My thoughts; being stressed at Chilis

In the restaurant world there are multiple jobs one can apply for; host/busser, server, bartender, cook, and dishwasher. At Chilis’, hosts, servers, and bartenders make up the front of the house and coincidently each of these jobs has a rank. Host’s are the young employees who are not old enough to serve, servers have the knowledge the host’s have plus the server requirements, and the bartenders are expected to be fully competent in any situation that deals with the front of the house. One idealistic thought most people have is the idea that at a job there are opportunities to move up in the company. Moving up in a job reflects your commitment and dedication and is usually a positive achievement. At Chilis’, bartending is the highest up you can go before managing and should be worth a celebration. However, this promotion isn’t always what one thought it would be. The bartenders have a lot of inefficiencies to deal with which cause the following problems: over-stressed, no days off, school work getting put off, drink quality is at a low, dishes don’t get washed properly, failure to get shifts covered in emergencies, maintaining cleanliness, cash till short, poor customer care, etc.
Chilis’ Restaurant has one of the highest employee turnovers, mainly due to employee dissatisfaction with high stress and work schedule. The most noted area for leaving are the servers who have become bartenders and realize they can make more money and have less stress bartending at a different location. The problem at hand is that there are only five bartenders presently working at Chilis; two of which can only work one of the bar shifts a week; which leaves twelve shifts between three people. This means that when a bartender needs off, it’s almost impossible. The bartenders that work full time are constantly getting overtime which the company tries to avoid and the part-time bartenders are over exceeding the number of hours they can manage. Since there is lack of employment in the bar, on busy nights like Friday and Saturday there is only one bartender working when there should be at least two; this alone leads to a number of insufficiencies.