Monday, September 19, 2011
Ethics in the workplace isn't just a workshop you've been forced to attend. It also involves more than stealing post-its or reporting a coworker of pinching reams of paper. In the restaurant industry ethics comes down to things a bit bigger than post-its: people. Is it wrong to open a restaurant and take half the kitchen staff from your old job? On the one hand you are working to create a successful business and where else would you get the best cooks, but from your previous job? On the other hand it's unethical to recruit former coworkers. On the other, other hand (yeah things are getting freaky) how much responsibility is held by the person being recruited?
Have you or your chef walked into work to find half your cooks have jumped ship? Have you jumped ship yourself and was it worth it? Have you recruited your bosses employees and slept at night?
I'm not sure where I stand on all of this. What about you?
Food is Love,