Are Your Restaurant Employees Doing More Harm than Good?

bad employee manager dirty wine glass waitress
  • BelGioioso Burrata
  • Atosa USA
  • McKee Foodservice
  • Easy Ice
  • Day & Nite
  • Cuisine Solutions
  • RATIONAL USA
  • Imperial Dade
  • AHF National Conference 2024
  • DAVO by Avalara
  • AyrKing Mixstir
  • Simplot Frozen Avocado
  • T&S Brass Eversteel Pre-Rinse Units
  • RAK Porcelain
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Have you ever had that feeling in the pit of your stomach that something is absolutely wrong with one of your employees? Like they’re doing more harm than good to your business even when, and especially when, you think they’re one of your best. If you can relate, then your gut is trying to tell you something and it’s usually right. Unfortunately, most of us don’t trust our inner voice enough to listen. 

What are some of the key indicators you should be looking for to tell you you’re keeping bad employees on longer than you should? Here are the key indicators that you have a bad team member or manager.

1. They’re difficult to manage.

If that employee or that manager is difficult to manage on any level and it feels like they’re chewing up 80 percent of your mental power on running your business, that’s a sure sign of trouble. If it’s endlessly challenging to manage them or to get them to do the work you’ve asked them to do, you probably need to help them move on from your restaurant. 

2. They have unlimited excuses.

I teach my members you might as well have your managers or your employees tell you it was locusts. “I was late to work because a swarm of locusts choked up my car and it died.” “Oh, I would have gotten those recipe costing cards but locusts grabbed my computer and flew away with it, so I couldn’t do my work.” “It was locusts’ fault that I didn’t do my side work. They were swarming and all I could do was fall behind. I had to leave.” It doesn’t matter the excuse; it matters that they’re offering up excuses at all. 

3. They don’t think the rules apply to them.

These people often think the rules apply to everybody else and not them. These special team members and special managers get away with murder, creating a negative work environment. 

  • AHF National Conference 2024
  • Cuisine Solutions
  • Day & Nite
  • RAK Porcelain
  • AyrKing Mixstir
  • McKee Foodservice
  • Easy Ice
  • Atosa USA
  • BelGioioso Burrata
  • DAVO by Avalara
  • Imperial Dade
  • T&S Brass Eversteel Pre-Rinse Units
  • RATIONAL USA
  • Simplot Frozen Avocado

4. They tend to cause drama.

If you’re constantly searching for solutions to complaints about an employee and nobody wants to work with them because all they do is bitch and moan, you’ve got a drama problem.

5. If you wouldn’t hire them again if you knew what you know now.

Ask yourself if you would hire this employee again knowing what you now know, not what you thought you saw in them, but what they’ve shown you. If the answer is no, it is clear they’re doing more harm than good. 

This is a big challenge in times of a labor shortage. Restaurants are always struggling to fill the kitchen and letting someone go means someone must step in and fill those hours and it will probably be you. But I’m going to tell you right now I would rather run short-staffed than have the wrong people on my team. 

As the leader of your business, you have to move the business forward, not stay stagnant or stand still. Keeping restaurant employees who do more harm than good prevents you from doing that job. 

  • Imperial Dade
  • Cuisine Solutions
  • Simplot Frozen Avocado
  • DAVO by Avalara
  • T&S Brass Eversteel Pre-Rinse Units
  • RATIONAL USA
  • RAK Porcelain
  • Atosa USA
  • Day & Nite
  • Easy Ice
  • BelGioioso Burrata
  • AHF National Conference 2024
  • McKee Foodservice
  • AyrKing Mixstir