Anyone who's ever worked a Friday night shift in a busy restaurant knows that hospitality isn’t just a job, but an extreme sport.
1. The Kitchen From Hell
Whenever we spoke to different back-of-house professionals, the common theme was the kitchen chaos that happens during prime dining hours.
One Sous Chef told us about a night where the ticket printer sparked out and the wire literally caught on fire from printing orders non-stop for several hours.
We also had a really funny quote as to what working in a busy kitchen is like from one hospitality professional.
"Working in a kitchen on a Friday night is like being locked in a hot sauna for 8 hours, with plates and glasses flying all around you."
- A Line Cook based in Miami shared with us
We took that feeling of absolute, slow-motion kitchen anarchy and brought it to life.
We even had a Cook explain that the retention rate in his restaurant was so bad, over half the staff left and new staff was hired nearly every month.
The OysterLink Takeaway: If your kitchen feels less like a culinary team and more like a disaster movie, you don’t have to suffer through it. There’s a better fit waiting for you on our job board.
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2. A Hotel Room From Your Nightmares
Housekeeping staff are the unsung heroes of the hospitality industry, and boy, do they have some stories. We listened to Hotel Maids and Executive Housekeepers who have seen it all.
One Housekeeping Manager shared a story about a room that had been converted into an unofficial, DIY petting zoo by a guest, complete with a goose.
Another group of Maids recounted opening a door to find a rock-band-style destruction zone that took two full days to deep clean.
"We knew the room would be messy because guests from neighboring rooms complained twice about them making a noise, but nothing could have prepared us for what we saw.
Half the room was flooded with water since they left the shower on, the TV was on the floor and the TV stand was upside down, and the worst part was the permanent market graffiti on the walls."
- A housemaid shared with us laughing
When you're staring down that level of mess with only a three-person crew, you don't know whether you should cry or laugh.
The OysterLink Takeaway: Burnout in the hotel sector is real. When the workload goes from "challenging" to "unreasonable," it might be time to see what else is out there.
3. When You Need To Hire Hospitality Staff
On the management side, we spoke to owners and General Managers who are drowning in the current hiring crisis.
One Restaurant Owner told us she spent an entire weekend acting as the Host, the Bartender, and the Restaurant Manager because three people called out sick.
"You turn around to ask your team for help, and you realize you're talking to an empty hallway.
So yes, I would say that reducing the turnover rate is probably the most difficult part of my job."
- A Restaurant Owner's response to what she struggles with the most
This video is for every Manager who is tired of playing every single position on the field at the same time.
The biggest hurdle owners and Managers have to overcome is retaining existing staff.
In fact, the hospitality industry has a 70% annual turnover rate, one of the largest out of any industry.
Employees state stagnant wages and increasing living costs as the primary drivers behind leaving their job in search of other opportunities.
The OysterLink Takeaway: Great talent shouldn't be that hard to find. If you're a Restaurant Manager constantly trying to cover empty shifts, it’s time to build a reliable team.
The Fastest Growing
Restaurant & Hospitality Job Platform
Looking for top paid jobs? Or Hiring for your business?
The Moral of the Story?
Whether you are an employee who has finally reached their breaking point, or an employer who desperately needs to staff up before the next rush, you shouldn't have to face the chaos alone.
We built OysterLink to bridge the gap. We connect top-tier talent with the hospitality venues that need them most (minus the flying knives and indoor geese).
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