‘Help wanted sign at every business’: Utah restaurants struggle with worker shortage

The problem with just getting a “call center job” is you need the skill. Someone who has already put their life career into the food business, which may not even know how to operate a computer well enough to even be qualified. Remember it’s not just 20 year olds that have been cooking your food pre Covid. Additionally making a career jump like that is very stressful to a lot of people that have low confidence of doing it to begin with. Why does the OP say the starting wage in the article is not true I wonder? Maybe a lie to get them in the door, then after 90 days they get that wage? The food /restaurant business is very profitable and more so that a “cost center” contact center. It’s hard enough in a contact center to get your attrition below 40%, and adherence above 94%. I’d say contact center work is probably harder than being a cook in some regards. Being paid on calls per day, metrics, conformance goals, not leaving your seat except for 2x15 breaks and a lunch, and include the minutes walking to get your food, then getting your QM scores dinged because you didn’t say thank you and there goes your bonus! Which is really no different than tips in the food industry. Base pay....

Just another reminder to watch “inequality for all” documentary. The balance between economics and consumer is out of wack as it’s designed to keep a strong middle class, a poverty line and if you tend to make lots of money people call you greedy.

/r/SaltLakeCity Thread Parent Link - abc4.com