With unemployment on Long Island still over 6 percent, one might assume employers would have the luxury of picking and choosing the best of the best. Not necessarily.
Clark Wolf of Clark Wolf Co., a food, restaurant and hospitality consulting firm with offices in New York City, says perhaps Engel was not reaching the right labor pool.
"For whatever reason, the word-of-mouth usually associated with building a kitchen crew" didn't kick in, Wolf says. "Who works in restaurants in Garden City? Are there immigrant groups there? Do they have their own language newspapers, churches and schools? That's where he should advertise." Restaurant owners also can get leads from their vendors, Wolf says. "They are at the back door of every other restaurant and know who works where."
Full article here
Comments