By Vicky Buck

The server you hired as a college freshman is about to graduate. Her plans include a trip to Europe, not waiting on customers.

The line cook who didn’t know what a sauté pan looked like when you first hired him has evolved into a creator of mouth-watering masterpieces. He’s been accepted at a culinary school and will be leaving to learn from the masters – in two weeks.

Dishwashers keep quitting. The hostess situation is looking a little on the lean side. You’ve got your fingers crossed the new busboy is going to work out.

In a business known for its high rate of employee turnover, the above scenarios are no cause for alarm. You know restaurant work is hard, the stress level is incredible, and face it – the pay rate doesn’t have people banging down your door. So how do you go about hiring, and hopefully hang onto, good reliable employees?

You can opt to go the traditional route and place an ad back in the classifieds, put the sign in the window, even advertise on the radio.

However, if you’re willing to step away from the conventional, and are open to a few extremely interesting possibilities – you may find yourself pleasantly surprised at the staffing solutions you’ll find on the road less traveled.

MRA Members – see the March/April 2001 issue for the whole story, or e-mail the mra for a downloadable version.

Non-members – find out how to receive Michigan Restaurateur and other publications free from the MRA.