Shifts and Part-Timers
Sound familiar?
- Constant turnover, and each departure drops quality for weeks.
- New staff need a month to work the bar while they only stay a few months.
- Rosters week to week and falls apart during exam season.
- A shift without a lead runs visibly differently from one with the owner there.
After reading, you can
Help an owner build training and rostering that survives constant churn.
Each chapter answers one question
Chapter 1: Is part-timer turnover really just bad luck?
Over the past twelve months, how many hires did I make for the same number of positions?
With a part-time team, turnover is normal; failing to prepare for it is what is abnormal.
Chapter 2: Does a new hire really need a whole month?
After three shifts, what can my new hire do?
If a new hire needs a month before they can run the counter, the training model is wrong for this kind of team.
Chapter 3: When exams arrive, will my roster hold?
Will my schedule survive exam season?
Students' availability changes each term, and shops that do not plan ahead lose shifts right in exam season.
Chapter 4: Does a higher hourly wage really keep part-timers?
What do my staff tell their friends about this job?
A part-time job keeps people through atmosphere and what they learn, not a few thousand more per hour.
Chapter 5: Most shifts run without me, so what do they pour?
How is a shift without me different from a shift with me?
Drink shops lose quality on shifts the owner is not working, and that is most shifts.