B.C.’s labour shortage has hit restaurants particularly hard. Wooing and hanging on to good staff is harder than ever in an already tough industry. Meet the owners, servers, cooks and dishwashers who keep the fires burning.
Article by Valerie McTavish
Photography by Peter Holst.
Click here to read the full article.
Email this slideshow
- 3 reads
BCBusiness, winner of the 2007 BC/Yukon Magazine of the Year, is British Columbia's foremost business authority
and the most widely read business publication in the province. As the interactive web companion to BCBusiness magazine,
BCBusiness Online is your source for practical business information and thought-provoking commentary.
The site is designed to encourage online exploration of our top stories in addition to unique web content,
such as podcasts, video, blogs, slideshows, and more. The site is fully searchable.
© 2008 Canada Wide Media Limited
Comments
yes they do. They didn't for
By Anonymous, May 29, 2008 at 07:49yes they do. They didn't for a long time due to the age of the restaurant, and tip pool not being common place when it opened. They now, like other older White Spot's, have now implemented a tip pool for all non-gratuity staff.
You've got the facts
By Anonymous, October 10, 2007 at 11:23You've got the facts wrong........the kitchen staff at this particular White Spot do NOT get a percentage of tip pool !!
Anonymous comments are welcome, but they must first go to an approval queue. Register here to join our online community, and then login to start posting immediately.