This just in: Restaurant employees love their jobs, with 92% reporting in a new survey that they’re proud to be working in a field with such rewarding career opportunities.
Uh, sorry. Just checked the source on that. Seems the canvassed crewmembers all work in Sweden, where waiting tables or otherwise serving in a restaurant is considered a profession, not a stopgap way of making a few bucks until a real job comes along.
But we do have a new gauge of how American restaurant workers field about their jobs. Seems 49% of U.S. hospitality workers have quit at some point out of sheer frustration, according to just-released research from the training company Axonify. Almost half (47%) of the industry workforce walked out mid-shift, and nearly as large a portion (46%) cried or screamed aloud because of the way they were treated.
The two pulse checks were released days apart, with no connection. Together they illustrate the contrast between how restaurant work could be perceived in the U.S., and how employees actually view it. For decades, the industry has known it has a perception problem. The parallel studies show just how off-putting that assessment is.
The Axonify data reveals that 73% of hospitality employees—a pool that presumably includes hotel workers as well as restaurant staffs—are chronically stressed during their shifts. Part of the negative pressure is attributed to chronic understaffing. Seventy percent of the surveyed line managers said their subordinates have been forced to expand their functions and responsibilities because of vacancies on the team.
Two-thirds (67%) reported that their staffs are working longer hours, often with shrinking opportunities to take a break and decompress.
Respondents also cited the pressure from rising consumer expectations, with 52% of managers asserting that customers are more demanding than they’ve been. A reason was not given, but 53% of the respondents asserted that patrons are more volatile and hostile.
Contrast those findings with the results of the Swedish study, which was conducted by an entity called Unmo, a self-described community for Swedish restaurant workers. A canvass of employees found 81% feel they’re part of a trade that offers opportunities for personal growth and a pronounced sense of comradery. In short, it’s a lifestyle enhancement.
In more practical terms, 76% said they believe a career in the restaurant business offers ample opportunities to advance.
The biggest gripe respondents voiced: People outside the industry don’t share its workforce’s high opinion of restaurant work. Nearly 2 of 5 (39%) said their profession was under-respected by the general republic.
Finally, a point in common among the two labor pools!
Unmo cited anecdotal evidence that there’s also an overlap in perceptions of pay levels and the rigors of the job. It noted that many Swedish restaurant workers would like a raise in compensation and a reduction of on-the-job stress.
In fairness, the workforces don’t compare well size-wise. According to Unmo, Sweden has 200,000 restaurant workers. The U.S. restaurant business employs 12.4 million.
But you have to wonder: How many of that humongous workforce would say they’re proud to work in the field?
The industry clearly has lightyears to go in upgrading its perception as a place to work.