s stressful and taxing on the body.