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#1
03-05-2000, 09:02 PM
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 Staffing for special events In my current position, we do a good bit of special event meals that require the use of an 'on-call' staff. My only problem with this is that the rate of pay is, what I consider, excessive; compared to my regular hourly staff, they make about 50% above. Does anybody else deal with this scenario? If so, how do you keep both staffs content? Are there alternatives? Thanks for any input!  |
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#2
03-07-2000, 09:56 PM
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 Jim, I have also been in your situation. Is your on call staff part of your regular staff? I used a food service temporary firm when I was in DC. They were a little expensive but well worth the pay for the five or six times that we needed to use them. |
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