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Path toward management. you have to offer paths toward success and learning and advancement. that is what it is going to take and that is what i do. my kitchen managers in one of my locations started as a dish washer 12 years ago. you have to do that or you re not going to survive. but small restaurant owners. what do you say to those who are really struggling? how do they feesably pay workers 15 bucks an hour? wouldn t that owner say i can only afford fewer workers and that will make it harder on everyone working here? you know, i then question if the business works or not. if your business isn t working don t operate it. you got to make your business and your concept work. if you have a sales problem you take it in stride and close your business. if you want to keep people and keep them employed you have to pay to get people. so for example 9 out of 0 restaurant owners i know, 9 out of 10, if a dish washer walks in for an interview one is $10 an hour and one is $12 an hour ....
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