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A Chez Jules restaurant, not the customers, but the staff
And the brave employees who hold the fort are out of breath.
"I simply decided to give them a holiday, "says Marc-Antoine Doré, the co-owner of Couillard, Fils et Compagnie, the company that owns the restaurant on rue Sainte-Anne.
" That day, they will not receive a call at home to ask them to replace at short notice colleagues who have simply chosen not to show up for work.
A situation that occurs too often and that gets on the nerves of those who are still at work and who never say one word higher than the other. "
That day, the restorer know he'll lose money. A few thousand dollars. It is the price to pay, according to him, to allow his forty workers to rebuild their strength.
He does not rule out the possibility of repeating the experiment in the coming weeks if need be. 19659002] Marc-Antoine Doré, also co-owner of several businesses, does not remember the day in which he was able to count on all his staff. "Still missing someone."
Recruitment is a painful exercise
"Recently, I booked a portion of my afternoon meeting with five candidates to fill the diving positions. Only one came to the interview. It's hopeless, "laments Mr. Doré. This is without counting those who are hired and who quickly make a false bond to their new employer.
Marc-Antoine Doré hears the managers of the platform who say that the restorers are the victims of their misfortunes because they persist in offering low wages to their employees. "Here, labor costs make up 41% of our costs. Elsewhere, it often runs around 30 to 33%. Listen, I'm giving all I can to my employees. "
With his coup, the co-owner of Chez Jules hopes to attract the attention of politicians so that they cut down the bureaucratic abusive rules concerning the use of workers immigrants and postpone the return to school so that traders can count on the necessary labor during the tourist season.
Tipping, a solution?
At the restaurant Chic-Alors, in the borough of Sainte-Foy-Sillery-Cap-Rouge, the director struggles to find divers. "It's demanding. It's difficult. It's hot and fast. "
" As soon as I get a resume, I immediately interview the candidate. If he does, I immediately offer him a job. I can not afford to lose it to another employer, "says Mélissa Boily
Chic-Alors did not have to close temporarily because of the shortage of staff. "Last fall, we had an exceptional situation and we had to close sections."
"In general, we are doing pretty well. We have a policy that allows for a rotation of tasks between servers and cooks. It is appreciated by our world. For example, delivery men and cooks share tips. This often avoids the dissatisfaction of people working in kitchens who do not have access to tips, "explains Mélissa Boily.
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