Waiters work hard and work long hours. Due to the nature of work, waiters work from 9: 00 am to 9: 00 pm every day, and usually rest for 2 hours at noon. Working time is as long as 10 hour, of which standing time is 6 hours. When customers eat, the waiter is always busy. On weekends and holidays, or when there is a banquet, waiters are usually busy separately, which shows the great work intensity of waiters.
Salary management is unscientific and lacks fairness. In the investigation of the turnover of waiters in catering industry, it is found that the salary level is the most important factor to determine the turnover of waiters. The managers of catering enterprises think that there are many talents in the market and they are not very active in salary management. They generally take a laissez-faire attitude and rely more on experience management. Salary refers to the sum of material and non-material support provided by enterprises to waiters, including basic salary, bonus and welfare. However, waiters in catering enterprises generally only have a basic salary, and even if there is a bonus, there is very little, let alone welfare. Almost all catering enterprises do not provide old-age insurance and medical insurance for waiters. Salary measurement is not linked to performance, there is no difference between doing well and doing badly, and it lacks fairness. According to rules and regulations, it is often punished more and rewarded less, which seriously discourages service enthusiasm.
Career development potential is small. Service is engaged in simple manual labor, enterprises generally do not carry out vocational training, and the career of waiters is relatively short compared with other occupations. If the waiter is not promoted to the management, he will not be a waiter after pregnancy because of his age. The waiter's working hours are not long, and the enterprise also considers the cost. There is no need to make a career development plan for the waiter.