seasonal workers are missing

In the restaurants, the customers are there… but there is a lack of seasonal workers. Professionals expect a historic shortage, because the problem has increased with the health crisis. Restaurant owners must therefore adapt. “My day on Friday was 8 a.m. to 4 p.m., 6 p.m. to 1 a.m.entrusts maylise Dos Santos, head waiter. Accumulated overtime that costs 30% dearer to the boss.

In the restaurant where France Télévisions went, as in many establishments, the seasonal workers no longer answer the call. To spare his staff, the boss thinks of refusing customers. Another manager met must also do the service. He lacks 12 seasonal workers in the dining room and in the kitchen. Unable to run the restaurant at 100%. Out of 200 covers, it provides less than half. A shortfall assumed to guarantee a quality of service to its customers.