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What Today's Restaurant Workers Want

Staffing up for patio season? As a restaurateur, you have the opportunity to pay a livable wage and treat employees with respect. Creating an environment for your staff to succeed and thrive requires listening to them every once and a while. Lucky for you, Clock’d, the only dedicated recruiter in the food industry, gathered data from over 5,000 applicants so you can offer them what they want.

Flexibility and full-time work - that’s the sweet spot restaurant staff wants.

Anthony Bourdain, the renowned chef, author, and television host, once said: “Cooking is a craft, a vocation, an art, and a passion, and it’s a job that has to be taken seriously.” Today, more than ever, restaurant workers are speaking out about what they need to do their jobs well and be treated fairly.

When it comes to pay, restaurant workers want to be fairly compensated for the hard work they do. It’s no secret that the restaurant industry can be grueling and demanding, and workers need to be paid appropriately. You may have noticed that hourly wages increased a few dollars, now averaging $16-18 an hour for dishwashers and line cooks.

In addition, they want more control over their hours and shifts, so they can better manage their personal lives. Flexibility and full-time work - that’s the sweet spot restaurant staff wants.

As far as working conditions, restaurant workers want to be in a safe and healthy environment. This means access to basic necessities like clean bathrooms, sanitized surfaces, and a pest-free establishment. Furthermore, they want reliable tools and equipment, so they can do their jobs efficiently and effectively.

At the end of the day, restaurant workers just want to be treated with respect. They’re not asking for anything extraordinary, just a fair wage, flexible schedules, and safe working conditions. Good employees are worth investing in. Consider Clock’d to help you find the great fits fast. Schedule a free consultation today!


Marc LaPierre is a 10-year veteran of the food and hospitality industry, Certified Staffing Professional, and CEO/Founder of Clock’d + SEEN. From cooking in James Beard award-winning kitchens to opening and managing a nightclub in Mexico, he worked every job in the industry. Today he connects professionals looking to advance their careers with clients eager to find an all-star team.


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