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Stiffed a few quid



The cost of cost-cutting in restaurants

A large part of the job of restaurant management, apparently, is to save a nickel while spending a dime. ([A nickel is .05 USD, a dime .1] The phrase is a cliché.)

Long-term vision is not traditional in the service industry. We'll do it again tomorrow. Well, some of us won't. We'll train somebody else. It's the cost of doing business.

What's missing is any consideration that the awkward, ill-considered cost-cutting measures were at least partially responsible for making the employee want to leave.

At least part of the money that was saved wasn't.


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