We've been trying out a few waiter and waitresses to fill a new vacancy on the team.
Now this restaurant, it needs experienced waiters. People who know what they're doing. But we've tried a few that were experienced and they didn't work out. So we try somebody new. He's Chilean, good looking, young, "experienced" as he tells us.
I go through the drill with him today. I explain the rules, treat him as if he's never done it before. He has, in New Zealand, which is to say he hasn't really.
I explain "Sense of Urgency" and "Walk with a sense of purpose". He nods as if he's understanding, but he's not really.
It's a shame, I rather like him, he's amiable enough.
I explain to him the rule of never leave the kitchen empty handed, and never walk into the kitchen empty handed.
He doesn't understand this. I explain further, he gives up and pretends to understand.
Some people don't get it. They're suited for jobs that pay them a flat rate by the hour. They're innately laid back, nothing stresses them out. They'd be great on construction sites or working for the Union.
Waiters, they're not concerned with their hourly rate of pay, they get paid nothing per hour. They're concerned with getting the job done as quickly as possible and going home. The hourly rate, it's a pittance, it doesn't matter. They're paid (in theory) by the customers for how well and how swiftly they do their job.
The Chilean, he doesn't get it. I explain it to him again, I like him, he's personable enough, bright, and I try to share the "Sense of Urgency" with him, his job depends on it, he still doesn't get it, moseying slowly through the dining room, missing obvious details and service points...
He'd probably work out really well at an Earl's.