RESTAURANT "SPARES"

Spares

I have been serving tables full-time now for 6 months.  I have gotten one shift covered and have called in once due to a family emergency. I show up every day presentable, in a good mood and ready to do a good job; and I do a good job. I have regulars that ask for me and MGNT knows I have built relationships with their clientele and several have become my Facebook friends and a few have bought my children’s book.  I had a good review 5 weeks ago and I know I am dependable.

This serving job is my current only source of livelihood for my daughter, her guinea pig, our three dogs and myself.  I haven’t received child support in 5 weeks and I have been trying to maintain a large house with a large mortgage on my own since I got divorced over a year and a half ago. I need to work and I need to make the money I was told I would make.

This week in particular has been rough. The snow had us delay opening one day and slow business everyday. I have tried to maintain good spirits but it was hard after seeing what I am scheduled for on Saturday, normally one of our busiest days. I am scheduled for a “spare” shift. I have worked in several restaurants and have only known two to practice this method of scheduling.

Scheduling “spares” or “extras” is a method of scheduling used in the event that not all servers arrive for their scheduled shift. Typically, “extras” or “spares” show up at the scheduled time of the other servers, helps set up for the upcoming shift and then is released if everyone scheduled to work arrives and wants to work their shift. If someone does not come in, the “extra” or “spare” will work their scheduled shift; if someone does not want to work they can ask the “extra” or “spare” to work and if the “extra” or “spare” wants to, they can. The “extra” or “spare” may just choose to go home, which they can if they desire. Kind of sounds like rules to a games, doesn’t it?

I have been scheduled this shift once before and not knowing anything about it (the “rules”), I agreed to the first server asking if I wanted to work their shift and section (I didn’t “want” to work their shift – I needed to work their shift) which I came to find out that it wasn’t a great section and there were other servers who would’ve given up better sections.  I also watched someone scheduled as an “extra” or “spare” go home last week when they wanted to work because no one wanted to give up their shift.  This shift is all about chance. I was not in a position to take chances.

I really began to think about this shift and why it was a method to begin with. I know the answer and had it confirmed by discussing it with the General Manager: Restaurants have to protect themselves in the event that servers do not show up to work their shifts. I am not a complete stranger to this method nor am I to the workforce today. I have worked in numerous restaurants and retail settings. I have recruited, hired, trained, coached, rewarded and disciplined countless employees. I have only had to let one go in the eight years I managed stores.  Is it really hard to find quality employees that will show up and do their job?  Sadly, yes, but why do we let go so easily of employees that do show up and do their job? Why do we keep the people that are essentially hurting us?  Why don’t restaurants reward employees that are helping them? I have never worked in a restaurant that gave raises to servers. I have to wonder what can be done to help the restaurants help themselves. I would think most restaurant owners desire a consistent, dedicated staff but for how long can the staff remain consistent and dedicated if they are not being compensated well?