Keeping your cooks...

In another topic I posted I was talking about insurance for my employees and giving them some incentive to stay. It got me thinking that it would be an interesting topic to see how all of us try to keep our employees on staff. My turn over rate is anywhere between 6 months to a year and a half. Right now I have a good staff that has been with me for awhile, but I am getting nervouse because I know several of them are have gotten their wings are ready to fly the coop.
I know we can't keep them around forever, but is nice when you don't have to re-train someone new every six months.

Chef Joe,

Keep cooking...

to keep staff the key is that you have to pay them what they are worth. and yes insurance is a big part too if you pay very high but with no insurance they will still tend to leave. I hope that this will help.. chefscooter77

[m brown]

Give birth to them, marry them or have been given birth by them.

Or chain them to the stove...